If your weeknights feel like a race between soccer practice, work emails, and the eternal “what’s for dinner?” question—this Mediterranean Chicken Zucchini Bake just might be your new best friend. It’s wholesome, colorful, and comes together in one pan (less mess = happy mom). With juicy chicken thighs, tender zucchini, roasted tomatoes, salty olives, and golden feta, it’s the kind of dish that makes your kitchen smell like a cozy café by the sea.
And best of all? It’s family-friendly. My picky eater even called this “fancy pizza chicken,” which I’m taking as the highest of compliments.
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Why You’ll Love This Mediterranean Chicken Zucchini Bake
- One-pan wonder = minimal cleanup.
- Bursting with fresh, vibrant Mediterranean flavors.
- Ready in under an hour.
- Naturally gluten-free (just double-check your feta and olives).
- Great for meal prep—you can reheat leftovers for lunch.
What Does Mediterranean Chicken Zucchini Bake Taste Like?
Think savory meets bright. The chicken is juicy and seasoned with oregano, thyme, and paprika. Zucchini soaks up the garlicky olive oil and lemon juice. Tomatoes add sweetness, olives bring briny depth, and feta delivers that irresistible salty creaminess. Every bite feels like sunshine on a plate.
Ingredients You’ll Need for Mediterranean Chicken Zucchini Bake
When it comes to making this Mediterranean Chicken Zucchini Bake, every ingredient plays an important role in creating that irresistible balance of savory, tangy, and fresh flavors. Here’s what you’ll need and why it matters:
- Boneless skinless chicken thighs (1½ pounds): The star of the dish! Chicken thighs stay juicy and tender during baking, unlike breasts, which can dry out more easily. Their richness pairs beautifully with the bright Mediterranean seasonings.
- Zucchini (3 medium, sliced into ¼-inch rounds): This veggie is the heart of the recipe. Zucchini absorbs the lemony, garlicky flavors and adds a subtle sweetness as it roasts. If you love zucchini in casseroles, you’ll also enjoy my Air Fryer Pumpkin Gnocchi Bake for another cozy veggie-forward dinner.
- Cherry tomatoes (1 pint, halved): Bursting with natural sweetness, cherry tomatoes caramelize in the oven, creating little pops of juicy flavor that balance the savory chicken and briny olives.
- Red onion (1 medium, thinly sliced): A must-have for depth of flavor. When roasted, red onions become slightly sweet and tender, adding a gentle background note without overpowering the dish.
- Garlic (4 cloves, minced): Because no Mediterranean-inspired recipe is complete without garlic! It infuses the veggies and chicken with that classic savory aroma we all love.
- Kalamata olives (⅓ cup, pitted and halved): Salty and rich, these olives bring a briny Mediterranean touch that ties the whole dish together. They’re the “secret ingredient” that makes each bite memorable.
- Feta cheese (4 oz, crumbled): Sprinkled on at the end, feta turns golden and creamy, adding a tangy finish that contrasts beautifully with the roasted veggies and juicy chicken. Dairy-free feta works just as well if needed.
- Olive oil (2 tablespoons): The foundation of Mediterranean cooking. It helps the vegetables roast beautifully and carries the herbs and spices into every bite.
- Lemon juice (2 tablespoons, freshly squeezed): A splash of brightness that keeps the dish light and vibrant. It’s what makes the zucchini and tomatoes shine.
- Dried oregano (1 tablespoon): Earthy and aromatic, oregano gives the bake its unmistakable Mediterranean essence.
- Dried thyme (1 teaspoon): Adds a subtle herbal warmth that blends seamlessly with oregano.
- Paprika (1 teaspoon): A touch of smokiness that gives the chicken an extra layer of flavor and a beautiful golden color.
- Salt and freshly ground black pepper: The essentials! They bring out the natural flavors of every ingredient.
- Fresh basil leaves (optional, for garnish): A bright green finishing touch that makes the bake look and taste extra fresh.
Together, these ingredients create a Mediterranean Chicken Zucchini Bake that’s not only nourishing but also full of character—every forkful brings you something new.
How to Make Mediterranean Chicken Zucchini Bake
Making this Mediterranean Chicken Zucchini Bake is easier than you might think, but a little extra detail goes a long way to getting that golden, flavor-packed finish. Follow these simple steps, and your kitchen will smell like a seaside bistro in no time.
Step 1: Preheat Your Oven and Prepare the Chicken
First things first—set your oven to 400°F (200°C) so it’s nice and hot when you’re ready to bake.
- Pat the chicken thighs dry with paper towels. This may seem like a small step, but it makes a big difference! Dry chicken browns more beautifully and locks in those juices.
- Season both sides generously with salt and freshly ground black pepper. Think of this as your flavor foundation.
(Pro Tip: If you’ve ever made my Chicken Meatball Soup, you’ll know how a simple seasoning step can turn a basic protein into something really flavorful.)
Step 2: Prepare the Vegetables
Grab a large mixing bowl—it’s time to dress up the veggies.
