Chicken Tomato Panzanella

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. It is so GOOD! Husband-Approved! An easy dinner recipe.

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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 tag us @munchkintimeblog on Instagram, I would LOVE to see your creation!

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 red 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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Chicken Tomato Panzanella

Love Keil

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.

4.67 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 4 servings

Calories 562 kcal

Equipment

• Skillet

Ingredients

  

1x2x3x

• ½ red onion thinly sliced
• 3 tablespoons white vinegar distilled
• Kosher salt and ground pepper
• 6 tablespoons extra virgin olive oil
• 1 cup wheat bread torn
• 2 chicken breasts
• 2 tablespoons avocado oil
• 1 lb cherry tomatoes
• pinch sugar
• ½ 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 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.
• 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 avocado oil and cook the second chicken breast by repeating step 4.
• Slice ½ 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

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Nutrition

Calories: 562kcalCarbohydrates: 39gProtein: 31gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 0.01gCholesterol: 72mgSodium: 398mgPotassium: 828mgFiber: 5gSugar: 5gVitamin A: 1220IUVitamin C: 38mgCalcium: 41mgIron: 4mg

Keyword chicken

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