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Easy One-Pan Baked Chicken and Zucchini Dinner

This Easy One-Pan Baked Chicken and Zucchini recipe is a weeknight hero, offering a delicious, healthy, and comforting meal that comes together quickly with minimal clean-up. Chicken and zucchini are tossed with simple savory spices and baked on a single pan until golden and tender.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breast cut into bite-size pieces; thighs work great too
  • 1 medium onion chopped into large pieces
  • 1 zucchini sliced vertically into four large pieces, then chopped into smaller, bite-size pieces
  • 2 tbsp extra virgin olive oil any olive oil will work
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp sea salt or salt to taste
  • 1/4 tsp freshly milled pepper or pepper to taste

Equipment

  • Large bowl
  • Baking dish 9x13 inch recommended

Method
 

  1. Step 1: Preheat your oven to 425°F (220°C). While the oven heats, chop the chicken, onion, and zucchini.
  2. Step 2: In a large bowl, add the garlic powder, smoked paprika, dried oregano, cumin, salt, and pepper. Stir to combine.
  3. Step 3: Pour the extra virgin olive oil into the bowl with the spices. Whisk together with a fork or spoon until you have a fragrant marinade paste.
  4. Step 4: Add the prepped chicken pieces, chopped onion, and chopped zucchini into the bowl with the marinade.
  5. Step 5: Toss everything well using your hands, a spatula, or tongs, ensuring every piece of chicken and veggie is coated in the seasoning mix.
  6. Step 6: Transfer the coated chicken and vegetables into a single layer in a baking dish (a 9x13 inch dish works perfectly). Avoid overcrowding the dish.
  7. Step 7: Bake uncovered in the preheated oven for about 30 minutes, or until the chicken is cooked through (no longer pink inside) and the vegetables are tender and slightly caramelized.
  8. Step 8: Carefully remove from the oven and serve hot.

Notes

Substitutions: Swap veggies for broccoli, bell peppers, cherry tomatoes, mushrooms, or sweet potato cubes (may need more cook time). Use sausage, shrimp (add in the last 10 minutes), or firm tofu for protein.
Additions: Add red pepper flakes for heat. Squeeze fresh lemon juice or sprinkle fresh parsley/cilantro over the finished dish.
Tips for Success: Don't overcrowd the pan; use two dishes if needed. Cut pieces evenly for uniform cooking. Check chicken internal temperature (165°F/74°C) around 25 minutes as ovens vary. You can chop ingredients a day ahead and store separately, mixing with marinade just before baking.
Storage: Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3-4 days. Reheat in a microwave or skillet.
FAQs: Different vegetables work well; adjust cooking times. Serve over rice, quinoa, pasta, or with crusty bread. The recipe is not spicy as written; add red pepper flakes for heat. Fresh ingredients are recommended over frozen for best texture.