This Easy Chicken Zucchini Bake is a tasty and simple dish that brings together juicy chicken and fresh zucchini. It’s all baked in one pan, making cleanup a breeze!
I love how this meal is not only delicious but also healthy. Just toss everything together, pop it in the oven, and in no time, dinner is served, leaving more time for fun! 🍽️
Key Ingredients & Substitutions
Chicken Breast: Fresh boneless chicken breast is ideal here. You can swap it for thighs for more juiciness. If you’re in a pinch, pre-cooked rotisserie chicken works too. Just add it later to avoid drying out.
Zucchini: Fresh zucchini adds great texture and flavor. If you’re out of zucchini, try yellow squash or even bell peppers. Both can give a nice twist to the dish!
Rice: Long-grain white rice is my go-to for its light texture. However, you can certainly use brown rice for a healthier option, but adjust the cooking time and the amount of liquid accordingly.
Chicken Broth: This enhances flavor, but water will work if it’s all you have. For a vegetarian version, use vegetable broth and replace chicken with chickpeas or tofu.
Spices: The paprika, oregano, and cumin bring warmth and depth. Feel free to adjust these spices or add others like thyme or Italian seasoning for a different flavor profile!
What’s the Best Way to Ensure the Chicken Stays Juicy?
Keeping your chicken moist is easy with a few tips! First, cut the chicken into uniform pieces to ensure even cooking. Season it well, as this will enhance the flavor and moisture. Lastly, covering the dish with foil traps steam, keeping everything nice and tender while baking.
- Preheat the oven so your dish starts cooking properly.
- Once baked, let the dish rest for a few minutes before fluffing the rice. This lets the juices redistribute, ensuring moist chicken.
Easy Chicken Zucchini Bake for Quick Dinners
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 2 medium zucchini, chopped into half-moons or chunks
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth or water
- 2 tablespoons olive oil
- 1 teaspoon paprika (plus extra for garnish)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro or parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 45 minutes of baking time. So, set aside about 1 hour for a delicious and satisfying dinner that comes together quickly!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures everything bakes evenly and turns out perfectly.
2. Mix the Ingredients:
In a large mixing bowl, combine the chicken pieces, chopped zucchini, onion, and garlic. Drizzle in the olive oil, then sprinkle the paprika, oregano, cumin, salt, and black pepper over the mixture. Toss everything well to coat evenly—this is where all the flavor comes from!
3. Prepare the Rice Layer:
Spread the uncooked rice evenly in the bottom of a large baking dish. This will serve as the base of your dish.
4. Add the Liquid:
Pour the chicken broth or water over the rice. This will cook the rice perfectly and keep the chicken moist.
5. Layer the Chicken and Vegetables:
Now, layer the seasoned chicken and vegetable mixture evenly over the rice. Make sure everything is spread out nicely for even cooking!
6. Cover and Bake:
Cover the baking dish tightly with aluminum foil. This locks in steam and helps everything cook through. Bake for about 45 minutes, or until the rice is tender and the chicken is cooked through (the internal temperature should reach 165°F/74°C).
7. Let it Rest:
Once done, remove the dish from the oven and let it sit covered for about 5 minutes. This resting time helps the flavors meld together and keeps everything juicy.
8. Fluff and Garnish:
After resting, fluff the rice gently with a fork. Garnish with chopped fresh cilantro or parsley and a light sprinkle of paprika before serving.
This Easy Chicken Zucchini Bake is not only straightforward to make, but it’s also colorful and healthy! Perfect for those busy weeknights when you want something delicious without a lot of fuss. Enjoy!
FAQ for Easy Chicken Zucchini Bake
Can I Substitute the Chicken with Another Protein?
Absolutely! You can use turkey or even tofu for a vegetarian version. If using tofu, make sure to press it to remove excess moisture, and adjust the cooking time accordingly since it doesn’t need to cook as long.
What If I Don’t Have Fresh Zucchini?
No worries! If you don’t have fresh zucchini, you can substitute it with yellow squash, bell peppers, or even frozen mixed vegetables. Just be mindful that cooking times may vary slightly with different vegetables.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave in short intervals or warm it gently on the stove. You may want to add a splash of water or broth to keep it from drying out.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the assembly ahead of time! Just prepare everything up to the baking stage, cover it tightly, and refrigerate. When ready to cook, simply bake it directly from the fridge; you may need to add a few extra minutes to the baking time.
