Quick One Pot Dinner: Bruschetta Chicken.

Dinner

One pan and 30 minutes is all it takes to turn plain chicken into a flavorful dish! Perfect weeknight dinner!

One pan and 30 minutes is all it takes to turn plain chicken into a flavorful dish! Perfect weeknight dinner! Find at runlifteatrepeat.com

Talk to me about how your week is going.

Guess what? We’re in the home-stretch of this whole house thing. Cabinets are in reallllll soon and then BOOM it all comes together. Which is super scary, yet incredibly awesome at the same time because (1) wow the beginning of October is very soon and (2) OUR OWN HOME. With a unbelievable kitchen. This whole adult thing isn’t too bad.

The house is about an hour from where we’re at now. But you know what makes the drive back and forth worth it? That WE own it. We worked so hard for this. Feeling settled in what is ours. Don’t worry, a post is coming soon of the progress!

Alright, back to why you’re really here.

I’m always getting asked what I make during the busy week nights. Let me share my secret: one pan meals. THE BEST. This meal is a flavorful, fill-you-up healthier meal that the family with love.

It’s as easy as pie.

  1. Brown the chicken breasts.
  2. Sauté onion/garlic and add tomatoes.
  3. Add chicken breasts.
  4. Oven.

It’s that simple.

One pan and 30 minutes is all it takes to turn plain chicken into a flavorful dish! Perfect weeknight dinner! Find at runlifteatrepeat.com

Since there’s just 2 of us, I always have extra for the next day. Lunch for the win.

It’s that simple.

Sometimes I serve this over zoodles (obsessed) or just eat as is. Both ways are delish.

I give myself a pat on the back for this.

Bruschetta Chicken

One pan and 30 minutes is all it takes to turn plain chicken into a flavorful dish! Perfect weeknight dinner!

  • Prep Time: 10m
  • Cook Time: 25m
  • Total Time: 35m

Ingredients

  • 2 teaspoons olive oil
  • 4 boneless, skinless chicken breasts
  • 1/4 cup diced onion (1/2 small onion)
  • 1 clove minced garlic
  • 1 15-ounce fire roasted diced tomatoes (regular are fine as well)
  • 2 teaspoons salt
  • 1 1/2 teaspoons ground pepper
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup fresh basil, roughly chopped
  • Optional garnish: freshly grated parmesan cheese

Instructions

  1. Preheat the oven to 375°F degrees (190°C). If the chicken breasts are not even in thickness, pound them down slightly. Season with salt and pepper (1/2 teaspoon total of each.)
  2. In a large oven-safe pan or skillet, heat a teaspoon olive oil over medium heat. Add the chicken and sear on each side until golden brown. Remove from the skillet and set aside. The chicken will not be cooked through and that's OK. Add in the remaining teaspoon of olive oil. Add the onion, garlic and sauté until translucent (a few minutes.) Pour the diced tomatoes, red pepper flakes, and remaining salt and pepper. Stir together.
  3. Add the chicken breasts back into the skillet and slightly cover with the tomatoes. Place the skillet in the oven for 15-20 minutes (depending on the thickness of chicken breasts) or until the internal temperature of the chicken reaches 165°F (73°C.) I typically take the chicken out when it reaches 160°F (71°C) and while it rests with the tomato mixture it reaches the temperature.
  4. Stir in the basil and top with freshly grated parmesan cheese. Serve immediately by itself, pasta or bread. Leftovers stay fresh when stored in an air-tight container in the refrigerator for up to 4 days.

Using the Spark Calculator this meal comes to 336.4 calories and 45 grams of protein.

Leave a Reply