Dinner

Baked Herb Chicken with Zucchini & Cherry Tomatoes Recipe

ByCharlotte Montgomery January 10, 2026January 10, 2026

Introduction

This Baked Herb Chicken with Zucchini & Cherry Tomatoes is a simple, flavorful dish perfect for a wholesome weeknight dinner. Juicy chicken breasts are paired with fresh vegetables and aromatic herbs for a meal that’s both healthy and satisfying.

The image shows a close-up of a cooked dish with three main layers: pieces of golden-brown grilled chicken with a slightly crispy texture and herbs sprinkled on top, slices of grilled zucchini with a bright green edge and a tender, light yellow center, and roasted cherry tomatoes with a wrinkled, deep red skin. These ingredients are mixed together, giving a fresh and colorful look with green herbs scattered on top and slight char marks visible on the vegetables and chicken. The photo is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless chicken breasts
2 medium zucchinis, sliced
1½ cups cherry tomatoes
3 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon smoked paprika
Salt and black pepper, to taste
Fresh parsley, for garnish

Instructions

Step 1: Preheat your oven to 200°C (400°F) and lightly grease a large baking dish.
Step 2: Rub the chicken breasts with olive oil, minced garlic, dried thyme, oregano, smoked paprika, salt, and black pepper. Let them marinate for 10 minutes to absorb the flavors.
Step 3: Spread the sliced zucchinis and cherry tomatoes evenly in the prepared baking dish. Drizzle the vegetables lightly with olive oil and season with a pinch of salt and pepper.
Step 4: Place the seasoned chicken breasts on top of the vegetable layer. Spoon any remaining seasoning from the chicken over the top.
Step 5: Bake uncovered in the preheated oven for 25–30 minutes, or until the chicken is cooked through and juices run clear.
Step 6: For a golden finish, broil the dish for 2–3 minutes until the chicken develops a light brown color.
Step 7: Garnish with fresh parsley before serving for a burst of color and freshness.

Tips & Variations

Use fresh herbs like rosemary or basil instead of dried for a brighter flavor.
Swap zucchinis with sliced bell peppers or eggplant for a different vegetable mix.
Marinate the chicken longer, even overnight, to intensify the herb flavors.
Add a splash of lemon juice or zest before serving for a fresh citrus note.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through. Avoid overcooking when reheating to keep the chicken tender.

How to Serve

The image shows a close-up of a cooked dish with several layers of food items. On the bottom layer, there are soft, caramelized slices of yellow and green zucchini with a light sear and some herbs sprinkled over them. Scattered around are juicy, roasted cherry tomatoes that have a shiny, slightly blistered red skin. On top of these vegetables rest sizable pieces of golden-brown, grilled chicken breast, each piece with a lightly charred crust and sprinkled with fresh green herbs. The overall texture looks moist and glossy due to the cooking oils, and the vibrant colors of green, yellow, red, and brown create a warm, appetizing appearance. The photo is set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken instead of boneless breasts?

Yes, you can use bone-in chicken, but it will require a longer baking time to ensure it’s fully cooked. Check the internal temperature to reach 75°C (165°F).