Baked Chicken with Tomato, Pancetta & Zucchini sauce

Feeds 4-5

Prep 5 mins

Cooking Time 35 mins


75g Pancetta diced 

1.5 punnets cherry tomatoes

1 zucchini 

1 onion

2 cloves garlic 

1/4 cup water 

3-4 basil leaves plus extra for serving 

1kg chicken thighs 

1/3 cup of breadcrumbs

220g baby bocconcini (sliced into discs) 

Salt & pepper to taste

Olive oil 

Baked Chicken with Tomato, Pancetta & Zucchini Sauce


  1. Preheat the oven to 190 degrees celsius fan forced. 
  2. Finely dice the onions and garlic
  3. Chop the pancetta into small cubes 
  4. Cut the zucchini length ways in half, the quarters and dice. 
  5. Cut tomatoes in half or quarters. 
  6. Heat a pan on medium heat and add 2 tablespoons of olive oil to a pan and add the onion, garlic and pancetta. 
  7. Sauté for a few minutes until it becomes aromatic. 
  8. Add the chopped tomatoes and seasoning well with salt. Lower the heat and add the water. Cook for 8 minutes pressing the tomatoes down to create the sauce.
  9. Add the zucchini to cook for 2 minutes. 
  10. Line a large baking tray (you may need 2). If the chicken thighs are thick, bash them with a hammer. Season with salt and pepper on both sides and drizzle the base of the tray with olive oil.
  11. Spoon the sauce over each piece of chicken. Add 2-3 pieces of bocconcini on top of each chicken.
  12. Sprinkle the top with breadcrumbs. 
  13. Drizzle over olive oil.
  14. Bake uncovered for 20 minutes or until cooked through. 
  15. Serve with freshly chopped basil leaves and a side of greens. 

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