Description
This delicious Baked Chicken and Zucchini recipe offers a healthy and flavorful meal featuring tender chicken breasts baked alongside seasoned zucchini slices. Enhanced with garlic, oregano, paprika, and Parmesan cheese, it’s a simple yet satisfying one-dish dinner perfect for busy weeknights.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Vegetables & Oil
- 2 medium zucchinis
- 2 tablespoons olive oil (divided: 1 tbsp for chicken dish and 1 tbsp for zucchini)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is at the correct temperature for baking the chicken and zucchini evenly.
- Prepare Baking Dish: Lightly grease a baking dish with olive oil or cooking spray to prevent the chicken and zucchini from sticking during baking.
- Prepare Chicken: Wash and pat dry the chicken breasts with paper towels. This helps the seasoning adhere better and promotes even cooking.
- Season Chicken: Season both sides of the chicken breasts evenly with salt, black pepper, garlic powder, dried oregano, and paprika to infuse them with flavor.
- Arrange Chicken: Place the seasoned chicken breasts into the prepared baking dish, spacing them to allow heat circulation.
- Prepare Zucchini: Wash the zucchinis under cold running water and trim off both ends to remove any tough or damaged spots.
- Slice Zucchini: Slice the zucchinis into thin rounds about 1/4-inch thick for quick and even cooking alongside the chicken.
- Coat Zucchini: Drizzle 1 tablespoon of olive oil over the zucchini slices and toss them to ensure they are coated evenly, enhancing flavor and texture.
- Season Zucchini: Lightly season the zucchini slices with a pinch of salt and black pepper, then arrange them around the chicken breasts in the baking dish for combined roasting.
- Add Parmesan Cheese: Sprinkle the grated Parmesan cheese evenly over both the chicken breasts and the zucchini slices to add a delicious, savory crust when baked.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes until the chicken is fully cooked and the zucchini is tender.
- Check Temperature: Using a meat thermometer, verify the chicken’s internal temperature reaches 165°F (75°C) to ensure it is safe to eat.
- Remove from Oven: Once cooked through and zucchini is tender, carefully remove the baking dish from the oven.
- Garnish: Sprinkle the freshly chopped parsley over the chicken and zucchini for added color, freshness, and flavor.
- Serve: Serve the baked chicken and zucchini immediately, on their own or paired with a side like rice or salad for a complete meal.
Notes
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature without overcooking.
- For extra flavor, marinate the chicken in olive oil and spices for 30 minutes before baking.
- Substitute Parmesan cheese with a dairy-free alternative for a lactose-free version.
- You can add other vegetables like cherry tomatoes or bell peppers for added color and nutrients.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
