Are you looking for healthy and tasty meal ideas that are quick to prepare? Look no further! Chicken and zucchini are a match made in heaven, and when combined with some creative spices and cooking methods, can create a variety of dishes that will please even the pickiest eaters. In this article, we’ll explore 20 mouth-watering chicken and zucchini recipes that are perfect for a healthy meal or dinner party.
From classic comfort food to international-inspired twists, these recipes offer something for everyone. Whether you’re in the mood for creamy pasta sauces, savory stir-fries, or flavorful tacos, there’s something here that will satisfy your cravings. So go ahead, get cooking, and enjoy the many benefits of incorporating chicken and zucchini into your meal routine!
Garlic Butter Chicken with Sautéed Zucchini
A classic comfort food dish gets a fresh twist with the addition of tender zucchini. This recipe is quick, easy, and packed with flavor.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 cloves garlic, minced
– 1/4 cup unsalted butter, softened
– 2 medium zucchinis, sliced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together garlic and butter until well combined.
3. Season chicken breasts with salt and pepper. Place on a baking sheet lined with parchment paper.
4. Spread the garlic butter mixture evenly over each chicken breast.
5. Bake for 25-30 minutes or until cooked through.
6. Meanwhile, heat a large skillet over medium-high heat. Add zucchini slices and cook for 3-4 minutes per side, or until tender.
7. Serve chicken breasts with sautéed zucchini and garnish with chopped parsley if desired.
Cooking Time: 30-40 minutes
Creamy Lemon Chicken and Zucchini Pasta
Elevate your pasta game with this light and refreshing recipe that combines the brightness of lemon, the creaminess of sauce, and the tenderness of chicken. This dish is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 8 oz pasta of your choice
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium zucchinis, sliced
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 cup heavy cream
– 1 tsp dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions.
2. In a large skillet, sauté chicken, zucchinis, and garlic in olive oil until cooked through.
3. Add lemon juice, heavy cream, and basil to the skillet. Stir to combine.
4. Simmer sauce for 5-7 minutes or until slightly thickened.
5. Toss cooked pasta with the creamy sauce and top with Parmesan cheese (if using).
6. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Grilled Chicken and Zucchini Skewers
Elevate your BBQ game with these flavorful and healthy skewers, perfect for a quick weeknight dinner or a summer gathering. With just a few ingredients, you’ll be enjoying juicy chicken and tender zucchini in no time!
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 red bell pepper, sliced into 1-inch pieces
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– Salt and pepper to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. Thread chicken, zucchini, and red bell pepper onto skewers, leaving a small space between each piece.
3. Brush with olive oil and season with salt, pepper, and lemon juice.
4. Grill for 10-12 minutes, turning occasionally, or until chicken is cooked through and vegetables are tender.
5. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Chicken Zucchini Stir-Fry with Soy Glaze
Get ready for a flavorful and healthy dinner with this easy-to-make recipe that combines chicken, zucchini, and a sweet soy glaze. This dish is perfect for a weeknight meal or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium zucchinis, sliced
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp soy sauce
– 1 tsp honey
– Salt and pepper to taste
– Fresh green onions for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil, garlic, and zucchini. Cook for 4-5 minutes, or until the zucchini is tender-crisp.
4. In a small bowl, whisk together soy sauce and honey. Pour the glaze over the chicken and zucchini in the pan. Stir to combine.
5. Return the chicken to the pan and stir-fry everything together for about 2 minutes, or until the chicken is coated with the glaze. Season with salt and pepper to taste.
6. Serve hot, garnished with green onions if desired.
Cooking Time: 15-20 minutes
Baked Parmesan Chicken and Zucchini Casserole
A classic comfort food recipe with a twist! This casserole combines juicy chicken, tender zucchini, and a crispy parmesan topping for a satisfying dinner.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 medium zucchinis, sliced
– 1 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss chicken with salt, pepper, oregano, and garlic powder.
