One Pan Balsamic Garlic Mozzarella Chicken And Tomatoes Food

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ONE PAN BALSAMIC GARLIC MOZZARELLA CHICKEN AND TOMATOES



One Pan Balsamic Garlic Mozzarella Chicken and Tomatoes image

Quick and easy balsamic garlic chicken with tomato garlic pan sauce topped with mozzarella cheese all done in one pot! Perfect for a week night dinner (gluten free).

Provided by Aberdeen

Time 1h

Yield 4

Number Of Ingredients 16

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 teaspoon coarse salt
1/2 teaspoon ground black pepper
1 pint cherry tomatoes, halved
5-6 cloves garlic, minced
2 tablespoons melted butter
3 tablespoons balsamic vinegar
1 cup mozzarella cheese, shredded
2 tablespoons fresh basil + extra for garnish
Coarse salt and ground black pepper, to taste

Steps:

  • In a large bowl or ziploc bag, coat chicken in marinade ingredients. Marinate in the fridge for 30 minutes to an hour.
  • Preheat oven to 425°F. Grease a 9X13 baking dish.
  • Combine all the ingredients for the tomatoes and sauce, except for the mozzarella cheese, in the pan. Place marinated chicken on top.
  • Bake for 25-30 minutes until chicken is cooked through and no longer pink (temps at 165°F). Remove from oven. Change oven heat to broil.
  • Top each piece of chicken a quarter of the mozzarella cheese. Place back in the oven and broil 2-3 minutes, until cheese is melted and golden. Remove from oven.
  • Sprinkle with extra basil. Add salt and pepper to sauce as desired. Ladle sauce and tomatoes over mozzarella chicken to serve.

SHEET-PAN CHICKEN WITH TOMATOES AND MOZZARELLA



Sheet-Pan Chicken with Tomatoes and Mozzarella image

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

3 pints grape tomatoes, halved
1/4 cup extra-virgin olive oil
1 tsp. white balsamic or white wine vinegar
2 garlic cloves, thinly sliced
1 Tbsp. plus 1 tsp. dried oregano
2 tsp. kosher salt, divided
4 pieces thin-sliced skinless, boneless chicken breast, or 2 skinless, boneless chicken breasts (about 1 lb.)
1 tsp. freshly ground black pepper
10 oz. fresh mozzarella, thinly sliced into rounds
1/2 small red onion, thinly sliced into rounds
1/2 cup peperoncini (about 3 oz.), thinly sliced crosswise

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.

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