Name: Easy Chicken Zucchini Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 2 medium zucchini, sliced or chopped; 1 tbsp olive oil; 2 cloves garlic, minced; 1 small onion, diced; 1 cup shredded mozzarella cheese, divided; 1/4 cup grated Parmesan cheese; 1/2 cup sour cream or Greek yogurt; 1 tsp dried Italian seasoning; Salt, to taste; Black pepper, to taste

Jump to Recipe·Leave a Review

This Easy Chicken Zucchini Bake is one of those go-to meals I love making when I want something hearty yet healthy. It’s packed with juicy chicken, tender zucchini, and melty cheese, all baked together in a flavorful, creamy sauce. Everything comes together in a single dish, making it perfect for a quick weeknight dinner or a satisfying meal prep option.

Why You’ll Love This Recipe

I really enjoy how simple and customizable this recipe is. It’s a great way to use up extra zucchini, and it doesn’t require any fancy ingredients. The chicken turns out tender and flavorful, the zucchini adds freshness, and the cheese gives it that comforting, baked goodness. It’s low in carbs, full of protein, and can be easily adjusted based on what I have on hand. Plus, it tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Zucchini, sliced or chopped
Olive oil
Garlic, minced
Onion, diced
Shredded mozzarella cheese
Grated Parmesan cheese
Sour cream or Greek yogurt
Dried Italian seasoning
Salt
Black pepper

Directions

I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
In a skillet, I heat olive oil over medium heat and sauté the onion and garlic until fragrant and translucent.
I add the chicken pieces and cook until browned on all sides (they don’t need to be fully cooked through).
In a large bowl, I combine the sautéed chicken, zucchini, sour cream, half of the mozzarella, Parmesan, Italian seasoning, salt, and pepper.
I transfer the mixture into the prepared baking dish and spread it out evenly.
I sprinkle the remaining mozzarella cheese over the top.
I bake for 25–30 minutes, until the chicken is fully cooked, the zucchini is tender, and the cheese is bubbly and golden.
I let it cool for a few minutes before serving.

Servings and timing

This recipe serves 4 people.
Total time: About 40 minutes

Prep time: 10 minutes
Cook time: 30 minutes

Variations

I sometimes add other vegetables like bell peppers, mushrooms, or spinach for more variety. For extra flavor, I throw in a bit of crushed red pepper or a spoonful of pesto. If I want it lower in fat, I use Greek yogurt instead of sour cream and light mozzarella. I’ve also swapped the chicken for ground turkey or rotisserie chicken when I’m short on time.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the microwave for 1–2 minutes or bake it in a 350°F (175°C) oven until heated through. It reheats really well and makes a great lunch the next day.

FAQs

Can I use cooked chicken instead of raw?

Yes, I can use cooked or leftover chicken. I just skip the step of sautéing the chicken and mix it straight into the dish with the other ingredients.

Do I need to peel the zucchini?

No, I don’t need to peel it. The skin is tender and adds a bit of texture and nutrients to the bake.

Can I make this ahead of time?

Absolutely. I often assemble it earlier in the day, cover it, and refrigerate until I’m ready to bake. I may need to add a few extra minutes to the baking time if it’s cold from the fridge.

Can I freeze this dish?

Yes, I can freeze it, but the texture of the zucchini might soften a bit more when reheated. I let it cool completely, then wrap it tightly before freezing. It keeps well for up to 2 months.

What cheese works best?

I like using mozzarella for meltiness and Parmesan for flavor, but I’ve also tried Monterey Jack and cheddar. I use what I have on hand—it always turns out tasty.

Conclusion

This Easy Chicken Zucchini Bake is one of those simple recipes that never fails. It’s comforting, filling, and packed with flavor while still being light and wholesome. Whether I’m cooking for family or prepping meals for the week, it’s always a reliable choice.