When writing a cookbook, one among the foremost common questions you get is, “What’s your favorite recipe?” While it’s really hard to pick a favorite, I usually say that I love the oven-to-table chapter, which is all sheet pan recipes. There’s something so satisfying about putting things on a pan, sticking it in the oven, walking away and then having a delicious dinner on your hands in less than 30 minutes. How can you not love that?
This recipe is from that chapter and is ideal for days once you want something warm and comfy without tons of effort (how I feel most of the winter). The chicken breasts are sliced into cutlets — chicken parmesan-style — so that they cook more quickly alongside creamy white beans, silky red onions, juicy tomatoes, and garlic. The whole thing is topped with mozzarella then finished under the broiler so it gets that gorgeous, bubbly charred look on top and makes the cheese all melty and delicious. If you have leftovers, throw the ingredients on top of cooked grains or eat with garlicky wilted spinach.
SERVES2 to 4
PREP TIME:5 minutes
COOKING TIME:20 minutes
INGREDIENTS
- 1 medium red onion
- 2 cups grape tomatoes (about 10 1/2 ounces)
- 2 cloves garlic
- 1 (15-ounce) can cannellini beans
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 3 tablespoons olive oil
- 1 teaspoon dried red pepper flakes
- 1 teaspoon dried oregano
- Kosher salt
- Feshly ground black pepper
- 8 ounces fresh mozzarella cheese
- 1/2 cup fresh basil leaves
- Extra-virgin olive oil, for drizzling
INSTRUCTIONS
- Arrange a rack in the middle of the oven and a second rack about 6 inches from the broiling element. Heat the oven to 400°F.
- Prepare the following, place them on a rimmed baking sheet: Thinly slice 1 medium red onion, halve 2 cups grape tomatoes, mince 2 garlic cloves, drained and rinse 1 can cannellini beans, and halve 2 boneless, skinless chicken breasts horizontally (also referred to as butterflying) to form 4 thin cutlets.
- Drizzle with 3 tablespoons vegetable oil and sprinkle with 1 teaspoon red pepper flakes, and 1 teaspoon dried oregano. Season with kosher salt and black pepper. Toss to combine, then spread everything out evenly.
- Roast on the center rack until the chicken is cooked through and therefore the tomatoes are beginning to burst, about 10 minutes. Meanwhile, tear 8 ounces fresh mozzarella cheese into bite-sized pieces.
- Remove the baking sheet from the oven and warmth the broiler. Stir the chicken and vegetables around a little. Place a bit of mozzarella on each bit of chicken, then scatter the remainder of the cheese over the opposite ingredients. Broil until the cheese is bubbly and just browned, 1 to 3 minutes. Tear 1/2 cup fresh basil leaves and scatter over the top. Season with more black pepper and drizzle with extra-virgin olive oil, if desired.
RECIPE NOTES
- Serving suggestion: For an impromptu salad, toss some of the beans and tomatoes with a couple of handfuls of baby rocket (arugula) and drizzle with extra-virgin olive oil.
- Chicken cutting tip: Cut the chicken when it’s just out of the fridge as it’s easier to try to to when chilled.
- Reprinted with permission from Keeping It Simple by Yasmin Fahr, Hardie Grant Books, 2020.
