Chicken With Zucchini And Mushrooms – 4 Reasons This Easy Recipe Works

This chicken with zucchini and mushrooms is a go-to in my kitchen. It’s quick, uses simple ingredients, and comes together in one pan. I made it on a weeknight with whatever I had left in the fridge, and it turned out better than expected. Now it’s something I make when I want dinner fast without a mess. David loves it, the girls help stir, and I barely have to think while cooking. If you’ve got chicken, mushrooms, and zucchini on hand, you’re halfway to dinner.

Table Of Contents
final plated chicken with zucchini and mushrooms for recipe card

Chicken With Zucchini and Mushrooms

This one-pan chicken with zucchini and mushrooms is a quick, family-favorite weeknight dinner. It’s naturally gluten-free, dairy-free, and loaded with flavor — no fancy steps or tools needed. From stovetop to table in under 30 minutes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 9 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Dairy-Free, Gluten-Free
Calories: 310

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into thick strips
  • 1 tbsp olive oil
  • 1 medium zucchini sliced into rounds
  • 1 cup sliced cremini or baby bella mushrooms
  • 2 garlic cloves minced
  • 1 tbsp gluten-free soy sauce or coconut aminos
  • 1 tsp sesame oil optional
  • Salt and pepper to taste
  • Sesame seeds for garnish optional
  • Instructions:

Equipment

  • Large nonstick or cast iron skillet
  • Wooden spoon or spatula
  • – Cutting board
  • – Sharp knife
  • Measuring spoons
  • Ingredients:

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add chicken and season with salt and pepper. Sear for 4–5 minutes on each side until lightly browned and cooked through. Remove and set aside.
  2. In the same pan, add mushrooms. Cook for 3–4 minutes until they soften and release their juices.
  3. Stir in garlic and zucchini slices. Sauté for another 4–5 minutes until zucchini is just tender.
  4. Return chicken to the skillet. Add soy sauce and sesame oil. Toss everything together to coat and warm through.
  5. Serve hot, sprinkled with sesame seeds if desired.

Notes

This recipe works great for meal prep. You can double the batch and store in airtight containers for up to 3 days. Serve over rice or cauliflower rice for a full meal.

Why This Chicken With Zucchini and Mushrooms Recipe Works

Real food with no stress

When I made this chicken with zucchini and mushrooms for the first time, it wasn’t part of a plan. I just needed to get dinner on the table with what I had in the fridge. No fancy prep. No big thinking. Just simple ingredients and a hot pan.

This recipe works because it stays easy. No marinating. No tricky steps. No pile of dishes waiting afterward. It’s the kind of meal that looks like you tried, even when you didn’t.

The flavors balance each other naturally. The chicken brings comfort and protein. The zucchini keeps things light. The mushrooms add depth and that little bit of savory that makes you want seconds.

If you’re into easy, high-protein breakfasts that don’t require flour, check out these cottage cheese pancakes. They’re simple and filling.

It’s flexible and fast

One of the best things about this dish is how forgiving it is. You can season it the way you like. Swap thighs for breasts. Use whatever mushrooms are on sale. It still works.

You can get it from fridge to plate in about 30 minutes. That’s important when the kids are hungry and you’re running on zero energy. Whether it’s a Monday night or a weekend where you don’t feel like trying, this is the dinner I know will turn out right.

Simple Ingredients You Probably Already Have

Everyday things in my fridge

I didn’t plan for chicken with zucchini and mushrooms the first time I made it. I just had those three ingredients sitting around and needed something fast. No recipe, no measuring. I grabbed a pan and hoped for the best.

Now I keep coming back to it because I always have what I need. Boneless chicken thighs, a couple of zucchini, and a handful of mushrooms. That’s the base. I might add garlic or onions if they’re around. Olive oil, salt, pepper, maybe a pinch of dried oregano. That’s it.

The best part is that nothing feels fancy. This chicken with zucchini and mushrooms isn’t about special ingredients. It’s about using what’s already there and making it taste good.

 ingredients for chicken with zucchini and mushrooms laid out on kitchen counter
All you need for this chicken with zucchini and mushrooms recipe

Need a bright, easy dessert to finish off dinner? Try this orange yogurt cake. It’s soft, fresh, and totally no-fuss.

Naturally easy to cook and eat

It also happens to be naturally gluten-free and dairy-free, which works perfectly for how I eat. No substitutions, no checking labels, just food that How I Cook This Chicken With Zucchini and Mushrooms

Quick, simple, and no extra pans

This chicken with zucchini and mushrooms doesn’t need a big plan or special prep. If I’ve got the ingredients on the counter, I can get it into the pan and on the table in under 30 minutes. It’s the kind of meal that works even when I’m too tired to follow a recipe.

