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Baked Chicken and Zucchini

Baked chicken and zucchini with melted mozzarella—one-pan roast until the chicken is juicy and the zucchini is tender, with cherry tomatoes adding quick burst of flavor. A fast weeknight low-carb dinner where the cheese goes on mid-bake for a lightly golden melt.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

Baked Chicken and Zucchini
  • 2 boneless skinless chicken breasts
  • 3 zucchini
  • 2 tbsp olive oil
  • 3 garlic cloves minced
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 0.5 tsp garlic powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup cherry tomatoes halved
  • 1.5 cup shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh basil

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
  2. Toss the chicken with olive oil, garlic, Italian seasoning, smoked paprika, onion powder, garlic powder, kosher salt, and black pepper.
  3. Arrange the seasoned chicken in the baking dish in an even layer.
  4. Add the zucchini and cherry tomatoes around the chicken.
Bake and finish with cheese
  1. Bake for 20 minutes, until the chicken starts cooking through.
  2. Sprinkle mozzarella and Parmesan evenly over the top.
  3. Return to the oven and bake 10–12 minutes more, until the chicken reaches 165°F (74°C) and the cheese is melted and lightly golden.
Garnish and serve
  1. Garnish with parsley and basil before serving.

Notes

For the juiciest chicken, cut it into similar bite-size pieces so they finish at the same time. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat in the oven or microwave until warm. Freezing is not recommended because zucchini can soften after thawing. Dietary swap: use a low-lactose mozzarella to reduce dairy lactose while keeping the same melty texture.