Mozzarella & Tomato Baked Chicken with Zucchini & Pesto Garlic Bread

Mozzarella & Tomato Baked Chicken

with Zucchini & Pesto Garlic Bread

55 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
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

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:
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