This Easy Italian Chicken and Zucchini Bake is a tasty one-pan meal that’s packed with flavor! Juicy chicken, fresh zucchini, and Italian herbs mingle together in the oven to make dinner a breeze.
Trust me, the best part is that it’s super simple to make. Just toss everything in the baking dish and let the oven do its magic. It’s a fantastic way to enjoy a healthy meal without the fuss!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish. If you prefer dark meat, you can use thighs instead. They will be juicy and flavorful!
Zucchini: Fresh zucchini adds great texture. If zucchini isn’t available, yellow squash works well, or even bell peppers for a different flavor.
Cherry Tomatoes: These add sweetness and a pop of color. If you can’t find cherry tomatoes, diced regular tomatoes will work; just be mindful of the extra moisture they may add.
Parmesan Cheese: While optional, it adds a wonderful coating. You can substitute with mozzarella or nutritional yeast for a dairy-free option.
Herbs: Dried Italian seasoning and the other herbs provide great flavor. Feel free to use fresh herbs if you have them on hand; just use a bit more since fresh herbs are less potent.
How Do I Bake the Chicken and Vegetables Perfectly?
Getting the chicken perfectly cooked while ensuring the veggies are tender can be a challenge. Follow these simple tips for success:
- Preheat your oven to ensure even cooking from the start.
- Arrange the chicken so it bakes evenly. If the pieces are different sizes, place larger ones on the edges of the dish.
- Use a meat thermometer to check the chicken’s internal temperature, aiming for 165°F/74°C for optimal juiciness.
- Bake uncovered to achieve a nice golden color on the chicken and slightly charred veggies.
- Wait for the last 5 minutes to add cheese. This allows it to melt without overcooking.
Easy Italian Chicken and Zucchini Bake
Ingredients You’ll Need:
For the Bake:
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced into half-moons
- 1 pint cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil or parsley, chopped for garnish (optional)
How Much Time Will You Need?
This Easy Italian Chicken and Zucchini Bake takes about 10 minutes to prep and 25-30 minutes to bake. Overall, you’ll be enjoying a flavorful dinner in about 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures your dish cooks evenly and gets that lovely golden color.
2. Arrange the Chicken:
In a large baking dish, place the boneless, skinless chicken breasts in a single layer. Make sure they’re not overlapping for even cooking.
3. Add the Vegetables:
Next, scatter the sliced zucchini and halved cherry tomatoes around and on top of the chicken. This will allow the veggies to cook and soak up the chicken juices for extra flavor!
4. Drizzle and Season:
Drizzle the olive oil evenly over the chicken and vegetables. Then, sprinkle the minced garlic, Italian seasoning, dried basil, oregano, salt, and pepper on top. Season generously for a punch of flavor!
5. Toss to Combine:
Using your hands or a spoon, gently toss the chicken and veggies to coat everything well with the oil and spices. This step is important for ensuring the flavors blend together nicely.
6. Bake It!
Put the baking dish in the oven and bake uncovered for 25-30 minutes. You’ll know it’s done when the chicken is cooked through, reaching an internal temperature of 165°F (74°C), and the veggies are tender.
7. Add Cheese (Optional):
If you want to add cheese, sprinkle the grated Parmesan over the dish during the last 5 minutes of baking. This lets the cheese melt beautifully with a nice golden crust.
8. Garnish and Serve:
Once done, take the dish out of the oven and garnish with fresh chopped basil or parsley if desired. Serve hot, and enjoy your delicious Easy Italian Chicken and Zucchini Bake!
FAQ for Easy Italian Chicken and Zucchini Bake
Can I Use Different Vegetables?
Absolutely! Feel free to swap out the zucchini and cherry tomatoes for other vegetables like bell peppers, asparagus, or even mushrooms. Just make sure they have similar cooking times so everything cooks evenly.
How Can I Make This Dish Healthier?
To cut down on calories or fat, you can skip the cheese or use a lighter option, like reduced-fat cheese. Additionally, use skinless chicken thighs instead of breasts for a leaner protein while still keeping it juicy.
Can I Prepare This Recipe in Advance?
Yes, you can prep this dish ahead of time! Assemble everything in the baking dish, cover it, and refrigerate for up to 24 hours. Just remember to let it sit at room temperature for about 30 minutes before baking to ensure even cooking.
What Should I Serve with This Dish?
This Italian Chicken and Zucchini Bake pairs perfectly with a simple side of pasta, or you can serve it over quinoa or rice. For a lighter option, a fresh green salad or steamed vegetables would complement it well too!
