This recipe is one of those “how is this so easy but so good?” kind of meals.
Tender chicken, fresh zucchini, garlicky tomatoes, and melty mozzarella all baked together in one dish.
It smells like an Italian summer and tastes like comfort food.
You’ll love how simple it is to put together, and it looks beautiful enough for company.
Why I Love This Recipe
This dish came from one of those “clean out the fridge” nights, and it’s been on repeat ever since. The chicken stays juicy under the blanket of veggies and cheese, and the zucchini adds a fresh crunch that balances the gooey mozzarella.
- Bursting with fresh flavor from tomatoes, garlic, and basil
- One pan means minimal dishes
- Works year-round with fresh or canned tomatoes
- You can prep ahead for busy nights
- Feels fancy without being fussy
Servings and Time
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Macros (per serving)
- Calories: 320
- Protein: 40g
- Carbs: 8g
- Fat: 14g
Why This Recipe Works (Quick Science)
The moisture from the zucchini and tomatoes helps steam the chicken while it bakes, keeping it tender. The cheese acts like a seal, trapping flavors inside. Baking at a higher temperature caramelizes the veggies for deeper flavor without overcooking the chicken.
What You’ll Need
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 medium zucchinis, diced small
- 2 cups cherry tomatoes, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1 ½ cups shredded mozzarella cheese
- 2 tablespoons fresh basil, chopped
Pro Tips
- Pat chicken dry before seasoning to help it brown better.
- Dice zucchini small so it cooks evenly with the chicken.
- Use freshly shredded mozzarella for the best melt.
- Let the dish rest 5 minutes before serving so juices settle.
- For extra flavor, marinate chicken in olive oil and garlic 30 minutes before cooking.
Tools Required
- Cutting board
- Sharp knife
- Mixing bowl
- Measuring spoons and cups
- 9×13-inch baking dish
- Wooden spoon or spatula
Substitutions and Variations
- Swap mozzarella for provolone or Monterey Jack.
- Use yellow squash instead of zucchini.
- Add a splash of balsamic vinegar to the tomato mixture.
- Make it spicy with a pinch of red pepper flakes.
Make Ahead Tips
You can prep the veggie mixture and season the chicken up to 24 hours ahead. Store separately in the fridge and assemble right before baking.
Instructions
Step 1: Prep the chicken
Pat 4 boneless, skinless chicken breasts dry with paper towels. Season both sides with 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon Italian seasoning.
Step 2: Make the bruschetta topping
In a medium bowl, combine 2 cups diced cherry tomatoes, 2 medium zucchinis diced small, 3 cloves minced garlic, and 2 tablespoons olive oil. Stir until everything is coated.
Step 3: Assemble in the baking dish
Place seasoned chicken breasts in a 9×13-inch baking dish. Spoon the bruschetta mixture evenly over the top of each piece of chicken.
Step 4: Bake
Place the baking dish in a preheated oven at 400°F (200°C) and bake for 20 minutes.
Step 5: Add cheese
After 20 minutes, remove the dish from the oven. Sprinkle 1 ½ cups shredded mozzarella evenly over the top. Return to the oven for 10 more minutes, or until cheese is melted and bubbly and chicken reaches 165°F internally.
Step 6: Garnish and serve
Remove from the oven, sprinkle with 2 tablespoons chopped fresh basil, and let rest for 5 minutes before serving.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave. This dish doesn’t freeze well because zucchini gets watery.
Common Mistakes
- Using too large zucchini, which can make the dish watery
- Overbaking the chicken until it’s dry
- Skipping the resting time, which causes juices to run out
What to Serve With
- Garlic bread or crusty baguette
- Light side salad with balsamic dressing
- Roasted potatoes or pasta with olive oil and herbs
FAQ
Can I use frozen zucchini?
Yes, but thaw and drain well before using to avoid extra water.
Can I make it dairy-free?
Yes, swap the mozzarella for a dairy-free cheese or skip it entirely.
What kind of chicken works best?
Boneless, skinless breasts or thighs both work—thighs will be juicier.
Conclusion
This Zucchini Bruschetta Chicken Bake is fresh, cheesy, and weeknight-friendly. Once you try it, you’ll probably find yourself making it over and over. Give it a go, then drop a comment to share how it turned out for you!