Go Back

Easy Mediterranean Chicken Zucchini Bake

This Mediterranean Chicken Zucchini Bake delivers restaurant-quality flavor in just 30 minutes. Lean chicken breasts, vibrant zucchini, fragrant herbs, and a burst of lemon come together in a nutrient-dense, Greek-inspired bake that fits effortlessly into busy weeknights. With minimal prep and just one pan, this dish offers high protein, heart-healthy ingredients, and satisfying freshness—all while keeping cleanup simple.
Print Recipe Pin Recipe
Prep Time 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (about 1.5 lbs)
  • 3 medium zucchini sliced into 1/4-inch rounds
  • 3 tbsp extra-virgin olive oil
  • 3 garlic cloves minced
  • 1 medium red onion thinly sliced
  • 1 lemon juiced and zested
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1/3 cup grated Parmesan or crumbled feta
  • Salt and pepper to taste
  • Optional: 1/2 tsp smoked paprika or red pepper flakes

Method
 

  1. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
  2. Season chicken with salt, pepper, oregano, basil, and thyme. Pound to even thickness if needed.
  3. In a large bowl, toss zucchini with olive oil, garlic, lemon juice, lemon zest, and remaining herbs.
  4. Arrange chicken in the center of baking dish. Surround with zucchini and red onions.
  5. Bake 25–30 minutes, turning dish halfway, until chicken reaches 160°F.
  6. Sprinkle cheese on top during last 5 minutes of baking.
  7. Let rest 5–10 minutes before serving to retain juices.

Notes

For deeper Mediterranean flavor, add Kalamata olives or capers. Zucchini can be swapped with yellow squash without altering texture. Always allow chicken to rest for maximum juiciness.