Italian Chicken & Tomato-Glazed Onion

with Garlic Rolls & Roasted Vegetables

55 MIN

4 Servings

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From the Test Kitchen

Classic Italian ingredients like oregano, sage, parmesan, and more give our sautéed chicken bright, zesty flavor. It’s perfectly complemented by the soft garlic rolls you’ll make (to scoop up extra bites of saucy, tangy-sweet tomatoes and onion) and a hearty side of roasted broccoli and peppers.
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Nutrition

PER SERVING
Calories

750 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1 lb Pizza Dough
½ lb Sweet Peppers
1 clove Garlic
1 lb Broccoli
¼ cup Grated Parmesan Cheese
1 oz Butter
2 Tbsps Tomato Paste
2 Tbsps Vegetarian Worcestershire Sauce
3 Tbsps Ranch Dressing
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
1 Sweet Onion

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the dough from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Halve, peel, and thinly slice the onion. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.

2 Roast & dress the vegetables

Place the broccoli florets and quartered peppers on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Place on the lower oven rack and roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a bowl. Add the ranch dressing; toss to thoroughly coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

3 Assemble & bake the rolls

Meanwhile, lightly oil a separate sheet pan. Tear the dough into 12 to 16 equal-sized pieces (about 2 inches per piece); shape into rounds. Transfer to the sheet pan; arrange in an even layer. Place on the upper oven rack and bake 12 to 16 minutes, or until lightly browned and cooked through. Remove from the oven.

4 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a large pan (nonstick, if you have one), heat 2 teaspoons 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.

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

5 Cook & glaze the onion

To the pan of reserved fond, add the sliced onion (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as it may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the liquid is slightly thickened. Turn off the heat; stir in the worcestershire sauce. Taste, then season with salt and pepper if desired.

6 Finish the rolls & serve your dish

Meanwhile, melt the butter in a large bowl in the microwave (or melt in a medium pot, then transfer to a large bowl). Add half the cheese, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like; stir to combine. Add the baked rolls; toss to thoroughly coat. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished rolls and dressed vegetables. Top the chicken with the glazed onion. Garnish with the remaining cheese. Enjoy!