Mozzarella & Tomato Baked Chicken with Garlic-Parmesan Rolls

Mozzarella & Tomato Baked Chicken

with Garlic-Parmesan Rolls

50 MIN
4 Servings
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From the Test Kitchen

Classic Italian ingredients like oregano, olives, mozzarella, and more give our baked 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 a hearty side of sautéed broccoli.

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  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
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fresh
ingredients
Mozzarella & Tomato Baked Chicken with Garlic-Parmesan Rolls
Title
time-saving
tips & techniques
Pizza Dough
How To: Quickly Halve Cherry Tomatoes
Cherry Tomatoes
Garlic
Broccoli
Fresh Mozzarella
Parmesan Cheese
Niçoise Olives
Oregano
Red Pepper Flakes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Roughly chop the olives. Tear the mozzarella cheese into bite-sized pieces. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, add the halved tomatoes, chopped olives, torn cheese, and half the garlic paste. Drizzle with olive oil and season with salt and pepper; toss to combine.

Brown the chicken:
2 Brown the chicken:

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. 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 3 to 4 minutes per side, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to a baking dish. 

Bake the chicken:
3 Bake the chicken:

Evenly top the browned chicken with the tomato-cheese mixture; season with salt and pepper. Bake 20 to 22 minutes, or until the chicken is cooked through. Remove from the oven. 

Prepare & bake the garlic rolls:
4 Prepare & bake the garlic rolls:

While the chicken bakes, lightly oil a sheet pan. Tear the dough into 12 to 16 equal-sized rounds (about 2 inches per piece). Transfer to the sheet pan and arrange in an even layer. Bake 12 to 16 minutes, or until lightly browned and cooked through. Remove from the oven.

Prepare & cook the broccoli:
5 Prepare & cook the broccoli:

While the rolls bake, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the broccoli is softened and the water has cooked off. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the broccoli to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish the garlic rolls & serve your dish:
6 Finish the garlic rolls & serve your dish:

While the broccoli cooks, melt the ghee in a large bowl in the microwave (or melt in a small pot on medium-high heat). Add half the parmesan cheese and as much of the remaining garlic paste as you’d like. Season with salt and pepper; stir to combine. Add the baked rolls; toss to coat. Serve the baked chicken with the cooked broccoli and finished rolls. Garnish with the remaining parmesan cheese. Enjoy!

Tips from Home Chefs

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Mozzarella & Tomato Baked Chicken

Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Roughly chop the olives. Tear the mozzarella cheese into bite-sized pieces. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, add the halved tomatoes, chopped olives, torn cheese, and half the garlic paste. Drizzle with olive oil and season with salt and pepper; toss to combine.

2 Brown the chicken:

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. 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 3 to 4 minutes per side, or until lightly browned. Leaving any browned bits (or fond) in the pan, transfer to a baking dish. 

Brown the chicken:
Bake the chicken:
3 Bake the chicken:

Evenly top the browned chicken with the tomato-cheese mixture; season with salt and pepper. Bake 20 to 22 minutes, or until the chicken is cooked through. Remove from the oven. 

4 Prepare & bake the garlic rolls:

While the chicken bakes, lightly oil a sheet pan. Tear the dough into 12 to 16 equal-sized rounds (about 2 inches per piece). Transfer to the sheet pan and arrange in an even layer. Bake 12 to 16 minutes, or until lightly browned and cooked through. Remove from the oven.

Prepare & bake the garlic rolls:
Prepare & cook the broccoli:
5 Prepare & cook the broccoli:

While the rolls bake, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the broccoli is softened and the water has cooked off. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the broccoli to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Finish the garlic rolls & serve your dish:

While the broccoli cooks, melt the ghee in a large bowl in the microwave (or melt in a small pot on medium-high heat). Add half the parmesan cheese and as much of the remaining garlic paste as you’d like. Season with salt and pepper; stir to combine. Add the baked rolls; toss to coat. Serve the baked chicken with the cooked broccoli and finished rolls. Garnish with the remaining parmesan cheese. Enjoy!

Finish the garlic rolls & serve your dish:
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