One-Pan Cheesy Chicken and Veggies Recipe Is Loaded With Fast Flavor
Canned stewed tomatoes create a delicious sauce and make this dish a snap to whip up
I love to get creative in the kitchen. Trouble is washing a lot of pans can be a chore. That’s why I’m a huge fan of one-pot meals. They’re a cinch to put together and they make clean up a breeze. Take this Cheesy Chicken and Veggies recipe. It’s absolutely delicious. And we have a little trick that takes it over the top.
We coat tender white meat chicken in flour, eggs and seasoned breadcrumbs then give it a quick pan sear. It leaves behind flavorful juices that enhance the colorful veggies. Now for the trick: We add a splash of dry red wine to help release the flavorful browned bits from the bottom. Plus, It adds richness to canned tomatoes. A sprinkling of Parmesan finishes the dish with a nutty note. Cook along with our video and watch how easy it is. Then tell us what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 6 (4 oz.) thin-sliced boneless, skinless chicken breast cutlets
- 1/3 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian-style dry breadcrumbs
- 4 Tbs. olive oil
- 1 small onion, diced
- 1 yellow bell pepper, cut into 3/4” pieces
- 1/2 cup dry red wine
- 1 (14.5 oz.) can stewed tomatoes with basil, garlic and oregano
- 2 Tbs. tomato paste
- 1 (7 oz.) zucchini, cut into 3/4” pieces
- 1/3 cup grated Parmesan cheese
- Fresh basil leaves
Instructions
PrintHeat oven to 400°F. Coat chicken in flour, then eggs, then breadcrumbs. In large shallow Dutch oven, heat 3 Tbs. oil over medium-low heat. In batches, cook chicken, flipping once, until browned and cooked through, 3–4 min. per side. Remove; cover.
In same pot, heat remaining 1 Tbs. oil over medium heat. Add onion and pepper; cook, stirring occasionally, until softened, 7–8 min. Add wine; cook, stirring, until almost evaporated. Stir in tomatoes with juices, 1/2 cup water and tomato paste. Bring to a boil; reduce heat to medium-low. Cover; cook until thickened, about 10 min., adding zucchini during last 5 min. of cooking time. Return chicken to pot, overlapping as needed. Sprinkle with Parmesan cheese. Bake until cheese is melted, about 10 min. Top with fresh basil.
Nutrition
- Calories: 400 kcal
- Fat: 16 gram
- Saturated Fat: 3 gram
- Protein: 34 gram
- Carbohydrate: 28 gram
- Fiber: 2 gram
- Cholesterol: 149 mg
- Sugar: 7 gram
- Sodium: 575 mg
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