Easy Cheesy Chicken and Zucchini Bake
A one-pan weeknight dinner featuring juicy chicken, tender zucchini, sweet cherry tomatoes, and melty mozzarella-Parmesan topping. Healthy, quick, and full of family-friendly flavor.
Ingredients
The Core Components
- 1.5 pounds boneless, skinless chicken breasts cut into 1-inch cubes
- 2 medium zucchini chopped into bite-sized pieces
- 1 pint cherry or grape tomatoes halved
Seasonings and Cheese
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- to taste salt and black pepper
- 1 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- optional fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine cubed chicken, zucchini, and halved cherry tomatoes.
- Drizzle with olive oil and season with Italian seasoning, garlic powder, salt, and pepper. Toss to coat evenly.
- Pour the mixture into a 9x13-inch baking dish. Spread it into an even layer, avoiding overcrowding.
- Top evenly with shredded mozzarella and sprinkle with grated Parmesan cheese.
- Bake for 20–25 minutes, or until the chicken is cooked through, zucchini is tender, and cheese is bubbly and golden.
- Let it rest a few minutes. Garnish with chopped parsley if desired and serve hot.
Notes
Cut ingredients uniformly for even cooking. Try adding mushrooms, peppers, or marinara for variation. Leftovers reheat well and stay fresh in the fridge for up to 3 days.