Chicken Zucchini Skillet Bake |

This Easy Italian Chicken Zucchini Skillet combines chicken, zucchini, and tomatoes with classic Italian flavors for an easy, one-pot, high-protein dinner that simmers together for a full meal in under 30 minutes.

It has easy-to-find ingredients, minimal prep steps, and can be made with either chicken breasts or chicken thighs. The tomatoes, stock and herbs combine to create a delicious simmer sauce that tenderizes and flavors the chicken & veggies

How to make chicken zucchini skillet bake

Ingredients

• 3 large boneless skinless chicken breasts
• 1 ½ cups orecchiette pasta
• 3 Tbsp extra-virgin olive oil, divided
• 1 small sweet onion, chopped
• 1 medium red bell pepper, chopped
• 2 stalk celery, chopped fine
• 2 clove garlic, minced
• 1 can plum tomatoes in juice, not drained (14.5 oz)
• 1 pint cherry tomatoes
• 2 Tbsp dried oregano
• 1 Tbsp dried basil
• 1 Tbsp dried thyme
• 1 Tbsp celery seed
• 1 pinch granulated sugar
• 2 large zucchini, sliced into 1 inch segments
• 3 Tbsp grated Parmesan
• 2 Tbsp lemon pepper seasoning salt
• 1 cup shredded mozzarella cheese

Directions

1. Cut the chicken breast into 1-inch cubes and preheat the oven to 350 degrees F.
2. Boil the pasta according to package directions.
3. Cook chicken in a large skillet with 1 Tbsp of oil until done. Remove and set aside.
4. In the same skillet, add 1 Tbsp olive oil. Cook chopped onion, red bell pepper, celery, and garlic.
5. Add the can of tomatoes (with juice), oregano, basil, thyme, and celery seed. Add a pinch of sugar and simmer for 10 – 15 minutes.
6. While the sauce is simmering, toss the zucchini slices in the remaining 1 Tbsp of olive oil. Then toss again in grated Parmesan cheese and lemon pepper seasoning. Set aside.
7. Add cooked and drained pasta to the skillet.
8. Transfer the mixture to a 9×13 baking dish.
9. Top the dish with the coated zucchini slices and cherry tomatoes.
10. Bake in the preheated oven for 15 – 20 minutes.
11. Remove and top with mozzarella cheese. Return to the oven and bake until the cheese is melted.

Tip: This recipe works well with either chicken breasts or chicken thighs. If you prefer juicer chicken, use thighs instead.

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