Juicy baked chicken breasts topped with melted mozzarella and Parmesan, surrounded by tender zucchini and sweet cherry tomatoes in a flavorful garlic-herb sauce. This easy one-pan dinner is naturally low-carb, gluten-free, and perfect for busy weeknights.

Ingredients

For the Chicken

4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
2 tbsp olive oil
1 tsp Italian seasoning
1 tsp garlic powder
½ tsp onion powder
½ tsp paprika
1 tsp salt
½ tsp black pepper

Vegetables

2 medium zucchini, sliced into ¼-inch rounds
2 cups (300 g) cherry tomatoes
3 cloves garlic, minced
1 tbsp olive oil
½ tsp Italian seasoning
Salt and black pepper to taste

Cheese Topping

1½ cups (170 g) shredded mozzarella cheese
½ cup (50 g) grated Parmesan cheese

Garnish

2 tbsp chopped fresh basil or parsley
Optional: red pepper flakes

Instructions

Step 1: Preheat Oven

Preheat oven to 400°F (200°C).
Lightly grease a 9×13-inch baking dish.

Step 2: Season the Chicken

Pat the chicken breasts dry.
Rub with olive oil.
Season with Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper.

Step 3: Prepare the Vegetables

In a bowl, toss the zucchini and cherry tomatoes with olive oil, garlic, Italian seasoning, salt, and pepper.
Spread the vegetables evenly around the chicken in the baking dish.

Step 4: Bake

Bake uncovered for 25 minutes.

Step 5: Add the Cheese

Sprinkle mozzarella and Parmesan evenly over the chicken.
Continue baking for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and golden.

Step 6: Finish & Serve

Garnish with chopped basil or parsley.
Add a pinch of red pepper flakes if desired.
Serve hot with the roasted zucchini and tomatoes.

Prep Time

Prep: 15 minutes

Cook Time

Cook: 35–40 minutes

Total Time

50–55 minutes

Servings

4 servings

Nutrition (Per Serving – Approximate)

Calories: 430
Protein: 44 g
Fat: 22 g
Carbohydrates: 8 g
Fiber: 2 g
Net Carbs: 6 g
Sugar: 5 g
Sodium: 610 mg
Cholesterol: 125 mg

Nut Information

Contains Tree Nuts?

No.

Contains Peanuts?

No.

Nut-Free Status

This recipe is naturally nut-free.

Allergy Tip

Always check packaged shredded cheeses, grated Parmesan, and seasonings if preparing for someone with a severe nut allergy, as manufacturing practices may vary.

Storage

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Freeze cooled portions in freezer-safe containers for up to 2 months.

Reheating

Oven: 350°F (175°C) for 15 minutes.
Microwave: Heat for 2–3 minutes until warmed through.
Air Fryer: 350°F (175°C) for 5–6 minutes.

Tips for Success

Pound thick chicken breasts to an even thickness for uniform cooking.
Use freshly grated mozzarella for the best melt and flavor.
Avoid overcrowding the baking dish so the vegetables roast instead of steam.
For extra flavor, marinate the chicken for 30 minutes before baking.
Let the chicken rest for 5 minutes before serving to keep it juicy.

Variations

Mediterranean Style: Add sliced black olives, crumbled feta, and a sprinkle of oregano.
Creamy Version: Pour ½ cup heavy cream into the baking dish before baking.
Spicy: Add crushed red pepper flakes or sliced jalapeños.
Mushroom Lover’s: Add sliced mushrooms with the zucchini.
Pesto Chicken: Spread 2 tablespoons of basil pesto over each chicken breast before adding the cheese.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless chicken thighs work well; increase the cooking time by about 5–10 minutes if needed.

Can I prepare this ahead of time?

Yes. Assemble the dish, cover, and refrigerate for up to 24 hours before baking.

Can I use other vegetables?

Absolutely. Bell peppers, yellow squash, mushrooms, asparagus, or broccoli are excellent additions.

How do I know when the chicken is done?

The safest method is to use a meat thermometer. The internal temperature should reach 165°F (74°C).

Can I make this dairy-free?

Yes. Omit the cheese or use your favorite dairy-free mozzarella-style cheese alternative.

What should I serve with this dish?

It pairs well with cauliflower rice, mashed cauliflower, roasted potatoes, garlic bread, pasta, quinoa, or a crisp green salad.