Mastering the Ultimate Juicy Bone-In Chicken Breast Recipe

Juicy and flavorful broiled bone-in split chicken breasts with a zesty zucchini tomato sauté. A nutritious and delicious meal ready in 30 minutes!

This post has been updated with more helpful tips and a video.

Ever have one of those busy days when you want a nutritious and flavorful dinner recipe, but time is not on your side? Well, fear not, because I’ve got the perfect solution for you.

Let me introduce you to my broiled bone-in easy chicken breast with tossed zucchini tomato recipe. Trust me, this nutritious gem is a low carb, paleo and gluten-free meal that comes together in a flash.

If you’ve enjoyed my Marinated Grilled Chicken Breast or Sizzling Broiled Chicken Breasts, you’ll love this bone-in version—it’s so juicy and delivers that deep, savory flavor chefs chase after.

This is one of my favorite dinner recipes and also one of my top 6 low carb lunches to bring to work so be sure to set aside one for your lunch the next day with a scoop of the delicious vegetable medley.

Plus, bone-in chicken breast is not only delicious fresh out of the oven—it’s also great for meal prep, in dishes like my Tex-Mex Chicken And Rice Casserole or my new pizza-night obsession: One Pan Chicken Pizza!

Marinating the Chicken: Infusing Flavor and Tenderness

Now, let me spill the secret to making this dish a knockout: marinating the chicken breasts. Seriously, don’t skip this step.

Just an hour before you’re ready to cook, immerse those chicken breasts in a flavorful concoction of herbs, spices and lemon juice.

That marinade will work to infuse every juicy bite with incredible flavor. Believe me, it’s so worth your time.

Herby chicken’s always a win, but if you want to switch gears, a Lemon Pepper Chicken Marinade with paprika and onion powder is an easy alternative.

Ingredients

You’ll probably find that you can easily pull this recipe together with ingredients already in your pantry. Here’s what you’ll need.

Bone-in Split Chicken Breasts with Skin are the main protein of the dish. The bone-in nature of the chicken breasts enhances flavor and helps keep the meat juicy during cooking. The skin adds additional flavor and helps retain moisture.

Marinade:

– Garlic (pressed) adds aromatic flavor to the marinade, infusing the chicken with its rich taste.
– Oregano, Marjoram, Rosemary, and Basil are the herbs seasoning the chicken, providing a savory and aromatic taste.
– Salt enhances the flavors of the other ingredients and helps tenderize the meat.
– Lemon Juice adds brightness and a refreshing flavor.
– Extra Virgin Olive Oil helps coat the chicken and prevents it from sticking to the broiler pan. It also adds richness to the marinade.

Veggie Toss:

Gather all your ingredients. Measure, grate, and dice so you’ll be ready to start. This veggie toss comes together fast.

– Avocado Oil is used for cooking the zucchini and tomatoes, it has a high smoking point and imparts a subtle nutty flavor to the vegetables.
– Butter adds richness and enhances the flavor of the zucchini and tomatoes. (Can be omitted or replaced with a dairy-free substitute if desired.)
– Zucchini brings a mild and slightly sweet flavor to the dish, along with a tender texture.
– Garlic (minced) adds depth of flavor to the vegetable toss.
– Sage adds an earthy and slightly peppery taste enhancing the overall flavor.
– Grape Tomatoes contribute a burst of sweetness and acidity to the dish. They also add vibrant color and juiciness.
– Kalamata Olives bring a briny and salty flavor to the vegetable toss.
– Fresh Basil adds a fresh and herbaceous note, elevating the overall flavor of the dish.
– Lemon Zest and Lemon Juice tie it all together with a bright and citrusy element.
– Extra Virgin Olive Oil enriches the overall taste of the vegetable toss.
– Salt and Pepper help balance and enhance the flavors of the dish.

Instructions

*Free printable recipe card is available at the end of the post.

When the clock strikes dinner time, you won’t believe how quickly the marinated chicken and vegetables come together. While your chicken is sizzling away under the broiler, heat up some oil and butter (or dairy-free alternative) in a skillet.

I like using avocado oil for its high smoking point. However, you can use other oils like olive oil, coconut oil, or even vegetable oil. Just be mindful of the smoking point of the oil you choose and adjust the heat accordingly.

Once the skillet is warmed up, it’s time to toss in the zucchini, giving it a quick sear.

Now, pay attention because here’s where the flavor really happens.

Add a generous amount of garlic and sprinkle in some sage. Give it a stir, and then introduce the tomatoes and a pinch of salt.

