Baked Chicken and Zucchini

Total Time:Prep: 20 min. Bake: 35 min.

Recipe by Sheryl Goodnough, Eliot, Maine

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 26, 2023

Because I love zucchini, this colorful dish is one of my favorites, and I make it often in summer. It's especially good with tomatoes fresh from the garden. —Sheryl Goodnough, Eliot, Maine

Baked Chicken and Zucchini Recipe Tips

How do you make baked chicken not dry?

Brines, marinades and rubs usually prevent dry chicken, so this chicken dish shouldn't be dry. If you want to add extra moisture, try spooning a sauce over your chicken, like in this chicken with dill sauce recipe. (Psst! Make sure you're not making any of these other chicken cooking mistakes.)

How long does baked chicken last?

Cooked chicken typically lasts for about 3 to 4 days if you store it in an airtight container in the fridge. If you're questioning it, you're better off safe than sorry. Follow these tips to tell if your chicken has gone bad.

What are other easy baked chicken recipes?

We have plenty of easy baked chicken recipes! Try our Sheet-Pan Chicken Parmesan or Pan-Roasted Chicken and Vegetables.

Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor
TEST KITCHEN APPROVED

Baked Chicken and Zucchini

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Yield:4 servings
Prep:20 min
Cook:35 min
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Ingredients

  • 1 large egg
  • 1 tablespoon water
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 1 cup dry bread crumbs
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 4 tablespoons olive oil, divided
  • 5 medium zucchini, sliced
  • 4 medium tomatoes, sliced
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 2 teaspoons minced fresh basil
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Directions

  1. 1
    In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper. Reserve 2 tablespoons bread crumbs. Place the remaining crumbs in a large shallow dish. Dip chicken into egg mixture, then place in crumbs and turn to coat.
  2. 2
    In a large skillet, cook chicken in 2 tablespoons oil until golden brown, 2-3 minutes on each side; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13x9-in. baking dish.
  3. 3
    Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and remaining salt. Top with chicken. Cover and bake at 400° for 25 minutes or until a thermometer reads 170°. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, about 10 minutes longer.

Nutrition Facts

1 each: 572 calories, 27g fat (7g saturated fat), 169mg cholesterol, 898mg sodium, 34g carbohydrate (9g sugars, 5g fiber), 49g protein.
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