Can you cook raw chicken and veggies together in the oven?

Yes. In this Chicken Zucchini Bake, the chicken finishes cooking safely in the oven alongside the vegetables. Just make sure the chicken reaches an internal temperature of 165°F.

Is zucchini good for chicken?

Absolutely. Zucchini has a mild flavor that pairs wonderfully with chicken. It also absorbs seasonings well while adding moisture to the dish.

Does zucchini bake well?

Yes. Zucchini becomes tender and slightly sweet when baked. Therefore, it works perfectly in casseroles like this Chicken Zucchini Bake.

What can I make with chicken and courgette?

You can make casseroles, stir fries, soups, skillet meals, pasta dishes, and sheet pan dinners. Chicken and courgette create a versatile combination for many recipes.

Chicken Zucchini Bake Recipe | Amazing Easy Family Dinner

Name: Chicken Zucchini Bake Recipe | Amazing Easy Family Dinner
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 medium zucchini, diced; 2 tbsp olive oil, divided; Kosher salt, to taste; Black pepper, to taste; 2 tbsp smoked or sweet paprika, divided; 1.5 lb boneless skinless chicken breast, cut into 1-inch pieces; 2 tbsp cornstarch; 1/2 cup chicken broth; 1 large sweet onion, diced; 1 cup shredded Monterey Jack cheese; 1/2 cup shredded Parmesan cheese

Description

One-pan Chicken Zucchini Bake with tender chicken, soft roasted zucchini, savory paprika, a light sauce, and melted cheese.

Ingredients

Scale

4 medium zucchini, diced

2 tbsp olive oil, divided

Kosher salt, to taste

Black pepper, to taste

2 tbsp smoked or sweet paprika, divided

1.5 lb boneless skinless chicken breast, cut into 1-inch pieces

2 tbsp cornstarch

1/2 cup chicken broth

1 large sweet onion, diced

1 cup shredded Monterey Jack cheese

1/2 cup shredded Parmesan cheese

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Instructions

1. Preheat oven to 375°F (190°C).

2. Toss zucchini, onion, 1 tbsp olive oil, half of the paprika, salt, and pepper in a large bowl until coated. Spread into a baking dish.

3. In a separate bowl, coat chicken pieces with remaining paprika, salt, pepper, and cornstarch.

4. Heat remaining 1 tbsp oil in a skillet over medium heat. Sear chicken for 3 to 4 minutes until lightly browned but not fully cooked.

5. Add chicken broth to the skillet and scrape up any browned bits.

6. Pour the chicken and broth over the zucchini mixture in the baking dish.

7. Top with Monterey Jack and Parmesan cheese and cover tightly with foil.

8. Bake for 25 minutes. Remove foil, stir, and continue baking uncovered for 10 to 15 minutes until lightly golden and fully cooked.

9. Stir before serving and let rest briefly before eating.

Notes

Other vegetables can be used, including bell peppers, broccoli, green beans, or mushrooms.

Boneless skinless chicken thighs can replace chicken breasts but may require a longer cooking time.

Zucchini does not need to be pre-cooked.

Any preferred melting cheese can be substituted.

Vegetable broth can replace chicken broth.

Cut chicken into evenly sized pieces for consistent cooking.

Allow the casserole to rest about 5 minutes after baking so the sauce thickens slightly.

Season vegetables and chicken separately for better flavor distribution.

Cornstarch helps naturally thicken the sauce and is recommended.

Avoid overbaking to keep the chicken tender.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 296
Sugar: 6 g
Sodium: 403 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 6 g
Trans Fat: 0.01 g
Carbohydrates: 13 g
Fiber: 3 g
Protein: 34 g
Cholesterol: 82 mg