Baked Chicken with Zucchini, Tomatoes & Mozzarella

Serves: 4 | Prep: 15 min | Cook: 25–30 min

Ingredients:

For the Chicken & Vegetables:

4 boneless, skinless chicken breasts (about 1½ lbs total)
2 medium zucchini, sliced into ¼-inch half-moons
2 cups cherry or grape tomatoes, halved
3 garlic cloves, minced
2 Tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
½ tsp red pepper flakes (optional)
Salt and freshly ground black pepper
1 cup shredded mozzarella cheese (low-moisture, part-skim works best)
¼ cup freshly grated Parmesan cheese

For Garnish:

Fresh basil leaves, torn or chiffonade
Balsamic glaze drizzle (optional, but incredible)
Lemon wedges

Instructions

1. Preheat & Prep the Pan
Preheat the oven to 425°F (220°C) . Lightly grease a 9×13-inch baking dish or line a sheet pan with parchment paper for even easier cleanup.

2. Season the Vegetables
In a large bowl, toss the zucchini half-moons and halved cherry tomatoes with 1 tablespoon olive oil, half the minced garlic, half the dried oregano and basil, a pinch of red pepper flakes, and a generous pinch of salt and pepper. Spread the vegetables in an even layer across the bottom of the prepared baking dish. They’ll release juices as they cook, creating a light, flavorful sauce.

3. Prepare the Chicken
Pat the chicken breasts dry. If they’re thick, pound them to an even ¾-inch thickness so they cook uniformly. Rub the chicken with the remaining 1 tablespoon olive oil. Season both sides with the remaining garlic, oregano, basil, salt, and pepper. Nestle the seasoned chicken breasts on top of the bed of zucchini and tomatoes.

4. First Bake
Bake uncovered for 18–22 minutes, until the chicken is nearly cooked through (internal temperature around 155–160°F) and the vegetables are tender and releasing their juices. The tomatoes should be softened and starting to burst.

5. Cheese It Up
Remove the dish from the oven. Toss the vegetables gently to coat in their own juices. Sprinkle the shredded mozzarella evenly over each chicken breast and a little over the vegetables. Top with the grated Parmesan. Return to the oven and bake for another 5–8 minutes, until the cheese is melted, bubbly, and golden in spots. For extra browning, switch to the broiler for the last 1–2 minutes—watch closely.

6. Garnish & Serve
Remove from the oven and let rest for 5 minutes. Scatter fresh basil over everything. Drizzle with balsamic glaze and a squeeze of lemon juice if desired. Serve the chicken with a generous scoop of the roasted zucchini, tomatoes, and pan juices spooned over the top.

Tips & Swaps

Chicken thighs: Boneless, skinless chicken thighs work beautifully here and stay extra juicy. They may need 5 minutes more cooking time.
Even cooking: Slice the chicken breasts in half horizontally into cutlets if they’re very large. They’ll cook faster and more evenly.
Vegetable variations: Swap or add sliced bell peppers, red onion wedges, eggplant cubes, or yellow squash. Just keep the pieces similar in size for even roasting.
Fresh mozzarella: You can use fresh mozzarella slices instead of shredded. Pat them dry with paper towels first so they don’t release too much water. Lay a slice on each chicken breast during the last 3 minutes of baking.
Herb boost: Use fresh herbs. Swap dried basil for a handful of fresh basil leaves stirred into the vegetables before baking, then garnish with more.
Crispy topping: For a crunchy crust, mix the mozzarella with ¼ cup panko breadcrumbs and a drizzle of olive oil before sprinkling over the top.

What to Serve It With

This dish is already packed with vegetables, but it pairs wonderfully with:

Crusty bread to soak up the pan juices
A simple side of orzo, couscous, or angel hair pasta tossed with olive oil
A crisp green salad with lemon vinaigrette
Creamy polenta for something heartier

Low-Carb / Keto Note

As written, this recipe is naturally low-carb and keto-friendly without any modifications. The zucchini and tomatoes keep carbs low while adding volume and freshness.