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Baked Chicken and Zucchini

Baked Chicken and Zucchini is a one-pan, low-carb dinner with tender zucchini and juicy seasoned chicken, finished with melted mozzarella and Parmesan. Roast at high heat until the chicken reaches 165°F and the cheese turns lightly golden for an easy weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 2 boneless skinless chicken breasts Cut into bite-sized pieces.
  • 2 tbsp olive oil
  • 3 garlic Minced.
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 1 tsp onion powder
  • 0.5 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp black pepper
Vegetables and cheese
  • 3 zucchini Sliced into half-moons.
  • 1 cup cherry tomatoes Halved.
  • 1.5 cup shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 1 tbsp fresh basil Chopped.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 400°F (200°C). This ensures the chicken and zucchini roast quickly and evenly.
  2. Grease a 9×13-inch baking dish. Light coating helps prevent sticking and keeps the vegetables from drying out.
Season and assemble
  1. Toss the chicken with olive oil, garlic, Italian seasoning, paprika, onion powder, garlic powder, salt, and pepper. Mix until all pieces are coated.
  2. Spread the chicken evenly in the baking dish. Arrange in a single layer so the edges cook without steaming.
  3. Add the zucchini and cherry tomatoes around the chicken. Distribute them so they roast instead of crowding in one spot.
Bake and finish with cheese
  1. Bake for 20 minutes. Look for the chicken edges to turn opaque.
  2. Sprinkle mozzarella and Parmesan evenly over the top. Cover the surface so the cheese melts into a browned layer.
  3. Bake another 10–12 minutes until the chicken reaches 165°F (74°C) and the cheese is melted and lightly golden. Continue roasting if the cheese isn’t bubbling yet.
Garnish and serve
  1. Garnish with parsley and basil before serving. Add right at the end for fresh color and aroma.

Notes

Pro tip: cut chicken into even bite-size pieces so they finish at the same time as the zucchini. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven or microwave until hot. Freezing is not recommended because zucchini and cheese can lose texture. For a dairy-light swap, use part-skim mozzarella or a reduced-fat Italian cheese blend while keeping the same bake times.