One-Pan Margherita Chicken
This recipe is a quick and easy weeknight meal with minimal cleanup!
Ingredients:
- 4 boneless, skinless chicken breasts (or chicken thighs)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/2 teaspoon dried oregano
- 1/4 cup chopped fresh basil, plus more for garnish
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cups cherry tomatoes, halved
Cooking Guide:
- Preheat oven to 400°F (200°C). Season chicken breasts with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium heat. Add chicken and cook for 5-7 minutes per side, or until golden brown. Remove chicken from the pan and set aside.
- In the same pan, add garlic and cook for 30 seconds until fragrant. Stir in diced tomatoes, oregano, and chopped basil. Bring to a simmer and cook for 2-3 minutes.
- Return chicken to the pan, nestling it in the tomato sauce. Top with mozzarella cheese and Parmesan cheese. Arrange cherry tomato halves around the chicken.
- Bake in the preheated oven for 15-20 minutes, or until chicken is cooked through and cheese is melted and bubbly.
- Garnish with additional fresh basil before serving.
Tips:
- For thinner and quicker cooking chicken breasts, pound them to an even thickness before seasoning.
- Don’t overcrowd the pan when searing the chicken. Cook in batches if necessary to ensure even browning.
- If your diced tomatoes are very watery, simmer the sauce for a few extra minutes to thicken slightly before adding the chicken back to the pan.
- Love a thicker sauce? Add a spoonful of tomato paste along with the diced tomatoes.
- For a richer flavor, use a combination of mozzarella and fontina cheese.
- Serve this dish with a side of pasta, crusty bread, or a simple green salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Must Tried Recipes :
