Cheesy Baked Chicken with Zucchini & Tomatoes
Ingredients
4 boneless, skinless chicken breasts
2 medium zucchini, sliced
1½ cups cherry tomatoes, halved
1½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a medium baking dish with olive oil.
Pat the chicken breasts dry and, if they are very thick, gently pound them to an even thickness. Place them in the prepared baking dish.
In a small bowl, combine olive oil, minced garlic, Italian seasoning, paprika, oregano, salt, and black pepper. Brush the mixture generously over both sides of the chicken.
Arrange the sliced zucchini and cherry tomatoes around the chicken. Sprinkle a little of the remaining seasoning mixture over the vegetables.
Bake uncovered for 20–25 minutes, depending on the thickness of the chicken. The chicken should reach an internal temperature of 165°F (74°C).
Remove the dish from the oven and generously sprinkle mozzarella and Parmesan over the chicken and vegetables. Return to the oven and bake for another 5–7 minutes, or until the cheese is melted, bubbly, and lightly golden.
For extra browning, broil for 1–2 minutes while watching carefully.
Garnish with fresh parsley and serve warm.