Lemon Garlic Chicken & Zucchini Bake

Tender chicken breasts roasted with zucchini, lemon, garlic, herbs, and a creamy Parmesan-style sauce. It’s a simple one-pan dinner with the same golden, juicy look as the photo.

Ingredients — serves 4

Chicken & vegetables

4 boneless, skinless chicken breasts, about 6 oz each
2 medium zucchini, sliced into ¼-inch rounds
1 lemon, sliced into thin rounds
2 tbsp olive oil
3 cloves garlic, minced
1 tsp Italian seasoning
½ tsp paprika
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley, chopped

Creamy Parmesan sauce

½ cup heavy cream
½ cup freshly grated Parmesan
1 tbsp butter
1 tsp Dijon mustard
½ tsp garlic powder
¼ tsp chili flakes, optional

Instructions

Heat the oven: Preheat to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
Season the chicken: Pat chicken dry. Rub with olive oil, minced garlic, Italian seasoning, paprika, oregano, salt, and pepper.
Make the sauce: In a small saucepan over low heat, melt the butter. Add cream, Parmesan, Dijon, and garlic powder. Stir for 2–3 minutes until smooth. Don’t boil.
Arrange: Place the chicken in the baking dish. Arrange zucchini and lemon slices around and partially over the chicken.
Add sauce: Spoon the creamy Parmesan sauce over the chicken and zucchini.
Bake: Bake uncovered for approximately 20–30 minutes, depending on the thickness of the chicken.
Check doneness: The thickest part of each chicken breast should reach 165°F (74°C) on a food therm
Brown the top: For a more golden finish, broil for 1–2 minutes, watching carefully.
Rest & garnish: Let the chicken rest for 5 minutes, then sprinkle generously with fresh parsley and a little extra Parmesan.
Serve: Spoon the creamy zucchini and pan juices over the chicken and serve with rice, potatoes, pasta, or crusty bread.

Nut & Allergen Information

This recipe contains no intentional peanuts or tree nuts. However, the Parmesan, cream, butter, and Dijon mustard should be checked against the package if cooking for someone with a serious allergy.

The main potential allergens here are milk from the Parmesan, cream, and butter, and potentially mustard depending on the Dijon used. In the U.S., the FDA recognizes milk, peanuts, tree nuts, wheat, soy, eggs, fish, crustacean shellfish, and sesame as the nine major food allergens.

For a nut-free kitchen, check packaged ingredients for cross-contact statements such as “may contain peanuts/tree nuts.” The FDA notes that such advisory statements are voluntary, so the ingredient list and manufacturer information are important when an allergy is severe.

Easy nut-free substitutions: Use a verified nut-free Parmesan and cream, and choose a mustard whose label fits your allergy requirements.

Approximate nutrition per serving

Calories: 480–550
Protein: 50–55 g
Carbohydrates: 8–12 g
Fat: 27–32 g
Fiber: 2–3 g
Sodium: ~700–900 mg

Nutrition varies with the size of the chicken breasts, amount of Parmesan, and brands used.

Quick Q&A

Can I use chicken thighs?
Yes. Boneless thighs work beautifully and are usually juicier. Cook until they reach 165°F internally.

Can I make it without cream?
Absolutely. Use ¾ cup chicken broth plus ¼ cup Parmesan for a lighter lemon-garlic pan sauce.

Can I add more vegetables?
Yes. Bell peppers, cherry tomatoes, broccoli, asparagus, or mushrooms all work well.

Can I prepare it ahead?
Season the chicken and slice the vegetables up to a day ahead. For the best texture, assemble and bake shortly before serving.

Why is my zucchini watery?
Zucchini releases water as it cooks. Slice it moderately thick, avoid overcrowding the pan, and roast uncovered.

Can I freeze it?
The cooked chicken can be frozen, but the zucchini and cream sauce may become softer after thawing. For best results, freeze the chicken separately and make fresh zucchini/sauce when serving.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.