So this Mediterranean chicken zucchini bake has basically become my Tuesday night ritual. And Thursday. And honestly sometimes Saturday when I’m too tired to think about anything complicated but still want something that doesn’t taste like I gave up on life.
I think I first tried making something like this after my friend Emily kept posting pictures of her “healthy dinners” on Instagram and I was like… okay, maybe I should stop ordering pizza three times a week. The first attempt was… not great. I used chicken breasts that turned out dry and rubbery, overcooked the zucchini until it was basically mush, and my husband looked at his plate like I’d just served him cafeteria food. Not my proudest moment.
But I kept tweaking it because the IDEA was good—throw everything on one pan, bake it, and somehow end up with a healthy Mediterranean dinner that tastes like you actually tried. This easy chicken zucchini recipe is now what I make when I want to feel like a functional adult who has their life together, even though I definitely don’t.
Table of Contents
Why This Baked Chicken and Zucchini Actually Works
Here’s the thing about most chicken and vegetable bakes—they’re either bland and boring or they require seventeen different steps and I’m just… not doing that on a Wednesday night when I’m already exhausted. This one pan chicken zucchini situation is different because everything gets flavor from the Mediterranean ingredients (garlic, tomatoes, herbs, feta), and it all cooks together so the flavors actually mix instead of just sitting next to each other awkwardly.
What I love most is that my kids eat this. Well, my 10-year-old eats it. My 6-year-old picks out the zucchini and just eats the chicken and cheese, but I’m counting that as a win because at least she’s eating vegetables adjacent to other food.
Plus it’s low carb if you’re into that, which my husband is because he’s always trying some new fitness thing. I just like that it tastes good and doesn’t leave me with a sink full of dirty dishes.
Ingredients for This Healthy Mediterranean Dinner
Alright, shopping list time. And I’m gonna be real with you—fresh herbs make a HUGE difference here. I tried using dried herbs once to save money and it just wasn’t the same.
For the bake:
- 1.5 lbs boneless skinless chicken thighs (or breasts if you prefer, but thighs are juicier)
- 3 medium zucchini, sliced into rounds
- 1 pint cherry tomatoes
- 1/2 red onion, sliced
- 4-5 cloves garlic, minced (I use 6 because I’m garlic-obsessed)
- 1/3 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup crumbled feta cheese
- Salt and pepper to taste
- Fresh parsley or basil for serving
Optional but recommended:
- Kalamata olives (my husband hates olives so I leave them out, but they’re great if you like them)
- A pinch of red pepper flakes for some heat
Shopping reality: Don’t buy those giant zucchini that are the size of baseball bats. Get the medium ones—they have better texture and less water. I made the mistake of buying huge zucchini once and my baking dish turned into a swimming pool. Not ideal.
The chicken thighs vs. chicken breasts debate is real. Thighs are more forgiving (won’t dry out as easily) and have more flavor. But if you only have breasts, just don’t overcook them. Set a timer. Actually set two timers because I always forget about the first one.
How to Make This Sheet Pan Chicken Recipe
Okay, step-by-step. The key is—oh wait, I forgot to mention—preheat your oven to 400°F first. I always forget this step and then stand around waiting awkwardly while everything sits there getting room temperature and sad.
Step 1: Prep your chicken
Cut the chicken into bite-sized pieces. Roughly the same size so they cook evenly. Season with salt, pepper, and half the oregano. Just rub it in there with your hands. It’s weird at first but you get used to it.
Step 2: Prep the vegetables
Slice your zucchini into rounds, about 1/4 inch thick. Too thin and they’ll turn to mush. Too thick and they won’t cook through. Somewhere in the middle is what you’re going for.
Cut the cherry tomatoes in half (I know this is annoying, but it helps them release their juices). Slice the red onion. Mince that garlic. Or use a garlic press if you have one—I don’t because I keep forgetting to buy one.
Step 3: Make the magic sauce
In a small bowl, whisk together olive oil, lemon juice, remaining oregano, basil, and a good pinch of salt and pepper. This is what makes everything taste Mediterranean instead of just… boring baked chicken.
Step 4: Assemble this Mediterranean baked chicken
Get a large baking sheet or a 9×13 baking dish. I use a sheet pan because I like the crispy edges. Spread the chicken pieces in an even layer. Add the zucchini, tomatoes, onion, and garlic around and on top of the chicken.
Drizzle everything with that olive oil mixture. Use your hands to toss it all together. Make sure everything is coated. Don’t be shy—get in there and mix it up.
Step 5: Bake
Bake for 25-30 minutes. The chicken should reach 165°F internally (get a meat thermometer if you don’t have one—they’re like $10 and will save you from serving raw chicken, which I’ve definitely worried about more times than I want to admit).
The zucchini should be tender but not mushy, and the tomatoes should be bursting and juicy.
Step 6: Add the feta and finish
Take it out of the oven. Sprinkle the crumbled feta on top. Put it back in for 2-3 minutes just to warm the cheese slightly.
Garnish with fresh parsley or basil. Squeeze some extra lemon juice over the top if you want. Serve immediately.
Tips for This Quick Weeknight Dinner Recipe
Random stuff I’ve learned through multiple attempts:
Don’t overcrowd the pan: If everything is piled on top of each other, it’ll steam instead of roast. You want some space between pieces so the edges get a little crispy and caramelized. If you need to, use two pans.
Chicken temperature matters: Seriously, get a meat thermometer. I used to just guess and ended up with either raw chicken (terrifying) or chicken jerky (sad). 165°F is your target.
Zucchini water situation: Zucchini releases water as it cooks. This is normal. If your pan looks really watery at the end, just drain some of it off before serving. Or leave it and serve with rice or couscous to soak it up.
Meal prep hack: I’ve made this on Sunday and eaten it all week. It reheats surprisingly well in the microwave. Just add a little splash of water or chicken broth when reheating so it doesn’t dry out.
Cheese options I’ve tried:
- Feta (the classic, my favorite)
- Goat cheese (also really good, more creamy)
- Mozzarella (if you want it cheesy and melty)
- No cheese at all when my lactose-intolerant sister comes for dinner
What to serve with this family friendly baked chicken:
- Rice or quinoa
- Crusty bread to soak up the juices
- A simple salad
- Honestly it’s good on its own too
Why This is My Go-To Healthy Chicken Dinner Idea
I make this probably twice a month, minimum. Sometimes more if I’m in a cooking rut and can’t think of anything else. It’s become my answer to “what’s for dinner” when I don’t want to think too hard but also don’t want to eat garbage.
Last month my neighbor asked for the recipe after I mentioned it in passing, and she texted me the next day saying her kids actually ate vegetables without complaining. I felt like I’d given her the secret to world peace or something.
This low carb chicken zucchini thing is also great for meal prep. I make it on Sunday, portion it into containers, and boom—lunch for three days. Or dinner when I work late and don’t feel like cooking. Past me is always helping out future me with this recipe.
The Verdict on This Comfort Food Dinner
Is this going to change your life? Probably not. Is it going to win any fancy cooking awards? Definitely not. But is it going to give you a solid, tasty, relatively healthy dinner that doesn’t require you to use every pot and pan in your kitchen? Absolutely yes.
The whole thing costs maybe $15-18 to make depending on where you shop, and it feeds 4-6 people. Or 2-3 people with great leftovers. Either way, you’re winning.
If I can make this while simultaneously helping with homework, breaking up a fight over the TV remote, and making sure the dog doesn’t steal food off the counter, then you can definitely make this. Trust me.
Let me know how yours turns out! Do you add anything extra to your version? I’m always looking for new ideas because even though I love this recipe, variety is still nice sometimes. 😊
