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–+ servings

Sheet Pan Chicken With Zucchini And Basil

A quick but delicious sheet pan dinner: chicken with zucchini and basil! This yummy dinner features fresh mozzarella, fire roasted tomatoes, and succulent juicy chicken you'll want to keep coming back to for more!
Print Recipe
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 2 tbsp olive oil, divided
  • 2 large zucchini (or 3 small)
  • 2 shallots
  • 3 medium garlic cloves, sliced
  • 8 oz container fresh mozzarella, pearl sized
  • 1/2 cup fire roasted tomatoes, drained
  • 3/4 tsp salt and pepper
  • 1 tsp herbs de provence
  • Fresh basil and oregano leaves
  • Grated parmesan (for garnish, optional)

Instructions
 

  • Preheat oven to 450 degrees.
  • While the oven is preheating, cut the zucchini into 1/4u0022 slices, peel and slice the garlic, and cut shallots into wedges. Toss all veggies with 1 tbsp olive oil, along with 1/4 tsp salt and pepper. Cover with foil and let the veggies sit in the fridge for at least 30 minutes. *(see note)
  • Put the sheet pan in the now-hot oven and let it preheat for at least 30 minutes.
  • Trim chicken breasts. Pat dry, then rub with 1/2 tsp salt and pepper, and 1 tsp herbs de provence.
  • After the sheet pan is preheated, brush it with the remaining 1 tbsp olive oil.
  • Working quickly, add chicken to center of the pan (you should hear a sizzle). Arrange vegetable mixture around the chicken. Bake at 450 for 10 minutes.
  • Flip chicken. Spoon 1/2 cup fire roasted tomatoes around the veggies and stir. Cook for another 10 minutes.
  • Place fresh mozzarella pearls around the sheet pan, and some on the chicken (break the pearls up to flatten them on the chicken in needed). Continue to cook until softened and melted to your liking, about 5-6 minutes. Check the internal temp of the chicken and make sure it is 165 degrees.
  • If desired, you can finish it off with a broil (turn up the heat to 500 degrees) for 1-2 minutes. Just be careful not to burn the vegetables.
  • Serve immediately with fresh basil, oregano, and parmesan!

Notes

  • By letting the zucchini soak in salt water, the juices will be drawn out. The resulting zucchini will be less water-logged than normal. However, if you're low on time, you can skip this step.
  • Letting the sheet pan preheat for 30 minutes will create a mock for the chicken when it hits the pan! I highly recommend following this step (and if you follow this step, you can easily let the zucchini soak too).
  • My chicken breasts were very large. If you have smaller chicken breasts, you may need to use 3 or more to reach 1.5 pounds. Or, you can also scale down the recipe—just use less salt, pepper, and herbs de provence when seasoning.
  • Another note about chicken breasts: bone-in, skin-on breasts also would work great for this recipe! The skin is able to get crisp by searing initially on the hot sheet pan. Just make sure to start with the skin side down, and then flip up after 10 minutes.
  • The fresh mozzarella is highly recommended, but you can also use regular mozzarella if it's all you have on hand. Either cut it into small chunks, or grate it over the veggies and chicken.
  • You'll want to drain most of the liquid out of the fire roasted tomatoes. I say most because a little bit of liquid is okay. You just don't want a huge soggy mess of veggies!

Nutrition

Calories: 300kcal
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