Easy One Pan Italian Chicken In Tomato Sauce
This one-pot Italian chicken in tomato sauce is a true winner. Rich and hearty sauce, golden seared chicken and a bubbly topping of melted mozzarella.
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Servings: 4 Servings
Ingredients
For the Chicken:
- 600 g chicken breast mini fillets, or chicken breast
- Salt and pepper, to taste
For the Sauce:
- 2 tablespoons olive oil
- 85 g smoked pancetta
- 1 yellow onion, diced
- 2-3 cloves garlic, minced
- 1 sprig fresh rosemary, finely chopped
- 2 sprigs fresh thyme, leaves picked
- 1 red bell pepper, finely chopped
- 2 sun-dried tomatoes, chopped
- 400 g tin chopped tomatoes
- 1 teaspoon tomato puree
- ½ teaspoon pasta seasoning mix
- ½ teaspoon Italian herb mix
- 2-3 tablespoons double cream, *see notes
- 75 ml vegetable stock made with a stock cube, optional (*see notes)
- 30-50 g shredded mozzarella
- 2 tablespoons chopped parsley for serving
Instructions
Preheat the oven to 180ºC.
- Heat the olive oil in a cast-iron skillet or oven-safe frying pan with high sides.
Cook the pancetta and aromatics
- Gently fry the smoked pancetta until golden, crispy, and the fat has rendered. Remove to a bowl lined with kitchen paper to absorb any extra grease.
- In the same pan with the pancetta fat, sauté the diced yellow onion and minced garlic until the onion is soft and starting to turn golden, and the garlic is fragrant.
- Add the finely chopped fresh rosemary and thyme to the pan and sauté for about 5 minutes. Remove the onions from the pan and place them in the bowl with the pancetta.
Sear the chicken
- Season the chicken breast mini fillets on both sides with salt and pepper.
- Place the chicken into the skillet and sear on both sides until golden. Remove the chicken to a plate and set aside.
Prepare the sauce
- Add the finely chopped red pepper to the pan and sauté for a further 3-5 minutes, until softened.
- Return the onions and pancetta to the pan. Pour in the chopped tomatoes and add the tomato puree. Mix in the pasta seasoning mix and the Italian herb mix.
- Pour in the double cream and whisk the sauce. Taste and adjust the seasoning.
Bake the chicken
- Place the seared chicken in the sauce and top with the shredded mozzarella.
- Bake for about 15 minutes, until the cheese is golden and bubbling and the chicken is cooked through. Top with chopped fresh parsley or basil before serving.
Notes
- Double Cream: Use 2-3 tablespoons of double cream to add creaminess to the sauce. You can adjust the amount according to your preference.
- Vegetable Stock: Adding 75 ml of vegetable stock made with a stock cube is optional but adds extra flavour and moisture to the dish. You can substitute with chicken stock or water if preferred.
Nutrition
Calories: 415kcal | Carbohydrates: 11g | Protein: 38g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 588mg | Potassium: 948mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1323IU | Vitamin C: 52mg | Calcium: 99mg | Iron: 2mg
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