Description
A quick and flavorful Mediterranean Chicken Zucchini Bake made with juicy seasoned chicken, tender zucchini, tomatoes, onion, herbs, and bubbly mozzarella and Parmesan. This easy one-dish dinner is perfect for busy weeknights and pairs beautifully with rice, couscous, or cauliflower rice.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced horizontally to make 4 cutlets
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon instant chicken stock, optional
- 2 tablespoons garlic powder
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- 1 zucchini, thinly sliced
- 2 tomatoes, chopped
- 1/2 onion, chopped
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the chicken cutlets on a shallow plate. Drizzle with part of the olive oil and season with garlic powder, oregano, optional instant chicken stock, salt, and black pepper. Rub the seasonings evenly over the chicken.
- Arrange the seasoned chicken in a baking dish in a single layer. Top and surround the chicken with the chopped onion, sliced zucchini, and tomatoes.
- Lightly season the vegetables with the remaining salt and pepper, then drizzle with the remaining olive oil.
- Sprinkle the mozzarella and Parmesan evenly over the chicken and vegetables.
- Bake uncovered for about 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) at its thickest point.
- For a more golden, bubbly cheese topping, broil for the final 2–3 minutes, watching carefully to prevent burning.
- Remove from the oven and allow the chicken zucchini bake to rest for 5–10 minutes.
- Garnish with fresh parsley and serve warm with cauliflower rice, regular rice, or couscous.
Notes
- Slice the chicken breasts into evenly sized cutlets so they cook at the same rate.
- Thinly slice the zucchini to help it become tender during the relatively short baking time.
- Zucchini and tomatoes naturally release liquid while baking, so some flavorful juices in the bottom of the dish are normal.
- For extra Mediterranean flavor, add Kalamata olives, crumbled feta, or a squeeze of fresh lemon before serving.
- Broiling is optional, but it gives the mozzarella and Parmesan a delicious golden finish.
- Always check chicken with an instant-read thermometer. The thickest part should reach 165°F before serving.
- Store leftovers promptly in an airtight container in the refrigerator for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 Serving
- Calories: 390 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 23 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 105 mg