Cheesy Baked Chicken with Zucchini and Tomatoes

Ingredients

• 4 boneless, skinless chicken breasts
• 2 medium zucchini, sliced into half-moons
• 1½ cups cherry tomatoes, halved
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• ½ tsp paprika
• ½ tsp onion powder
• Salt and black pepper, to taste
• ½ cup heavy cream (or half-and-half)
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
2. Season the chicken with Italian seasoning, paprika, onion powder, salt, and pepper.
3. Arrange the vegetables by spreading the zucchini slices and cherry tomatoes around and on top of the chicken.
4. Add the sauce by mixing the garlic with the heavy cream and pouring it evenly over the chicken and vegetables.
5. Top with cheese by sprinkling the mozzarella and Parmesan evenly over the casserole.
6. Bake for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Broil (optional) for 2–3 minutes until the cheese is golden and bubbly.
8. Garnish with fresh parsley and serve hot.

Serving Suggestions

• Steamed broccoli
• Garlic green beans
• Cauliflower rice
• Rice, pasta, or crusty bread to soak up the creamy sauce

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4