This Easy Italian Chicken and Zucchini Bake is a tasty and simple dish! It features juicy chicken pieces, fresh zucchini, and a sprinkle of Italian herbs, all baked to perfection.
I love how this meal makes dinner feel special without much fuss. Just toss everything together, soak in the aroma, and enjoy a comforting feast with minimal cleanup. Yum!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini brings lightness and a nice texture to this dish. If you’re in a pinch, yellow squash can work as a substitute. Just slice them in a similar way.
Chicken Breasts: Boneless, skinless chicken breasts are ideal, but you can opt for thighs for more flavor. Alternatively, use cooked chicken or even turkey for a quicker option.
Marinara Sauce: You can use any store-bought marinara or homemade tomato sauce. If you want a lower-sugar option, look for sauces labeled “no added sugar.” A homemade blend of crushed tomatoes with herbs is also great!
Cheese: Mozzarella gives that gooey meltiness, but you could mix in some cheddar for a sharper flavor. For a dairy-free option, try vegan cheese or just skip the cheese altogether.
Italian Seasoning: This mix is handy, but you can create your own with oregano, basil, and thyme. Fresh herbs are great, but use about three times the amount of dried if you go that route.
How Do I Get the Chicken Cooked Perfectly Without Drying It Out?
Cooking chicken can be tricky, but here’s how to keep it juicy! Cut your chicken into bite-sized pieces for faster cooking and more even results. Season them before cooking, and don’t cook them too long; just wait until they’re no longer pink in the middle. This usually takes about 5-7 minutes on medium heat.
- Start with medium heat to prevent the chicken from seizing up too quickly.
- Stir occasionally for even cooking and to prevent sticking.
- Use a meat thermometer if unsure — 165°F (75°C) is your target.
Easy Italian Chicken and Zucchini Bake
Ingredients You’ll Need:
For the Main Dish:
- 2 medium zucchinis, sliced into half-moons
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup marinara or Italian tomato sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
For Cooking:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
- Salt and pepper, to taste
- Fresh parsley or dried parsley flakes for garnish (optional)
How Much Time Will You Need?
This delicious bake takes about 10 minutes to prep and 25 minutes to cook. Total time is approximately 35 minutes! Perfect for a weeknight dinner when you’re short on time but still want something tasty.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s nice and hot when your dish is ready to go in!
2. Sauté the Garlic:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute or until it smells amazing. Be careful not to burn it!
3. Cook the Chicken:
Add the bite-sized chicken pieces into the skillet. Season them 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 the Zucchini:
Next, add your sliced zucchini to the skillet. Sauté them together with the chicken for about 3-4 minutes so the zucchini just starts to soften.
5. Prepare the Baking Dish:
Grab a baking dish and spread a layer of marinara sauce evenly across the bottom. This will keep everything moist and delicious!
6. Layer the Chicken and Zucchini:
Now, transfer the chicken and zucchini mixture over the saucy layer in the baking dish.
7. Season and Cheese It Up:
Sprinkle the remaining Italian seasoning over the top of the chicken and zucchini. Then, cover everything with shredded mozzarella cheese, followed by a sprinkle of Parmesan cheese for extra flavor!
8. Bake to Perfection:
Place your baking dish in the oven (make sure it’s preheated!). Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
9. Let It Rest:
Once done, carefully take it out of the oven and let it rest for about 5 minutes. This will help everything settle and makes it easier to serve.
10. Garnish and Serve:
If you like, sprinkle some fresh parsley or dried parsley flakes on top before serving. Then enjoy your warm, cheesy Italian chicken and zucchini bake!
Bon Appétit!
FAQs about Easy Italian Chicken and Zucchini Bake
Can I Use Different Vegetables in This Recipe?
Absolutely! While zucchini is a star here, you can swap in other veggies like bell peppers, mushrooms, or spinach. Just note that softer vegetables may need less cooking time, so adjust accordingly.
How Can I Make This Recipe Low-Carb?
For a low-carb version, you can replace the marinara sauce with a low-sugar option or skip the sauce entirely. Additionally, serving it over a bed of cauliflower rice instead of traditional pasta or rice is a great way to keep it low-carb!
Can I Prepare This Dish in Advance?
Yes! You can assemble the dish ahead of time, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in the microwave or oven until warmed through. If it seems dry, a little splash of additional marinara sauce can help bring back some moisture!
