Hot Honey Chicken with Rosemary & Cipolline Onion Panzanella

Hot Honey Chicken

with Rosemary & Cipolline Onion Panzanella

35 MIN
4 Servings
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From the Test Kitchen

For our take on panzanella (or Italian bread salad), you’ll make your own golden brown croutons to toss with fresh tomatoes, spinach, and cipolline onions—small, delicately sweet onions marinated in balsamic vinegar for delightful, tangy flavor. It’s the perfect savory complement to seared chicken finished with a creamy hot honey sauce.
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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Hot Honey Chicken with Rosemary & Cipolline Onion Panzanella
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 2 Sandwich Rolls
  • 1 clove Garlic
  • ½ lb Grape Tomatoes
  • 1 bunch Rosemary
  • 5 oz Baby Spinach
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Mayonnaise
  • 2 oz Balsamic-Marinated Cipolline Onions
  • 1 Tbsp Honey
  • 1 Tbsp Sherry Vinegar
  • 1 Tbsp Hot Sauce
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 Tbsps Mascarpone Cheese Or Creme Fraiche
time-saving
tips & techniques
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the rolls. Pick the rosemary leaves off the stems; discard the stems, then roughly chop the leaves. Halve the tomatoes; place in a bowl. Season with salt and pepper. Roughly chop the onions. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, whisk together the honey (kneading the packet before opening), mascarpone, and as much of the hot sauce as you'd like, depending on how spicy you’d like the dish to be.

Cook & slice the chicken
2 Cook & slice the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Make the croutons
3 Make the croutons

Meanwhile, in a large bowl, combine the diced rolls, chopped rosemary, half the parmesan, and 2 tablespoons of olive oil; season with salt and pepper. Toss to coat. Reserving the bowl, transfer to a sheet pan. Arrange in an even layer. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Remove from the oven. 

Wilt the spinach
4 Wilt the spinach

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Turn off the heat. 

Make the panzanella & serve your dish
5 Make the panzanella & serve your dish

In the reserved bowl, combine the mayonnaise, vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Whisk to combine. Add the seasoned tomatoes, croutons, wilted spinach, chopped onions, and remaining parmesan. Season with salt and pepper. Toss to thoroughly combine. Serve the sliced chicken with the panzanella. Top the chicken with the sauce. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the rolls. Pick the rosemary leaves off the stems; discard the stems, then roughly chop the leaves. Halve the tomatoes; place in a bowl. Season with salt and pepper. Roughly chop the onions. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, whisk together the honey (kneading the packet before opening), mascarpone, and as much of the hot sauce as you'd like, depending on how spicy you’d like the dish to be.

2 Cook & slice the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook & slice the chicken
Make the croutons
3 Make the croutons

Meanwhile, in a large bowl, combine the diced rolls, chopped rosemary, half the parmesan, and 2 tablespoons of olive oil; season with salt and pepper. Toss to coat. Reserving the bowl, transfer to a sheet pan. Arrange in an even layer. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Remove from the oven. 

4 Wilt the spinach

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Turn off the heat. 

Wilt the spinach
Make the panzanella & serve your dish
5 Make the panzanella & serve your dish

In the reserved bowl, combine the mayonnaise, vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Whisk to combine. Add the seasoned tomatoes, croutons, wilted spinach, chopped onions, and remaining parmesan. Season with salt and pepper. Toss to thoroughly combine. Serve the sliced chicken with the panzanella. Top the chicken with the sauce. Enjoy!

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