20 Delicious Chicken and Zucchini Recipes for Every Occasion

20 Delicious Chicken and Zucchini Recipes for Every Occasion

When it comes to cooking, few ingredients are as versatile and delicious as chicken and zucchini. Whether you’re in the mood for something light and summery or hearty and comforting, these two staples can be used in countless ways. From classic stir-fries to innovative casseroles, we’ve rounded up 20 mouthwatering recipes that showcase the best of chicken and zucchini. In this article, we’ll take you on a culinary journey through flavors and textures, with ideas for every meal of the day, from breakfast to dinner and beyond.

Garlic Butter Chicken and Zucchini Skillet

In this simple yet flavorful recipe, chicken breast is cooked with garlic butter, zucchini, and cherry tomatoes in a large skillet. The result is a delicious one-pan meal perfect for a quick weeknight dinner.

Ingredients:

– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cloves of garlic, minced
– 2 tbsp unsalted butter
– 1 medium zucchini, sliced
– 1 pint cherry tomatoes, halved
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the butter in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the skillet and set aside.
3. Reduce heat to medium. Add the garlic and cook for 1 minute, until fragrant.
4. Add the zucchini and cherry tomatoes to the skillet. Cook for 3-4 minutes, until the vegetables are tender.
5. Return the chicken to the skillet and stir in any remaining butter and garlic.
6. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
7. Serve hot and enjoy!

Cooking Time: 15-18 minutes

Lemon Herb Grilled Chicken with Zucchini

A bright and refreshing summer dish that combines the flavors of lemon, herbs, and grilled chicken with tender zucchini.

Ingredients:

– 4 boneless, skinless chicken breasts
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 1 tsp garlic powder
– Salt and pepper to taste
– 2 medium zucchinis, sliced into 1/4-inch thick rounds

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lemon juice, olive oil, rosemary, garlic powder, salt, and pepper.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Grill the chicken for 5-6 minutes per side, or until cooked through.
5. Meanwhile, brush the zucchini slices with a little olive oil and season with salt and pepper.
6. Grill the zucchini for 3-4 minutes per side, or until tender.
7. Serve the grilled chicken with roasted zucchini and enjoy!

Cooking Time: 15-20 minutes

Creamy Parmesan Chicken and Zucchini Bake

A rich and satisfying casserole that combines the flavors of chicken, zucchini, and Parmesan cheese with a creamy sauce.

Ingredients:

– 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 medium zucchinis, sliced
– 1 cup cream
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 teaspoon dried basil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté chicken and zucchini in olive oil until cooked through.
3. In a separate bowl, whisk together cream, Parmesan cheese, and basil.
4. Add the cooked chicken and zucchini mixture to the bowl and stir until well coated.
5. Transfer the mixture to a 9×13-inch baking dish and bake for 20-25 minutes or until golden brown.

Cooking Time: 20-25 minutes

Spicy Chicken and Zucchini Stir-Fry

This Spicy Chicken and Zucchini Stir-Fry is a flavorful and quick-cooking meal perfect for a weeknight dinner. With the combination of juicy chicken, crunchy zucchini, and spicy sauce, you’ll be hooked!

Ingredients:

– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium zucchinis, sliced into thin strips
– 1 tablespoon vegetable oil
– 1 tablespoon soy sauce
– 1 tablespoon sriracha sauce (or to taste)
– 1 clove garlic, minced
– Salt and pepper to taste
– Chopped green onions for garnish (optional)

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from skillet.
3. In same skillet, add zucchini and garlic; cook until tender, about 4-5 minutes.
4. Return chicken to skillet; stir in soy sauce and sriracha sauce. Cook for an additional 2-3 minutes or until sauce has thickened.
5. Season with salt and pepper to taste.
6. Garnish with green onions if desired.

