Name: Baked Chicken and Zucchini Skillet Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound boneless skinless chicken breast, cut into bite-size pieces; 1 medium onion, chopped into large pieces; 1 zucchini, sliced vertically into four large pieces, then chopped into smaller 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 salt to taste; ¼ tsp freshly milled pepper or pepper to taste

There’s something so satisfying about a dish that combines simplicity and flavor effortlessly. This Baked Chicken and Zucchini Skillet Recipe is exactly that—it’s an easy, wholesome meal that fills your kitchen with cozy aromas and comes together with minimal fuss.

A white bowl sits on a white marbled surface, filled with two layers. The bottom layer is light yellow cooked rice with some green herb leaves mixed in. On top is a mix of golden-brown cooked chicken pieces and small chunks of cooked zucchini and onion, sprinkled with reddish seasoning and fresh green herbs. A detailed silver fork rests inside the bowl on the left side. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Chicken and Zucchini Skillet Recipe
Top Tip
How to Serve Baked Chicken and Zucchini Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Chicken and Zucchini Skillet Recipe

Why You'll Love This Recipe

This recipe quickly became one of my go-to dinners because it’s that perfect balance of juicy chicken and tender zucchini, all baked in one pan. If you want to feel like you whipped up something fancy but without the hassle, this is the one.

Effortless One-Pan Meal: No need to dirty multiple pans—everything cooks together, saving cleanup time.
Flavorful and Aromatic: The blend of smoked paprika, cumin, and oregano makes this dish irresistibly tasty.
Customizable and Versatile: You can easily tweak the spices or swap veggies to suit your mood or what’s in your fridge.
Healthy and Balanced: Packed with lean protein and fresh veggies, it’s nourishing without feeling heavy.

Ingredients & Why They Work

Each ingredient in this Baked Chicken and Zucchini Skillet Recipe plays its own role, creating a simple but layered flavor profile. Quality ingredients really shine here, so I recommend fresh zucchini and good olive oil for the best results.

Flat lay of fresh boneless skinless chicken breast pieces, a medium onion cut into large chunks, a zucchini sliced vertically into quarters then chopped, a small white ceramic bowl filled with extra virgin olive oil, another small white bowl containing garlic powder, a small white bowl with smoked paprika, a small white bowl holding dried oregano, a small white bowl with cumin, a small white bowl of sea salt, and a small white bowl of freshly milled black pepper, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breast: Using boneless, skinless pieces makes it quick to cook and easy to eat.
Onion: Adds sweetness and a subtle crunch that complements the tender chicken and zucchini.
Zucchini: Its mild flavor and moisture help keep the dish juicy and balanced.
Extra virgin olive oil: Ensures even seasoning and helps with roasting for a beautiful finish.
Garlic powder: A subtle punch of garlicky goodness without overpowering.
Smoked paprika: Infuses a cozy warmth and smoky note that makes this dish special.
Dried oregano: Brings a hint of Mediterranean flair and freshness.
Cumin: Adds earthiness and depth—my favorite touch for baked chicken recipes.
Sea salt & freshly milled pepper: Essential for bringing all the flavors together perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I've made this Baked Chicken and Zucchini Skillet Recipe a million times with delightful tweaks—you should definitely do the same! Swapping veggies or playing with spices keeps it exciting without ever overcomplicating the process.

Variation: I sometimes add cherry tomatoes or bell peppers for an extra pop of color and sweetness, which turns out fantastic.
Spice It Up: A pinch of red chili flakes gives the perfect gentle heat without stealing the show.
Herb Swap: Try fresh basil or thyme if you want an herbal twist instead of oregano.
Make It Heartier: Toss in some chickpeas or white beans after baking for a boost of plant-based protein and texture.

Step-by-Step: How I Make Baked Chicken and Zucchini Skillet Recipe

The image shows a close-up of a dish with several layers: the bottom layer is a mix of lightly cooked white onions with a slightly translucent, soft texture; the next layer has golden-brown cooked chicken pieces with a slightly crispy surface; scattered throughout are green pieces of cooked zucchini with darker green edges; the dish is topped with small bright green chopped herbs adding a fresh touch. The colors range from white and pale yellow to golden brown and green, giving it a vibrant look. The food is set against a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Mise en Place

I like to cut my chicken into bite-sized pieces similar in size to the zucchini chunks and onion pieces. This way, everything cooks evenly. Setting out the spices and olive oil next to you helps keep the process smooth—less scrambling, more cooking!