Let everything mingle and cook for a few more minutes, and you’ll start to see those luscious tomato juices being released. It’s pure deliciousness.

Just when you think this dish couldn’t get any better, we’re going to take it up a notch.

Turn off the flame and throw in some fresh chopped basil. Can you imagine the explosion of flavors? But wait, there’s more.

Grate some lemon zest and add a splash of lemon juice for that extra zing. And finally, the pièce de résistance – toss in some olives to up this zucchini tomato medley to new heights of scrumptiousness.

Serving suggestions

Serve this nutritious broiled chicken breast and vegetable toss recipe along with a side of Creamy Cauliflower Mash and a Crisp Green Salad With Vinaigrette to complete the meal.

Or if you’re not low carb, rice, quinoa, or these Scrumptious Roasted Potatoes would be good.

Pro tips and recipe notes

1. 1. Can I marinate the chicken for longer than an hour? Yes, you can marinate the chicken for longer if you have the time. So if you’re heading out to work, you can certainly start marinating them before you head out, and they’ll be ready to broil when you get home. I wouldn’t recommend marinating for more than 24 hours, as the acidity from the lemon juice can start to affect the texture of the meat.
   2. Can I grill the split chicken breasts instead of broiling it? Definitely! Grilling the chicken is delicious. Preheat your outdoor grill to medium-high heat and cook bone side up and then flip over until it reaches an internal temperature of 165°F (74°C).
   3. Can I substitute the zucchini with another vegetable? Absolutely! Feel free to get creative and substitute the zucchini with other vegetables you have on hand or prefer. Bell peppers, asparagus, or broccoli would all work well in this recipe. Just adjust the cooking time accordingly, as different vegetables may require different cooking times.
   4. Can I omit the olives? Of course! While olives add a delicious briny flavor to the dish, if you’re not a fan or simply don’t have them on hand, feel free to omit them. The dish will still be delicious without them.
   5. Can I double or halve the recipe? Absolutely! This recipe is easily adjustable to accommodate your needs. Simply double or halve the ingredients accordingly.
   6. Leftovers will keep in an airtight container in the fridge for 4-5 days or frozen for 2-3 months. Allow the dish to cool completely, before storing.

Kid-friendly chicken and veggie dish

By now, I’m guessing your mouth is watering and your stomach is growling. And who can blame you? The first time I made this, I couldn’t believe how much my family loved this quick gluten-free chicken dinner with marinated bone-in breasts.

Even the kids devoured those veggies! But hey, can you blame them? Everything was bursting with freshness and flavor, not to mention those vibrant colors that made it look like a work of art on the plate.

As we all sat around the table, mouths full and nodding with approval, my kids couldn’t help but declare, “It’s good, Mom. It’s good!”

And you know what? Hearing those words of satisfaction from your loved ones is pure joy.

There’s just so much to love about this meal. The chicken provides a nutritious dose of protein, and the combination of zucchini, tomatoes, and olives offers a tantalizing array of flavors.

I can’t wait for my garden zucchinis to ripen so I can make this dish again. It’s just that good.

So, my friend, if you’re in the mood for a dinner that’s easy, nutritious, and full of incredible flavors, give this broiled bone-in chicken breast with tossed zucchini tomato recipe a try and let me know what you think.

More chicken recipes

Herb Roasted Whole Chicken: In this recipe, I guide you through basting the chicken with a flavorful mixture of butter, orange, and spices for a subtle kick. It’s a juicy roasted chicken that’s a breeze to make!

Chicken And Peppers: this is my secret family recipe.

Keto Chicken Piccata: buttery and lemony chicken you’ll love.

Chicken And Turkey recipes: here you’ll find all my chicken and turkey recipes.

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Mastering the Ultimate Juicy Bone-In Chicken Breast

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Juicy and flavorful broiled bone-in split chicken breasts with a zesty zucchini tomato sauté. A nutritious and delicious meal ready in 30 minutes!

