Zucchini Bruschetta Chicken Bake
This Zucchini Bruschetta Chicken Bake is fresh, flavorful, and easy! Tender chicken topped with vibrant zucchini, cherry tomatoes, basil, and melted mozzarella cheese.
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis diced
- 2 cups cherry tomatoes halved
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh basil chopped
- 2 cloves garlic minced
- 1 teaspoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon balsamic vinegar optional
Instructions
Step 1: Prep Your Oven and Ingredients
- Preheat your oven to 400°F (200°C). Dice the zucchinis, halve the cherry tomatoes, mince the garlic, and chop the fresh basil. Set aside.
Step 2: Sear the Chicken
- Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, and dried oregano. Sear each side for 3-4 minutes until golden brown.
Step 3: Combine the Veggies and Flavorings
- In a bowl, mix diced zucchini, halved cherry tomatoes, minced garlic, chopped basil, and optional balsamic vinegar. Season lightly with salt and pepper.
Step 4: Assemble the Bake
- Transfer seared chicken breasts to a baking dish. Spoon the zucchini and tomato mixture evenly over each piece. Sprinkle shredded mozzarella on top.
Step 5: Bake to Perfection
- Bake in the preheated oven for 20-25 minutes, until chicken is cooked through and cheese is melted and golden.
Step 6: Serve and Enjoy
- Let the dish rest a few minutes before serving. Garnish with extra fresh basil if desired and enjoy!
Equipment
- Large Skillet
- Baking Dish
Notes
- For even cooking, use chicken breasts of similar size or pound them to an even thickness.
- Searing the chicken adds caramelized flavor and keeps it juicy during baking.
- Marinate chicken in olive oil, garlic, and oregano for 30 minutes for extra flavor.
- Use fresh mozzarella for creamier texture or shredded for convenience.
- Adding balsamic vinegar to the veggie topping enhances flavor with subtle sweetness.