We have made this one-pan chicken countless times for dinner now and it is one our favourite meals we have on rotation. It is super easy to whip together and tastes delicious. Serve it with your favourite crusty bread lashed with butter.
The kids love it too!
One-pan chicken with bocconcini and olives
Cooking time: 30 minutes.
INGREDIENTS
2 large chicken breasts
2 tsps dried oregano
1 Tbsp of olive oil
1 brown onion, diced
2 garlic cloves, diced
400g can cherry tomatoes
400g can diced tomatoes
1 cup (120g) pitted olives
180g bocconcini, coarsely torn (you can also use mozzarella)
1/3 cup (90g) basil pesto
METHOD
- Cut the chicken breasts in half horizontally (this will allow them to cook through). Sprinkle the chicken with oregano and season. Heat half the oil in a large frying pan and cook the chicken for two mins each side or until golden brown. Transfer to a heatproof plate.
- Heat remaining oil in the pan. Add the onion and garlic. Cook until onion softens. Add can of cherry tomatoes and diced tomatoes and bring to the boil.
- Return the chicken to the pan with the olives and bocconcini. Reduce heat to medium-high and cook for 8 mins or until the chicken is cooked through and sauce thickens.
- Serve drizzled with pesto and a side of crusty bread.
Recipe from Taste.com.au.
Enjoy!
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