Recipe by luaucow
"A perfect summertime dish, this baked chicken with zucchini, tomatoes, and fresh basil is colorful and tasty."
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ground black pepper
dry bread crumbs
skinless, boneless chicken breast halves
shredded mozzarella cheese
chopped fresh basil
shredded mozzarella cheese
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 medium onion and 1 red bell pepper and sauteed those with the zucchini and garlic. After sauteing, I added them to the greased dish where I placed a half jar of marinated artichoke hearts in a sparse layer on top (I will use the whole jar next time..they were tasty!). I followed the recipe to a "t" other than that and it turned out great! It really creates its own side, and with all the veggies and the use of olive oil (and I used lite salt) it made for a healthy AND delicious meal!
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.
Wonderful dish with ingredients I often have on hand anyway. As another commenter mentioned, you can add other vegetables and tweak to your preferences.
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 loved the meal and scarfed up everything on her plate. We're already planning on making this dish again.
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 seasoning and grated parmesan cheese as I went: Cut up the chicken in bite-size pieces, stir fired it in oil and garlic without flouring (I'm going low carbs). Removed from pan then carmelized the onions in more oil and garlic. Added zucchini, browned, added a red bell pepper. Added back the chicken and then cherry tomatoes, warming and serving.
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 1 small zucchini, 1 chicken breast, and everything else in the ingredient list (minus fresh basil, so I had to use dried; boooo!) and really just wanted something other than my usual salad or sandwich. This recipe did not disappoint, and since having scarfed my single lunch of it down, I've made it w/ the same amount of success for my family, and we've only found that it (namely the veggies) need a little S&P.
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 added just a bit of dry white wine to the oil b/c the heat was a little high and garlic began to brown too quickly. I would have never guessed that veggies alone could create such a fantastic sauce. The fresh basil really adds to the flavor. Served over pasta and everyone had seconds and thirds!! New favorite summer recipe!!
Easy, fast, delicious, healthy, inexpensive! I might add a sprinkling of salt to the zucchini next time, but maybe not. The only down side is that my 3 and 5 year old sons needed some convincing to eat the veggies. Ah, well. Not every recipe caters to that crowd. :) Thank you for the recipe!!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Chicken and Zucchini
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 217
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