One-Pan Chicken, Tomato, and Kale
- 3 tablespoons olive oil, divided
- 4 boneless, skinless chicken breasts
- salt and freshly ground black pepper
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 1 (28 ounce) can whole peeled tomatoes
- 2 cups lacinato kale, stems removed and thinly sliced
- ¼ pound ball fresh mozzarella, roughly torn into pieces
- Preheat the broiler to high. Set the rack six inches from heat source.
- Heat 2 tablespoons oil in an ovenproof pan over medium-high heat until shimmering. Season chicken with salt and pepper; add to pan; cook until golden brown on both sides and easily be lifted from pan, about 5 to 6 minutes each side. Set aside.
- Add remaining oil to the same pan, keeping any juices and oil in it; heat over medium-heat until shimmering. Add shallot and pinch of salt; cook until softened, about 1 minute. Add garlic; cook until fragrant and before it browns, about 30 seconds.
- Pour in tomatoes; adjust heat to maintain a simmer; using the back of a wooden spoon to break tomatoes apart once softened. Cook until tomatoes have fully broken down, about 10 minutes. Adjust seasoning with salt and pepper.
- Stir kale; nestle chicken breasts into sauce, spooning kale on top. Distribute cheese around pan.
- Transfer to oven; cook until chicken is cooked through, cheese melted and lightly browned, about 5 minutes. Remove from oven. Finish with freshly ground black pepper and divide into plates and serve.
For a more substantial meal, serve this recipe with steamed rice, quinoa, or your favorite whole grain. You can also cook eggs this way for a delicious brunch. Simply cook the kale and tomatoes as directed, and crack 4 eggs directly into pan. Bake until white is set but yolk is still runny, about 10 minutes.
What others are saying
Aja A says:
This was quite good! The chicken breasts I got were bit large so had to adjust the cook time. Other than that, I felt this needed a tiny bit more flavor going on (maybe some red pepper flakes). I may try this again using a smoked mozzarella next time for an extra layer of flavor.
Katie Hason says:
Anytime you put mozzarella on a dish it's a win win! The baked chicken is also really flavorful thanks to the shallots, garlic, and tomato. I've made this recipe twice already, once with kale and once with spinach. Both are incredible.