ItalianChickenwithRoastedTomatoes

Italian Chicken with Roasted Tomatoes, Baby Kale & Potatoes

Pan-roasted chicken breasts served over potato, tomato and baby kale hash and drizzled with a light cream sauce.
Time: 35-40 Minutes
This dish is Gluten-Free
Calories: 450 Fat: 11 Carbs: 43 Protein: 45

This creamy, one-pan chicken dish is simple but incredibly delicious. We enhance this dish with roasted tomatoes that have been packed in olive oil and seasoned with Italian herbs. The roasted tomatoes and potatoes make for a quick hash that bakes with the chicken and absorbs all of its flavor. Finished with baby kale and a light cream sauce to round out the dish. Did we mention that you only use ONE pan? Dinner and dishes. Done.

Ingredients
Shallot
Garlic
Parsley
Roasted tomatoes
Potatoes
Sour cream
Baby kale
Chicken breasts

Cooking terms for this recipe

Sear To cook the surface of meat very quickly with intense heat.
Shimmering A description of flowing and shiny oil that is nearing its smoke point; an indicator your oil is very hot.
Sauté “To jump”. To fry in a small amount of fat at high heat.
Wilt To become soft through heat, loss of water.
Garnish To add decorative or savory touches to food.

What you need

Large oven proof deep sauté pan or skillet

Small mixing bowl

 

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Preheat oven to 400ºF. Remove ends, peel and thinly slice shallot. Mince or finely grate garlic. Chop parsley leaves; discard tough parsley stems. Chop roasted tomatoes, saving any extra oil in bag. Cut russet potato into½" cubes.* Remove chicken from package; rinse and pat dry.
*We like skin-on, rustic potatoes for hash. If you prefer, peel potatoes.

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Step 2: SEAR CHICKEN

In an large oven-proof sauté pan or deep skillet, heat 1 Tbsp. oil until shimmering. Season chicken with salt and pepper. Add chicken to pan and sear over medium-high heat on both sides until golden brown, 2-3 min per side. Transfer chicken to a plate and set aside.
Note, chicken is not fully cooked at this point.

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Step 3: START HASH

In previously used pan, heat 1 Tbsp. oil until shimmering. Add shallot and sauté over medium heat until translucent, 1-2 min. Add garlic and potatoes and sauté stirring occasionally and scraping up any brown bits on the bottom of the pan with a wooden spatula. Continue to cook until potatoes are starting to brown, 5-7 min.

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Step 4: BAKE CHICKEN

Fold roasted tomatoes and any reserved oil into hash. Nestle chicken into hash, cover with a lid or aluminum foil and transfer to oven. Bake for 15-20 min, or until potatoes are tender when pierced with a fork and chicken is just cooked through.
The USDA recommends cooking poultry to an internal temperature of 165ºF.

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Step 5: FINISH HASH

In a small bowl, whisk sour cream with 2 Tbsp. water until smooth. Season with a pinch of salt and pepper. Carefully remove pan from oven. Uncover and transfer chicken to a work surface to let rest. Drizzle sour cream mixture over hash and fold in baby kale. Gently toss until kale is wilted and vegetables are coated in cream sauce. Slice chicken against the grain or leave whole; it's up to you!
Note: Be sure to cover the handle of the skillet with a towel - it will still be very hot from the oven!

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Step 6: PLATE YOUR DISH

Divide hash between two bowls. Top with chicken and garnish with parsley. Enjoy!