Description
This baked chicken and zucchini dish balances speed, flavor, and minimal cleanup, perfect for busy weeknights.
Ingredients
- 2 boneless, skinless chicken breasts (about 6–8 oz each)
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1/2 cup chicken broth (low-sodium preferred)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish with a little oil or nonstick spray.
- Pat the chicken dry with paper towels. Season both sides evenly with garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Arrange the zucchini slices around and slightly under the chicken in the dish so they roast in the juices.
- Drizzle the olive oil over the chicken and zucchini to encourage browning.
- Pour 1/2 cup chicken broth into the bottom of the dish — it should sit under the ingredients, not drown them.
- Cover the dish tightly with aluminum foil and bake for 25–30 minutes. Check the chicken with an instant-read thermometer.
- Remove the foil and bake uncovered for an additional 5–10 minutes to develop light browning and a bit of texture.
- Let the chicken rest for 3–5 minutes before slicing and serving.
Notes
If you prefer the zucchini more caramelized, move the dish under the broiler for 1–2 minutes at the end — watch closely to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American