Description
A fresh and flavorful Caprese Chicken Zucchini Bake made with tender chicken, zucchini, ripe tomatoes, garlic, fresh mozzarella, basil, and balsamic vinegar. A wholesome one-pan dinner that is perfect for family meals.
Ingredients
1.5 pounds boneless skinless chicken breasts, cut into 1″ cubes
2 pounds zucchini, cut into 1″ cubes
9 ounces fresh mozzarella cheese, thinly sliced
7 garlic cloves, minced
1.5 pounds tomatoes, sliced
6 ounces can tomato paste, low sodium
2 tablespoons oil, divided
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon salt, divided
Ground black pepper, to taste
Handful fresh basil, thinly sliced
Instructions
1. Preheat large ceramic skillet on medium heat and swirl 1 tablespoon of oil to coat. Add chicken, 1/4 teaspoon salt and some pepper. Cook for 5 minutes, stirring once.
2. Move chicken to the side of the skillet and keep empty part over the burner. Add 1 tablespoon of oil, garlic and sauté for 30 seconds, stirring frequently.
3. Add tomatoes, tomato paste, balsamic vinegar, oregano, 1/4 teaspoon salt and a handful of basil. Cook this mixture for about 5 minutes, stirring occasionally.
4. Add zucchini, stir everything together, cover and cook on low-medium for 12 minutes.
5. Lay mozzarella slices on top, reduce heat to low, cover and simmer for 5 minutes.
6. Sprinkle more basil and ground black pepper on top. Serve hot, on its own or with spaghetti, brown rice, or quinoa.
Notes
Store: Refrigerate covered for up to 3–4 days.
Reheat: Simmer on low heat in a skillet for 5 minutes covered. If using a non-stick skillet you should not need extra water or oil as zucchini releases natural moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Italian-American