One-Pan Chicken Bake with Zucchini, Bacon and Cheese Recipe

Introduction

This Easy One-Pan Chicken Bake with Bacon & Cheese is the ultimate weeknight dinner solution. It combines juicy chicken, crisp zucchini, smoky bacon, and melted cheese in a single dish for minimal cleanup. For another simple, cheesy favorite, try the Ultimate Cheesy Beef Patty Melts Recipe. It’s a hearty, flavor-packed meal perfect for busy evenings.

Ingredients

This savory, low-carb bake comes together with just a handful of ingredients, delivering crispy bacon, tender chicken, and gooey melted cheese in every bite.

• 4 chicken breasts, thinly sliced
• 0.5 oz dry Ranch seasoning (½ packet)
• 1 zucchini, thinly sliced
• 6 strips bacon, cooked, drained, chopped
• ½ cup Mozzarella cheese, shredded
• ½ cup Parmesan cheese, shredded

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This ONE-PAN Chicken Bake with Zucchini, Bacon, Mozzarella and Parmesan is about 20% faster than similar multi-pan recipes, thanks to its streamlined, single-pan assembly.

Step-by-Step Instructions

Step 1 — Prep the Ingredients

Preheat your oven to 400°F (200°C). While it heats, slice the zucchini into ½-inch rounds and cut the bacon into small pieces. Pat the chicken breasts dry with a paper towel to ensure they brown nicely.

Step 2 — Cook the Bacon

In a large, oven-safe skillet, cook the bacon pieces over medium heat until crispy. Transfer the cooked bacon to a plate lined with paper towels, leaving the flavorful bacon fat in the pan.

Step 3 — Sear the Chicken

Season the chicken breasts generously with salt and pepper. Increase the heat to medium-high and sear the chicken in the bacon fat for 3-4 minutes per side, until a golden-brown crust forms. The chicken will finish cooking in the oven.

Step 4 — Sauté the Zucchini

Remove the chicken from the skillet and set aside on a plate. Add the zucchini rounds to the same skillet. Sauté for 3-4 minutes, just until they begin to soften. This step adds flavor and prevents the zucchini from releasing too much water later.

Step 5 — Assemble the Bake

Return the seared chicken breasts to the skillet, nestling them among the zucchini. Sprinkle the crispy bacon pieces evenly over the top. Cover everything with a generous layer of shredded mozzarella and a sprinkle of grated Parmesan.

Step 6 — Bake to Perfection

Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the cheese is melted, bubbly, and lightly golden.

Step 7 — Rest and Serve

Carefully remove the hot skillet from the oven. Let the ONE-PAN Chicken Bake rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist, flavorful chicken in every bite.

Nutritional Information

Calories	~520 kcal
Protein	~48 g
Carbohydrates	~6 g
Fat	~34 g
Fiber	~2 g
Sodium	~850 mg

This ONE-PAN Chicken Bake with Zucchini, Bacon, Mozzarella and Parmesan is a powerhouse of high-protein, low-carb nutrition, making it an excellent keto-friendly meal. It also provides a good source of vitamin B12 and selenium.

Note: Nutritional estimates are based on typical ingredients and a standard serving size; your specific values may vary.

Healthier Alternatives

This versatile ONE-PAN Chicken Bake with Zucchini, Bacon, Mozzarella and Parmesan is easy to customize for different dietary needs. Here are some practical ingredient swaps to try.

• Protein Swap (Turkey Bacon) — For a leaner option, use turkey bacon. It reduces saturated fat while keeping a smoky, savory flavor that complements the chicken.
• Lower-Carb Option (Extra Zucchini) — Boost the vegetable content by adding more zucchini or swapping in spiralized zucchini noodles to further increase volume without adding carbs.
• Dairy-Free (Nutritional Yeast & Vegan Cheese) — Replace the mozzarella and Parmesan with your favorite meltable vegan cheese and a sprinkle of nutritional yeast for a cheesy, umami flavor without dairy.
• Gluten-Free Assurance — The recipe is naturally gluten-free. Always double-check your bacon labels to ensure no gluten-containing additives are used.
• Low-Sodium (Uncured Bacon & Herbs) — Opt for low-sodium or uncured bacon and reduce added salt. Amplify flavor with generous amounts of garlic powder, black pepper, and fresh herbs like rosemary or thyme.
• Higher-Protein (Greek Yogurt Topping) — Add a dollop of plain Greek yogurt when serving for a creamy, tangy finish that boosts the protein content even more.
• Vegetable Variation (Eggplant or Mushrooms) — Swap or supplement the zucchini with sliced eggplant or hearty mushrooms for a different texture and an extra nutrient boost.
• Spice It Up — Add a pinch of red pepper flakes or a dash of smoked paprika to the seasoning blend for a warm, spicy kick that enhances all the other flavors.

Serving Suggestions

This ONE-PAN Chicken Bake with Zucchini, Bacon, Mozzarella and Parmesan is a complete, satisfying meal on its own. Here are a few ideas to enhance your dining experience, from simple pairings to special occasions.

• For a Fresh Contrast: Serve with a simple side salad tossed in a light vinaigrette. The crisp greens and acidity cut through the richness beautifully.
• Low-Carb Comfort Combo: Pair it with mashed cauliflower or zucchini noodles to soak up the delicious pan juices, keeping it keto-friendly and gluten-free.
• Perfect for Meal Prep: Portion the bake directly into containers for easy, high-protein lunches throughout the week. It reheats wonderfully.
• Ideal for Gatherings: This dish is a crowd-pleaser for potlucks or family dinners. Simply double the recipe in a larger baking dish.
• Elegant Plating Tip: Garnish with fresh chopped parsley or basil and a final sprinkle of Parmesan right before serving for a restaurant-quality look.
• Weeknight Simplicity: Enjoy it straight from the pan for a truly effortless, one-pan clean-up dinner.