Cooking Time: 15-20 minutes

Baked Chicken and Zucchini Meatballs

This recipe combines the flavors of chicken, zucchini, and Italian seasonings to create a unique and tasty twist on traditional meatballs. The result is a dish that’s perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 1 pound ground chicken
– 1 medium zucchini, finely chopped
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine chicken, zucchini, breadcrumbs, egg, Parmesan cheese, olive oil, oregano, salt, and pepper.
3. Mix well with your hands until just combined.
4. Use your hands to shape the mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter.
5. Place meatballs on a baking sheet lined with parchment paper.
6. Bake for 18-20 minutes or until cooked through.

Cooking Time: 18-20 minutes

One-Pot Chicken Zucchini Pasta

This recipe is a flavorful and easy-to-make one-pot dish that combines juicy chicken, tender zucchini, and pasta in a rich tomato sauce. Perfect for a quick weeknight dinner or a weekend meal.

Ingredients:

– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium zucchinis, sliced
– 8 oz pasta of your choice (e.g., penne, fusilli)
– 1 onion, diced
– 3 garlic cloves, minced
– 2 cups cherry tomatoes, halved
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried basil
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)

Instructions:

1. Cook pasta according to package instructions; set aside.
2. In a large pot or Dutch oven, cook chicken over medium-high heat until browned, about 5 minutes.
3. Add zucchini, onion, and garlic; cook until vegetables are tender, about 5 minutes.
4. Stir in cherry tomatoes, crushed tomatoes, basil, salt, and pepper.
5. Add cooked pasta to the pot; toss to combine.
6. Simmer for an additional 2-3 minutes or until sauce has thickened slightly.
7. Serve hot, topped with Parmesan cheese if desired.

Cooking Time: 20-25 minutes

Chicken Zucchini Fritters with Yogurt Dip

These flavorful fritters are a perfect blend of chicken, zucchini, and spices, served with a cool and creamy yogurt dip. Enjoy as an appetizer or snack!

Ingredients:

– 1 lb boneless, skinless chicken breast, finely chopped
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 cup panko breadcrumbs
– 1 egg, lightly beaten
– 1 tsp paprika
– Salt and pepper to taste
– Vegetable oil for frying
– Yogurt dip: 1 cup plain yogurt, 1 tbsp lemon juice, 1/2 tsp garlic powder

Instructions:

1. In a bowl, mix together chicken, zucchini, flour, panko breadcrumbs, egg, paprika, salt, and pepper.
2. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
3. Using a spoon, drop small portions of the mixture into the oil (about 1/4 cup each).
4. Fry for 3-4 minutes on each side or until golden brown.
5. Drain fritters on paper towels and serve hot with yogurt dip.

Cooking Time: About 10-12 minutes (depending on the size of your fritters).

Grilled Chicken and Zucchini Kebabs

A classic summer recipe that’s perfect for a quick weeknight dinner or a backyard BBQ. This dish is a flavorful combination of juicy chicken, tender zucchini, and smoky grilled goodness.

Ingredients:

– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 red bell pepper, seeded and sliced into 1-inch pieces
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Optional: your favorite BBQ sauce

Instructions:

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, lemon juice, salt, and pepper. Add chicken, zucchini, bell pepper, and garlic; toss to coat.
3. Thread ingredients onto skewers, leaving a small space between each piece.
4. Grill kebabs for 10-12 minutes, turning occasionally, or until chicken is cooked through.
5. Brush with BBQ sauce during the last minute of grilling (optional).
6. Serve hot and enjoy!

Cooking Time: 10-12 minutes

Zucchini Stuffed Chicken Breast

Elevate your dinner game with this flavorful and healthy dish that combines the sweetness of zucchini with the richness of chicken breast.

Ingredients:

– 4 boneless, skinless chicken breasts
– 2 medium zucchinis, grated
– 1/4 cup feta cheese, crumbled
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together grated zucchini, feta cheese, and garlic.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the zucchini mixture, dividing it evenly among the four breasts.
5. Drizzle olive oil over the stuffed breasts and season with salt and pepper.
6. Bake for 25-30 minutes or until cooked through.

