One Pan Balsamic Garlic Mozzarella Chicken And Tomatoes Food
ONE PAN BALSAMIC GARLIC MOZZARELLA CHICKEN AND TOMATOES
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
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
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.
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- In a medium bowl, combine the soy sauce, tomato sauce, and lemon juice. Add chicken to the marinade tossing to coat. Cover the bowl with plastic wrap and let marinate in the refrigerator for 15 minutes.
- While the chicken is marinating, toss together the tomatoes, mozzarella, and basil. Season with salt and pepper, to taste. Set aside.
- Melt butter over high heat in a large oven-safe skillet. Remove the chicken from the marinade and add to the hot skillet. Cook for 1-2 minutes per side or until lightly golden brown, seasoning both sides of chicken with salt and pepper, to taste.
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