Baked Chicken and Zucchini

Sunshine in a Pan: My Golden Chicken & Zucchini Bake

Hey there, flavor adventurer! Isla here from BiteTide, waving my wooden spoon at you from my perpetually flour-dusted kitchen. Ever have one of those days where you crave something cozy, satisfying, and ridiculously flavorful, but the thought of juggling ten pans makes you want to order takeout? Yeah, me too. Constantly. That’s exactly why this Baked Chicken and Zucchini dish is my weeknight superhero – cape optional, melty mozzarella mandatory.

Picture this: golden-crusted chicken breasts nestled on a bed of tender zucchini and juicy tomatoes, all swimming in garlicky goodness and topped with a blanket of bubbly mozzarella. It’s pure rustic comfort, baked in one pan because washing up is nobody’s idea of a party trick. This dish tastes like it simmered for hours, whispering sweet nothings to itself in the oven, but guess what? It’s ready in under an hour. Seriously. It’s the kind of meal that makes your kitchen smell like a cozy Italian trattoria and brings everyone drifting to the table, forks at the ready. Whether you’re feeding hungry teens, cooking a romantic dinner for two, or just treating yourself (you deserve it!), this bake is your ticket to flavor town. So, tie on your apron, crank up your favorite tunes, and let’s turn simple ingredients into pure, uncomplicated deliciousness!

Nana’s Porch & The Magic of Simple Suppers

This recipe? It’s got roots. Deep, salty, coastal-air roots. Growing up in my tiny seaside town, summer evenings meant dinner on Nana’s creaky porch. She’d emerge from her tiny kitchen, face flushed, holding a steaming ceramic dish that smelled like heaven – usually something involving whatever burst from her garden that day. One sticky August night, it was chicken and zucchini overload. Her garden was practically shouting, “Eat me!” She browned chicken dredged in stale breadcrumbs (waste not, want not!), tossed garden-fresh zucchini and tomatoes with wild abandon, and showered it all with cheese she’d bartered for at the docks. It was simple, maybe a little haphazard, but oh my stars, the flavor. We’d eat perched on the porch steps, juice from the tomatoes dribbling down our chins, listening to the waves crash. It wasn’t fancy. It was real. It was love on a plate. That memory, the smell of garlic meeting sea salt, the sound of happy chatter – that’s the soul I try to bake into every pan of this dish at BiteTide. It’s my edible hug from Nana’s porch.

Baked Chicken and Zucchini

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• Author: islamerrick
• Total Time: 40 mins
• Yield: 4 servings 1x

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Description

This recipe reminds me of quiet weekday dinners at home—simple, hearty, and full of warmth. With tender chicken, fresh zucchini, and cozy spices, it’s a no-fuss favorite that’s both healthy and satisfying. Whether you’re cooking for one or sharing with family, it’s the kind of meal that feels like a hug on a plate.

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Ingredients

Scale 1x2x3x

1 lb boneless, skinless chicken breast, cut into bite-size pieces

1 medium onion, chopped to match chicken size

1 zucchini, sliced lengthwise into quarters, then chopped

2 tbsp extra virgin olive oil

1 tsp garlic powder

1 tsp smoked paprika

1 tsp dried oregano

1 tsp cumin

1 tsp sea salt (or to taste)

¼ tsp freshly ground pepper

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Instructions

Preheat oven to 400°F (200°C).

In a large bowl, combine chicken, zucchini, and onion.

Drizzle with olive oil and sprinkle with all the spices, salt, and pepper.

Toss everything until evenly coated.

Spread mixture onto a baking sheet in a single layer.

Bake for 25–30 minutes, stirring once halfway, until chicken is cooked through and veggies are tender.

• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Dinner

Nutrition

• Calories: 290
• Fat: 14g
• Carbohydrates: 8g
• Protein: 32g

Gather Your Flavor Crew 🛒

Here’s your simple squad for maximum impact! Don’t stress about perfection – flexibility is my kitchen mantra.

