This Chicken Zucchini Bake is a wholesome and delicious one-pan meal that’s easy to prepare, packed with flavor, and perfect for a healthy dinner option. Tender chicken breasts are paired with thinly sliced zucchini, all coated in a savory, cheesy sauce and baked to golden perfection. It’s a great way to incorporate more vegetables into your diet while enjoying a satisfying, low-carb meal.

Why You’ll Love This Recipe

This Chicken Zucchini Bake is everything you want in a quick, healthy dinner: simple ingredients, minimal prep time, and a deliciously creamy outcome. The combination of chicken and zucchini, along with a rich cheese sauce, creates a meal that’s both filling and nutritious. It’s the perfect dish for those looking to cut back on carbs but still enjoy a comforting, flavorful meal. Plus, it’s one pan, so cleanup is a breeze!

Chicken Zucchini Bake

Ingredients

4 boneless, skinless chicken breasts
3 medium zucchinis, thinly sliced
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup sour cream or Greek yogurt
1/4 cup mayonnaise
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1 tablespoon olive oil
Fresh parsley (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup.
Prepare the chicken: Season the chicken breasts on both sides with salt, pepper, garlic powder, and onion powder. Heat the olive oil in a skillet over medium heat and sear the chicken breasts for 2-3 minutes per side until lightly golden (the chicken doesn’t need to be fully cooked through at this point, as it will continue to cook in the oven).
Prepare the zucchini: While the chicken is searing, slice the zucchinis into thin rounds. Lay the zucchini slices evenly in the bottom of the prepared baking dish.
Make the creamy sauce: In a bowl, combine the sour cream (or Greek yogurt), mayonnaise, oregano, and half of the shredded mozzarella cheese. Mix until smooth and well combined.
Assemble the bake: Place the seared chicken breasts on top of the zucchini in the baking dish. Spread the creamy cheese mixture over the chicken breasts, ensuring they are evenly coated. Sprinkle the remaining mozzarella and Parmesan cheese over the top.
Bake: Bake the chicken and zucchini bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the cheese on top is golden and bubbly.
Serve: Garnish with freshly chopped parsley and serve immediately. This dish pairs wonderfully with a side of steamed vegetables or a simple salad.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Add More Veggies: You can add other vegetables like bell peppers, spinach, or mushrooms to the dish for extra flavor and nutrients.
Low-Carb Option: If you’re following a low-carb or keto diet, you can omit the sour cream and replace it with a cream cheese and heavy cream mixture for an even richer base.
Spicy Kick: Add a pinch of red pepper flakes or a small diced jalapeño for some heat.
Dairy-Free Version: Replace the mozzarella and Parmesan with dairy-free cheese alternatives, or use a creamy dairy-free sauce made from coconut milk or cashews.
Herbs and Spices: Experiment with different spices and herbs like basil, thyme, or Italian seasoning for a unique twist.

Storage/Reheating

Storage: Store any leftover Chicken Zucchini Bake in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat leftovers in the oven at 350°F (175°C) for about 10-15 minutes, or in the microwave for 2-3 minutes, until heated through.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, you can use boneless, skinless chicken thighs instead of breasts. They will be slightly juicier and more tender but may require a slightly longer cooking time.

Can I make this ahead of time?

Yes, you can prepare this dish a day ahead. Simply assemble it in the baking dish, cover it with foil, and refrigerate. When you’re ready to bake, just pop it in the oven and cook as directed.

Can I add a different type of cheese?

Absolutely! Feel free to experiment with different types of cheese. Cheddar, provolone, or gouda are all great options to give the dish a unique flavor.

Is this dish suitable for meal prep?

Yes, this Chicken Zucchini Bake is perfect for meal prepping. Just divide it into portions and store in airtight containers. Reheat when you’re ready to eat.

Can I use frozen zucchini?

Fresh zucchini is best for this recipe, but if you have frozen zucchini, make sure to thaw and drain it well before using to prevent excess moisture in the dish.

Can I make this dish without searing the chicken first?

Yes, you can skip the searing step if you prefer, but searing the chicken helps to lock in flavor and moisture. If you choose not to sear it, the chicken may take a little longer to cook through in the oven.

Can I use a different sauce base for the creamy mixture?

Yes! You can replace the mayo and sour cream with a mixture of heavy cream and a bit of cheese for a richer sauce or use Greek yogurt for a tangier, lighter version.

Conclusion

This Chicken Zucchini Bake is an easy, healthy, and flavorful meal that’s perfect for busy weeknights or meal prepping. The combination of tender chicken, creamy sauce, and fresh zucchini makes for a satisfying and nutritious dish that the whole family will enjoy. With minimal prep and just one pan, it’s a simple yet delicious way to enjoy a comforting dinner!

Chef MARTHA