Baked Garlic Parmesan Chicken with Zucchini & Cherry Tomatoes
A flavorful one-pan dinner featuring juicy chicken breasts coated in garlic, Parmesan, and herbs, then baked alongside tender zucchini and sweet cherry tomatoes. It’s easy, family-friendly, and perfect for busy weeknights.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Servings: 4
- Cuisine: American / Italian-Inspired
- Difficulty: Easy
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts (about 1½ lbs / 680 g)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (plus more for garnish)
Vegetables
- 2 medium zucchini, sliced into half-moons
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
Optional Garnish
- Fresh basil
- Extra Parmesan cheese
- Lemon wedges
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Measuring spoons
- Cutting board
- Knife
- Meat thermometer
Instructions
Step 1: Preheat
Preheat oven to 400°F (200°C).
Lightly grease a baking dish.
Step 2: Prepare Chicken
Pat chicken dry.
Mix together:
- Olive oil
- Garlic
- Parmesan
- Italian seasoning
- Paprika
- Onion powder
- Salt
- Pepper
- Parsley
Spread evenly over each chicken breast.
Step 3: Prepare Vegetables
In another bowl combine:
- Zucchini
- Cherry tomatoes
- Olive oil
- Italian seasoning
- Salt
- Pepper
Toss until coated.
Step 4: Arrange
Place chicken in the center of the baking dish.
Arrange vegetables around the chicken.
Sprinkle a little extra Parmesan over everything if desired.
Step 5: Bake
Bake for 30–35 minutes, or until:
- Chicken reaches 165°F (74°C) internally.
- Zucchini is tender.
- Tomatoes burst and become juicy.
For a golden cheesy top, broil for 2–3 minutes at the end.
Step 6: Rest
Let chicken rest for 5 minutes.
Garnish with:
- Fresh parsley
- Basil
- Parmesan
- Lemon wedges
Serve warm.
Nutritional Information (Approximate Per Serving)
- Calories: 395
- Protein: 42 g
- Carbohydrates: 9 g
- Fat: 21 g
- Saturated Fat: 6 g
- Fiber: 2 g
- Sugar: 5 g
- Cholesterol: 110 mg
- Sodium: 620 mg
- Calcium: 220 mg
- Iron: 2 mg
Nut Information
Contains Nuts?
- ❌ No tree nuts
- ❌ No peanuts
Contains Common Allergens
- ✅ Milk (Parmesan cheese)
Nut-Free Tips
- Use freshly grated Parmesan from a nut-free facility if serving someone with severe allergies.
- Always check packaged seasonings for allergen statements.
Tips for Success
- Pound chicken breasts to even thickness for even cooking.
- Freshly grated Parmesan melts better than pre-shredded.
- Don’t overcook zucchini; it should stay slightly firm.
- Add mushrooms, asparagus, or bell peppers for extra vegetables.
- Finish with a squeeze of fresh lemon for brighter flavor.
Variations
- Low-Carb: Serve as is or with cauliflower rice.
- Spicy: Add ½ teaspoon red pepper flakes.
- Extra Cheesy: Mix mozzarella with the Parmesan.
- Mediterranean: Add olives and crumbled feta after baking.
- Herby: Use fresh thyme and rosemary.
Storage
- Refrigerator: Up to 4 days in an airtight container.
- Freezer: Up to 2 months (freeze chicken separately for best texture).
- Reheating: Warm in a 350°F (175°C) oven for 10–15 minutes or microwave until heated through.
Frequently Asked Questions (Q&S)
Q1: Can I use chicken thighs?
Yes. Boneless, skinless thighs work well and may need 5–10 extra minutes to cook.
Q2: Can I use frozen chicken?
Thaw completely before baking for even cooking and food safety.
Q3: Can I make it ahead?
Yes. Assemble the dish up to 24 hours in advance, cover, and refrigerate until ready to bake.
Q4: What can I serve with this?
- Garlic mashed potatoes
- Rice or quinoa
- Pasta
- Cauliflower rice
- Crusty bread
- Green salad
Q5: How do I know the chicken is done?
Use a meat thermometer. The thickest part should reach 165°F (74°C).
Q6: Can I add other vegetables?
Absolutely. Broccoli, asparagus, mushrooms, green beans, and bell peppers are excellent additions.
Q7: Why is my zucchini watery?
Zucchini releases moisture as it cooks. Avoid overcrowding the pan and roast at a high temperature to reduce excess liquid.
Q8: Can I make this gluten-free?
Yes. The recipe is naturally gluten-free as long as your Parmesan and seasonings are certified gluten-free.
Q9: Can I use bottled minced garlic?
Yes, but fresh garlic provides the best flavor and aroma.
Q10: Can leftovers be used for meal prep?
Yes. Slice the chicken and portion it with the roasted vegetables into meal-prep containers for easy lunches or dinners.
