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Baked Chicken and Zucchini

Rated as 4.54 out of 5 Stars
13

"A perfect summertime dish, this baked chicken with zucchini, tomatoes, and fresh basil is colorful and tasty."
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Ingredients

50 m servings 506
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.
  2. Beat egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken in skillet until browned, 2 to 3 minutes per side. Remove chicken from pan. Add remaining 2 tablespoons oil to skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to prepared baking dish.
  4. Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil.
  5. Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 506 calories; 24.1 34.1 39.8 129 768 Full nutrition

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Reviews

Read all reviews 255
  1. 321 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

We loved this (even my veggie-finnickey husband) but I only gave it 4 stars because I believe without the additions I made it wouldn't have been the 5 star dish it turned out to be. I diced up 1...

Most helpful critical review

My husband loved it. I liked it okay. Did not bread chicken (gluten free). Next time I won't saute the zucchini, it came out a little mushy.

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We loved this (even my veggie-finnickey husband) but I only gave it 4 stars because I believe without the additions I made it wouldn't have been the 5 star dish it turned out to be. I diced up 1...

Wonderful dish with ingredients I often have on hand anyway. As another commenter mentioned, you can add other vegetables and tweak to your preferences.

Worked great as a last minute meal. A few changes to make it work with what I had on hand. Limited time so did everything in my black skillet, seasoning everything with Montery Chicken seasoni...

Baked Chicken & Zucchini Haiku: "Woah man, mind was blown! Made for just myself at lunch, wish that I had more!" Seemed like an elaborate meal for me to make just for myself for lunch but I had ...

This was a wonderful dish and, with a side of fried potatoes, made a filling meal that was easy, delicious, and used up some of the surplus of vegetables we had on hand. Even my young sister lov...

This recipe is unbelievably delicious!! I only needed 2 large zucchini along with 4 chicken breasts. I also added a sliced yellow and, pepper and diced onion when sautéing the zucchini. I add...

A five star recipe with NO additions! The number one reviewer of this recipe posts a COMPLETELY different dish. I am guilty of changing up a recipe to my owns tastes as well and like to read w...

My husband loved it. I liked it okay. Did not bread chicken (gluten free). Next time I won't saute the zucchini, it came out a little mushy.

I usually skip breading altogether so next time, I won't bread the chicken (used thighs), but it was very good. Used a can of diced tomatoes (didnt have fresh), added mushrooms and red onion (di...