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30-Minute Chicken


  • 1 medium onion, sliced
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1/2 pound fresh mushrooms, sliced
  • 2 medium zucchini, sliced
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Grated Parmesan cheese, optional


  • 1. In a greased 13-in. x 9-in. baking dish, place onion and chicken breast; sprinkle with salt if desired and pepper. Layer mushrooms and zucchini over chicken. Combine the garlic, tomatoes, basil and oregano; pour over vegetables.
  • 2. Cover tightly. Bake at 450° for 30 minutes or until juices run clear. Sprinkle with Parmesan cheese if desired.

Nutrition Facts

1 each: 212 calories, 4g fat (0 saturated fat), 73mg cholesterol, 331mg sodium, 15g carbohydrate (0 sugars, 0 fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.


Average Rating: 3.555555
  • helloursula
    Jul 14, 2010

    This recipe is a good start for a novice cook, has great potential to add your own flavors. I added a garlic clove, doubled the spices and it still came out somewhat bland and I look forward to doctoring it up the next time.

  • daisey5
    Apr 25, 2010

    I agree that I would up the spices and the garlic.

  • wi bug
    Nov 3, 2009

    I think the key to this recipe is the size of the chicken breasts. I think this is made for the chicken breasts you buy in a big bag in the freezer section. I had fresh breasts from the grocery store, and if I were to make this again, I'd slice the breasts in half length-wise before cooking them.

    As for the sauce, I'd use 2 cans of diced tomatoes, and double the spices, and maybe bump up the garlic a bit.

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