Mediterranean Chicken Zucchini Bake

This Mediterranean Chicken Zucchini Bake is one of my favorite one-pan meals—packed with juicy chicken, tender roasted vegetables, fragrant herbs, and creamy feta. It’s colorful, comforting, and brimming with fresh flavor. With everything tossed in olive oil and baked together, this dish gives me a warm, nourishing meal without much cleanup.

Why You’ll Love This Recipe

I love how easy and satisfying this bake is. It uses wholesome ingredients I often have on hand, and it’s bursting with bright Mediterranean flavors. The vegetables caramelize in the oven, the chicken stays juicy, and the feta adds a creamy, salty finish. It’s great for weeknights, meal prep, or a healthy dinner that doesn’t feel like a compromise.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 boneless, skinless chicken breasts, cut into bite-sized pieces
2 medium zucchinis, sliced into rounds
1 pint cherry tomatoes, halved
1 red bell pepper, diced
1/2 red onion, thinly sliced
3 garlic cloves, minced
1/4 cup olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and pepper to taste
1/2 cup crumbled feta cheese
Fresh parsley, chopped (optional, for garnish)

Directions

Preheat the Oven
I preheat the oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.

Prepare the Ingredients
In a large mixing bowl, I combine the chicken, zucchini, cherry tomatoes, red bell pepper, red onion, and garlic. I drizzle the olive oil over everything and sprinkle in the oregano, basil, thyme, salt, and pepper.

Toss and Transfer
I toss everything together until well coated, then spread the mixture in an even layer in the baking dish. I make sure the chicken pieces are nestled in between the vegetables for even cooking.

Bake
I bake for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. If I want a bit more browning, I broil it for the last 2–3 minutes.

Add Feta and Garnish
Once out of the oven, I sprinkle crumbled feta over the top and let it sit for a few minutes before serving. A handful of chopped fresh parsley adds a pop of color and freshness.

Servings And Timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I add Kalamata olives or artichoke hearts for extra Mediterranean flair. I’ve also swapped the chicken for chickpeas to make it vegetarian, or used salmon fillets for a seafood twist. If I want more grains, I serve it over couscous or orzo.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the oven at 350°F for about 10 minutes or microwave it for 1–2 minutes. The flavors deepen over time, making it a great make-ahead meal.

FAQs

Can I Use Chicken Thighs Instead Of Breasts?

Yes, I often use boneless, skinless chicken thighs—they stay even juicier and add a bit more flavor.

Should I Peel The Zucchini?

No need. I leave the skin on—it adds color, texture, and extra nutrients.

Can I Make This Dairy-Free?

Definitely. I just skip the feta or use a dairy-free cheese alternative. The dish is still flavorful thanks to the herbs and roasted vegetables.

What’s The Best Pan To Use?

I use a large sheet pan for more browning or a 9×13 baking dish when I want the juices to stay closer to the ingredients.

Can I Add More Veggies?

Absolutely. I’ve added mushrooms, eggplant, or spinach before baking, and they all work beautifully.

Conclusion

This Mediterranean Chicken Zucchini Bake is a flavorful, fuss-free dinner that I turn to again and again. It’s packed with good-for-you ingredients, ready in under an hour, and brings the sunny flavors of the Mediterranean right to my table. Whether I’m meal prepping or making dinner on the fly, this dish always hits the spot.