Chicken Zucchini Bake Recipe
This Chicken Zucchini Bake is the ultimate one-pan wonder, delivering juicy chicken and tender-crisp vegetables in a cheesy, herb-infused marinara blanket. After testing numerous one-dish dinners, I can confidently say this recipe strikes the perfect balance of flavor, nutrition, and ease. It’s a family-friendly meal that comes together with minimal fuss, making it a staple in my weekly rotation.
PrintChicken Zucchini Bake
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cubed
- 2 medium zucchinis, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 cup marinara sauce
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the cubed chicken breasts to the skillet and cook until browned on all sides, about 5-7 minutes. Remove from heat.
- In a large mixing bowl, combine the sliced zucchinis, diced red and yellow bell peppers, garlic powder, onion powder, oregano, basil, salt, and pepper. Drizzle with the remaining olive oil and toss to coat evenly.
- In a baking dish, arrange half of the vegetable mixture at the bottom.
- Layer the browned chicken over the vegetables, followed by the marinara sauce.
- Add the remaining vegetable mixture on top of the chicken and sauce.
- Sprinkle the shredded mozzarella and grated parmesan cheese evenly over the top.
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- Remove the foil and continue to bake for another 10-15 minutes, or until the cheese is golden brown and bubbly.
- Let it cool for 5 minutes before serving.
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