Step 2: Mix Up the Flavorful Marinade

Combine garlic powder, smoked paprika, oregano, cumin, salt, and pepper in a large bowl. Add olive oil and stir until it forms a loose marinade. This mix coats everything beautifully, infusing the chicken and veggies with loads of flavor.

Step 3: Toss Chicken and Veggies in the Marinade

Place your cut chicken, onion, and zucchini pieces into the bowl and toss thoroughly. For the best results, let everything sit in the marinade for at least 15 minutes. If you have more time, refrigerate for a few hours or overnight—the flavors deepen, and the chicken becomes even juicier.

Step 4: Bake to Perfection

Transfer everything to a baking dish, spreading it out so it roasts evenly. Bake uncovered at 425°F (220°C) for 30 minutes. Keep an eye on it after 25 minutes—you want the chicken cooked through and the zucchini tender but not mushy. If your oven runs hot, you might want to reduce time by a few minutes.

Top Tip

From my experience, a few small tricks make all the difference with this recipe. I found that letting the marinade rest really boosts flavor and keeps the chicken juicy).

Marinating Time Matters: Even a quick 15-minute soak transforms the dish; overnight is ideal if you can plan ahead.
Cut Ingredients Evenly: Matching the size of chicken and veggies ensures everything finishes cooking at the same time.
Do Not Overcrowd: Spread the chicken and zucchini well in the dish—crowding causes steaming instead of roasting, changing the texture.
Rest Before Serving: Let the skillet sit 5 minutes after baking to let juices settle—juicier bites every time.

How to Serve Baked Chicken and Zucchini Skillet Recipe

Baked Chicken Zucchini - Serving Suggestion

Garnishes

I love sprinkling fresh chopped parsley or a little crumbled feta on top—it adds a bright, fresh contrast to the warm spices. A squeeze of lemon right before serving lifts all the flavors and makes the dish pop.

Side Dishes

Pair it with fluffy quinoa, buttery rice, or even a simple couscous salad. Roasted potatoes or a crisp green salad also balance the richness perfectly, making it a complete, satisfying meal.

Creative Ways to Present

For dinner parties, I serve this recipe in colorful ceramic skillets or individual ramekins. Adding a dollop of Greek yogurt on top makes for an elegant, creamy garnish that guests love. Plus, it's easy to transport if you're bringing it somewhere!

Make Ahead and Storage

Storing Leftovers

Store leftover baked chicken and zucchini in an airtight container in the fridge for up to 3 days. I find the flavors actually meld nicely overnight, making leftovers just as tasty, if not better.

Freezing

This recipe freezes well. Portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Just avoid freezing with any dairy garnishes to keep textures fresh.

Reheating

Reheat leftovers gently in the oven at 350°F until warmed through, or microwave covered to retain moisture. I usually add a splash of water or chicken broth during reheating to keep zucchini from drying out.

Frequently Asked Questions:

Can I use other vegetables instead of zucchini?

Absolutely! This recipe is flexible. Bell peppers, cherry tomatoes, or even mushrooms work beautifully as substitutes or additions to the zucchini.

Is it necessary to marinate the chicken?

While marinating isn’t mandatory, I highly recommend it for enhanced flavor and juiciness. If you’re short on time, even 15 minutes makes a big difference compared to no marination.

Can I make this recipe gluten-free?

Yes! This dish is naturally gluten-free as long as you avoid adding any dressings or sides containing gluten. It pairs wonderfully with gluten-free grains like quinoa or rice.

How can I tell when the chicken is fully cooked?

Chicken is done when its internal temperature reaches 165°F (74°C). Baked in bite-sized pieces as in this recipe, 30 minutes at 425°F usually ensures it’s cooked through. Juices should run clear, and meat should be opaque.

Final Thoughts

This Baked Chicken and Zucchini Skillet Recipe is kind of like a warm hug for busy nights. It’s reliable, delicious, and effortless—everything I look for when I want a meal both comforting and uncomplicated. Give it a try—you might just find yourself making it on repeat, as I do!