Chicken Tomato Panzanella – thinly pounded and seasoned chicken breast seared on a hot skillet, topped with delicious tomato panzanella salad and garnished with fresh luscious parsley.  In the summer, I like to serve this crispy chicken with cheesy mashed potatoes and Iced Sweet Tea, you can see it at my Instagram picture over—> HERE. It is so GOOD! Husband-Approved! An easy dinner recipe.

Scroll down to get printable recipe.

Ingredients you will need to make Chicken Tomato Panzanella:

• ½ red onion, thinly sliced
• 3 tablespoons distilled white vinegar
• Kosher salt and ground pepper
• 6 tablespoons extra virgin olive oil
• 1 cup torn wheat bread
• 2 skin on, bone-in chicken breast, bone removed, pounded
• 2 tablespoons vegetable oil
• 1 lb cherry tomatoes
• pinch of sugar
• ½ cup parsley, chopped

If you make this Chicken Tomato Panzanella Recipe PLEASE hashtag #munchkintimeblog on Instagram, I would LOVE to see your creation ???? Thank you!

Step One

In mixing bowl – add onion, 2 tablespoons of vinegar, salt and pepper to taste. Mix and set aside.

Step Two

In a skillet over medium/high heat, heat 2 tablespoons of olive oil. Add bread crumbs, sprinkle salt and pepper. Toss and cook for about 5 minutes. Transfer to a bowl and set aside. Wipe the skillet with a paper towel.

Step Three

Pound chicken super thin to ¼” thickness (here is a quick tip, before pounding place chicken between 2 sheets of plastic paper, it will create less mess on the table). Season with salt and pepper.

Step Four

In the same skillet over medium/high heat, heat 1 tablespoon of vegetable oil. Add 1 skin side down chicken breast, cook until crispy brown color about 5 minutes. Flip on the other side and cook for another 5 minutes, or until chicken is cooked thru. Transfer to a plate. Add 1 tablespoon of vegetable oil and cook the second chicken breast by repeating step 4.

Step Five

Slice ½ of the cherry tomatoes in half, place them in the bowl and set aside. Using the same skillet over medium/high heat, heat 2 tablespoons of olive oil. Throw in WHOLE tomatoes, season with salt and pepper. Cook until tomatoes starting to burst, about 5 minutes, tossing few times. Add a pinch of sugar and 1 tablespoon of vinegar.

Step Six

Transfer tomatoes to a bowl with croutons. Toss in sliced tomatoes, pickled onion with liquid, parsley and 2 tablespoons of olive oil. Serve Tomato Panzanella over the chicken with mashed potatoes on the side. Enjoy!

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Print Recipe

4.67 from 3 votes

Chicken Tomato Panzanella

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Dinner, Main Course

Cuisine: Italian

Servings: 4

Author: Love Keil

Ingredients

• 1/2 red onion thinly sliced
• 3 tablespoons distilled white vinegar
• Kosher salt and ground pepper
• 6 tablespoons extra virgin olive oil
• 1 cup torn wheat bread
• 2 skin on bone-in chicken breast, bone removed
• 2 tablespoons vegetable oil
• 1 lb cherry tomatoes
• pinch of sugar
• 1/2 cup parsley chopped

Instructions

• In mixing bowl - add onion, 2 tablespoons of vinegar, salt and pepper to taste. Mix and set aside.
• In a skillet over medium/high heat, heat 2 tablespoons of olive oil. Add bread crumbs, sprinkle salt and pepper. Toss and cook until crunchy croutons about 5 minutes. Transfer to a bowl and set aside. Wipe the skillet with a paper towel.
• Pound chicken super thin to 1/4'' thickness (here is a quick tip, before pounding place chicken between 2 sheets of plastic paper, it will create less mess on the table). Season with salt and pepper.
• In the same skillet over medium/high heat, heat 1 tablespoon of vegetable oil. Add 1 skin side down chicken breast, cook until crispy brown color about 5 minutes. Flip on the other side and cook for another 5 minutes, or until chicken is cooked thru. Transfer to a plate. Add 1 tablespoon of vegetable oil and cook the second chicken breast by repeating step 4.
• Slice 1/2 of the cherry tomatoes in half. Using the same skillet over medium/high heat, heat 2 tablespoons of olive oil. Throw in WHOLE tomatoes, season with salt and pepper. Cook until tomatoes starting to burst, about 5 minutes, tossing few times. Add a pinch of sugar and 1 tablespoon of vinegar.
• Transfer tomatoes to a bowl with croutons. Toss in sliced tomatoes, pickled onion with liquid, parsley and 2 tablespoons of olive oil. Serve tomato Panzanella over the chicken with mashed potatoes on the side. Enjoy!

Notes

Hi! All content & images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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