• 1 large egg: Our trusty binder! Gives the breading something to cling to. Chef Tip: If you’re out, 2 tbsp mayo or 3 tbsp buttermilk works in a pinch!
• 1 tbsp water: Just a splash! It loosens the egg wash for easier dipping.
• ½ tsp salt + ⅛ tsp ground black pepper: The dynamic duo of seasoning. Always season in layers! Chef Insight: Taste your breadcrumbs – if they’re pre-seasoned, go lighter here.
• 1 cup dry bread crumbs, divided: Crunch central! I love Panko for extra crispiness. Substitution Station: Gluten-free? Use GF panko or crushed cornflakes. Out of breadcrumbs? Rolled oats pulsed fine work surprisingly well!
• 2 tbsp + 4 tbsp olive oil, divided: We’re using it for browning and sautéing. Flavor Boost: Infuse it with a smashed garlic clove while heating for extra oomph!
• 4 boneless, skinless chicken breast halves: The star! Pro Move: Pound them slightly to an even thickness for perfect cooking. Thighs work great too – juicier, just bake 5-10 mins longer.
• 5 zucchinis, sliced: Sweet, summery goodness. Size Matters: Cut them about 1/4-inch thick so they soften nicely without turning to mush. Yellow squash is a vibrant swap!
• 1 tbsp minced garlic: Flavor foundation! Jarred is fine, but fresh sings. Chef Confession: I often add an extra clove… or two.
• 4 tomatoes, sliced: Juicy bursts of acidity. Ripe Roma or vine-ripened are perfect. Sub Tip: Off-season? Use a can of drained, good-quality diced tomatoes sprinkled over the zucchini layer.
• 1 cup shredded mozzarella cheese, divided: That glorious, melty blanket! Fun Swap: Try provolone for a sharper bite, or a mozzarella/provolone blend. Fresh mozzarella pearls are delightful too.
• 2 tsp chopped fresh basil: The fragrant finale! Must-Do: Fresh is best here. If you only have dried, use 1/2 tsp stirred into the zucchini while sautéing.

Let’s Build Flavor Town! 👩‍🍳

Ready? This is where the magic happens. Follow these steps, lean into my little hacks, and you’re golden (like that chicken!).

1. Preheat & Prep: Crank that oven to 375°F (190°C). Why? A properly hot oven is key for browning and cooking evenly. While it heats, grab a shallow bowl (a pie plate works great!) and beat the egg, water, salt, and pepper together until smooth. Chef Hack: Add a pinch of garlic powder or dried oregano to the egg wash for an extra flavor layer sneak attack!
2. Chicken, Meet Breading Station: Place HALF the breadcrumbs on a plate. Dip each chicken breast first in the egg wash, letting excess drip off, then firmly press into the breadcrumbs, coating both sides. Golden Rule: Only use half the crumbs now! Saving the rest prevents a soggy bottom layer later. Set the coated chicken aside on a clean plate.
3. Brown to Beautiful: Heat 2 tbsp olive oil in a large skillet over medium heat. Once the oil shimmers (test with a breadcrumb – it should sizzle gently), add the chicken. Don’t crowd the pan! Brown for 3-4 minutes per side, until gorgeously golden. Pro Tip: This isn’t about cooking through, just building that essential crusty flavor! Remove chicken to a plate. It’s okay if it’s still pink inside.
4. Zucchini Sizzle: In the same skillet (flavor bits = good!), add the remaining 4 tbsp olive oil. Toss in the sliced zucchini and minced garlic. Sauté for 4-5 minutes, stirring often, until the zucchini is just tender-crisp and the garlic is fragrant. Watch Closely: Garlic burns fast! Don’t let it go dark brown. Hangry Helper: If things look dry, add a splash of broth or water. Season lightly with salt & pepper.
5. Layer Up the Love: Lightly grease a 9×13 inch baking dish (or similar). Spread the sautéed zucchini and garlic evenly over the bottom. Artfully (or just chuck ’em!) arrange the sliced tomatoes over the zucchini. Place the browned chicken breasts on top of the tomato layer.
6. Top It Off & Bake: Sprinkle the remaining breadcrumbs evenly over the chicken and veggies. Then, shower everything with that glorious cup of shredded mozzarella. Chef’s Joy: More cheese is never wrong. Pop it in the preheated oven, uncovered.
7. Bake to Bubbly Bliss: Bake for 25-30 minutes. You’ll know it’s done when the chicken is cooked through (internal temp of 165°F / 74°C), the cheese is melted, golden, and bubbly, and the juices run clear. No Peeking! Resist opening the oven too early – it lets heat escape.
8. The Grand Finale: Carefully remove the dish from the oven (it’s lava-hot!). Immediately sprinkle the chopped fresh basil over the top. Why now? The residual heat wakes up the basil’s oils without wilting it completely. Let it rest for 5 minutes before serving. This lets the juices redistribute so your chicken stays succulent!

