Dijon Chicken w/ Zucchini & Tomatoes

I used thighs instead of breasts, and baked it at 425 rather than 350. That solves pretty much all of the problems people are having with the dish. The chicken will be more flavorful and jucier, and the veg will be properly baked and crisp. Next time, I might season the zucchini with the same mix used on the chicken. Either way, I'll definitely be making this again.

The only change to this recipe I made was using chicken tenders and it needed to be baked for an additional 20 minutes. It was delicious, easy and will be favorite at my dinner table

The recipe definitely leaves something to be desired.. it’s not terrible, however it needs a few modifications to actually be worthwhile. The veggies need extra seasoning to actually retain some type of flavor. I think next time I’ll toss them in the Dijon sauce before baking. The chicken was flavorful(I added extra seasoning) however I’d definitely suggest broiling the dish after it’s baked fully to add a crisp to the chicken. Also, 30 minutes wasn’t long enough to fully cook the chicken. I did 45 min and it was perfect. Also, the oil and cooked down chicken leave a broth in the pan so it definitely won’t get crisp on the bottom. The broiling helped reduce some of the liquid though. All in all it’s not a terrible dish, however it’s definitely underwhelming if the recipe isn’t slightly tweaked.

Bear in mind I am a rookie when it comes to cooking. Except for using Kraft grated Parmesan cheese - NOT freshly grated cheese -- I followed the directions as stated, but the result was somewhat disappointing. The first thing I noticed was the chicken didn’t look as crispy as the picture, the second was that the chicken was hard and dry (I used Purdue skinless, boneless breast). The taste was good and the vegetables were perfect. For the people that have tried and were successful, please give me some ideas where I might have gone wrong.