3. In a separate bowl, combine zucchini slices and Parmesan cheese.
4. Grease a 9×13-inch baking dish with olive oil.
5. Arrange half of the zucchini mixture in the bottom of the dish.
6. Top with chicken, then remaining zucchini mixture.
7. Sprinkle breadcrumbs over top and bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Spicy Chicken and Zucchini Tacos
A flavorful twist on traditional tacos, this recipe combines juicy chicken breast with sautéed zucchini, crunchy bell peppers, and a kick of heat from chipotle peppers.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 medium zucchinis, sliced
– 1 large bell pepper, sliced
– 1/4 cup olive oil
– 2 chipotle peppers in adobo sauce, minced
– 1 tsp cumin
– 1 tsp lime juice
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add chicken breast and cook until browned, about 5-6 minutes. Flip and cook for an additional 3-4 minutes.
3. Add zucchinis, bell peppers, chipotle peppers, cumin, and lime juice to the skillet. Cook for an additional 5-7 minutes or until vegetables are tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by slicing cooked chicken and adding to tortillas with vegetable mixture.
6. Serve immediately, topped as desired.
Cooking Time: 25-30 minutes
Zucchini Noodles with Chicken and Pesto
Elevate your pasta game with this light and flavorful recipe that combines the best of summer: zucchini noodles, juicy chicken, and creamy pesto. Perfect for a weeknight dinner or a quick lunch.
Ingredients:
– 1 medium zucchini
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1/4 cup freshly made pesto (or store-bought)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spiralize the zucchini into noodles.
3. In a large skillet, heat 1 tablespoon of olive oil over medium-high. Add chicken and cook until browned, about 5-6 minutes. Season with salt and pepper.
4. In a separate pan, add pesto to warm it up over low heat.
5. Combine cooked zucchini noodles and chicken in the skillet with the pesto. Toss to combine.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Chicken and Zucchini Soup with Fresh Herbs
This light and refreshing soup is a perfect blend of flavors, with the sweetness of zucchini and the brightness of fresh herbs. It’s an easy and satisfying meal that can be ready in no time!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium zucchinis, sliced
– 4 cups chicken broth
– 1/2 cup fresh parsley, chopped
– 1/4 cup fresh dill, chopped
– 1/4 cup fresh mint, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the chicken, zucchini, and garlic in a little bit of oil until the chicken is cooked through and the zucchini is tender.
2. Add the chicken broth, parsley, dill, and mint. Season with salt and pepper to taste.
3. Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes or until the flavors have melded together.
4. Serve hot, garnished with additional fresh herbs if desired.
Cooking Time: 20-25 minutes
One-Pan Chicken and Zucchini with Cherry Tomatoes
Quickly cook chicken, zucchini, and cherry tomatoes in one pan for a flavorful and healthy meal. This recipe is perfect for busy weeknights or lazy Sundays.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium zucchinis, sliced
– 1 pint cherry tomatoes, halved
– 2 cloves garlic, minced
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pan.
3. Add zucchinis and garlic; cook until tender, about 3-4 minutes.
4. Add cherry tomatoes; cook for an additional 2-3 minutes or until they start to release their juices.
5. Return the chicken to the pan and stir to combine with the vegetables.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Chicken Stuffed Zucchini Boats
These flavorful boats are a perfect way to enjoy the freshness of zucchini and the comfort of chicken. The combination of tender chicken, savory cheese, and slightly sweet zucchini makes for a satisfying meal.
Ingredients:
– 4 medium zucchinis
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together chicken, cheese, parsley, and a pinch of salt and pepper.
4. Stuff each zucchini boat with the chicken mixture and place on a baking sheet lined with parchment paper.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Bake for 25-30 minutes or until the zucchinis are tender.
