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Chicken Tomato Panzanella - delicious chicken meal with an extra kick! It is so Good!!!

Chicken Tomato Panzanella

Love Keil
4.67 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Main Course
Cuisine Italian
Servings 4


  • 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


  • 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!


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