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Baked Chicken and Zucchini
Baked Chicken and Zucchini
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Colorful chicken and zucchini dish with baked chicken breasts, squash, tomatoes, and fresh basil, ready in under an hour.
Ingredients:
  • 4 tomatoes, sliced
  • 1 egg
  • 1 tablespoon water
  • 0.5 teaspoon salt
  • 0.125 teaspoon ground black pepper
  • 1 cup dry bread crumbs
  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves
  • 5 zucchinis, sliced
  • 1 tablespoon minced garlic
  • 0.66666668653488 cup shredded mozzarella cheese
  • 2 teaspoons chopped fresh basil
Instructions:
  • Preheat the oven to 400 degrees F (205 degrees C) and lightly grease a 9x13-inch baking dish.
  • In a shallow bowl, whisk egg, water, salt, and pepper until well combined. Reserve 2 tablespoons of bread crumbs and transfer the rest to a large resealable plastic bag.
  • Coat chicken in eggs first, then transfer to a bag and shake with bread crumbs until fully coated.
  • In a large skillet over medium heat, sizzle the chicken in 2 tablespoons of olive oil until golden brown on each side, about 2 to 3 minutes per side. Transfer the chicken out of the skillet.
  • Pour the remaining 2 tablespoons of olive oil into the skillet. Sauté the zucchini and garlic over medium heat until the zucchini is slightly tender, approximately 2 minutes. Transfer the mixture to the prepared baking dish.
  • Sprinkle 2 tablespoons of the reserved bread crumbs over the zucchini, followed by tomato slices, 2/3 cup of mozzarella cheese, and basil. Then, layer the chicken on top and cover the baking dish with aluminum foil.
  • Roast in the oven until chicken is cooked through and no longer pink, about 25 minutes. Ensure chicken reaches an internal temperature of at least 165 degrees F (74 degrees C) with an instant-read thermometer. Remove cover and sprinkle with remaining 1/3 cup of mozzarella cheese, then bake until cheese is melted, about 5 minutes.

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