Baked Chicken with Zucchini and Tomatoes

Chicken with Zucchini
Chicken with Zucchini. Philippe Desnerck/Photolibrary/Getty Images
  • 50 mins
  • Prep: 15 mins,
  • Cook: 35 mins
  • Yield: Serves 4
Ratings

This is an easy and great tasting recipe made with chicken breasts, zucchini, and tomatoes, along with cheese and other ingredients. Use mozzarella cheese, cheddar cheese, or a combination. Fontina cheese would be very good as well.

Serve this chicken dish with pasta or rice and a simple tossed salad for a satisfying family meal.

What You'll Need

  • 4 boneless chicken breasts
  • 1/2 cup flour, seasoned with salt and pepper
  • 2 tablespoons extra virgin olive oil
  • 2 small zucchini, halved and sliced
  • 8 ounces mushrooms, sliced
  • 1 clove garlic, minced, optional
  • 1/3 cup dry sherry (can use white wine or chicken broth)
  • 1 (14 to 15 ounce) can diced tomatoes, or use about 2 cups fresh diced
  • kosher salt and ground black pepper, to taste
  • 1 cup shredded mozzarella or cheddar cheese, or a combination

How to Make It

  1. Heat the oven to 325 F (165 C/Gas 3).
  2. Dredge chicken pieces in flour mixture.
  3. in a heavy oven-proof skillet over medium-high heat,  heat the olive oil; add chicken pieces to hot oil and brown, turning to brown both sides. Remove chicken to a plate.
  4. Add the zucchini and mushrooms to the pan and saute for 2 to 3 minutes.
  5. Add the garlic, if using, and cook, stirring, for 1 minute longer.
  6. Add chicken pieces back into skillet. Pour sherry over all; cook another 4 minutes.
  1. Season with salt and pepper; top with tomatoes.
  2. Transfer the pan to the oven. Bake for about 25 to 35 minutes or until chicken is cooked through.
  3. Top with shredded mozzarella cheese (or cheddar) just a few minutes before done.
  4. Serve this tasty chicken with a salad and hot cooked pasta.

Reader Comments

  • "This recipe is fabulous, easy to make, and a one-pot dinner. What more could you want? I made it with the sherry, fresh tomatoes from my garden, and a combo of cheddar and Monterey jack cheese (I was out of mozzarella cheese) and it turned out terrific. This will become a regular in my dinner repertoire." Jan

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