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!

Q. Did you like this Dinner Recipe?

Let me know in the comments below, I would love to hear from you!

Chicken Tomato Panzanella

Love Keil

4.67 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Dinner, Main Course

Cuisine Italian

Servings 4

Calories

Ingredients

  

1x2x3x

• 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

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