Dinner

Baked Herb Chicken with Zucchini & Cherry Tomatoes Recipe

ByRafael Mansero January 10, 2026January 10, 2026

Introduction

This baked herb chicken with zucchini and cherry tomatoes is a simple, flavorful one-pan meal perfect for busy weeknights. Tender chicken breasts are seasoned with fragrant herbs and roasted alongside fresh vegetables, creating a healthy and delicious dinner with minimal cleanup.

The image shows a close-up of a cooked dish with several pieces of browned chicken that have a crispy, golden skin, scattered among thick, round slices of light green zucchini and bright red roasted cherry tomatoes. There are also small chunks of yellow bell pepper visible in the mix. The dish is sprinkled with small pieces of chopped green herbs, adding a fresh touch. All ingredients appear to be sitting against a white marbled texture that reflects light softly, making the colors and textures of the food stand out clearly. 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: In a bowl, rub the chicken breasts with olive oil, minced garlic, dried thyme, oregano, smoked paprika, salt, and black pepper. Allow to sit for 10 minutes to absorb the flavors.
Step 3: Spread the sliced zucchini and cherry tomatoes evenly in the prepared baking dish. Drizzle lightly with olive oil and season with salt and pepper.
Step 4: Place the seasoned chicken breasts on top of the vegetables. Spoon any remaining seasoning from the bowl over the chicken.
Step 5: Bake uncovered for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender.
Step 6: For a golden finish, broil the dish for 2 to 3 minutes. Garnish with fresh parsley before serving.

Tips & Variations

Substitute fresh herbs like rosemary or basil for a different flavor profile.
Use skin-on chicken breasts for extra juiciness, adjusting baking time accordingly.
Add sliced bell peppers or red onion to the vegetable mix for more color and flavor.
Marinate the chicken longer, up to 2 hours, for deeper herb infusion.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid reheating multiple times to keep the chicken moist and tender.

How to Serve

The image shows a close-up of a dish with three main layers: light brown grilled chicken pieces with a crispy, slightly charred surface on top; beneath and around the chicken are bright yellow grilled bell pepper chunks and deep red roasted cherry tomatoes, both with a shiny, tender texture; the bottom layer consists of green zucchini slices with golden grill marks and a soft inside. The whole dish is sprinkled with fresh green herbs that add a pop of color, all displayed on 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 frozen chicken breasts for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking. If using frozen, thaw completely in the refrigerator before preparing.

How do I know when the chicken is fully cooked?

Check that the internal temperature of the chicken reaches 75°C (165°F) using a meat thermometer. The juices should run clear, and the meat should no longer be pink inside.