This Garlic Lemon Chicken and Zucchini Bake is an easy, delicious meal. Juicy chicken is nestled in a zesty lemon and garlic butter sauce that brings a fresh, vibrant flavour to every bite. Tender zucchini pieces soak up the sauce, creating a perfectly seasoned and satisfying pairing.
Finished with a hint of honey and a dash of paprika for extra depth, this dish is ideal for a no-fuss dinner. Simple yet flavour-packed, it’s a go-to option when you’re craving something both fresh and comforting.
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Calories in Garlic Lemon Chicken and Zucchini Bake
This recipe serves 4 and is 345 calories per serving
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 300+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
See the recipe card for full nutritional estimation.
Ingredients Needed
To make this recipe you will need the following ingredients:
- Boneless Skinless Chicken Thighs – Perfectly juicy and tender, chicken thighs bring a rich flavour and stay moist during baking, making them ideal for this dish.
- Onion: add flavour to the base of the recipe
- Zucchini (Courgette) – Light and mildly sweet, zucchini adds a tender, almost creamy texture when baked, soaking up the vibrant flavours of the sauce.
- Minced Garlic (Jarred) – Convenient and packed with that essential garlic flavour, this jarred version saves time without sacrificing taste. Fresh crushed garlic can be used also.
- Salted Butter – Adds richness and depth to the sauce, with a touch of salt that enhances every ingredient it touches.
- Fresh Parsley – Bright and herbaceous, parsley adds a fresh pop of green, balancing out the buttery richness with its light, fresh notes.
- Honey – Just a hint of honey brings a natural sweetness that rounds out the lemon and garlic, balancing the dish without overpowering it.
- Chicken Stock – A base that adds a savoury depth to the sauce, making each bite more satisfying and flavourful. It's essential to use the correct ratio of stock cubes to water, as not all stock cubes are identical. Using too few can lead to a bland, watery broth, while too many may create a stock that's overly salty.
- Cornstarch – Used to thicken the sauce slightly, helping it cling to each piece of chicken and zucchini for maximum flavour.
- Paprika – Adds warmth and subtle earthiness, enhancing the dish’s aroma and giving a bit of colour to the sauce.
- Zest of One Lemon – This fresh, zesty addition lifts the flavours, bringing a bright citrus note that complements the garlic and honey.
- Salt and black pepper: Essential for enhancing flavours, these seasonings bring out the best in every ingredient.
- Olive oil spray: I prefer to use a spray oil with no emulsifiers as ingredients.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Choosing the right baking dish
For the best results, select an ovenproof skillet or baking dish large enough to arrange all the ingredients in a single layer. Using a dish that’s too small can lead to overcrowding, which prevents even cooking and can leave some pieces steaming instead of roasting. A double-handle ovenproof skillet works particularly well, allowing you to spread out the chicken and zucchini without piling them high.
Keeping everything in an even layer ensures each piece absorbs the flavours of the lemon garlic sauce and cooks through at the same rate, giving you perfectly tender results and a balanced, flavourful bake. I like to use my all-clad double handled skillet that is suitable for stove top and oven cooking.
Sides for Garlic Lemon Chicken
This Lemon Garlic Chicken with Zucchini Bake shines alongside sides that bring out its zesty, garlicky flavours. Here are some great options:
- White or Brown Rice – Rice is a great option for soaking up the lemon garlic sauce.
- Mashed Potatoes – Creamy mashed potatoes add a comforting texture that pairs beautifully with the bright, buttery sauce. For a twist, add a hint of garlic or herbs to complement the dish’s flavours.
- Mashed Cauliflower – For a low-carb option, try smooth this Sour Cream and Spring Onion Cauliflower Mash. It has a lighter, slightly nutty taste that pairs well with the rich, zesty sauce without overpowering the main dish.
- Crushed Roast Potatoes: Crispy on the outside and tender inside, crushed roasted potatoes add a hearty, crunchy texture that contrasts nicely with the tender chicken and zucchini
- Garden Peas – Lightly steamed garden peas add a pop of colour and a naturally sweet flavour, providing a simple yet delicious green vegetable side that complements the savoury notes of the meal.
- Crusty Bread – A warm slice of crusty bread is perfect for mopping up any extra sauce, ensuring every last bit is enjoyed.
- Golden Crispy Potatoes - these are my favourite side to serve with this recipe, I season them with paprika prior to roasted and finish off with a little grated parmesan. Such a great combo!!
These sides offer a wonderful balance of textures and flavours that complete the meal, making it both satisfying and well-rounded.
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All recipes on Slimming Eats have estimated nutritional information for your convenience.
FAQ for Garlic Lemon Chicken Bake
Chicken thighs are best for this dish because they stay juicy and tender during baking, ensuring a rich, flavourful result. Unlike chicken breasts, which can dry out, thighs retain moisture and absorb the lemon garlic sauce beautifully, making them perfect for a dish like this.
Yes, this dish can be frozen! Simply allow it to cool completely after baking, then transfer it to an airtight container or freezer-safe dish. It will keep well in the freezer for up to 3 months. When you're ready to eat, defrost in the fridge overnight and reheat in the oven until heated through. You can also reheat in the microwave if you're in a rush.
Yes! You can swap zucchini for vegetables like bell peppers, broccoli, cauliflower, or asparagus. Just keep an eye on cooking times, as some may cook faster or need blanching first.
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Recipe Card
Garlic Lemon Chicken and Zucchini Bake
This Lemon Garlic Chicken and Zucchini Bake is an easy, delicious meal. Juicy chicken is nestled in a zesty lemon and garlic butter sauce with tender seasoned zucchini.
Ingredients
- 700g (1.5lbs) of boneless skinless chicken thighs, raw
- 1 small onion, halved and sliced thinly
- 1 tablespoon of sweet paprika
- ½ teaspoons of black pepper
- ½ teaspoon of coarse sea salt
- 300g (10.5oz) of zucchini (courgette), sliced in half lengthways, then chopped
- 4 teaspoons of minced garlic
- 2 tablespoons of butter
- 1 tablespoon of finely chopped fresh parsley,
- 1 tablespoon of honey
- zest and juice of one small lemon
- ¾ cup (180ml) of chicken stock
- 1.5 tablespoons of cornstarch
- olive oil spray
Instructions
- Preheat the oven to 180°C fan, 200°C, 400°F, or gas mark 6.
- Make the lemon garlic butter by mixing the butter, garlic, honey, lemon zest, and parsley in a bowl. Set aside.
- Season the chicken by adding the chicken thighs to a bowl with the paprika, salt, and pepper. Toss until evenly coated.
- Prepare the skillet: Spray a large ovenproof skillet with olive oil spray (or use a frying pan and transfer to a baking dish if needed). Add the onion and fry for a few minutes, then add the chicken and cook until lightly browned on all sides.
- Add the courgette: Scatter the chopped courgette between the chicken thighs in the skillet.
- Prepare the stock by mixing the hot chicken stock with the cornstarch until well combined. Pour it evenly between the chicken and courgette.
- Add lemon juice: Squeeze the juice from the zested lemon over the chicken.
- Add the lemon garlic butter: Spoon the lemon garlic butter mixture over each chicken thigh.
- Bake for approximately 30 minutes, or until the chicken is cooked through, golden, and the courgette is tender. Halfway through, spoon some of the sauce over the chicken for extra flavour.
- Serve with your favourite sides and enjoy!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly - use gluten free stock
- Suitable for Freezing ❄️
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 345Total Fat 18gSaturated Fat 7gCholesterol 173mgSodium 564mgCarbohydrates 13gFiber 1gSugar 7gProtein 35g
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