I like to slice the zucchini into thick half-moons so they hold their shape. The mushrooms go in sliced, and I leave the chicken in bite-sized pieces. That way everything cooks evenly and fits easily into one pan. No oven. No baking sheet. Just one skillet on the stove.

I start with the chicken so it can get a little golden and flavorful. Once that’s nearly done, I toss in the mushrooms and let them cook down a bit. The zucchini goes in last so it doesn’t turn to mush. A sprinkle of salt, pepper, garlic powder, and a dash of dried thyme is usually all it needs.

It smells like comfort and doesn’t take much effort. That’s my kind of dinner.

Step-by-step cooking instructions

  1. Heat a tablespoon of olive oil in a large skillet over medium heat
  2. Add bite-sized pieces of chicken and season with salt, pepper, and garlic powder
  3. Cook the chicken until golden and cooked through, about 6 to 8 minutes
  4. Add sliced mushrooms and cook for another 4 to 5 minutes until they soften
  5. Stir in zucchini and season lightly again
  6. Cook for 4 to 5 more minutes until zucchini is tender but not soggy
  7. Taste and adjust seasoning if needed
  8. Serve warm as is or over rice, quinoa, or mashed potatoes

This chicken with zucchini and mushrooms is a one-pan win. It’s fast, full of flavor, and easy enough to pull off while answering homework questions and keeping little hands out of the spice drawer.works for me and my family.

It’s simple, real, and quick to cook. That’s why I make this chicken with zucchini and mushrooms on nights when I want dinner to come together without effort. And every time I do, it somehow tastes better than I remember.

step-by-step cooking of chicken with zucchini and mushrooms in one pan
Chicken with zucchini and mushrooms in four simple steps

Need more no-fuss dinner ideas like this? Come hang out on my Facebook , it’s where I collect all my favorite low-effort, high-reward recipes.

What My Family Thinks About This Recipe

David always goes back for seconds

The first time I made chicken with zucchini and mushrooms, I wasn’t trying to impress anyone. I just needed something fast and filling. David took one bite, looked up, and said, “Please make this again.” That’s when I knew it was a keeper.

Now, anytime I mention we’re having chicken with zucchini and mushrooms for dinner, he’s in the kitchen asking what he can do to help. Sometimes it’s slicing the mushrooms, sometimes it’s just taste-testing. Either way, he’s always excited about this meal.

The girls have their own take on it

Lily and Sophie don’t love mushrooms, but they still eat this dish. They pick around what they don’t like and focus on the chicken and zucchini. If I serve it over mashed potatoes or rice, they clean their plates. Sometimes they help stir the pan, and sometimes they sneak bites while it’s still cooking.

Cooking chicken with zucchini and mushrooms usually turns into a family moment. It’s loud, a little chaotic, but it feels like us. The girls get curious, David stays close, and I get a quiet win in the middle of a busy day.

Variations and Lazy Tweaks That Work

What I change depending on what’s in the fridge

The beauty of chicken with zucchini and mushrooms is how flexible it is. Some nights I only have one zucchini left, or I’m low on mushrooms, or I forgot to thaw the chicken. It still works.

When I don’t feel like chopping, I’ll use pre-sliced mushrooms and frozen zucchini. If I’m really short on time, I’ll even grab a rotisserie chicken, shred it, and toss it in at the end just to warm through. It’s not about perfect steps. It’s about feeding people with what you’ve got.

Sometimes I season it with Italian herbs. Other times I add smoked paprika, chili flakes, or even coconut aminos if I want a slightly deeper flavor. It always tastes good, because the base combination of chicken with zucchini and mushrooms does all the heavy lifting.

A few easy upgrades I’ve tried

When I want to stretch the dish, I add white beans or a handful of spinach at the end. Both blend in easily and add a little something extra without changing the recipe too much.

I’ve also added a splash of broth and a spoon of cream cheese once or twice to make a light sauce. David loved that version, especially with rice. But even without the extras, this dish is solid. It’s one of those meals I can always count on.

If you’re like me and love a salty snack after dinner, try these cottage cheese chips with parmesan. They’re crispy, simple, and surprisingly addictive.

What to Serve With This One-Pan Chicken Dish

Simple sides that make it a meal

Chicken with zucchini and mushrooms is already a full plate, but I usually add something extra to round it out. Most nights, I go for rice. Jasmine or basmati both work. If I’m really short on time, I microwave frozen rice and call it done.

Mashed potatoes are another good match. The mushrooms soak up flavor, and the zucchini blends right in. If I have time to boil a few potatoes while the skillet is going, that’s my go-to.

I’ve also served this dish over quinoa, gluten-free pasta, or even tossed it into a wrap the next day with a little hummus. It adapts easily, which makes it even more worth making.

Fresh options when we want something light

In summer, I like pairing chicken with zucchini and mushrooms with a cold salad. Something crunchy and bright helps balance out the warmth of the dish. A tomato cucumber salad or even sliced avocado with a drizzle of olive oil keeps it fresh.