Cooking Time: 25-30 minutes
Curry Chicken with Coconut-Zucchini Rice
This recipe combines the warmth of Indian spices with the freshness of zucchini and coconut, creating a unique and flavorful dish perfect for any occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium zucchinis, diced
– 1 can (14 oz) coconut milk
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– Salt and pepper, to taste
– 2 cups cooked white rice
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat 2 tbsp oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from skillet and set aside.
3. In the same skillet, add diced zucchini and cook until tender, about 3-4 minutes.
4. Stir in curry powder, cumin, turmeric, salt, and pepper. Cook for 1 minute.
5. Add coconut milk and stir to combine. Bring mixture to a simmer.
6. Return chicken to the skillet and stir to coat with curry sauce.
7. Serve chicken over cooked rice, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Chicken and Zucchini Lasagna Rolls
A creative twist on traditional lasagna, these rolls combine the flavors of chicken, zucchini, and cheese for a delicious and satisfying meal. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 2 medium zucchinis, spiralized
– 8 lasagna noodles
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for greasing the baking dish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a bowl, combine shredded chicken, zucchini, ricotta cheese, and Parmesan cheese. Season with salt and pepper to taste.
4. Grease a 9×13-inch baking dish with olive oil.
5. Assemble the rolls by spreading a spoonful of the chicken-zucchini mixture onto each lasagna noodle, leaving a small border at one end. Roll up and place seam-side down in the prepared baking dish.
6. Top with mozzarella cheese and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Mediterranean Chicken and Zucchini Salad
A refreshing summer salad that combines juicy chicken, tender zucchini, and the bold flavors of the Mediterranean. This easy-to-make recipe is perfect for a quick lunch or dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium zucchinis, sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp lemon zest
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
– Fresh parsley leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, oregano, and lemon zest.
3. Add chicken and zucchini to the marinade; toss to coat.
4. Grill chicken and zucchini for 5-7 minutes per side, or until cooked through.
5. Chop cooked chicken and zucchini into bite-sized pieces.
6. Toss with salt, pepper, and feta cheese (if using).
7. Garnish with fresh parsley leaves.
Cooking Time: 15-20 minutes
Cheesy Chicken and Zucchini Quesadillas
A delicious twist on traditional quesadillas, these cheesy chicken and zucchini wraps are perfect for a quick weeknight dinner or lunch on-the-go. With shredded chicken, sautéed zucchini, and melted cheese inside a crispy tortilla, you’ll be hooked from the first bite.
Ingredients:
– 1 lb cooked shredded chicken
– 1 medium zucchini, diced
– 2 cloves garlic, minced
– 1 cup shredded Monterey Jack cheese
– 4 large flour tortillas
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: sour cream, salsa, avocado
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together chicken, zucchini, garlic, and cheese.
3. Place a tortilla in the skillet and sprinkle 1/4 of the chicken mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip and cook for an additional 2 minutes or until the other side is also crispy.
7. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Chicken and Zucchini Meatballs with Marinara
A flavorful twist on traditional meatballs, these bite-sized morsels combine the tender juiciness of chicken and zucchini with a rich and tangy marinara sauce.
Ingredients:
– 1 lb ground chicken
– 1 medium zucchini, finely chopped
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 tsp dried oregano
– Salt and pepper to taste
– Marinara sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine chicken, zucchini, breadcrumbs, egg, Parmesan cheese, and oregano. Mix well with your hands until just combined.
3. Use your hands to shape mixture into small meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 15-20 minutes or until cooked through.
5. While meatballs are baking, heat marinara sauce over medium-low heat.
6. Serve hot, tossed with the warm marinara sauce.
Cooking Time: 25-30 minutes
Air Fryer Chicken and Zucchini Fritters
This recipe combines the flavors of chicken, zucchini, and spices with the convenience of air frying. The result is a crispy exterior giving way to juicy interior, perfect for snacking or as an accompaniment to your favorite meals.
