This Easy Italian Chicken and Zucchini Bake is a one-pan wonder! Juicy chicken thighs nestle between fresh zucchini, all topped with tasty Italian herbs and cheese.
You’ll love how simple it is to throw together. Just toss it in the oven and relax while it bakes! Perfect for busy weeknights when you want a comforting meal.
Key Ingredients & Substitutions
Chicken Thighs: These are juicy and flavorful, perfect for this dish. If you prefer, you can use chicken breasts; just adjust the cooking time as they cook faster. Another option is to use bone-in thighs for added flavor.
Zucchini: A great seasonal vegetable that adds moisture. If zucchini isn’t in season, consider using yellow squash or even bell peppers for a different flair.
Cherry Tomatoes: They bring sweetness and acidity. If you don’t have them, canned diced tomatoes work too. Just drain excess liquid to avoid a watery bake.
Cheese: I love using mozzarella for its meltiness and Parmesan for a salty punch. You can substitute with any good melting cheese like Gouda or even vegan cheese for a dairy-free option.
How Do You Ensure Your Chicken is Cooked Perfectly?
The key to perfectly cooked chicken without drying it out is to manage your cooking time and temperature wisely:
- Preheat your oven fully to ensure even cooking.
- Covering the dish with foil at first helps retain moisture. Remove it to allow the cheese to brown.
- Use a meat thermometer to check the internal temperature; it should be 165°F (74°C) for safe consumption.
- Let the chicken rest after baking; this allows juices to redistribute, making it more tender.
Easy Italian Chicken and Zucchini Bake
Ingredients You’ll Need:
- 4 boneless, skinless chicken thighs (or breasts)
- 2 medium zucchinis, sliced into rounds
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley leaves for garnish (optional)
How Much Time Will You Need?
This Easy Italian Chicken and Zucchini Bake takes about 10 minutes to prepare and about 40 minutes to cook. Overall, you’ll have a delicious meal ready in around 50 minutes, including some resting time after baking. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 400°F (200°C) to make sure it’s hot and ready for baking.
2. Prepare the Zucchini:
In a large baking dish, start by arranging the sliced zucchini evenly on the bottom. This will be the base for your dish, providing moisture and flavor.
3. Add the Chicken:
Next, place the chicken thighs right on top of the zucchini. Make sure they are nicely spaced out to allow even cooking.
4. Mix in Tomatoes and Garlic:
Scatter the halved cherry tomatoes and minced garlic over everything. The tomatoes will add sweetness while the garlic brings a delicious aroma!
5. Season:
Drizzle olive oil over the entire dish. Then, sprinkle the dried Italian seasoning, salt, and pepper on top to season everything well.
6. Bake Covered:
Cover the baking dish with foil and place it in the oven. Bake for 25 minutes. This helps the chicken cook through while keeping it moist.
7. Add Cheese:
After 25 minutes, carefully remove the foil. Sprinkle the shredded mozzarella and grated Parmesan cheese generously over the chicken.
8. Bake Uncovered:
Return the dish to the oven without the foil and bake for an additional 10-15 minutes. You want the cheese to melt and turn golden brown and make sure the chicken is fully cooked (165°F/74°C).
9. Rest the Dish:
Once done, remove from the oven and let it rest for about 5 minutes. This will help the juices settle and makes serving easier.
10. Garnish and Serve:
For a fresh touch, garnish your dish with chopped fresh basil or parsley if desired. Now, it’s time to serve warm and enjoy your delicious meal!
This Easy Italian Chicken and Zucchini Bake is not only tasty but also a lovely way to enjoy a healthy dinner. Bon appétit!
FAQ for Easy Italian Chicken and Zucchini Bake
Can I Use Different Vegetables?
Absolutely! While zucchini is a star here, you can swap it for other veggies like bell peppers, mushrooms, or eggplant. Just adjust the cooking times based on the vegetables you choose to ensure they cook through properly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over low heat to warm up without drying it out.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the dish and store it covered in the fridge for up to 24 hours before baking. Just allow an additional 5-10 minutes of baking time if cooking straight from the refrigerator.
What Can I Substitute for Chicken?
If you’re looking for a substitute for chicken, try using turkey or even tofu for a vegetarian option. For cooking times, tend to adjust for tofu according to your preferred texture—about 20 minutes should do if it’s already prepped.
