Pin it
This sun-kissed Chicken Zucchini Mediterranean Bake throws together bright, coastal flavors in a no-fuss pan. Juicy chicken breasts snuggled beside roasted zucchini, bursting cherry tomatoes, briny olives, and sprinkled with crumbly feta make a vibrant meal that's packed with nutrition and flavor. The blend of herbs and spices fills your kitchen with aromas that'll whisk you away to a charming beachside eatery.
I whipped up this colorful dish during a hectic stretch when I wanted something to wow my dinner company without chaining me to the stove. The bright colors and amazing smells had friends begging for my cooking secrets before they'd even cleaned their plates. It's now my foolproof answer to stress-free entertaining.
Ingredients
- Boneless skinless chicken breasts. Try to grab pieces that are similar in size so they finish cooking at the same time. Farm-raised birds usually give you better taste.
- Zucchini. Pick out sturdy, average-sized ones with shiny skins for the tastiest results in your finished meal.
- Olive oil. Splash out on quality extra virgin stuff to boost those wonderful Mediterranean notes throughout your cooking.
- Dried oregano. This signature herb brings that authentic Greek touch that defines coastal cooking.
- Dried basil. Gives a lovely aromatic sweetness that works beautifully with the other components.
- Garlic powder. Spreads a gentle garlic kick across the dish without risking the burn that fresh cloves might cause.
- Cherry tomatoes. Go for juicy, vivid-colored ones for the sweetest contrast against the savory chicken.
- Black olives. They add that must-have salty punch central to Mediterranean eating.
- Sun dried tomatoes. These little flavor bombs add richness to the whole creation.
- Crumbled feta cheese. Real Greek sheep's milk feta brings the most genuine tangy zip.
- Fresh parsley. Adds a pop of color and fresh herby finish to the completed dish.
How To Make Mediterranean Chicken Zucchini Bake
- Season the chicken
- Put your chicken breasts in a baking dish and drizzle some olive oil over them. Dust with oregano, basil, garlic powder, salt and pepper, and rub it all in on both sides. This part sets up all the flavor for the whole meal, so don't skimp on your seasonings.
- Prepare the vegetables
- Cut your zucchini into rounds about 1/4 inch thick. Slice your cherry tomatoes in half and get your olives and sun dried tomatoes ready. Setting everything out in little bowls makes putting it all together super easy.
- Assemble the bake
- Place your seasoned chicken pieces in the middle of your baking dish, leaving some room between each one. Tuck the zucchini slices around the chicken, then scatter your cherry tomatoes, olives, and sun dried tomatoes throughout. This layout helps everything cook just right while sharing flavors.
- Bake to perfection
- Stick the dish in your oven at 375°F for about 30-35 minutes until chicken hits 165°F inside. Your zucchini should be soft but still hold its shape. Sprinkle the crumbled feta all over and pop it back in for 5 more minutes until the cheese turns slightly golden.
- Finish and serve
- Toss some chopped fresh parsley over everything right before you bring it to the table. The fresh green herbs look amazing against the roasted stuff and make the whole dish look fancy.
For me, the feta really makes this dish sing. I stumbled on this mix when trying to use up too much garden zucchini one year. The way that tangy cheese gets a bit melty while staying crumbly creates the perfect finishing touch that ties all the flavors together. Nowadays my hubby asks for this whenever we've got company coming over.
Make Ahead Options
This Mediterranean mix is great for planning ahead. You can put the whole thing together up to a day before cooking and keep it covered in your fridge. When you're ready to cook, just take it out about 20 minutes early to warm up a bit. The flavors actually get better when everything sits together for a while. If you want to plan way ahead, you can freeze the uncooked dish for up to 3 months. Just thaw it completely in your fridge before cooking as normal.
Pin it
Serving Suggestions
This flexible dish goes well with lots of sides. For a full Mediterranean meal, serve it with lemony herb couscous or garlicky roasted potatoes. A basic Greek salad with cucumber, red onion, and extra feta makes a cool, crisp side. For something lighter, try it over cauliflower rice or with some steamed green beans with a splash of olive oil and lemon juice. The chicken and veggies also taste awesome stuffed into warm pita bread with a spoonful of tzatziki for a more casual meal.
Ingredient Swaps
This dish is super adaptable and forgiving. Don't have zucchini? Yellow squash works just as well. Chicken thighs can take the place of breasts for juicier results but you'll need to cook them a bit longer. Not crazy about black olives? Try Kalamatas for an even more authentic taste. If feta seems too sharp, go with a mild goat cheese or even some shredded mozzarella. Want some heat? Throw in some red pepper flakes with your seasonings. The beauty of this meal is you can adjust it based on what's in your kitchen right now.
Pin it
Frequently Asked Questions
- → Can I swap chicken thighs for breasts?
Absolutely! Boneless chicken thighs are a great alternative. They usually take about the same time to cook, plus they’re juicier and a little richer in flavor. Just confirm they hit 165°F (74°C) as your safe temperature.
- → What other cheese could I use?
If feta isn't your thing, goat cheese is a good option with a mellower tang, or mozzarella works if you want a meltier texture. Dairy-free? Skip the cheese or sprinkle nutritional yeast for some extra flavor.
- → How do I keep zucchini from getting mushy?
Cut the zucchini thin, about 1/4 inch, then place the slices on paper towels to soak up water. Cooking them in one layer instead of piling them up also helps keep them from turning soggy.
- → Can I prep this ahead of time?
Yes! Prep all the pieces up to a day ahead and store them in separate containers in the fridge. Build and bake when you're ready. Or, assemble it all (skip the cheese for now) and chill for up to 4 hours. Add some extra bake time if chilled.
- → What should I serve with this dish?
It pairs perfectly with quinoa, orzo, or couscous. A simple Greek salad is a great match too, and crusty bread works to soak up all those tasty juices. For a low-carb side, try roasted veggies or cauliflower rice.
- → How do I store leftovers and reheat them?
Pop leftovers in a sealed container in the fridge for up to 3 days. Warm them back up in the oven at 350°F (175°C) for 10–15 minutes or microwave smaller portions on medium power to keep the chicken from drying out.