Cooking Time: 25-30 minutes

Chicken and Zucchini Curry

A flavorful and aromatic curry made with tender chicken, zucchini, and a blend of Indian spices. This recipe is perfect for a quick weeknight dinner or a weekend lunch.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium zucchinis, sliced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add chicken and cook until browned, about 5-6 minutes.
4. Add zucchini, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for an additional 2-3 minutes.
5. Stir in coconut milk and bring to a simmer.
6. Reduce heat to low and let cook for 10-15 minutes or until chicken is cooked through and sauce has thickened.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves and serve over rice or with naan bread.

Cooking Time: 20-25 minutes

Cheesy Chicken Zucchini Casserole

This hearty casserole combines the flavors of juicy chicken, tender zucchini, and gooey cheese, making it a perfect comforting meal for any day. With minimal prep time and easy assembly, this recipe is sure to become a family favorite.

Ingredients:

– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 medium zucchinis, sliced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup butter

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté chicken, zucchini, onion, and garlic until tender.
3. In a separate bowl, mix together flour, paprika, salt, and pepper.
4. Add the dry mixture to the skillet and stir to combine.
5. In a greased 9×13-inch baking dish, arrange half of the chicken-zucchini mixture.
6. Top with half of the cheddar cheese and half of the Parmesan cheese.
7. Repeat the layers and top with remaining cheese.
8. Dot the top with butter and bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

Chicken Zucchini Enchiladas

These enchiladas combine the flavors of chicken, zucchini, and Mexican spices for a unique and tasty twist on a classic dish.

Ingredients:

– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 2 medium zucchinis, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can enchilada sauce
– 8-10 corn tortillas
– Shredded cheese (Cheddar or Monterey Jack work well)
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, salsa

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, sauté the zucchini, onion, and garlic until tender.
3. Add the cooked chicken to the skillet and stir to combine with the vegetables.
4. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.
5. Assemble the enchiladas by spooning the chicken and vegetable mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish.
6. Pour the enchilada sauce over the rolled tortillas and top with shredded cheese.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
8. Serve hot and enjoy!

Cooking Time: 30-35 minutes

Sheet Pan Chicken and Zucchini with Herbs

This flavorful sheet pan recipe is a perfect solution for a busy weeknight dinner or a weekend lunch. With minimal preparation and cooking time, you’ll have a nutritious meal ready in no time.

Ingredients:

– 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, garlic, rosemary, and thyme.
3. Add chicken and zucchini to the bowl; toss to coat with the herb mixture.
4. Line a sheet pan with parchment paper; arrange the chicken and zucchini in a single layer.
5. Season with salt and pepper to taste.
6. Bake for 25-30 minutes or until the chicken is cooked through and the zucchini is tender.

Cooking Time: 25-30 minutes

Chicken Zucchini Soup with Fresh Basil

This light and refreshing soup is perfect for a warm summer evening. The combination of juicy chicken, tender zucchini, and fragrant basil creates a deliciously simple yet satisfying meal.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 medium zucchinis, diced
– 4 cups chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/2 cup heavy cream (optional)
– Fresh basil leaves, chopped (about 1/4 cup)
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the chicken, onion, and garlic in a little oil until the chicken is cooked through.
2. Add the zucchinis, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the zucchinis are tender.
3. Stir in the heavy cream (if using) and chopped basil. Taste and adjust seasoning as needed.
4. Serve hot, garnished with additional basil leaves if desired.

Cooking Time: 25-30 minutes

Chicken and Zucchini Stir-Fry with Peanut Sauce

Chicken and Zucchini Stir-Fry with Peanut Sauce

A flavorful and healthy Asian-inspired dish that combines juicy chicken, tender zucchini, and a creamy peanut sauce. Perfect for a quick weeknight dinner or special occasion.

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 grated ginger
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 2 tbsp honey
• Salt and pepper to taste
• Chopped peanuts or sesame seeds for garnish (optional)

Instructions:

1. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat.
2. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove from pan.
3. In the same pan, add remaining 1 tablespoon of oil, garlic, and ginger. Cook for 1 minute.
4. Add zucchini and cook until tender, about 3-4 minutes.
5. In a small bowl, whisk together peanut butter, soy sauce, and honey. Pour into the pan with zucchini and stir to combine.
6. Return chicken to the pan and toss to coat with peanut sauce. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped peanuts or sesame seeds if desired.

