Chicken Zucchini Bake Recipe
Introduction
Looking for a wholesome dinner that feels like a trip to the Mediterranean coast? This Mediterranean Chicken Zucchini Bake is your answer. Juicy chicken thighs are baked until golden with tender zucchini, sweet cherry tomatoes, briny olives, and a sprinkle of tangy feta cheese. The fragrance of oregano, thyme, and garlic fills your kitchen as everything roasts together in one pan, making cleanup effortless. With its bold flavors and nourishing ingredients, this dish strikes the perfect balance between comfort and health, making it ideal for easy weeknight dinners or casual entertaining.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 15 mins | 35 mins | 50 mins | 4 | Easy | Mediterranean | Year-round |
Why You’ll Love This Recipe
- One-pan convenience – All the ingredients roast together, saving time on prep and dishes while still delivering bold flavor.
- Mediterranean diet friendly – Packed with vegetables, lean protein, and heart-healthy olive oil, this recipe aligns beautifully with the Mediterranean lifestyle.
- Wholesome and satisfying – Juicy chicken thighs pair with roasted zucchini and tomatoes for a balanced meal that keeps you full.
- Customizable for preferences – Swap feta for a dairy-free version, or adjust the seasoning to your liking.
- Great for entertaining – The colorful presentation makes this dish look impressive on the table without requiring extra effort.
Mediterranean Chicken Zucchini Bake – Healthy Weeknight Dinner
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
A flavorful one-pan Mediterranean dish featuring juicy chicken thighs, roasted zucchini, tomatoes, olives, and feta cheese—simple, wholesome, and perfect for weeknight dinners.
Ingredients
- 1½ lb boneless skinless chicken thighs
- 3 medium zucchini, sliced into ¼-inch rounds
- 1 pt cherry tomatoes, halved
- 1 medium red onion, thinly sliced
- 4 garlic cloves, minced
- ⅓ cup kalamata olives, pitted and halved
- 4 oz feta cheese, crumbled (substitute dairy-free feta if preferred)
- 2 Tbsp olive oil
- 2 Tbsp freshly squeezed lemon juice
- 1 Tbsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
1. Preheat oven to 400°F (200°C). Pat chicken thighs dry and season with salt and pepper.
2. In a large bowl, combine zucchini, cherry tomatoes, onion, garlic, and olives. Drizzle with olive oil and lemon juice, add herbs and spices, toss to coat.
3. Spread half the veggie mix in a 9×13-inch baking dish. Add chicken thighs on top, then spread remaining veggies around.
4. Bake uncovered for 25 minutes.
5. Remove dish, sprinkle crumbled feta over top. Bake another 10 minutes until chicken reaches 165°F and feta turns golden.
6. Rest 5 minutes before serving. Garnish with basil if desired.
Notes
This recipe is naturally gluten-free. Confirm all packaged ingredients are certified gluten-free to avoid hidden gluten.
Great for meal prep—can be assembled ahead and baked when ready.
Add red pepper flakes for a spicy version or swap feta with dairy-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 6g
- Fat: 22g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
Ingredients
- 1½ pounds boneless skinless chicken thighs
- 3 medium zucchini, sliced into ¼-inch rounds
- 1 pint cherry tomatoes, halved
- 1 medium red onion, thinly sliced
- 4 garlic cloves, minced
- ⅓ cup kalamata olives, pitted and halved
- 4 oz feta cheese, crumbled (or dairy-free feta)
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Chicken thighs | Boneless thighs stay juicy and flavorful, but you can use chicken breasts for a leaner option. |
| Zucchini | Slice evenly to ensure they roast at the same rate without turning mushy. |
| Cherry tomatoes | Grape tomatoes work as well; use what’s in season for the sweetest flavor. |
| Red onion | Thin slices caramelize beautifully in the oven for extra sweetness. |
| Garlic | Fresh garlic is best, but pre-minced will work in a pinch. |
| Kalamata olives | For a milder taste, substitute with green or Castelvetrano olives. |
| Feta cheese | Adds tangy richness; dairy-free alternatives can be used without sacrificing flavor. |
| Olive oil | Choose extra virgin olive oil for the best depth of flavor. |
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Pat chicken thighs dry with paper towels, then season both sides generously with salt and pepper. This helps them brown beautifully.