Ingredients:
– 1 lb boneless, skinless chicken breast, finely chopped
– 2 medium zucchinis, grated
– 1/4 cup all-purpose flour
– 1 egg
– 1/4 cup panko breadcrumbs
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat the air fryer to 375°F (190°C).
2. In a large bowl, combine chicken, zucchini, flour, egg, panko breadcrumbs, paprika, salt, and pepper. Mix well.
3. Using wet hands, shape the mixture into 6-8 fritters.
4. Place the fritters in a single layer in the air fryer basket. Drizzle with olive oil.
5. Cook for 10-12 minutes, shaking halfway through.
6. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Herbed Chicken and Zucchini Sheet Pan Dinner
A flavorful and healthy one-pan dinner that’s perfect for a weeknight meal or special occasion. This recipe combines juicy chicken, tender zucchini, and fresh herbs in a simple and satisfying dish.
Ingredients:
– 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together olive oil, rosemary, thyme, garlic powder, salt, and pepper.
3. Add the chicken and zucchini to the bowl; toss until both are evenly coated with the herb mixture.
4. Line a large sheet pan with parchment paper; arrange the chicken and zucchini in a single layer.
5. Bake for 25-30 minutes or until the chicken is cooked through and the zucchini is tender.
Cooking Time: 25-30 minutes
Chicken and Zucchini Curry with Basmati Rice
This aromatic curry combines the tender flavor of chicken breast with the natural sweetness of zucchini, all wrapped up in a creamy coconut milk sauce. Serve it over fluffy basmati rice for a satisfying and healthy meal.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 medium zucchinis, sliced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro, for garnish
– Basmati rice, cooked according to package instructions
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken; cook until browned, about 5-6 minutes.
2. Remove chicken; set aside. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add zucchini, cumin, curry powder, and turmeric. Cook for an additional 2-3 minutes.
4. Stir in coconut milk; bring to a simmer.
5. Return chicken to skillet; season with salt and pepper. Simmer for 5-7 minutes or until cooked through.
6. Serve over basmati rice, garnished with fresh cilantro.
Cooking Time: 25-30 minutes
Slow Cooker Chicken and Zucchini Stew
This hearty stew is a perfect combination of juicy chicken, tender zucchini, and flavorful spices, all cooked to perfection in your slow cooker. A great option for a weeknight dinner or weekend meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium zucchinis, sliced
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 tsp dried oregano
– Salt and pepper, to taste
Instructions:
1. Add the chicken, zucchinis, onion, garlic, diced tomatoes, chicken broth, and oregano to your slow cooker.
2. Season with salt and pepper to taste.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Chicken and Zucchini Frittata with Goat Cheese
Elevate your breakfast or brunch game with this flavorful and nutritious frittata, featuring chicken, zucchini, and creamy goat cheese.
Ingredients:
– 6 eggs
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 medium zucchini, diced
– 1 pound boneless, skinless chicken breast, cooked and diced
– 1/4 cup goat cheese, crumbled
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the onion and garlic over medium heat until softened.
3. Add the zucchini and chicken; cook for an additional 2-3 minutes.
4. In a separate bowl, whisk together the eggs and a pinch of salt.
5. Pour the egg mixture over the vegetable mixture in the skillet.
6. Cook for 2-3 minutes or until the edges start to set.
7. Sprinkle the goat cheese on top.
8. Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are cooked through.
9. Remove from the oven and let cool slightly before serving.
Cooking Time: 18-20 minutes
Servings: 6-8
Summary
Discover the perfect blend of flavor and nutrition with these 20 delicious chicken and zucchini recipes. From classic comfort foods like casserole and lasagna to quick and easy stir-fries, skewers, and soups, there’s something for every taste and occasion. Enjoy the creamy richness of garlic butter, the bright zest of lemon, or the spicy kick of soy glaze. Whether you’re a busy home cook or a health-conscious eater, these recipes will inspire you to get creative with chicken and zucchini in the kitchen.
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