Oven-baked breaded chicken breast with potatoes and zucchini, a delicious recipe that is part of our collection of quick and tasty chicken breast recipes, but not only, because this is also an easy and quick zucchini recipe and an easy potato recipe that is economical and quick for a family portion, similar to the vegetarian version of Oven-baked Potatoes and Zucchini Au Gratin
These oven-baked chicken bites with potatoes and zucchini breaded with breadcrumbs are perfect if
you are tired of the usual dry and tough chicken breast and are looking for tasty yet simple recipes that make the chicken tender and appealing.
Prepare it in the oven or in an air fryer, tossed in breadcrumbs with lots of baked potatoes and zucchini and you will see how good it is — kids will like it too.
With this recipe the chicken breast stays tender, flavorful and suitable for children; the potatoes will surely win over your kids, and above all you’ll manage to get even the most reluctant children to eat zucchini.
Let’s go to the kitchen, but first as always, I remind you that if you want to stay updated on all new recipes you can follow my Facebook page (here) and my Instagram profile (here).
Also see:
–Oven-baked chicken cutlets with peppers;
–No-fry chicken cutlets (no eggs), scented with lemon and rosemary;
–Creamy, tender chicken breast with peas;
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to make the baked chicken with zucchini and potatoes
- 2 zucchini (large, fresh and firm)
- 1.1 lbs potatoes (large)
- 2.2 lbs chicken breast (sliced or whole)
- 3 tablespoons breadcrumbs
- 1.8 oz cheese (such as Grana or Parmesan, grated (about 1/2 cup))
- to taste rosemary
- to taste black pepper
- to taste salt
- to taste extra virgin olive oil
Oven-baked chicken with potatoes and zucchini: preparation…
Wash the zucchini and cut them into pieces that are not too small; wash, peel and cut the potatoes as well.
Gather them in a baking dish, season with salt and pepper, drizzle generously with oil and mix.
Bake in a conventional oven at 356°F for about 30 minutes.
Cut the chicken slices into strips, or cut the breast into chunks, place them in a bowl, add a drizzle of oil and mix.
Add about 3 tablespoons of breadcrumbs and the grated cheese, mix so that the coating adheres well.
Remove the zucchini and potatoes from the oven, test them with a fork and check the cooking; if they are almost done add the breaded chicken and any remaining coating from the bowl, mix and return to the oven for another 15 minutes, stirring at least a couple of times.
Take out of the oven when the chicken is cooked and a nice golden gratin has formed; do not keep it in the oven too long to avoid drying out the meat.
Remove from the oven, let cool slightly and serve while still warm.
Store any leftovers in the refrigerator, well sealed in an airtight container, and consume within 24 hours after reheating thoroughly in a pan, oven, microwave or air fryer.
From here, you can return to the HOME and discover new recipes!
