Description
A simple, low-fuss weeknight dinner with juicy chicken and tender zucchini, all roasted in chicken broth for bright flavors and easy cleanup.
Ingredients
- 2 boneless, skinless chicken breasts (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 freshly ground black pepper, to taste
- 1/2 cup low-sodium chicken broth
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a medium baking dish.
- Pat the chicken breasts dry with paper towels and season them evenly.
- Arrange zucchini slices around the chicken.
- Drizzle olive oil over the chicken and zucchini.
- Pour chicken broth into the bottom of the dish.
- Cover the dish with aluminum foil and bake for 25–30 minutes.
- Remove foil and bake uncovered for another 5–10 minutes to brown lightly.
- Let the chicken rest for 3–5 minutes before slicing.
Notes
For added flavor, sprinkle grated Parmesan during the final baking stage. Leftovers can be stored in an airtight container for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian