Description
A cozy, one-dish chicken zucchini bake featuring tender chicken breasts layered with zucchini, onions, savory pesto or herbs, and melted cheese. It’s a simple, healthy, and flavorful dinner that’s perfect for family meals.
Ingredients
- 1.5–2 lb boneless skinless chicken breasts
- 1–2 medium zucchinis (optional: yellow squash)
- 1 sweet onion
- ½ cup prepared pesto (or olive oil + minced garlic + Italian herbs)
- 4 oz Parmesan cheese
- 4 oz Mozzarella cheese
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
Instructions
- Preheat oven to 375 °F (190 °C).
- Slice zucchini, squash (if using), and onion.
- Place chicken breasts in a single layer in a baking dish. Season with salt, pepper, and garlic powder.
- Layer sliced vegetables over the chicken.
- Drizzle pesto (or olive oil with herbs and garlic) over the top.
- Sprinkle evenly with Parmesan and mozzarella cheese.
- Bake for 35–45 minutes, until chicken reaches an internal temperature of 165 °F and cheese is melted and bubbly. Cover loosely with foil if cheese browns too quickly.
- Let rest for 5 minutes before serving.
Notes
- Store leftovers in the fridge for up to 4 days.
- Reheat in oven at 350 °F for best texture or microwave for convenience.
- Freezing is possible; for best results, freeze chicken and sauce separately from vegetables.
- Chicken thighs can be used instead of breasts; adjust cook time accordingly.
- Recipe is naturally gluten-free; ensure packaged ingredients are certified gluten-free.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 360
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 100mg
