Baked Chicken with Zucchini and Mozzarella
A healthy and flavorful dinner featuring tender chicken baked with sautéed zucchini, juicy tomatoes, and a gooey mozzarella topping.
Ingredients
For the chicken coating
- 1 large egg
- 1 tablespoon water
- 0.5 teaspoon salt
- 0.125 teaspoon ground black pepper
- 1 cup dry bread crumbs
- 4 tablespoons olive oil (divided)
For the main dish
- 4 pieces skinless, boneless chicken breast halves
- 5 pieces zucchinis, sliced
- 1 tablespoon minced garlic
- 4 pieces tomatoes, sliced
- 0.66 cup shredded mozzarella cheese
- 2 teaspoons chopped fresh basil
Instructions
Preparation
- Preheat your oven to 400°F (205°C) and lightly grease a 9x13-inch baking dish.
- In a shallow bowl, whisk together the egg, water, salt, and pepper. Set aside 2 tablespoons of bread crumbs, and pour the rest into a large resealable plastic bag.
Cooking
- Dip each chicken breast into the egg mixture, then transfer it to the plastic bag with bread crumbs. Shake well to coat each piece evenly.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook for about 2-3 minutes on each side until golden brown. Remove the chicken and set aside.
- In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the zucchini and garlic over medium heat for about 2 minutes until the zucchini is slightly tender. Transfer the zucchini and garlic into the prepared baking dish.
- Sprinkle the reserved bread crumbs over the zucchini. Layer the tomato slices, 2/3 cup of mozzarella cheese, and fresh basil on top. Place the browned chicken breasts over the veggies. Cover the dish with aluminum foil.
- Bake in the preheated oven for 25 minutes or until the chicken is cooked through (no longer pink in the center). Uncover the dish, sprinkle the remaining 1/3 cup of mozzarella cheese over the chicken, and bake for an additional 5 minutes until the cheese is bubbly and melted.
Notes
For extra crunch, add grated Parmesan cheese to the bread crumbs before coating the chicken. For a spicier kick, sprinkle crushed red pepper flakes over the zucchini or chicken before baking. You can swap the zucchini for vegetables like eggplant, bell peppers, or mushrooms if preferred. This dish can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.