Description
A simple, cozy baked chicken dish paired with tender zucchini rounds, perfect for a quick and healthy weeknight dinner.
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 your oven to 375°F (190°C). Lightly grease a medium baking dish.
- Pat the chicken breasts dry with paper towels so the seasoning sticks.
- Season both sides evenly with garlic powder, onion powder, Italian seasoning, and salt and pepper.
- Arrange the zucchini slices in a single layer around the chicken in the dish.
- Drizzle the olive oil over the chicken and zucchini.
- Pour 1/2 cup chicken broth into the bottom of the dish.
- Cover the dish tightly with aluminum foil and bake for 25–30 minutes.
- Remove the foil and bake uncovered for another 5–10 minutes to allow the chicken and zucchini edges to brown lightly.
- Remove from oven and let rest 3–5 minutes before serving.
Notes
Serve with rice, or a mixed green salad. Leftovers can be refrigerated for 3–4 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American