Savory Chicken and Roasted Vegetables: A Comforting One-Pan Delight

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In search of an easy yet hearty dinner that combines juicy chicken with flavorful vegetables? This savory chicken and roasted vegetable dish checks all the boxes. With tender chicken breasts seasoned to perfection and accompanied by a medley of vegetables coated in a rich tomato sauce, this meal is not only simple to prepare but also deeply satisfying. Finished with a gooey layer of mozzarella cheese and fresh herbs, it’s the ultimate comfort food to enjoy on any night of the week.

Ingredients:

For the Chicken:

  • 2.2 lb (1 kg) chicken breasts
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 4 tbsp flour (for dredging)

For the Vegetables and Sauce:

  • 6 medium potatoes, peeled and chopped into bite-sized pieces
  • 1 onion, thinly sliced
  • 3 cloves of garlic, minced
  • 2 Kapia peppers (or any red bell pepper), sliced
  • 3.5 oz (100 g) cherry tomatoes, halved
  • 1 cup (240 ml) tomato puree
  • 1/2 cup (120 ml) water
  • 1/2 tsp thyme
  • 1/2 tsp basil
  • 1/2 tsp rosemary
  • 3/4 tsp salt
  • 7 oz (200 g) mozzarella cheese, shredded or sliced
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Get the chicken ready: Rub the chicken breasts with salt and black pepper on each side. Lightly dredge the chicken in flour, ensuring an even coating. This step will help the chicken form a golden crust when cooked.
  2. Sear the chicken: In a large skillet or ovenproof pan, heat a drizzle of olive oil over medium heat. Once hot, add the chicken breasts and sear each side for about 4-5 minutes, until golden brown.
  3. Sauté the vegetables: In the same pan, add a little more oil if needed, then toss in the sliced onions and minced garlic. Cook for 2-3 minutes until fragrant and softened. Add the sliced Kapia peppers and cherry tomatoes, stirring occasionally for about 4 minutes, allowing the vegetables to soften and release their flavors.
  4. Create the sauce: Pour the tomato puree and water into the pan with the vegetables. Stir to combine, then add the thyme, basil, rosemary, and salt. Bring the sauce to a gentle simmer and let it cook for 5 minutes to develop the flavors.
  5. Combine and bake: Preheat your oven to 375°F (190°C). In a large baking dish or the same ovenproof skillet, arrange the seared chicken breasts and surround them with the cooked vegetables. Scatter the chopped potatoes around the dish, making sure they’re submerged in the sauce. Cover the pan with foil and bake for 30-35 minutes, until the potatoes are tender and the chicken is fully cooked through.
  6. Add the cheese: Once the chicken and vegetables are cooked, remove the dish from the oven and sprinkle the shredded mozzarella cheese over the top. Place it back in the oven, uncovered, for an additional 10 minutes, or until the cheese is melted and bubbly.
  7. Serve: Garnish the dish with freshly chopped parsley and serve hot. The chicken, vegetables, and cheesy goodness make this a complete and comforting meal.

Conclusion:

This savory chicken and roasted vegetable dish is an excellent way to enjoy a fulfilling meal without spending hours in the kitchen. The flavors of thyme, basil, and rosemary elevate the rich tomato sauce, while the melted mozzarella adds a creamy finish. With tender chicken and perfectly roasted potatoes, this recipe is bound to become a staple in your home, offering a wholesome and delightful dinner any night of the week!

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