Prepare Chicken and Vegetables:
Preheat your oven to 375°F (190°C). Season chicken breasts with salt, black pepper, dried thyme, and dried rosemary. In a large ovenproof skillet, heat olive oil over medium-high heat. Sear chicken until golden brown on both sides. Remove chicken and set aside.
Sauté Mushrooms, Zucchini, and Onion:
In the same skillet, add sliced mushrooms, zucchini rounds, thinly sliced onion, and minced garlic. Sauté until the vegetables are softened.
Deglaze with Broth and Vinegar:
Pour in low-sodium chicken broth and balsamic vinegar, using a spoon to scrape up any browned bits from the bottom of the skillet. Allow the mixture to simmer for a few minutes.
Assemble and Bake:
Nestle the seared chicken breasts back into the skillet among the sautéed vegetables. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through.
Finish with Parmesan and Garnish:
Sprinkle grated Parmesan cheese over the top of the chicken and vegetables during the last 5 minutes of baking. Garnish with fresh parsley before serving.
Nutritional Content (Per Serving, assuming 4 servings):
Calories: 300-350 kcal
Protein: 30-35g
Fat: 10-12g
Saturated Fat: 2-3g
Carbohydrates: 20-25g
Dietary Fiber: 5-7g
Sugars: 10-12g
