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Mozzarella & Tomato Baked Chicken

with Zucchini & Pesto Garlic Bread

  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 760 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

This crowd-pleasing dish stars baked chicken smothered with a sweet tomato and onion sauce and fresh mozzarella. It’s rounded out with a pair of equally irresistible sides: sautéed zucchini served over a luxurious layer of creamy whipped ricotta and crispy baguettes toasted with our garlicky basil, cashew, and pine nut pesto.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and small dice the onion. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Halve the baguettes. Halve the zucchini lengthwise; cut crosswise into 1-inch pieces. 

Brown the chicken:
2 Brown the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken; cook 3 to 4 minutes per side, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to a baking dish. 

Make the sauce & bake the chicken:
3 Make the sauce & bake the chicken:

To the pan of reserved fond, add the diced onion and chopped garlic (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until softened and fragrant. Add the tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Top the browned chicken with the sauce and mozzarella cheese (tearing into bite-sized pieces before adding). Drizzle with olive oil and season with salt and pepper. Bake 14 to 16 minutes, or until the cheese is melted and the chicken is cooked through. Remove from the oven and let stand at least 2 minutes before serving. 

Make the pesto garlic bread:
4 Make the pesto garlic bread:

While the chicken bakes, line a sheet pan with aluminum foil. Place the baguettes on the foil, cut side up. Evenly top with the pesto (stirring before adding). Toast in the oven 9 to 11 minutes, or until the edges are golden brown and crispy. Remove from the oven.

Cook the zucchini:
5 Cook the zucchini:

While the pesto garlic bread toasts, rinse and wipe out the pan used to make the sauce. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned; season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat. 

Whip the ricotta & serve your dish:
6 Whip the ricotta & serve your dish:

While the zucchini cooks, in a bowl, vigorously whisk together the ricotta cheese and a drizzle of olive oil until lighter in texture and thoroughly combined. Season with salt and pepper. Transfer to a serving dish and spread into an even layer. Top with the cooked zucchini and a drizzle of olive oil. Serve the baked chicken with the finished zucchini and pesto garlic bread on the side. Enjoy! 

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and small dice the onion. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Halve the baguettes. Halve the zucchini lengthwise; cut crosswise into 1-inch pieces. 

2 Brown the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken; cook 3 to 4 minutes per side, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to a baking dish. 

Brown the chicken:
Make the sauce & bake the chicken:
3 Make the sauce & bake the chicken:

To the pan of reserved fond, add the diced onion and chopped garlic (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until softened and fragrant. Add the tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Top the browned chicken with the sauce and mozzarella cheese (tearing into bite-sized pieces before adding). Drizzle with olive oil and season with salt and pepper. Bake 14 to 16 minutes, or until the cheese is melted and the chicken is cooked through. Remove from the oven and let stand at least 2 minutes before serving. 

4 Make the pesto garlic bread:

While the chicken bakes, line a sheet pan with aluminum foil. Place the baguettes on the foil, cut side up. Evenly top with the pesto (stirring before adding). Toast in the oven 9 to 11 minutes, or until the edges are golden brown and crispy. Remove from the oven.

Make the pesto garlic bread:
Cook the zucchini:
5 Cook the zucchini:

While the pesto garlic bread toasts, rinse and wipe out the pan used to make the sauce. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned; season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat. 

6 Whip the ricotta & serve your dish:

While the zucchini cooks, in a bowl, vigorously whisk together the ricotta cheese and a drizzle of olive oil until lighter in texture and thoroughly combined. Season with salt and pepper. Transfer to a serving dish and spread into an even layer. Top with the cooked zucchini and a drizzle of olive oil. Serve the baked chicken with the finished zucchini and pesto garlic bread on the side. Enjoy! 

Whip the ricotta & serve your dish: