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Chicken Zucchini Tomato Bake - A Family Feast

Chicken Zucchini Tomato Bake

Yield: 6-8 servings 1x
Prep: 25 minutesCook: 70 minutesTotal: 1 hour 35 minutes


3 cups crusty rustic bread, cubed

¼ cup extra virgin olive oil

½ teaspoon kosher salt

Few grinds black pepper

1 tablespoon extra virgin olive oil

1 ½ pounds boneless skinless chicken breasts cut into 2” pieces

3 medium zucchinis cut into 2” cubes, about 2 ½ pounds

1 10-ounce package cherry or grape tomatoes (we used Cherubs)

1 cup jarred piquante peppers, drained (We like Peppadews – you can use mild or hot)

2 tablespoons fresh garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon kosher salt

Few grinds black pepper

½ cup grated Parmesan cheese

2 tablespoons fresh basil coarsely chopped (do not chop ahead)


Preheat oven to 425 degrees F.

Place fresh bread cubes into a food processor and keep pulsing until the bread is reduced to a large crumb. It’s OK if there are some larger pieces mixed in. Just don’t get the crumbs too small.

Toss in a bowl with the ¼ cup of olive oil, salt and pepper and lay out on a sheet tray.

Bake for about 20 minutes, flipping once during baking and remove when the pieces are slightly golden and crispy. Set aside for later.

In a large skillet, heat the one tablespoon of oil over high heat and once the oil is shimmering and starting to smoke, add the chicken pieces and sear on both sides, about three minutes total. They still will be raw in the center.

Put the chicken into a large bowl along with zucchini, tomatoes, peppers, garlic, basil, oregano, salt, pepper and Parmesan cheese and toss to combine.

Pour mixture into a 9X9 casserole dish and bake uncovered for 20 minutes.

Remove pan, chop basil and top casserole along with the toasted bread crumbs and cook just until zucchini is cooked through, about five more minutes. If the zucchini still needs more time, consider covering with foil so the bread crumbs don’t get too dark.

Remove from oven and serve.*

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*The zucchini and tomatoes will give up liquid as they bake. To serve, use a slotted spoon and avoid serving the liquid.

© Author: A Family Feast
Cuisine: Italian Method: baked