Crispy Cheesy Italian Chicken with Garlic Zucchini and Balsamic Tomatoes

This oven-baked dinner delivers all the cozy Italian flavors you crave with minimal effort. Juicy chicken cutlets are topped with a crunchy, cheesy panko crust, while zucchini and grape tomatoes roast to tender perfection with garlic and basil. A drizzle of balsamic glaze adds a sweet-tangy finish that ties everything together.

Serve with crusty garlic bread to soak up every last bit of flavor. It’s a complete meal that comes together in one oven – perfect for busy weeknights when you want something satisfying without the fuss.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in middle position. Place 2 tablespoons butter in a small bowl to soften. Wash and dry produce. Trim zucchini, halve lengthwise, then cut crosswise into ½-inch half-moons. In another small bowl, combine panko, Italian cheese blend, half the Italian seasoning, a drizzle of olive oil, salt and pepper.
2. Pat chicken cutlets dry with paper towels. Season all over with remaining Italian seasoning, salt and pepper. Place chicken in one oven-ready tray. Brush tops with sour cream, then mound panko mixture on top, pressing gently to adhere (no need to coat undersides).
3. In the remaining oven-ready tray, toss zucchini and grape tomatoes with a drizzle of olive oil, ½ teaspoon garlic powder, salt and pepper. Place both trays side by side on middle rack. Bake until chicken is cooked through (165°F internal) and vegetables are tender, 20-25 minutes.
4. When chicken and vegetables are almost done, add remaining garlic powder, salt and pepper to the softened butter; stir to combine. Halve ciabatta and toast. Spread cut sides with garlic butter. Cut each half diagonally.
5. Remove vegetable tray from oven. Add basil paste and stir to coat the vegetables evenly.
6. Divide chicken and vegetables between plates. Drizzle vegetables with balsamic glaze to taste. Serve with garlic bread and chili flakes on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness (about ½ inch) for even cooking. Adjust baking time as needed.

Can I make this dairy-free?

Substitute dairy-free sour cream, cheese and butter. Use a dairy-free bread for the garlic bread.

What can I use instead of ciabatta?

Any crusty bread like baguette, sourdough or Italian bread works well.