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Marinating time 1 hour hour

Servings 4

Calories 493kcal

Author Barbara Bianchi

Ingredients

• 4 bone-in split chicken breasts with the skin

For Marinade:

• 2 cloves garlic pressed
• 1/4 teaspoon oregano
• 1/4 teaspoon marjoram
• 1/4 teaspoon rosemary
• 1/4 teaspoon basil
• 1 teaspoon salt
• 1/4 cup lemon juice
• 1 tablespoon extra virgin olive oil

For zucchini tomato sauté:

• 2 tablespoon avocado oil
• 1 tablespoon butter *see note for dairy-free option
• 1 1/2 pounds zucchini quartered lengthwise and cut into half inch chunks
• 2 cloves garlic minced
• 1/4 teaspoon sage
• 1 pint grape tomatoes cut into halves
• 20 Kalamata olives
• 1 tablespoon fresh basil chopped (or 1 teaspoon dried)
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 2 tablespoons extra-virgin olive oil
• salt and pepper to taste

Instructions

Marinate chicken:

• Pat chicken dry with paper towels and place chicken in a shallow baking dish.
  4 bone-in split chicken breasts with the skin
• Combine 2 garlic cloves, 1/4 teaspoon each of oregano, marjoram, rosemary, basil, and 1 teaspoon of salt in a small bowl.

  Pour a 1/4 cup of lemon juice over the chicken. Drizzle with a tablespoon of olive oil.

  Then rub the herb mixture onto each piece. Cover and place in the refrigerator to marinate for one hour.
  2 cloves garlic, 1/4 teaspoon oregano, 1/4 teaspoon marjoram, 1/4 teaspoon rosemary, 1/4 teaspoon basil, 1 teaspoon salt, 1/4 cup lemon juice, 1 tablespoon extra virgin olive oil

Broil chicken:

• First, since ranges vary in their intensity, position the top rack of your oven so that the top of your chicken will be about 7-8 inches from the heating element.

  Set the oven to broil and let it preheat on high for five minutes.

  Using this type of broiler pan with a grid top, is what I recommend. You can line the bottom drip pan of the broiler pan with foil for easier cleanup.

  Transfer chicken onto the broiling pan bone side up. This will prevent the skin from getting soggy.

  Discard marinade.
• Broil for 15 minutes. Turn over and broil for 10 more minutes until crisp and golden.

  The safest way to ensure the chicken is cooked through is by using a meat thermometer. Insert the thermometer into the thickest part of the chicken breast, and it should register 165°F (74°C) when fully cooked. 

  If you don't have a meat thermometer, the meat is done when the juices run clear when pricked deeply with a fork without any pinkness.

For zucchini tomato sauté:

• Heat oil and butter over a medium heat in a large skillet. Add zucchini chunks and cook for about 5 minutes. Stir occasionally.
  2 tablespoon avocado oil, 1 tablespoon butter *see note for dairy-free option, 1 1/2 pounds zucchini
• Add 2 cloves of minced garlic and a 1/4 teaspoon of sage. Stir.
  2 cloves garlic, 1/4 teaspoon sage
• Next add grape tomato halves, sprinkle with salt and cook another 4 minutes.
  1 pint grape tomatoes
• Remove from the heat and add olives, a tablespoon of chopped basil, a teaspoon of lemon zest, a teaspoon of lemon juice and 2 tablespoons of extra-virgin olive oil.
  20 Kalamata olives, 1 tablespoon fresh basil, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 2 tablespoons extra-virgin olive oil
• Season with salt and pepper to taste.
• Serve broiled chicken breasts along with tossed veggies.

Notes

1. Can I marinate the chicken for longer than an hour? Yes, you can marinate the chicken for longer if you have the time. So if you’re heading out to work, you can certainly start marinating them before you head out, and they’ll be ready to broil when you get home. I wouldn't recommend marinating for more than 24 hours, as the acidity from the lemon juice can start to affect the texture of the meat.
2. Can I grill the split chicken breasts instead of broiling it? Definitely! Grilling the chicken is delicious. Preheat your grill to medium-high heat and cook bone side up and then flip over until it reaches an internal temperature of 165°F (74°C).
3. Can I substitute the zucchini with another vegetable? Absolutely! Feel free to get creative and substitute the zucchini with other vegetables you have on hand or prefer. Bell peppers, asparagus, or broccoli would all work well in this recipe. Just adjust the cooking time accordingly, as different vegetables may require different cooking times.
4. Can I omit the olives? Of course! While olives add a delicious briny flavor to the dish, if you're not a fan or simply don't have them on hand, feel free to omit them. The dish will still be delicious without them.
5. Can I double or halve the recipe? Absolutely! This recipe is easily adjustable to accommodate your needs. Simply double or halve the ingredients accordingly.
6. Leftovers will keep in an airtight container in the fridge for 4-5 days or frozen for 2-3 months. Allow the dish to cool completely, before storing.

Nutrition

Calories: 493kcal | Carbohydrates: 12.2g | Protein: 57.7g

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