Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Servings: 4

Ingredients

For the Chicken

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

Vegetables

• 2 medium zucchini, sliced into ¼-inch rounds
• 2 cups cherry tomatoes, halved or whole
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon Italian seasoning
• Salt and pepper to taste

Cheese

• 1½ cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese (optional)

Garnish

• Fresh parsley or basil, chopped

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Instructions

Step 1: Prepare the Oven

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

Step 2: Season the Chicken

In a small bowl, combine:

• Italian seasoning
• Garlic powder
• Onion powder
• Paprika
• Salt
• Pepper

Rub the chicken with olive oil, then coat evenly with the seasoning mixture.

Step 3: Prepare the Vegetables

In a bowl, toss together:

• Zucchini
• Cherry tomatoes
• Garlic
• Olive oil
• Italian seasoning
• Salt and pepper

Spread the vegetables evenly in the baking dish.

Step 4: Add the Chicken

Place the seasoned chicken breasts on top of the vegetables.

Step 5: Bake

Bake uncovered for 25 minutes.

Step 6: Add Cheese

Sprinkle mozzarella (and Parmesan, if using) evenly over the chicken.

Return to the oven for another 10–15 minutes, or until:

• Chicken reaches an internal temperature of 165°F (74°C).
• Cheese is melted and lightly golden.

For extra browning, broil for 2–3 minutes at the end.

Step 7: Serve

Garnish with fresh parsley or basil and serve hot.

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Tips for Success

• Slice the zucchini evenly for consistent cooking.
• Avoid overcrowding the baking dish to help the vegetables roast instead of steam.
• Pat the chicken dry before seasoning for better browning.
• Let the chicken rest for 5 minutes before serving to retain its juices.

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Approximate Nutrition Information (Per Serving)

Nutrition values are estimates and may vary depending on the exact ingredients used.

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Allergen Information

This recipe contains:

• Milk (Dairy): Mozzarella and Parmesan cheese.

It is naturally free of:

• Peanuts
• Tree nuts
• Eggs
• Soy (unless present in packaged seasonings)
• Fish
• Shellfish

To make it dairy-free, use your favorite dairy-free mozzarella alternative or omit the cheese.

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Frequently Asked Questions (Q&A)

Q: Can I use chicken thighs?

Yes. Boneless, skinless thighs work well and may require a similar or slightly longer cooking time. Cook until they reach 165°F (74°C) internally.

Q: Can I prepare this ahead of time?

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

Q: Can I freeze it?

Yes. Cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: How do I reheat leftovers?

• Oven: 350°F (175°C) for 15–20 minutes.
• Microwave: Heat in 30-second intervals until warmed through.

Q: What other vegetables can I use?

Great options include:

• Bell peppers
• Mushrooms
• Yellow squash
• Broccoli florets
• Spinach (stir in near the end)
• Asparagus

Q: Can I add a sauce?

Yes. Try:

• Marinara sauce
• Alfredo sauce
• Pesto
• Garlic butter
• Creamy mushroom sauce

Q: How do I know when the chicken is done?

The safest way is to use a meat thermometer. The thickest part of the chicken should register 165°F (74°C).

Q: What side dishes pair well with this?

• Garlic bread
• Steamed rice
• Mashed potatoes
• Pasta
• Quinoa
• Roasted vegetables
• Green salad
• Cauliflower rice for a lower-carb option