One-Pan Chicken Zucchini Casserole

This One-Pan Chicken Zucchini Casserole is one of our favorites for dinner! Such an easy weeknight dinner idea made with just a few simple ingredients and it’s gluten-free, great for adults and kids and secretly packed with veggies.

This is such a unique dinner recipe to make this week. It’s healthy, its fresh and full of flavorful ingredients like pesto and cheese. It is filling but not too heavy and it takes just 5 minutes of effort to put together.

You know I love a good one pan, one pot, casserole vibe type of dish. Cooking is great but we don’t have time to make gourmet meals over here. We work, we have kids, we are busy! “We” as in you and I. Dinner shouldn’t feel like a chore and this is something you can toss together easily. Buy precut veggies too and you’ll save even more time making this casserole. 

Casserole dishes are amazing. Dinner recipes that don’t require a lot of effort but can still taste amazing and feed ourselves and our families are a major win. And that is exactly what this zucchini chicken casserole is.

I cannot wait for you guys to try it – let me know what you think! You’ll be questioning how you are eating so gourmet with an easy dinner like this one.

What ingredients are in Chicken Zucchini Casserole:

• Boneless, skinless chicken breasts – you could alternatively use chicken thighs but the cook time will vary. I have only personally tried with chicken breasts
• Garlic powder, sea salt and black pepper – feel free to add other spices you want as well
• Zucchini – I did green zucchini but you can use yellow squash as well
• Sweet onion – I prefer sweet white onion for this dish
• Pesto – use any pesto you prefer! I usually have my own in the freezer ready to go
• Mozzarella cheese – Shredded mozzarella cheese. You can buy this shredded or shred yourself
• Parmesan reggiano – freshly grated parmesan reggiano is the best for this!

How to make One-Pan Chicken Zucchini Casserole:

1. Preheat oven to 375 degrees F and take out a large casserole dish (at least 9 inches long)
2. Lay the chicken in dish and season with salt, pepper, garlic and drizzle a little olive oil
3. Next add the zucchini and onions and add spoonfuls of pesto over the veggies and chicken so it’s covered
4. Then add the cheese on top
5. Bake in the oven for 35 minutes or until the chicken reaches 165 degrees F
6. Serve while warm with any other sides if desired

FAQs and tips on making this casserole:

• What can I serve with this? Add some cooked rice, cauliflower rice, quinoa, pasta or anything you want! We usually do pasta.
• How can I store leftovers? In the fridge for up to 3 days. Reheat in microwave or stovetop when ready to it.
• Can I freeze this casserole? I personally don’t recommend it. I think it’s also easy enough to make right before eating. I think the texture would be funky if you froze it.
• I don’t eat dairy, what can I use instead of cheese? Feel free to use a dairy-free cheese. I made this with vegan mozzarella cheese and it was great.
• Can I add anything else to the dish? Of course! Add some broccoli, peas, mushrooms, any veggies you are craving.

A few other quick dinner recipe ideas:

No-Boil Spaghetti Bake (gluten-free)

Thai Turkey Meatballs in Coconut Curry

One Pot Broccoli Cheddar Chicken Rice

Crispy Baked Tacos