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Chicken Zucchini Bake - A Comforting, Easy Weeknight Dinner

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
  • Zucchini: 3 medium, sliced into half-moons
  • Onion: 1 small yellow onion, thinly sliced
  • Garlic: 3–4 cloves, minced
  • Olive oil: 2 tablespoons
  • Greek yogurt or sour cream: 3/4 cup (for a lighter creamy base)
  • Chicken broth: 1/2 cup (low sodium preferred)
  • Parmesan cheese: 1/3 cup, finely grated
  • Mozzarella cheese: 1 cup, shredded
  • Italian seasoning: 1 teaspoon (or a mix of dried basil, oregano, and thyme)
  • Smoked paprika: 1/2 teaspoon (optional, for color and warmth)
  • Red pepper flakes: Pinch (optional, for heat)
  • Fresh parsley or basil: For garnish
  • Salt and black pepper: To taste
  • Lemon: 1, for zest and a squeeze of juice

Method
 

  1. Prep the oven and pan: Heat your oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish or similar casserole pan.
  2. Slice the vegetables: Cut zucchini into 1/2-inch half-moons and thinly slice the onion. Spread them evenly in the baking dish.
  3. Toss with seasoning: Drizzle the zucchini and onion with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and half the Italian seasoning. Add a pinch of red pepper flakes if you like. Toss to coat and spread in an even layer.
  4. Season the chicken: Pat chicken dry. Cut large breasts in half horizontally if thick. Season both sides with salt, pepper, smoked paprika, and the remaining Italian seasoning.
  5. Sear (optional but recommended): Heat 1 tablespoon olive oil in a skillet over medium-high. Sear chicken 2–3 minutes per side until lightly golden. It won’t be fully cooked; this just boosts flavor.
  6. Make the creamy mixture: In a bowl, whisk Greek yogurt, chicken broth, minced garlic, lemon zest, and half the Parmesan. Taste and adjust salt and pepper.
  7. Assemble: Nestle chicken over the zucchini. Spoon the creamy mixture on top, spreading it around the chicken and over some of the veggies.
  8. Add cheese: Sprinkle mozzarella evenly over the top. Finish with the remaining Parmesan.
  9. Bake: Cover loosely with foil and bake for 15 minutes. Remove foil and bake another 10–15 minutes, until the cheese is golden and the chicken reaches an internal temp of 165°F (74°C).
  10. Finish with lemon and herbs: Let rest 5 minutes. Squeeze a little lemon juice over the top and sprinkle with chopped parsley or basil.
  11. Serve: Spoon chicken and veggies onto plates, making sure to scoop up the creamy pan sauce. It’s great with rice, orzo, crusty bread, or a simple green salad.