One Pan Chicken and Zucchini Bake

Chicken and Zucchini Bake is the healthy weeknight dinner solution that combines tender chicken, fresh zucchini, and melted cheese in one easy dish with minimal cleanup. This complete meal cooks entirely in a single baking dish, making it perfect for busy families who want nutritious home-cooked food without spending hours in the kitchen or facing a mountain of dishes afterward.

The combination of juicy chicken breast, tender-crisp zucchini, savory herbs, and gooey melted cheese creates layers of flavor that satisfy even picky eaters. It’s naturally low-carb, packed with protein and vegetables, and can easily be customized with your family’s favorite seasonings and cheese varieties.

Why You’ll Love This Recipe

• One pan means easy cleanup and less time doing dishes
• Healthy and low-carb without sacrificing flavor or satisfaction
• Ready in under 40 minutes from start to finish
• Easily customizable with different vegetables and seasonings
• Kid-approved cheesy goodness that sneaks in vegetables

Equipment Needed

• 9×13 inch baking dish
• Large skillet
• Sharp knife and cutting board
• Measuring cups and spoons
• Aluminum foil

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Ingredients You’ll Need

• 2 cups cooked chicken, shredded or diced
• 3 medium zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ cup cream cheese, softened
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh basil for garnish (optional)

Ingredient Notes

Using pre-cooked chicken (rotisserie chicken, leftover grilled chicken, or meal prep chicken) makes this recipe ultra-fast. If cooking chicken from scratch, poach or bake chicken breasts for 20-25 minutes at 375°F until they reach 165°F internal temperature, then dice or shred.

Choose firm, medium-sized zucchini for the best texture – large zucchini can be watery and seedy. Slice them about ¼-inch thick for even cooking. The cream cheese creates a creamy sauce that binds everything together, while the combination of mozzarella and Parmesan gives you both meltiness and flavor depth. Italian seasoning is a convenient herb blend, but you can also use fresh herbs like basil, oregano, and thyme.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with cooking spray or olive oil. This prevents sticking and makes cleanup even easier. Gather all your ingredients and have everything sliced and ready to go before you start assembling.

Step 2: Sauté the Zucchini

Heat the olive oil in a large skillet over medium heat. Add the sliced zucchini and cook for 3-4 minutes, stirring occasionally, just until it starts to soften but still has some bite. You’re not fully cooking it here

Step 3: Create the Creamy Mixture

In the same skillet (no need to wash it), add the cream cheese and let it soften over low heat. Stir in the garlic powder, Italian seasoning, salt, and pepper. Once the cream cheese is smooth and creamy, fold in the cooked chicken until it’s evenly coated in the seasoned cream cheese mixture.

Step 4: Layer the Casserole

Spread the sautéed zucchini in an even layer across the bottom of your prepared baking dish. Scatter the halved cherry tomatoes over the zucchini. Top with the creamy chicken mixture, spreading it evenly to cover the vegetables.

Step 5: Add the Cheese

Sprinkle the shredded mozzarella cheese evenly over the top, followed by the grated Parmesan. The double cheese layer creates that irresistible golden, bubbly top that everyone loves. Don’t skimp on the cheese – it’s what makes this dish so satisfying and kid-approved.

Step 6: Bake and Serve

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted, bubbly, and starting to turn golden brown on top. Let the casserole rest for 5 minutes before serving

Pro Tips & Cooking Hacks

• Pat zucchini dry with paper towels to remove excess moisture
• Use rotisserie chicken for maximum convenience and flavor
• Pre-shred your own cheese – it melts better than pre-shredded
• For extra crispy cheese top, broil for 1-2 minutes at the end
• Add red pepper flakes for a spicy kick

Tips & Variations

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes, or reheat the whole dish covered in a 350°F oven for 15-20 minutes. This casserole can be assembled up to 24 hours ahead – just cover and refrigerate until ready to bake, adding 5-10 minutes to the covered baking time if baking straight from the fridge.

Try adding other low-carb vegetables like bell peppers, mushrooms, or spinach. Swap the Italian seasoning for Cajun spices for a completely different flavor profile, or use Mexican cheese blend and taco seasoning for a Southwest version. For extra protein, add cooked bacon crumbles or serve over cauliflower rice.

Serving Suggestions

This bake is a complete meal on its own, but pairs beautifully with a simple side salad, garlic bread, or cauliflower rice if you want to keep it low-carb. For a heartier meal, serve with pasta, quinoa, or crusty bread for soaking up the creamy sauce. It’s also delicious alongside roasted broccoli or green beans.

Common Mistakes

• Using too-large zucchini that release excess water
• Overcooking the zucchini before baking – it gets mushy
• Skipping the foil cover – top browns before inside is hot
• Not letting it rest after baking – makes serving messy
• Forgetting to season each layer – results in bland bites

What to Serve With One-Pan Chicken and Zucchini Bake

This bake pairs perfectly with a crisp Caesar salad, garlic bread, or roasted asparagus. For a low-carb dinner, serve with cauliflower mash or a simple tomato and cucumber salad. It also works great as part of a buffet spread alongside other casseroles and sides for potlucks and family gatherings.

Frequently Asked Questions

Can I use raw chicken?

Yes, but cut it into bite-sized pieces and increase covered baking time to 35-40 minutes to ensure chicken reaches 165°F internal temperature.

How do I prevent watery casserole?

Pat zucchini dry before cooking, don’t overcook it in the skillet, and use firm medium zucchini rather than large watery ones.

Can I freeze this?

Yes! Assemble without baking, wrap tightly, and freeze for up to 3 months. Thaw overnight in fridge before baking as directed.

What other vegetables work well?

Bell peppers, mushrooms, yellow squash, spinach, and broccoli all work beautifully. Just adjust cooking times based on the vegetable.

Can I make this dairy-free?

Use dairy-free cream cheese and cheese alternatives. Nutritional yeast can add cheesy flavor without dairy.

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