Cooking Time:

About 15-20 minutes total, including prep time.

Zucchini Noodles with Chicken and Pesto

Transform summer’s bounty into a flavorful and nutritious meal with this easy-to-make recipe. Zucchini noodles, chicken, and pesto come together to create a light and satisfying dish perfect for a weeknight dinner or lunch.

Ingredients:

– 2 medium zucchinis
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1/4 cup freshly made pesto (or store-bought)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook zucchinis using a spiralizer or a vegetable peeler, creating long noodles.
3. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-6 minutes.
4. Stir in pesto and season with salt and pepper to taste.
5. Toss zucchini noodles with the chicken and pesto mixture.
6. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Slow Cooker Chicken and Zucchini Stew

This hearty and flavorful stew is perfect for a weeknight dinner or a weekend meal prep. With tender chicken, crunchy zucchini, and aromatic spices, this slow cooker recipe is sure to become a family favorite.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 medium zucchinis, sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 tsp dried oregano
– 1/2 tsp paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Add chicken, zucchini, onion, garlic, diced tomatoes, chicken broth, oregano, paprika, salt, and pepper to a slow cooker.
2. Stir well to combine.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Chicken Zucchini Lasagna Rolls

Elevate your pasta game with this creative take on classic lasagna, featuring tender chicken, flavorful zucchini, and creamy ricotta. This recipe is perfect for a weeknight dinner or a special occasion.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 2 medium zucchinis
– 8-10 lasagna noodles
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan
– 1 egg, beaten
– Salt and pepper to taste
– 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a mixing bowl, combine cooked chicken, zucchini, ricotta cheese, Parmesan, and egg.
4. Cook the mixture until the zucchini is tender and the chicken is fully cooked.
5. Assemble the lasagna rolls by placing about 1/2 cup of the chicken-zucchini mixture onto each noodle, leaving a 1-inch border at one end.
6. Roll up the noodles tightly and place seam-side down in a baking dish.
7. Drizzle with olive oil and season with salt and pepper to taste.
8. Bake for 25-30 minutes or until the lasagna is golden brown.

Cooking Time: 25-30 minutes

Mediterranean Chicken and Zucchini Salad

A refreshing summer salad that combines juicy chicken, tender zucchini, and a tangy Mediterranean twist, perfect for a quick and easy meal or as a side dish.

Ingredients:

– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium zucchinis, sliced
– 1/4 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 2 tbsp lemon juice
– Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Grill chicken for 5-6 minutes per side, or until cooked through.
3. In a large bowl, combine zucchini, olives, feta cheese, and parsley.
4. Add grilled chicken on top of the salad mixture.
5. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Chicken and Zucchini Fried Rice

A delicious and easy-to-make Asian-inspired dish that combines the flavors of chicken, zucchini, and rice.

Ingredients:

– 2 cups cooked rice (preferably day-old)
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 1 medium zucchini, diced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– 2 green onions, chopped (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 and cooked through, about 5-6 minutes.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining 1 tablespoon of oil, then add the diced zucchini and minced garlic. Cook for 3-4 minutes or until the zucchini is tender.
5. Add the cooked rice to the skillet, breaking up any clumps with a spatula.
6. Stir-fry the rice with the zucchini mixture for about 2-3 minutes.
7. Add the cooked chicken back into the skillet and stir-fry everything together.
8. Season with soy sauce and salt and pepper to taste.
9. Garnish with chopped green onions if desired.

Cooking Time: Approximately 15-20 minutes.

Summary

Get ready to sizzle with these 20 delicious chicken and zucchini recipes perfect for any occasion! From skillet dinners to grilled kebabs, baked casseroles to slow cooker stews, there’s something for everyone. Indulge in garlic butter chicken and zucchini skillets, lemon herb grilled chicken, creamy parmesan bakes, spicy stir-fries, and more. Whether you’re looking for a quick weeknight meal or a show-stopping dinner party, these mouthwatering recipes will inspire your next culinary adventure.