Mediterranean chicken zucchini bake

Name: Mediterranean chicken zucchini bake
Prep time: 15 min
Cook time: PT-487918H28M28S
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes; 2 medium zucchini, sliced into half-moons; 1 pint cherry tomatoes, halved; 1 medium red onion, thinly sliced; 1/2 cup Kalamata olives, pitted and halved; 1/2 cup sun-dried tomatoes, chopped (oil-packed preferred); 3-4 cloves garlic, minced; 2 tablespoons extra-virgin olive oil; 1 tablespoon dried oregano; 1 teaspoon dried basil; 1 teaspoon paprika; Salt and black pepper to taste; 4 oz crumbled feta cheese; Fresh basil or parsley for garnish (optional)

Jump to Recipe·Print Recipe

As a busy mom, I’m always on the lookout for a dinner recipe that promises big flavor with minimal fuss. My kitchen philosophy is simple: one pan, maximum impact. If a meal can deliver a taste of the Mediterranean in under an hour, with a clean-up that’s just a quick rinse and a swipe, it’s a permanent keeper in my recipe binder.

This Mediterranean Chicken Zucchini Bake is exactly that. It’s a vibrant, colorful dish that feels incredibly gourmet but is so simple, you can practically make it with your eyes closed. We’re talking about juicy chicken, tender zucchini, and a medley of briny olives and tangy feta all coming together in one dish. It’s the kind of meal that makes you feel like a superstar chef, even when you’re just trying to get dinner on the table before soccer practice.

Table of Contents

Why This Recipe is Your New Best Friend

Effortless One-Pan Cooking: The beauty of this bake is that everything goes into a single baking dish. No sautéing, no pre-boiling, just simple assembly and into the oven it goes. This means you can spend less time in the kitchen and more time with your family.

A Burst of Authentic Mediterranean Flavors: Each ingredient is a star in its own right. The dried oregano and basil infuse the chicken and vegetables with that classic herby aroma, while the sun-dried tomatoes and olives provide a complex, savory depth that is truly irresistible.

Nutrient-Packed and Wholesome: This dish is a nutritional powerhouse. It’s loaded with lean protein, healthy fats, and a generous dose of fresh vegetables. It’s a low-carb, gluten-free meal that is perfect for a healthy lifestyle.

Incredibly Customizable: My favorite part about this recipe is its flexibility. Don’t have a specific ingredient? Swap it out! The core formula is so solid that you can easily adapt it to what you have on hand, which is essential for a busy home cook.

I’ve had so many friends and neighbors ask for this recipe after trying it. It’s a favorite because it proves that healthy, flavorful food doesn’t require a lot of time or special skills. It’s just good, honest cooking, tested in my kitchen and made for yours.

The Recipe: Mediterranean Chicken Zucchini Bake

Here’s the exact recipe I use, designed for simplicity and incredible results.

Prep Time: 15 minutes Cook Time: 30-35 minutes Serves: 4

Ingredients

For the Chicken and Zucchini Bake:
- 4 boneless, skinless chicken breasts
- 2 large zucchinis, sliced into rounds
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- ½ cup black olives, pitted and sliced
- ½ cup sun-dried tomatoes, chopped
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped (for garnish)

Instructions

Prepare Your Pan and Oven: Preheat your oven to 400°F (200°C). Lightly grease a large baking dish (a 9×13 inch works well) to prevent sticking.
Season the Main Ingredients: Place the chicken breasts in the prepared baking dish. In a separate bowl, toss the sliced zucchini with the olive oil, dried oregano, dried basil, garlic powder, salt, and pepper until the slices are evenly coated.
Arrange the Vegetables: Scatter the seasoned zucchini rounds around the chicken breasts in the baking dish. Add the halved cherry tomatoes, sliced black olives, and chopped sun-dried tomatoes, distributing them evenly over and around the chicken and zucchini.
Bake to Perfection: Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The zucchini should be tender.
Add the Feta: Once the chicken is cooked, remove the dish from the oven. Sprinkle the crumbled feta cheese evenly over the top of the entire dish.
Final Bake and Garnish: Return the dish to the oven for 5 more minutes, or until the feta is slightly warm and soft. Remove from the oven, let it rest for a few minutes, and then sprinkle with fresh chopped parsley before serving.

For more Recipes follow me in facebook and Pinterest

FAQs: Your Questions Answered!

I get a lot of questions about this recipe, so here are some of the most common ones to help you get the best results every time.

Can I use frozen chicken breasts?

Yes, you can! Just make sure to thaw them completely before you start the recipe. Pat them dry with a paper towel to ensure the seasonings stick well. Using frozen chicken that isn’t thawed will release too much water and can make the dish watery.

What can I substitute for zucchini?

This recipe is very flexible! You can use sliced yellow squash, bell peppers (red, yellow, or orange), or even chopped eggplant. The cooking time might vary slightly, so keep an eye on the vegetables to make sure they are tender.

Is this recipe good for meal prep?

Absolutely! This dish holds up beautifully in the fridge. You can make a large batch on Sunday and portion it out for quick and healthy lunches throughout the week. Store leftovers in an airtight container for up to 3-4 days.

How can I make this dish heartier?

To make it a more substantial meal, serve it over a bed of quinoa, couscous, or brown rice. The delicious juices from the bake will soak into the grains, making every bite extra flavorful. You can also add some chickpeas to the baking dish along with the other vegetables for added protein and fiber.

Can I use fresh herbs instead of dried?

Yes, and I highly recommend it if you have them! If you use fresh oregano and basil, you’ll want to use about 1 tablespoon of each (or more to your taste) as fresh herbs are less potent than dried. Add them in with the olive oil to coat the chicken and vegetables.

What if I don’t have feta cheese?

While feta is a key part of the flavor profile, you can substitute it with other cheeses. Crumbled goat cheese, fresh mozzarella, or even a sprinkle of grated Parmesan will work well. For a dairy-free version, simply omit the cheese or use a plant-based alternative.

Can I use chicken thighs instead of breasts?

Definitely. Chicken thighs are a great option as they tend to be juicier and more flavorful. Adjust your cooking time as needed, as thighs may take a few minutes longer to cook through than breasts.

This Mediterranean Chicken Zucchini Bake is more than just a recipe; it’s a solution to the age-old question, “What’s for dinner?” It’s proof that with a few simple, quality ingredients, you can create a meal that is both healthy and truly delicious. Give it a try this week I know you’ll love it as much as my family does!

Happy cooking!