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chicken zucchini skillet bake

(2 RATINGS)
312 Pinches 14 Photos
safetyjedi avatar
Sharps Chapel, TN
Updated on Jul 22, 2025

This is an easy, skillet meal that is healthy and chock-full of flavor.

Blue Ribbon Recipe

This chicken zucchini skillet bake is a hearty summer dinner that will easily serve a large family. Orecchiette pasta and chunks of chicken breasts are tossed with onion, celery, garlic, tomatoes, and red bell pepper. It's topped with pieces of zucchini that are tossed in grated Parmesan cheese. Combined, there are layers and layers of flavors in this dish. Then, after it's baked, it's topped with mozzarella cheese that melts for the perfect cheese string pull. This is a meal on its own, but can also be served with salad and garlic bread.

— The Test Kitchen
prep time 30 Min
cook time 40 Min
method Bake
yield 4 serving(s)

Ingredients

  • 3 large boneless skinless chicken breasts
  • 1 1/2 cups orecchiette pasta
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 small sweet onion, chopped
  • 1 medium red bell pepper, chopped
  • 2 stalks celery, chopped fine
  • 2 cloves garlic, minced
  • 1 can plum tomatoes in juice, not drained (14.5 oz)
  • 2 tablespoons dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon dried thyme
  • 1 tablespoon celery seed
  • 1 pinch granulated sugar
  • 2 large zucchini, sliced into 1 inch segments
  • 3 tablespoons grated Parmesan
  • 2 tablespoons lemon pepper seasoning salt
  • 1 cup shredded mozzarella cheese

How To Make chicken zucchini skillet bake

  • Preheat oven and cut chicken breast into cubes.
    Step 1
    Cut the chicken breast into 1-inch cubes and preheat the oven to 350 degrees F.
  • Boil pasta according to package directions.
    Step 2
    Boil the pasta according to package directions.
  • Cook chicken in a skillet.
    Step 3
    Cook chicken in a large skillet with 1 Tbsp of oil until done. Remove and set aside.
  • Cook chopped onion, red bell pepper, celery, and garlic.
    Step 4
    In the same skillet, add 1 Tbsp olive oil. Cook chopped onion, red bell pepper, celery, and garlic.
  • Add tomatoes with juice, oregano, basil, thyme, celery seed, and sugar.
    Step 5
    Add the can of tomatoes (with juice), oregano, basil, thyme, and celery seed. Add a pinch of sugar and simmer for 10 - 15 minutes.
  • Toss zucchini in Parmesan and Romano cheese.
    Step 6
    While the sauce is simmering, toss the zucchini slices in the remaining 1 Tbsp of olive oil. Then toss again in grated Parmesan cheese and lemon pepper seasoning. Set aside.
  • Add cooked and drained pasta to the skillet.
    Step 7
    Add cooked and drained pasta to the skillet.
  • Transfer to a 9x13 baking dish.
    Step 8
    Transfer the mixture to a 9x13 baking dish.
  • Top with coated zucchini slices.
    Step 9
    Top the dish with the coated zucchini slices.
  • Bake for 15 - 20 minutes.
    Step 10
    Bake in the preheated oven for 15 - 20 minutes.
  • Top with shredded mozzarella cheese and bake until melted.
    Step 11
    Remove and top with mozzarella cheese. Return to the oven and bake until the cheese is melted.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Category: Chicken
Culture: Italian
Keyword: #zucchini
Ingredient: Chicken
Method: Bake

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