This Easy Italian Chicken and Zucchini Bake is a tasty dish that brings the flavors of Italy right to your table. Juicy chicken and fresh zucchini come together with yummy herbs and cheese!
You’ll love how simple it is to make—just season, bake, and enjoy! It’s perfect for busy nights when you want something delicious without fuss. Plus, who can resist cheesy goodness? 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts keep it easy and quick. If you’re short on time, rotisserie chicken chopped into pieces is a great shortcut, and it’s flavorful too!
Zucchini: Fresh zucchini adds a mild flavor and a nice texture. If zucchini is out of season, you can substitute with yellow squash or eggplant for a similar effect.
Marinara Sauce: I love using homemade marinara when I have the time. Store-bought works just as well; try to find one without added sugars. You could even use pesto for a different twist!
Cheeses: Mozzarella gives that gooey melt, while Parmesan adds a nice, salty bite. If you want to keep it lighter, use part-skim mozzarella or skip the Parmesan entirely.
How Do I Ensure My Chicken is Juicy and Cooked Perfectly?
Cooking chicken just right can be tricky, but here’s how to nail it!
- First, preheat your oven so that the chicken cooks evenly. 375°F is just right.
- Use a meat thermometer to check doneness. It should read 165°F inside.
- Cover the dish with foil for the first part of baking to keep the moisture in—then uncover to let the cheese brown nicely.
Letting the dish rest for a few minutes after baking is a great tip too. This helps the juices settle, keeping your chicken tender.
Easy Italian Chicken and Zucchini Bake
Ingredients:
- 4 boneless, skinless chicken breasts
- 3 medium zucchinis, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup marinara sauce (or your favorite tomato sauce)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley (optional, for garnish)
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare and around 40 minutes to cook, making the total time about 55 minutes. It’s perfect for a weeknight dinner with minimal effort!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While it warms up, take a baking dish and lightly grease it with a little bit of olive oil to prevent sticking.
2. Mix Seasoning:
In a small bowl, combine the olive oil, minced garlic, dried Italian seasoning, salt, and black pepper. This will be your flavorful mixture to brush over the chicken.
3. Season the Chicken:
Using a brush or your hands, coat the chicken breasts on all sides with the garlic-herb mixture. Ensuring they are evenly coated will add great flavor!
4. Arrange in the Baking Dish:
Place the seasoned chicken breasts in the prepared baking dish. It’s okay if they touch a little; they will cook well together.
5. Add Zucchini:
Next, layer the sliced zucchini evenly around and on top of the chicken. This not only adds veggies but also keeps the chicken moist.
6. Add Sauce and Cheese:
Spoon the marinara sauce generously over the chicken and zucchini. Then, sprinkle the shredded mozzarella and grated Parmesan cheeses evenly on top for that melty goodness.
7. Bake:
Cover the baking dish with aluminum foil and pop it in the oven for 25 minutes. This helps steam the chicken and vegetables, keeping everything juicy.
8. Finish Baking:
After 25 minutes, carefully remove the foil and bake for an additional 10 to 15 minutes. You want the chicken to reach 165°F (74°C) in the center, and the cheese should turn golden and bubbly.
9. Garnish and Serve:
Once ready, take the dish out and let it sit for a few minutes. If you like, garnish with fresh basil or parsley for a pop of color and flavor. Serve warm, and if you want, pair it with some crusty bread or a light salad!
Enjoy your flavorful and easy Italian chicken and zucchini bake!
FAQ for Easy Italian Chicken and Zucchini Bake
Can I Use Thawed Chicken Instead of Fresh?
Absolutely! If you have frozen chicken, make sure to thaw it completely in the fridge overnight or use the quick method of sealing it in a plastic bag and submerging it in cold water for about an hour. Pat it dry before seasoning to avoid excess moisture.
What If I Don’t Have Zucchini?
No worries! If you’re out of zucchini, you can substitute it with yellow squash, eggplant, or even bell peppers for a different twist. Just cut them into similar-sized pieces for even cooking.
Can I Make This Recipe Ahead of Time?
Yes, you can! You can prepare the dish up to the point of baking, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time if it’s chilled.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven or microwave until heated through. You may want to add a splash of water or sauce to keep it moist.
