Indulge in a culinary journey with our tantalizing sheet pan chicken recipe, a symphony of flavors that will delight your taste buds. This one-pan wonder combines tender chicken, juicy tomatoes, and crispy pancetta in a delectable harmony of textures and tastes. The secret lies in the jammy tomatoes, roasted to perfection until they burst with sweetness, creating a vibrant sauce that coats every succulent bite of chicken. Pancetta adds a savory crunch, while herbs and seasonings dance together to elevate the dish to a new level of deliciousness. Prepare to be captivated by the simplicity yet sophistication of this sheet pan chicken extravaganza, as it promises to be a feast for both your eyes and palate.
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SKILLET CHICKEN WITH TOMATOES, PANCETTA AND MOZZARELLA
With a topping of tomato sauce and fresh mozzarella, it's no wonder that I always think of this easy skillet dish as "pizza chicken." It's a tangy, milky, gooey, lovable meal that's somewhat reminiscent of chicken Parmesan, but with succulent bone-in chicken pieces instead of breaded and fried cutlets. Even better, it has pancetta and anchovies for complexity of flavor, and the whole thing comes together in under an hour.
Provided by Melissa Clark
Categories one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.
- In a large oven-proof skillet, warm oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate.
- Add chicken to skillet. Sear, turning only occasionally, until well browned on all sides, about 10 minutes. Transfer to a large plate. Pour off all but 1 tablespoon oil.
- Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens somewhat, about 10 minutes.
- Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes.
- Scatter bocconcini or mozzarella pieces over skillet. Adjust oven temperature to broil. Return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes (watch carefully to see that it does not burn). Garnish with pancetta and chopped basil before serving.
Nutrition Facts : @context http, Calories 1246, UnsaturatedFat 53 grams, Carbohydrate 11 grams, Fat 91 grams, Fiber 3 grams, Protein 93 grams, SaturatedFat 30 grams, Sodium 1618 milligrams, Sugar 6 grams, TransFat 0 grams
BASIL CHICKEN WITH SMOKED TOMATO JAM
Steps:
- Preheat oven to 350°. Place the first 7 ingredients in a small heavy saucepan. Add liquid smoke, if desired. Bring to a boil; reduce heat. Simmer, uncovered, until thickened to consistency of jam, about 25 minutes. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat; keep warm., Meanwhile, pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle goat cheese and chopped basil over chicken. Roll up chicken from a short side; secure with toothpicks. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper., In a large ovenproof skillet, heat butter and olive oil over medium heat. Add chicken; brown on all sides. Bake, uncovered, until chicken is no longer pink 12-15 minutes. Discard toothpicks. Serve with tomato jam and julienned basil.
Nutrition Facts : Calories 396 calories, Fat 20g fat (8g saturated fat), Cholesterol 128mg cholesterol, Sodium 543mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 2g fiber), Protein 38g protein.
SHEET-PAN CHICKEN WITH TOMATOES AND MOZZARELLA
Call it "Pizza Chicken" and the whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.
Provided by Anna Stockwell
Categories Tomato Vinegar Garlic Oregano Chicken Mozzarella Onion One-Pot Meal Small Plates Kid-Friendly Back to School Fall Summer Wheat/Gluten-Free Quick & Easy Sheet-Pan Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Toss tomatoes, oil, vinegar, garlic, 1 Tbsp. oregano, and 1 tsp. salt on an 18x13" rimmed baking sheet.
- If using skinless, boneless chicken breasts, slice them into 4 cutlets: Holding knife blade parallel to board, cut breast in half, slicing along a long side, to make 2 pieces.
- Season chicken on all sides with pepper and remaining 1 tsp. salt and 1 tsp. oregano. Nestle chicken into tomato mixture. Roast until chicken is almost fully cooked through and tomatoes are starting to burst, 8-10 minutes. Arrange mozzarella rounds over chicken and tomatoes. Return to oven and roast until cheese is melted and chicken is fully cooked through, 2-4 minutes. Top with onion and peperoncini.
Tips:
- Use a variety of tomatoes: Different types of tomatoes will offer unique flavors and textures to the dish.
- Don't overcrowd the pan: Make sure there is enough space between the chicken and tomatoes so that they can cook evenly.
- Don't flip the chicken too often: Flipping the chicken too often will prevent it from getting a nice sear on one side.
- Use a good quality pancetta: Pancetta adds a lovely salty and savory flavor to the dish.
- Serve immediately: This dish is best served immediately after it is cooked, while the chicken is still juicy and the tomatoes are still warm and flavorful.
Conclusion:
This sheet-pan chicken with jammy tomatoes and pancetta is an easy and delicious weeknight meal. It is packed with flavor and is sure to be a hit with the whole family. The chicken is juicy and tender, the tomatoes are sweet and bursting with flavor, and the pancetta adds a lovely salty and savory touch. This dish is also very easy to make, and it is perfect for busy weeknights. Simply toss everything on a sheet pan and bake it in the oven. Dinner is ready in under an hour!
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