Prep Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:20 mins
Additional Time:
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsolive oil4smallboneless, skinless chicken breasts (about 1 1/2 pounds/680 g total), patted drySalt and pepper to taste2 garlic cloves, mincedLarge pinch of crushed red pepper flakes½teaspoondried oregano1(28 ounce) can(785-g) can crushed tomatoes2cups(8 ounces/225 g) shredded packaged mozzarella or sliced fresh mozzarella, patted dry¼cupFreshly grated Parmesan or Pecorino cheese1bunchHandful of fresh basil leaves
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsolive oil
4smallboneless, skinless chicken breasts (about 1 1/2 pounds/680 g total), patted dry
Salt and pepper to taste
2 garlic cloves, minced
Large pinch of crushed red pepper flakes
½teaspoondried oregano
1(28 ounce) can(785-g) can crushed tomatoes
2cups(8 ounces/225 g) shredded packaged mozzarella or sliced fresh mozzarella, patted dry
¼cupFreshly grated Parmesan or Pecorino cheese
1bunchHandful of fresh basil leaves
Directions
Preheat the oven to 400 degrees F (205 degrees C), with a rack in the middle position. In a large high-sided sauté pan, heat the oil over medium-high heat until it shimmers. Season the chicken generously with salt and pepper; add to the pan and cook until lightly golden, about 2 minutes. Flip the pieces over and cook 1 minute more.
Bake until the sauce is bubbling and the chicken is just cooked through, 12 to 14 minutes. (Brown it under the broiler, if you like.) Off the heat, top with the basil leaves (if using), tearing any large ones. Let the Parm rest for about 5 minutes before serving, and keep the pan’s handle covered with an oven mitt; it’s easy to forget it’s hot. Serve with more Parmesan cheese, if you like.
Tips
Tips: Small chicken breasts work best here in terms of timing and the ratio of meat thickness to cheese and sauce. If you need to use larger ones, pound them between pieces of plastic wrap with a meat mallet or a small skillet to about 1/2-inch (12-mm) thickness.
For Staggered Serving: Serve hot or warm. We often keep the Parm at the back of the stove alongside a pot of spaghetti so plates can be made up as needed, but it will also keep, covered, in a 200 degrees F (90 degrees C) oven, for about 1 hour.
Make-Ahead Tip: Prepare the dish up through step 2 without turning on the oven, then refrigerate, covered, for up to 1 day. Let stand at room temperature for about 20 minutes before baking, uncovered. We prefer to do this rather than reheating the finished dish because chicken breasts dry out very easily. That said, you can reheat individual portions in a 350 degrees F (175 degrees C) oven or the microwave; just keep them covered and don’t overdo it.
Photo: Maura McEvoy
Originally appeared: The Dinner Plan
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Nutrition Facts(per serving)500Calories23gFat18gCarbs55gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
