Baked Chicken and Zucchini Recipe -
Baked Chicken and Zucchini Recipe
  • READY IN 50 mins

Baked Chicken and Zucchini

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 22, 2012

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!

Most Helpful Critical Review
Apr 23, 2014

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.

Jun 24, 2012

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

May 20, 2013

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.

Sep 01, 2012

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.

Apr 07, 2014

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.

Jun 22, 2013

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!!

Sep 26, 2014

AMAZING! Big hit in our house for sure! Defiantly will be making again and again ;)


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  • Calories
  • 506 kcal
  • 25%
  • Carbohydrates
  • 34.1 g
  • 11%
  • Cholesterol
  • 129 mg
  • 43%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 39.8 g
  • 80%
  • Sodium
  • 768 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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