Name: Chicken Zucchini Bake: A Healthy, Creamy, and Flavor-Packed One-Dish Dinner
Ingredients: 1½ lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1″ pieces; 3 medium zucchinis, sliced ¼” thick (about 4 cups); 2 tbsp olive oil; 3 garlic cloves, minced; 1 tsp dried oregano; 1 tsp dried thyme; ½ tsp paprika; Salt & black pepper to taste; 1 cup cherry tomatoes, halved (optional); 1½ cups shredded mozzarella or Italian blend cheese; Optional: grated Parmesan, fresh basil, or red pepper flakes

Ingredients

Scale

1½ lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1” pieces
3 medium zucchinis, sliced ¼” thick (about 4 cups)
2 tbsp olive oil
3 garlic cloves, minced
1 tsp dried oregano
1 tsp dried thyme
½ tsp paprika
Salt & black pepper to taste
1 cup cherry tomatoes, halved (optional)
1½ cups shredded mozzarella or Italian blend cheese
Optional: grated Parmesan, fresh basil, or red pepper flakes

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
Season chicken: Toss chicken with 1 tbsp olive oil, half the garlic, oregano, thyme, paprika, salt, and pepper.
Sauté zucchini (optional but recommended): In a skillet, heat remaining oil over medium-high. Add zucchini and remaining garlic; cook 3–4 min until slightly softened (prevents watery bake). Season with salt.
Assemble: Spread chicken in baking dish. Top with zucchini and cherry tomatoes (if using).
Bake uncovered 20–25 minutes, until chicken reaches 165°F (74°C).
Add cheese: Sprinkle evenly over top. Return to oven 3–5 minutes until melted and bubbly.
Garnish with fresh basil, extra Parmesan, or red pepper flakes.

💡 Tip: For extra flavor, add a splash of balsamic glaze or lemon juice before serving!

Prep Time & Nutrition (per serving, serves 4):