Great for Grilling

Seared Chicken & Tomato Panzanella

with Parmesan-Garlic Dressing

30 MIN

2 Servings

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From the Test Kitchen

For our creamy, tangy take on panzanella (or Italian bread salad), you’ll make your own golden brown croutons to toss with crisp cucumbers and tomatoes in a garlicky dressing. It’s the perfect pairing for seared chicken coated with classic Italian seasonings.

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Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

¾ lb Boneless, Skinless Chicken Thighs
¾ lb Boneless, Skinless Chicken Thighs
1 Small Baguette
½ lb Cocktail Tomatoes
2 cloves Garlic
2 Persian Cucumbers
2 Tbsps Mayonnaise
¼ cup Grated Parmesan Cheese
2 Tbsps Red Wine Vinegar
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
1 oz Kalamata Or Castelvetrano Olives

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the baguette. If necessary, peel 1 clove of garlic (you will have extra). Finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter the tomatoes; place in a bowl and top with half the vinegar. Season with salt and pepper; stir to coat. Halve the cucumbers lengthwise; thinly slice crosswise. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

2 Make the croutons:

Place the diced baguette on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy. Remove from the oven.

3 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.
GRILL: Pat the chicken dry with paper towels; season with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). Drizzle with olive oil on both sides. Grill the seasoned chicken 5 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board.

4 Make the dressing:

In a large bowl, combine the mayonnaise, cheese, remaining vinegar, and as much of the garlic paste as you’d like. Whisk in 2 tablespoons of olive oil until thoroughly combined. Season with salt and pepper to taste.

5 Make the panzanella & serve your dish:

To the bowl of dressing, add the croutons, seasoned tomatoes (including any liquid from the bowl), sliced cucumbers, and chopped olives. Toss to combine; season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve with the panzanella on the side. Enjoy!