Description
Try this easy chicken zucchini bake recipe for a flavorful, low‑fat dinner that’s quick to prepare and full of veggies. Perfect for busy wee
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 2 medium zucchinis, sliced into ¼‑inch rounds
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional for a smoky kick)
- 1 cup low‑fat milk (or unsweetened almond milk)
- 2 tablespoons all‑purpose flour (for thickening)
- 1 tablespoon butter (optional, for a richer sauce)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a light spray of olive oil or a small amount of butter.
- Season the chicken. Pat the chicken breasts dry with paper towels. In a small bowl, mix 1 teaspoon salt, ½ teaspoon pepper, and ½ teaspoon smoked paprika. Rub the seasoning all over the chicken.
- Brown the chicken. Heat 1 tablespoon olive oil in a large skillet over medium‑high heat. Add the chicken breasts and sear for 2–3 minutes on each side until golden brown. Remove from heat and set aside.
- Prepare the sauce. In the same skillet, reduce heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the flour and cook for another minute, whisking constantly to avoid lumps. Slowly pour in the milk, whisking until the mixture thickens into a smooth sauce. Add the butter (if using) and stir until melted. Season with a pinch of salt and pepper.
- Layer the bake. Place the browned chicken breasts in the prepared baking dish. Arrange the sliced zucchini and cherry tomato halves around and on top of the chicken. Drizzle the sauce evenly over everything.
- Add cheese and herbs. Sprinkle the shredded mozzarella and grated Parmesan over the top. Then, scatter the chopped basil and oregano for a fresh burst of flavor.
- Bake. Cover the dish with foil and bake for 20 minutes. Remove the foil, then bake for an additional 10–12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbly and golden.
- Rest and serve. Let the dish rest for 5 minutes before slicing the chicken. Serve hot, spooning extra sauce over the top.
Notes
- Use a meat thermometer to ensure the chicken is fully cooked without drying out.
- For a crispier top, switch the foil off during the last 5 minutes of baking.
- If you prefer a thicker sauce, add an extra tablespoon of flour when whisking the milk.
- To keep the zucchini from turning mushy, add it to the bake after the chicken has baked for 10 minutes.
- For a dairy‑free version, replace mozzarella with a plant‑based cheese and use a non‑dairy milk.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: chicken zucchini bake recipe