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Chicken Zucchini Bake Easy One Pan Meals Recipe

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A quick baked chicken casserole built for easy one-pan meals: juicy chicken, tender zucchini, and a creamy, cheesy sauce under a golden, optional panko crust. Simple prep, reliable bake, and clean slices after a short rest make it perfect for weeknight dinners and meal prep.

Ingredients

Scale

For the bake:

  • 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 3 medium zucchini, halved lengthwise and sliced into half-moons (about 4 cups)
  • 1 red bell pepper, diced (optional)
  • 1 small red onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp Italian seasoning
  • ½ tsp paprika
  • ¼ tsp crushed red pepper flakes (optional)

For the creamy-cheesy mixture:

  • ½ cup plain Greek yogurt or sour cream
  • ¼ cup mayonnaise
  • ¼ cup low-sodium chicken broth or milk
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 tbsp chopped fresh parsley (plus more for serving)

For the topping (optional but tasty):

  • ½ cup panko breadcrumbs
  • 1 tbsp olive oil or melted butter
  • ¼ cup grated Parmesan cheese

Instructions

  • Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
  • In a large bowl, toss chicken, zucchini, bell pepper, red onion, and garlic with olive oil, lemon juice, salt, pepper, Italian seasoning, paprika, and red pepper flakes until evenly coated.
  • In a separate bowl, whisk yogurt, mayonnaise, and chicken broth until smooth. Stir in Parmesan, half of the mozzarella, and parsley.
  • Fold the creamy-cheesy mixture into the chicken and vegetables until everything is coated. Transfer to the prepared baking dish and spread in an even layer. Sprinkle the remaining mozzarella on top.
  • If using the topping, mix panko with olive oil or butter and Parmesan until crumbs are lightly moistened. Scatter evenly over the casserole.
  • Bake until the chicken is cooked through and the zucchini is tender but not mushy, 25–30 minutes. If you want a deeper golden top, broil for 1–2 minutes at the end, watching closely.
  • Rest for 5–10 minutes so it sets, then garnish with extra parsley. Taste and adjust salt and pepper before serving.

Notes

  • Cut zucchini into ½-inch half-moons for the best tender-crisp bite.

  • Season boldly; the creamy base mellows salt and spices.

  • If using rotisserie chicken, reduce bake time to heat through.

  • Skip panko for low-carb or gluten-free; use GF crumbs if desired.

  • Broil briefly for deeper color—watch closely.

  • Rest 5–10 minutes so the sauce thickens and slices cleanly.

  • Add lemon zest or parsley at the end for brightness.

  • Portion into containers with rice or quinoa for fast lunches.

Find it online: https://claradelish.com/chicken-zucchini-bake-easy-one-pan-meals-recipe/