Description
A quick, healthy, and easy one-pan baked chicken and zucchini dish, perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs total)
- 2 medium zucchinis, sliced into 1/4–1/2-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Parmesan cheese, grated (optional, for finishing)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or foil for easy cleanup.
- Whisk 2 tablespoons olive oil with 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and salt and pepper to taste.
- Add the chicken breasts and zucchini slices to the bowl. Toss well so everything is evenly coated.
- Arrange the chicken and zucchini in a single layer on the prepared baking sheet.
- Bake for 25–30 minutes. Use an instant-read thermometer to check that the chicken reaches 165°F (75°C) and the zucchini is tender.
- Remove from the oven, let the chicken rest for 5 minutes, sprinkle with grated Parmesan if using, and serve.
Notes
If using chicken thighs, adjust cooking time as needed. For added flavor, a splash of lemon juice or balsamic can be used.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American