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Mediterranean Chicken Zucchini Bake

A healthy one-dish dinner with tender chicken, zucchini, cherry tomatoes, and Mediterranean seasonings topped with melted cheese.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts cut into bite-sized pieces
  • 2 medium zucchinis sliced into half-moons
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • aluminum foil
  • Instant-read thermometer

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
  2. In a large bowl, combine bite-sized chicken pieces, zucchini half-moons, halved cherry tomatoes, thinly sliced red onion, and minced garlic.
  3. Drizzle olive oil over the chicken and vegetables. In a small bowl, mix oregano, basil, smoked paprika, salt, black pepper, and red pepper flakes if using.
  4. Sprinkle the seasoning mixture over the chicken and vegetables. Toss everything together with your hands or a large spoon until evenly coated.
  5. Spread the seasoned mixture evenly in the prepared baking dish in a relatively single layer.
  6. Sprinkle shredded mozzarella and grated Parmesan evenly over the top.
  7. Cover tightly with aluminum foil and bake for 20 minutes.
  8. Remove foil and bake uncovered for another 10-15 minutes, until cheese is golden and bubbly and chicken reaches 165°F (75°C) internal temperature.
  9. Remove from oven and let rest for 3-4 minutes. Garnish with chopped fresh parsley and serve warm.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. Freezes for up to 2 months. Reheating: Oven method best - bake covered at 350°F for 10 minutes. Microwave in 30-second intervals until warm. Make-ahead: Assemble uncooked dish and refrigerate up to 24 hours. Add 5 minutes to covered baking time if starting cold. Tips: Cut chicken and vegetables uniformly for even cooking. Fresh zucchini works best - frozen becomes mushy. Don't skip covered baking phase to keep chicken moist. Variations: Use chicken thighs for extra juiciness. Try feta instead of mozzarella for authentic Mediterranean flavor. Add bell peppers, mushrooms, or eggplant. Make dairy-free by skipping cheese or using alternatives. Serving: Pair with rice, quinoa, warm pita bread, Greek salad, or tzatziki sauce. Finish with fresh lemon juice for brightness.