One Pot Italian Chicken for Two (Which is Just as Good Hot or Cold) - Dinner in Under 30 Minutes!

This simple Italian baked chicken recipe is a fresh tasting dish that’s full of flavour, moist and juicy ready in less than half an hour. The chicken cooks in its own juices along with cherry tomatoes, herbs and olive oil. The leftovers can be served with a creamy sauce the next day, making this the perfect cook once, eat twice dish.

Ingredients

500 g mini chicken breast fillets (or 2-3 breasts cut down)
2 tbsp olive oil
2 cloves garlic
½ tsp dried basil (or use 1 tsp Italian seasoning instead of basil and oregano)
½ tsp dried oregano
½ tsp ground black pepper
½ tsp salt
1 lemon juice and zest (unwaxed)
10–12 cherry tomatoes
1 bay leaf
1 handful torn fresh basil
1 handful chopped fresh parsley

Preheat oven to Gas Mark 7 / 210 °C fan / 425 °F. Put the chicken breast fillets, oil, garlic, and seasoning in the pan.
500 g mini chicken breast fillets,2 tbsp olive oil,2 cloves garlic,½ tsp dried basil,½ tsp dried oregano,½ tsp salt,½ tsp ground black pepper
Use a fine microplane grater to zest about half the lemon over the top. Then cut the lemon in half and squeeze the juice from one half in.
1 lemon juice and zest
Give everything a good shake or toss with tongs so that the chicken is evenly coated with seasoning, garlic, lemon and oil.
Cut the cherry tomatoes in half, and arrange on top of the chicken, finishing with the bay leaf. Cover with foil and bake for about 10 minutes.
10–12 cherry tomatoes,1 bay leaf
Remove the foil. You will see that the chicken has started to poach around the edges. Return to the oven uncovered for a further 10–12 minutes until cooked through.
Check that the chicken is cooked.
Cover and allow to stand for 5 minutes. Remove the bay leaf and garnish with chopped parsley and sprigs of fresh basil to serve.

To serve cold
Allow to come to room temperature, slice the chicken diagonally, and arrange on a platter with the cooked tomatoes. Add the fresh herbs and garnish wedges of lemon.

Make creamy Italian chicken salad, make a herb sauce using equal quantities of mayonnaise, natural yogurt and the cooking juices. Stir together and add finely chopped parsley. Season if necessary and serve in a jug to pour over the chicken. It’s so, so good!

For full recipe, hints, tips and variations visit my blog - https://fussfreeflavours.com/baked-italian-chicken-tomatoes-basil/

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