- Add in your zucchini rounds, halved cherry tomatoes, thinly sliced red onion, minced garlic, and kalamata olives.
- Drizzle the mix with olive oil and freshly squeezed lemon juice. This combo is the heart of Mediterranean cooking—zesty, bright, and rich.
- Sprinkle oregano, thyme, paprika, salt, and pepper over the top. Toss everything together until the veggies are evenly coated and glistening.
Your veggies should smell amazing at this point—herby, garlicky, and fresh.
Step 3: Assemble the Mediterranean Chicken Zucchini Bake
Take out your 9×13-inch baking dish (the trusty size for all casseroles).
- Spread half of the seasoned vegetable mixture across the bottom of the dish—this creates a flavorful “bed” for your chicken.
- Lay the chicken thighs on top, nestling them into the veggies.
- Scatter the remaining vegetables over and around the chicken so every bite gets a little bit of everything.
Step 4: Bake to Perfection
Place the dish in your preheated oven and bake uncovered for 25 minutes.
- The veggies will begin to soften, and the chicken will start turning golden on the edges.
- After 25 minutes, carefully remove the dish and sprinkle the crumbled feta cheese evenly over everything.
- Return it to the oven for another 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the feta turns lightly golden and melty.
Step 5: Rest and Serve
Patience makes perfection! Remove the Mediterranean Chicken Zucchini Bake from the oven and let it rest for about 5 minutes. This helps the juices settle so the chicken stays moist when you slice into it.
Garnish with fresh basil leaves if you’d like a pop of green. Then, grab your plates, and serve warm.
This dish pairs beautifully with couscous, a slice of crusty bread, or even a side of French Lentil Soup with Crispy Bread and Feta for a cozy Mediterranean-inspired meal.
Tips and Tricks for Perfect Mediterranean Chicken Zucchini Bake
- Cut evenly: Slice zucchini into uniform rounds so they roast evenly.
- Swap the protein: Try chicken breasts or even chickpeas for a vegetarian spin.
- Don’t skip the feta: It adds creamy saltiness that ties the dish together.
- Make-ahead magic: Assemble everything earlier in the day, cover, and pop it in the oven when you’re ready.
- Pair it up: Serve with a slice of crusty bread or over fluffy couscous.
Storage – Mediterranean Chicken Zucchini Bake
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze portions (without feta) for up to 2 months. Add fresh feta when reheating.
- Reheat: Warm in the oven at 350°F until heated through, or microwave in a pinch.
FAQs
Can I use chicken breasts instead of thighs?
Yes! Just keep an eye on the bake time since breasts can dry out faster.
Can I make this dairy-free?
Absolutely. Use dairy-free feta or omit it completely.
What can I serve with it?
Couscous, rice, quinoa, or even my Creamy Crockpot Chicken and Wild Rice Soup for a cozy combo.
Conclusion
There you have it—Mediterranean Chicken Zucchini Bake, your weeknight lifesaver with a splash of Mediterranean sunshine. Whether you’re feeding a hungry family or just need something nourishing after a long day, this dish checks all the boxes: easy, wholesome, and downright delicious.
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Print
Mediterranean Chicken Zucchini Bake – Easy & Delicious One-Pan Dinner
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean
Description
A flavorful one-pan Mediterranean dish featuring juicy chicken thighs, roasted zucchini, tomatoes, olives, and feta cheese—simple, wholesome, and perfect for weeknight dinners.
Ingredients
- 1½ pounds boneless skinless chicken thighs
- 3 medium zucchini, sliced into ¼-inch rounds
- 1 pint cherry tomatoes, halved
- 1 medium red onion, thinly sliced
- 4 garlic cloves, minced
- ⅓ cup kalamata olives, pitted and halved
- 4 oz feta cheese, crumbled (substitute dairy-free feta if preferred)
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
1. Preheat the oven to 400°F (200°C). Pat the chicken thighs dry using paper towels to help them brown during baking. Season both sides of the chicken generously with salt and pepper and set aside.
2. In a large mixing bowl, combine the zucchini rounds, halved cherry tomatoes, sliced red onion, minced garlic, and kalamata olives. Drizzle the mixture with olive oil and lemon juice. Sprinkle in the dried oregano, thyme, paprika, and additional salt and pepper. Toss until the vegetables are evenly coated.
3. In a 9×13-inch baking dish, spread half of the vegetable mixture across the bottom of the dish. Place the seasoned chicken thighs on top. Evenly distribute the remaining vegetables over and around the chicken.
4. Transfer the baking dish to the oven and bake, uncovered, for 25 minutes. Remove from the oven and sprinkle the crumbled feta cheese evenly over the contents. Return the dish to the oven and continue baking for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the feta begins to turn golden brown.
5. Remove the dish from the oven and allow it to rest for 5 minutes before serving. Garnish with fresh basil leaves, if desired, and serve warm.
Notes
This recipe is naturally gluten-free. However, it is recommended to confirm that all packaged ingredients (including olives and feta cheese) are certified gluten-free, as some may contain hidden gluten or be processed in facilities that handle wheat products.