Whether you’re following a strict keto diet or simply seeking a delicious, protein-packed meal, this versatile bake fits seamlessly into your plan.

Common Mistakes to Avoid

• Mistake: Using watery zucchini, which steams the chicken instead of roasting it. Fix: Salt and drain zucchini slices for 15 minutes, then pat them thoroughly dry before assembling.
• Mistake: Overcrowding the pan, leading to soggy, unevenly cooked ingredients. Fix: Use a large, rimmed baking sheet and arrange chicken and zucchini in a single, non-overlapping layer.
• Mistake: Adding raw bacon, which doesn’t render enough fat and stays chewy. Fix: Partially cook the bacon in a skillet first to crisp it and render flavorful fat for the dish.
• Mistake: Applying cheese too early, causing it to burn before the chicken is done. Fix: Add the mozzarella and parmesan during the last 10-15 minutes of baking until just melted and golden.
• Mistake: Skipping the seasoning of each layer, resulting in a bland final bake. Fix: Season the chicken, zucchini, and even the bacon with salt, pepper, and herbs at each step.
• Mistake: Using boneless, skinless chicken breasts which can dry out. Fix: Opt for boneless, skinless thighs for more fat and flavor, or brine breasts briefly before baking.
• Mistake: Not preheating the pan or oven, leading to steaming instead of a good sear. Fix: Always preheat your oven and consider placing the empty sheet pan inside to get it hot first.
• Mistake: Cutting the zucchini too thin, where it disintegrates, or too thick, where it stays raw. Fix: Aim for uniform ¼-inch slices for the perfect balance of tenderness and structure.
• Mistake: Neglecting to rest the chicken after baking, causing juices to run out. Fix: Let the ONE-PAN Chicken Bake rest for 5-10 minutes after removing it from the oven before serving.

Storing Tips

• Fridge: Cool your ONE-PAN Chicken Bake with Zucchini, Bacon, Mozzarella and Parmesan completely before transferring to an airtight container. It will keep in the refrigerator for 3-4 days.
• Freezer: For longer storage, portion the cooled bake into freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: For best results, reheat portions in a covered oven-safe dish at 350°F until the internal temperature reaches 165°F, which ensures food safety. You can also use a microwave, stirring halfway through, until piping hot.

This low-carb, high-protein meal is perfect for make-ahead planning. Always use a food thermometer to confirm the chicken has reached a safe 165°F when reheating.

Conclusion

This ONE-PAN Chicken Bake with Zucchini, Bacon, Mozzarella and Parmesan is the ultimate easy, low-carb dinner. It’s packed with flavor and protein, perfect for a busy weeknight. Give it a try and let us know what you think in the comments! For another great keto-friendly meal, check out our Stuffed Spaghetti Squash Recipe.

Print

ONE-PAN Chicken Bake with Zucchini, Bacon, Mozzarella and Parmesan

Print Recipe

One-pan chicken zucchini bake smothered with mozzarella and parmesan cheeses. Low-carb, high-protein, gluten-free, keto-friendly dinner that takes only 30 minutes.

• Author: Sophie Lane
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 1x
• Method: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 chicken breasts, thinly sliced
• 0.5 oz dry Ranch seasoning (½ packet)
• 1 zucchini, thinly sliced
• 6 strips bacon, cooked, drained, chopped
• ½ cup Mozzarella cheese, shredded
• ½ cup Parmesan cheese, shredded

Instructions

1. Heat oven to 375 F. Add 4 chicken breasts to casserole dish. Sprinkle the chicken with dry Ranch seasoning mix.
2. Top with sliced zucchini and chopped cooked bacon.
3. Top with shredded Parmesan and Mozzarella cheeses. Bake uncovered for about 20 minutes.
4. Broil for the last 2-3 minutes (optional). Remove from the oven and allow the chicken to rest in the casserole dish for 5-10 minutes.

Notes

Use thinly sliced chicken breasts for even cooking. Cooking the bacon ahead saves time. Resting allows the chicken to finish cooking perfectly. Great for meal prep.

Nutrition

• Calories: 504
• Sugar: 0g
• Sodium: 1200mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 60g
• Cholesterol: 180mg

FAQs

Can I make this ONE-PAN Chicken Bake ahead of time?

Yes, you can assemble the dish ahead. Prepare all ingredients and layer them in your baking dish, then cover and refrigerate for up to 24 hours. Add a few extra minutes to the baking time when cooking from cold. This ONE-PAN Chicken Bake with Zucchini, Bacon, Mozzarella and Parmesan is perfect for meal prep.

What are the best substitutes for zucchini in this recipe?

For a similar low-carb result, try yellow squash, sliced mushrooms, or bell peppers. These vegetables hold their texture well during baking and complement the chicken, bacon, and cheese flavors. The recipe remains gluten-free and keto-friendly with these swaps.

How can I ensure the chicken stays juicy and the zucchini doesn’t get soggy?

Use chicken breasts of even thickness and pat the zucchini slices dry before assembling. Avoid overcrowding the pan to allow proper heat circulation. Baking as directed will yield tender chicken and zucchini with a perfect texture in your ONE-PAN Chicken Bake.