Easy One-Pan Baked Chicken and Zucchini
This easy one-pan dish features juicy chicken and tender zucchini baked with flavorful spices, making it a simple, healthy, and satisfying weeknight hero.
Equipment
- Large bowl
- Baking dish
- Spatula or Spoon
Ingredients
- 1 pound boneless skinless chicken breast cut into bite-size pieces
- 1 medium-size onion chopped into large pieces
- 1 zucchini chopped into bite-sized pieces
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp sea salt or to taste
- 1/4 tsp freshly milled pepper or to taste
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: In a large bowl, add the garlic powder, smoked paprika, dried oregano, cumin, salt, and pepper. Pour the olive oil over the spices and stir until you have a thick paste.
- Step 3: Add the cut-up chicken pieces, onion chunks, and zucchini pieces into the bowl with the marinade. Toss everything around until every piece is coated in the spice blend.
- Step 4: Transfer the marinated chicken and vegetables into a single layer in a baking dish. Spread everything out nicely to avoid overcrowding.
- Step 5: Bake uncovered for about 30 minutes, or until the chicken is cooked through (no longer pink inside) and the vegetables are tender and slightly browned around the edges.
Notes
If you have extra time, you can let the ingredients marinate in the bowl for about 15 minutes at room temperature or up to 24 hours in the fridge for enhanced flavor.
Ensure the pan is not overcrowded so the ingredients roast rather than steam. Use a larger pan or two if needed.
Cut chicken and vegetables into uniform pieces for even cooking.
To check for doneness, cut into the largest chicken piece; it should be white throughout. An instant-read thermometer should register 165°F (74°C).
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated in the microwave or oven.
Frozen chicken breast can be used if fully thawed first. Using frozen zucchini is not recommended as it can make the dish watery.
For a spicier dish, add a pinch of red pepper flakes or cayenne pepper to the spice mix.
This dish is great served on its own, or over rice, quinoa, couscous. A side salad or crusty bread also pairs well.
Consider substitutions like boneless skinless chicken thighs, sliced sausage, firm tofu, or chickpeas. Other vegetables like bell peppers, broccoli florets, cherry tomatoes, mushrooms, or cubed sweet potato also work well.
Garnish with fresh parsley, cilantro, or basil. Add grated Parmesan or crumbled feta cheese in the last 5-10 minutes of baking, or a squeeze of fresh lemon juice before serving for extra flavor.