Plating Up the Good Vibes

This dish is a rustic beauty – serve it straight from the baking dish at the table for maximum “oohs” and “aahs” (and fewer dishes!). Use a big spoon to scoop down to the bottom, ensuring everyone gets layers of tender zucchini, juicy tomatoes, that golden chicken, and plenty of cheesy topping. It’s hearty enough on its own, but I love it with a hunk of crusty bread for mopping up the glorious juices. For a lighter touch, pair it with a simple arugula salad tossed with lemon juice and olive oil – the peppery greens cut through the richness perfectly. Feeling fancy? A drizzle of good balsamic glaze right before serving adds a lovely sweet-tart note!

Ride Your Own Flavor Wave 🌊

This recipe is your canvas! Here’s how to make it your own:

1. Mediterranean Twist: Swap mozzarella for crumbled feta. Add 1/4 cup sliced Kalamata olives and 1 tsp dried oregano to the zucchini while sautéing.
2. Spicy Sunset: Add 1/2 tsp red pepper flakes to the garlic when sautéing the zucchini. Top the bake with thin slices of fresh jalapeño before adding the cheese.
3. Parmesan Crunch: Mix 1/4 cup grated Parmesan cheese into the reserved breadcrumbs before sprinkling over the top for an extra savory, crispy crust.
4. Garden Bounty: Toss in sliced mushrooms or bell peppers with the zucchini. Thinly sliced eggplant (salted and drained first) works too!
5. Lower Carb Love: Skip the breadcrumbs! Coat the chicken in grated Parmesan mixed with almond flour for the initial browning. Omit the topping crumbs, just use cheese.

From My Messy Kitchen to Yours

This recipe? It’s evolved more than my taste in kitchen towels! The first time I tried recreating Nana’s vibe, I skipped browning the chicken. Big mistake. Huge. It tasted… sad. Lesson learned: Browning = Flavor Gold. Then there was the Great Zucchini Tsunami of 2020 – I didn’t sauté them first, just layered them raw. They released SO much water, turning my cozy bake into a sad soup. Hence, the crucial zucchini sizzle step! Now, it’s my go-to “I need something reliable but delicious” dish. My kids call it “Mom’s Cheesy Chicken Clouds,” and honestly, seeing them fight over the crispy cheesy bits? That’s my happy place. Don’t be afraid to play – swap herbs (thyme is divine), use different cheese, throw in what’s wilting in your fridge. The spirit is cozy, forgiving, and full of flavor. If your cheese bubbles over the edge and makes a glorious mess on the oven floor? Welcome to the club. That’s just extra flavor confetti!

Your Questions, My Answers (Let’s Fix Kitchen Oops!)

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Boneless, skinless thighs are fantastic here (and often more forgiving). They might need an extra 5-10 minutes in the oven since they’re juicier. Just ensure they hit 165°F internally.

Q: My zucchini released a lot of water during baking, making things soupy. Help!
A: Ah, the dreaded veggie flood! Two things: 1) Sautéing first is non-negotiable. It drives off excess moisture. 2) Don’t skip slicing (not dicing) the zucchini. Thicker slices hold better. If it still happens, drain any excess liquid carefully after baking before serving, or thicken the juices with a cornstarch slurry next time.

This Golden Chicken & Zucchini Bake brings rustic comfort to your table with minimal fuss. The crispy chicken, sautéed zucchini, juicy tomatoes, and melty mozzarella come together to create a dish that’s both satisfying and full of flavor. Whether you’re cooking for a busy weeknight, a special dinner, or just craving something comforting, this one-pan wonder hits all the right notes. And with so many ways to make it your own—whether adding a Mediterranean twist or going for a spicy kick—you’ll find endless ways to make this your go-to meal. So embrace the simplicity, enjoy the deliciousness, and let your kitchen smell like sunshine!