If you want a full meal without more cooking, this is the dish for it. One pan, a basic side, and dinner’s done.

Check out this refreshing idea: Grilled Zucchini Greek Salad. It’s one of my favorite lazy sides to go with this recipe.

Why This Meal Feels Good and Fills You Up

Comfort without the heaviness

Chicken with zucchini and mushrooms is one of those meals that feels like comfort food without leaving you sluggish. The chicken adds protein that actually satisfies, while the zucchini and mushrooms keep it light. It’s warm, filling, but never heavy.

I’ve made this on days when I felt rundown and needed something nourishing, and it always hits the spot. It’s not loaded with cream or cheese or anything too rich. Just clean, real food that works with your body instead of against it.

Exactly what I need on a busy day

I love that this dish gives me energy instead of draining it. It’s naturally gluten-free, dairy-free, and full of ingredients I trust. I can eat it for dinner, save leftovers for lunch, and never feel like I need a nap after.

This chicken with zucchini and mushrooms also works great for anyone trying to eat more vegetables without doing full-on meal prep. It sneaks in the good stuff without making it feel like a “healthy” recipe. It just tastes good and makes sense for the way I eat.

glazed chicken with zucchini and mushrooms in sauté pan
A savory skillet of chicken, mushrooms, and zucchini

How to Store and Reheat Chicken With Zucchini and Mushrooms

Saving leftover chicken with zucchini and mushrooms the right way

When I make chicken with zucchini and mushrooms, I usually double the recipe. Not just because my family loves it, but because the leftovers reheat beautifully. Chicken with zucchini and mushrooms keeps well in the fridge for up to three days, and the flavor only gets better.

Once the chicken with zucchini and mushrooms cools down, I store it in an airtight container. When it’s time to reheat, I usually toss it back into a skillet with a splash of water. That keeps the zucchini from turning mushy and helps the mushrooms stay juicy. A quick warm-up over low heat does the trick.

Microwaving chicken with zucchini and mushrooms works too. I place a damp paper towel over the top and heat it in 30-second intervals. It’s fast, and the flavor still holds up without the chicken drying out.

Want something sweet but still easy? These strawberry almond flour cookies are soft, gluten-free, and perfect for a simple after-dinner treat.

Can you freeze chicken with zucchini and mushrooms?

Yes, you can freeze chicken with zucchini and mushrooms, but I only do it if I know we won’t eat the rest in a few days. The texture of the zucchini changes a bit after thawing, but the chicken and mushrooms still taste great.

To freeze chicken with zucchini and mushrooms, I let it cool first, then spread it flat in a freezer-safe bag or container. That way, it thaws evenly and doesn’t clump together. I label the date and store it flat to save space.

When I’m ready to reheat frozen chicken with zucchini and mushrooms, I leave it in the fridge overnight. The next day, I warm it slowly on the stove until it’s hot and steamy again. It’s not quite as crisp as the first day, but it still makes an easy lunch or dinner I don’t have to think about.

If you’re into easy, feel-good meals like this one, you’ll find even more of my favorite lazy cook ideas over on Pinterest boards. I pin the kind of recipes I actually make.

FAQs About Chicken With Zucchini and Mushrooms

Is zucchini good with chicken?

Yes, zucchini pairs really well with chicken. It cooks quickly, absorbs seasoning, and adds a soft texture that works perfectly in a dish like chicken with zucchini and mushrooms. Plus, it lightens up the meal without taking away from the flavor.

Can I bake raw chicken and vegetables together?

You can, but make sure everything is cut to cook evenly. Chicken should be cooked through to 165°F, and vegetables like zucchini and mushrooms tend to soften faster. When I bake them together, I like to start the chicken first, then add the vegetables halfway through.

Do mushrooms and chicken go well together?

Absolutely. Mushrooms add a deep, earthy flavor that complements the richness of chicken. That’s why chicken with zucchini and mushrooms works so well — each ingredient balances the other.

Does mushroom go well with chicken?

Yes, mushrooms go great with chicken in just about any form. Whether it’s sautéed, roasted, or simmered, they bring flavor and texture that enhance the entire dish. This combo is one I turn to often because it’s reliable and easy.

Final Thoughts on Keeping Dinner Simple

I didn’t plan to create a go-to recipe when I first made chicken with zucchini and mushrooms. I was just working with what I had. But something about the way it came together made me want to cook it again. And again.

This dish isn’t about perfection. It’s about feeding your people with real ingredients and not stressing over every step. That’s why I love it. It fits into my life without adding pressure to it.

If you have chicken, zucchini, and mushrooms in your kitchen, you’ve already got everything you need. One pan, a little time, and a few good smells later, dinner is done.

Looking for something just as easy and family-approved? Try our Mexican Street Corn Chicken Bake. It’s another simple favorite in my rotation.

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