This Easy Italian Chicken and Zucchini Bake is a delicious one-pan meal that combines juicy chicken, fresh zucchini, and tasty herbs. It’s simple to make and perfect for busy nights!
I love how the flavors all blend together while it bakes. Plus, leftovers are great for lunch the next day—if there are any left! Who can resist cheesy, baked goodness? 😋
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture and a mild flavor. If zucchini isn’t available, yellow squash is a great alternative that works well in this dish.
Chicken: Boneless, skinless chicken breasts are perfect here for their lean protein. If you want, you could use chicken thighs for extra flavor and moisture, or even substitute with cooked shredded chicken or turkey.
Marinara Sauce: A store-bought marinara saves time, but homemade is always a nice touch! You can swap it for a different tomato sauce or a spicy arrabbiata sauce for a kick.
Cheese: Mozzarella is classic for its melting quality, while Parmesan adds a nice salty touch. If you’re looking for a healthier option, part-skim mozzarella works well, or you can try using dairy-free cheese alternatives.
Italian Seasoning: This mix of herbs enhances the Italian flair of the dish. If you’re out, a combination of dried basil and oregano will give you a similar flavor.
How Do I Ensure the Chicken is Cooked Perfectly?
Cooking the chicken thoroughly is key to avoiding any health risks. Start by sautéing the diced chicken over medium heat until it turns white, which takes about 5 to 7 minutes. Make sure to cut the chicken into uniform pieces allowing for even cooking.
- Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).
- Letting the chicken rest for a few minutes before mixing with the zucchini helps retain its juices.
Easy Italian Chicken and Zucchini Bake
Ingredients You’ll Need:
- 2 medium zucchinis, sliced into half-moons
- 2 boneless, skinless chicken breasts, diced
- 1 jar (about 24 oz) Italian marinara sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning (a mix of basil, oregano, thyme, rosemary)
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Optional: chopped fresh parsley for garnish
Time Needed
This delicious dish will take about 10 minutes to prep and 30 minutes to bake, giving you a total of about 40 minutes from start to finish! It’s a quick and delightful meal that’s on the table in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). You can lightly grease a baking dish with cooking spray or olive oil to prevent sticking, or you can line it with foil for easy cleanup.
2. Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté for about 3 minutes, until the onion is soft and fragrant.
3. Cook the Chicken:
Add the diced chicken to the skillet. Season the chicken with salt, pepper, and half of the Italian seasoning. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink inside.
4. Add Zucchini:
Stir in the sliced zucchinis and cook for an additional 3-4 minutes. You want the zucchini to be slightly tender but still maintain some crunch. Once done, remove the skillet from heat.
5. Prepare the Baking Dish:
Pour a thin layer of marinara sauce into the bottom of your greased baking dish. This will add flavor and moisture to the dish.
6. Layer the Chicken and Zucchini:
Spread the cooked chicken and zucchini mixture evenly over the marinara sauce in the baking dish.
7. Add More Sauce:
Pour the remaining marinara sauce over the top of the chicken and zucchini, ensuring a nice coating for flavor.
8. Cheese It Up:
Sprinkle the shredded mozzarella cheese over the top, followed by the grated Parmesan cheese. This is where the dish gets its delicious cheesy goodness!
9. Season It Up:
Finish by sprinkling the remaining Italian seasoning over the cheese layer to enhance the flavors even more.
10. Bake:
Bake the dish uncovered in the preheated oven for 25-30 minutes. You want it until the cheese is melted, bubbly, and lightly golden.
11. Rest and Serve:
Remove from the oven and let it sit for about 5 minutes before serving. This helps everything to set a bit and cool slightly. Garnish with fresh parsley if you like for a pop of color!
Enjoy your warm, cheesy, and satisfying Italian Chicken and Zucchini Bake—perfect for any night of the week! 😊
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables?
Absolutely! While zucchini is fantastic, you can also use bell peppers, mushrooms, or even spinach. Just ensure that any additional vegetables are chopped to similar sizes and adjust cooking times accordingly for tenderness.
How Can I Make This Recipe Low-Carb?
If you’re looking to reduce carbs, consider substituting the chicken with high-protein alternatives like tofu, and using a low-carb marinara sauce. Also, skip the cheese or use dairy-free alternatives to fit your diet.
What Should I Do With Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it back in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring occasionally.
Can I Freeze This Dish?
Yes, this dish freezes well! To freeze, allow it to cool completely, then cover tightly with plastic wrap and foil. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating in the oven.
