One-Pan Baked Chicken and Zucchini
A simple, comforting sheet-pan meal that's fast, economical, and perfect for busy weeknights. Juicy chicken and tender zucchini, seasoned with garlic and Italian herbs, come together for a healthy dinner option.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb total) Pound to even thickness for uniform cooking.
- 2 medium zucchinis, sliced into 1/4-inch rounds Can substitute with yellow squash or bell peppers.
Seasoning and Oil
- 2 tablespoons olive oil Can use avocado oil or light olive oil.
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning Can substitute with herbes de Provence or a mix of dried basil and oregano.
- to taste Salt and freshly ground black pepper
- optional Parmesan cheese, grated (for topping) Sprinkle over in the last 3-5 minutes of baking.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Lightly grease a large baking dish or line it with parchment for easier cleanup.
- Arrange the chicken breasts in the dish with space between them so air circulates. Place the zucchini slices around and slightly under the chicken.
- Drizzle the olive oil evenly over the chicken and zucchini. Use your hands or a spoon to coat everything.
- Sprinkle garlic powder, Italian seasoning, salt, and pepper over the chicken and veggies, and rub briefly to ensure spices adhere.
Baking
- Bake in the preheated oven for 25-30 minutes. Check doneness with an instant-read thermometer — chicken should register 165°F (74°C) and zucchini should be tender and slightly golden.
- If using Parmesan, sprinkle it over the chicken and zucchini in the last 3-5 minutes of baking.
Serving
- Remove from oven, let rest for 3-5 minutes, then serve.
Notes
For variations, try adding cherry tomatoes or kalamata olives for a Mediterranean twist, or use panko and herbs for a crunchy topping. Store leftovers in an airtight container for up to 3-4 days.