Crispy Mozzarella-Crusted Chicken with Blistered Tomatoes and Basil Butter Bread

This crispy mozzarella-crusted chicken is a flavorful and satisfying dish that comes together easily. Juicy chicken cutlets are topped with a crunchy panko and mozzarella mixture seasoned with Tuscan spices, then baked to golden perfection. The result is a deliciously herby and savory crust that pairs beautifully with the tender chicken.

Alongside the chicken, you’ll enjoy blistered grape tomatoes and caramelized zucchini, all brought together with a side of warm basil butter garlic bread. The fragrant basil and garlic butter spread over toasted baguette adds a wonderful aromatic finish to the meal. It’s a complete dinner that’s sure to impress!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Place 2 tablespoons butter in a small bowl and let come to room temperature. Wash and dry produce. Trim and halve zucchini lengthwise, then slice crosswise into ½-inch-thick half-moons. In a separate small bowl, combine panko, mozzarella, half the Tuscan Heat Spice (use all for 4 servings), a large drizzle of olive oil and a pinch of salt and pepper.
2. Pat chicken cutlets dry with paper towels and season all over with salt and pepper. Place chicken on a baking sheet and brush tops with sour cream. Mound the panko mixture onto the coated sides, pressing to adhere. Roast on middle rack until chicken is crispy and cooked through, 18-22 minutes.
3. While chicken roasts, heat a drizzle of oil in a large nonstick pan over medium-high heat. Add zucchini and tomatoes; season with salt and pepper. Cook, stirring frequently, until tomatoes are blistered and vegetables are tender, 4-7 minutes.
4. Add basil paste and garlic powder to the bowl with softened butter and stir to combine.
5. Halve the baguette lengthwise. When chicken has 5 minutes remaining, toast the baguette until lightly golden. Spread the cut sides of the toasted baguette with the basil-garlic butter.
6. Divide chicken, vegetables and garlic bread between plates and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for Tuscan Heat Spice?

If you don’t have Tuscan Heat Spice, mix equal parts dried oregano, dried thyme and a pinch of red pepper flakes or cayenne for a similar herby heat.

How do I store leftovers?

Store leftover chicken, vegetables and bread separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and vegetables in a 350°F oven until warmed through.