# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 2 medium zucchinis, sliced into rounds
03 - 2 cups cherry tomatoes, halved
04 - 3 cloves garlic, minced
05 - 1 small onion, finely chopped
→ Dairy
06 - 240 ml heavy cream
07 - 1 cup shredded mozzarella cheese
08 - 60 ml grated Parmesan cheese
→ Pantry & Seasonings
09 - 30 ml olive oil
10 - 1 teaspoon dried Italian herbs
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - Fresh basil, chopped (optional garnish)
# How to Cook:
01 - Preheat oven to 400°F. Lightly grease a large baking dish with olive oil.
02 - Pat chicken breasts dry with paper towels. Season both sides with salt, black pepper, and half of the dried Italian herbs.
03 - Heat 15 ml olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2 to 3 minutes on each side until lightly golden. Transfer to prepared baking dish.
04 - Add remaining olive oil to skillet. Sauté chopped onion and minced garlic for 2 minutes until softened. Add zucchini slices and cook 3 to 4 minutes until lightly golden. Stir in cherry tomatoes and cook for 2 more minutes. Season with remaining Italian herbs and a pinch of salt.
05 - Evenly spoon the sautéed vegetable mixture over the chicken breasts in the baking dish.
06 - In a mixing bowl, whisk together heavy cream, shredded mozzarella, and grated Parmesan cheese. Pour this creamy sauce evenly over the chicken and vegetables.
07 - Bake uncovered for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and cheese is bubbly and golden.
08 - Remove from oven and allow to rest for 5 minutes. Garnish with chopped fresh basil if desired. Serve hot.
