Best 7 Roasted Parmesan Chicken And Tomatoes Recipes

ROASTED PARMESAN CHICKEN AND TOMATOES

Steps:

• Preheat oven to 450°F. Arrange chicken breast fillets on an aluminum foil-lined baking sheet. Season with kosher salt and black pepper. Stir together panko breadcrumbs, grated Parmesan, olive oil, chopped parsley, and chopped garlic clove. Spread Dijon mustard on each chicken breast. Sprinkle with breadcrumb mixture.
• Arrange Campari tomatoes around chicken. Bake until chicken is just cooked through, 14 to 16 minutes. Serve with a side salad and garlic bread.

SHEET-PAN PAPRIKA CHICKEN WITH TOMATOES AND PARMESAN

Steps:

• Heat oven to 425 degrees. Season chicken all over with salt, and place it on a rimmed baking sheet.
• In a small bowl, stir together olive oil, vinegar, garlic, paprika, Espelette and oregano. Pour over chicken, tossing to coat.
• Add tomatoes, poblano and sweet peppers to baking sheet, spread vegetables around the chicken. Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmesan all over chicken and vegetables.
• Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don't disturb the chicken. If white meat is done before dark meat, remove it as it finishes cooking.
• Transfer chicken to plates. Stir vegetables around in pan, scraping up all the delicious browned bits from the bottom and sides of pan, and stir in the parsley and black pepper to taste. Taste and add salt if needed, and a drizzle of vinegar if you like. Spoon vegetables over the chicken to serve.

PARMESAN-ROASTED TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
• Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.

CHICKEN PARMESAN WITH ROASTED TOMATO SAUCE

Steps:

• Preheat the broiler.
• For the roasted tomato sauce: Put the tomatoes and garlic in a cast-iron skillet, drizzle with olive oil and season with salt and pepper. Broil until starting to char, 12 to 15 minutes depending on your broiler. Remove from the oven and keep the broiler on.
• Meanwhile, pound each chicken breast between 2 sheets of plastic wrap until it is about 1/4 inch thick.
• Put the roasted tomatoes and garlic in a food processor with the red pepper flakes, oregano, tomato paste, basil and sugar. Season well with salt and pepper. Puree until mostly smooth. If the sauce seems too thin, put it in a saucepan on the stove to reduce and thicken for 10 minutes while you make the chicken.
• For the chicken: Pour 1 inch of canola oil into a large cast-iron skillet or heavy-bottomed pan with high sides. Heat to 375 degrees F.
• Set up your breading station. Put the flour in a shallow bowl and season well with salt and pepper. Put the eggs in another shallow bowl. Put the panko and Parmesan in a third shallow bowl.
• Dredge each chicken breast in the seasoned flour, dip in the beaten egg and then dredge in the breadcrumb-cheese mixture. Working with one piece at a time, fry the chicken breasts until golden brown, about 4 minutes per side.
• Put both chicken breasts on a baking sheet fitted with a wire rack. Smear each chicken breast with 2 tablespoons of the ricotta. Top each with about 1/4 cup tomato sauce, reserving the rest for serving. Cover with the mozzarella cheese.
• Broil until the cheese is starting to brown, 2 to 3 minutes. Add a few tablespoons of tomato sauce to each serving plate. Top with chicken Parmesan and garnish with fresh basil. Serve immediately.

BAKED CHICKEN WITH CRISPY PARMESAN AND TOMATOES

Steps:

• Heat oven to 425 degrees. Slice the tomatoes in half crosswise and place in a 9-by-13-inch baking dish along with garlic, thyme and crushed red pepper flakes, if using. Season with salt and pepper.
• Season chicken with salt and pepper and nestle into baking dish. Drizzle with olive oil and bake until chicken is about halfway cooked through, about 8 to 10 minutes. Remove from oven and grate Parmesan over chicken.
• Return to oven and continue to bake until chicken is cooked through, tomatoes are starting to caramelize and Parmesan is browned and crisp, about 10 to 12 minutes more.
• Remove from oven and sprinkle with parsley or basil before serving, if desired, and garnish with shavings of Parmesan.

CHICKEN WITH HERB-ROASTED TOMATOES AND PAN SAUCE

Steps:

• Preheat oven to 450°F. Combine tomatoes, 2 tablespoons oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 tablespoon oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.
• Meanwhile, season chicken all over with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6-8 minutes. Transfer pan to oven and roast chicken until cooked through, 8-10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.
• Add remaining 1 tablespoon oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.
• Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.

BALSAMIC CHICKEN WITH ROASTED TOMATOES

Steps:

• Preheat oven to 400°. In a small bowl, mix honey and 1 tablespoon oil. Add tomatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake 5-7 minutes or until softened., Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat remaining oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Serve with roasted tomatoes; drizzle with glaze.