- Prepare the vegetables. In a large mixing bowl, toss zucchini, tomatoes, onion, garlic, and olives with olive oil, lemon juice, oregano, thyme, paprika, salt, and pepper until well coated.
- Assemble the bake. Spread half of the vegetable mixture in the bottom of a 9×13-inch baking dish. Nestle chicken thighs on top, then cover with the remaining vegetables.
- Bake uncovered for 25 minutes. Remove from the oven, sprinkle feta evenly over the dish, and return to bake for another 10 minutes, or until the chicken reaches 165°F (74°C).
- Rest and serve. Let the dish sit for 5 minutes to allow juices to settle. Garnish with fresh basil if desired and serve warm.
Helpful Tips
- Cut zucchini and tomatoes to similar sizes for even roasting.
- Don’t skip drying the chicken—moisture prevents browning.
- Use an oven-safe meat thermometer to ensure perfect doneness.
- Serve directly from the baking dish for a rustic, family-style meal.
Expert Tips for the Best Results
- Marinate ahead – For deeper flavor, marinate chicken in olive oil, lemon juice, and herbs for a few hours before baking.
- Layer strategically – Putting half the vegetables under the chicken helps soak up juices while keeping the top veggies roasted and caramelized.
- Choose good feta – A block of feta crumbled by hand has a creamier, tangier flavor than pre-crumbled.
- Rest before serving – Just a few minutes ensures the juices redistribute, keeping chicken moist.
Recipe Variations
- Mediterranean Chicken with Potatoes – Add cubed baby potatoes for a heartier version that turns this into a complete meal in one pan.
- Spicy version – Add a sprinkle of red pepper flakes or harissa for a gentle kick of heat.
- Cheesy twist – Swap feta with mozzarella or Parmesan for a more melty, comforting flavor profile.
- Vegetarian option – Replace chicken with chickpeas or tofu for a plant-based dish that still packs protein.
Make Ahead & Freezer Tips
This dish can be assembled up to 12 hours in advance and kept in the fridge, ready to bake at dinnertime. Leftovers store well in the refrigerator for 3–4 days. For longer storage, freeze cooked portions in airtight containers for up to 2 months. Reheat from thawed for best texture.
Serving Suggestions
Serve directly from the casserole dish for a rustic, Mediterranean vibe. Pair it with warm pita bread, a fresh green salad, or roasted potatoes. Garnish with extra basil or parsley for a bright pop of color before serving.
Pairing Ideas
Enjoy this dish with a crisp white wine like Sauvignon Blanc or a light rosé. For non-alcoholic options, pair with sparkling water with lemon or iced herbal tea. A side of couscous or quinoa balances the meal perfectly.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator. To reheat, warm gently in the oven at 350°F until hot, or microwave individual portions for quick meals. Stovetop reheating in a covered pan with a splash of water helps keep chicken moist.
Frequently Asked Questions (FAQs)
Can I use chicken breasts instead of thighs? Yes, but adjust cooking time slightly as breasts may cook faster and can dry out if overbaked.
What can I substitute for feta cheese? Goat cheese, ricotta salata, or dairy-free feta are all great alternatives.
Do I need to peel the zucchini? No, the skin is tender and nutritious, and it helps the zucchini hold its shape while roasting.
Can I make this dish vegetarian? Absolutely—swap chicken for chickpeas or tofu for a satisfying plant-based version.
Is this recipe gluten-free? Yes, but always check packaged ingredients like olives and cheese to ensure they are certified gluten-free.
Can I double this recipe? Yes, simply use a larger casserole dish or two smaller ones. Just keep an eye on baking time since more volume may extend cooking.
What sides go best with this? A fresh Greek salad, rice pilaf, or crusty bread pair beautifully with the Mediterranean flavors.
Nutrition Information (per serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 serving | ~360 | 30g | 12g | 22g | 4g | 6g |
Nutrition facts are estimated using online tools and may vary based on ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Mediterranean Chicken Zucchini Bake is the kind of dish that proves healthy can also be hearty and delicious. With minimal prep, one pan, and bold Mediterranean flavors, it’s perfect for weeknight dinners yet elegant enough for guests. Give it a try this week and bring the taste of the Mediterranean right into your kitchen.