One Pan Antipasto Chicken
This One Pan Antipasto Chicken is everything you’d find in an Antipasto Salad, minus the salad, plus the chicken and melted cheese. Sound good? It does to me!
Equipment
- 1 Deep Dish or Zip Close Plastic Bag For Marinating
- Paper Towels
- 1 Large Skillet Oven Safe
Ingredients
- 1 ½ cups Italian Dressing I used Ken’s
- 2 large chicken breasts about 1 ½ - 2 lbs., cut in half into cutlets
- Kosher salt
- Freshly ground black pepper
- ½ red onion thinly sliced
- 3 whole roasted red peppers halved lengthwise and thinly sliced crosswise
- 10 Kalamata olives, pitted cut in half lengthwise
- 4 Pepperoncini thinly sliced crosswise into rounds
- 1 7.5 oz. jar grilled marinated artichoke hearts (artichokes cut in half)
- 1 ½ oz. salami thinly sliced and cut into wedges
- 1 tablespoon avocado oil
- 1 cup shredded mozzarella
- Fresh basil to taste, as garnish
Instructions
- Reserve 2 tablespoons Italian dressing for the veggies and place the remaining in a deep dish with the chicken to marinate. Cover and marinate in the refrigerator for at least 2 hours, or overnight. The longer the better.
- Lift the chicken from the marinade and pat dry with paper towels. Make sure to dry well. Season the chicken all over with Kosher salt and freshly ground black pepper. Let come to room temperature before cooking.
- Adjust rack to top position and preheat oven to 375°F.
- In a large bowl, combine onion, roasted peppers, olives, Pepperoncini, artichokes, salami, and reserved Italian Dressing. Season with a pinch of Kosher salt and freshly ground black pepper. Set aside while chicken comes to room temperature.
- When ready to cook, heat about a tablespoon of avocado oil in a large, oven-safe skillet over medium-high heat. Add chicken and sear on both sides until golden brown, 3-4 minutes on the first side and two minutes on the second side. Turn off heat and spoon veggie mixture on top of chicken. Sprinkle mozzarella on top of the veggies and chicken.
- Place entire skillet in the oven and bake for 10-12 minutes, or until chicken is cooked through. Sprinkle with freshly ground black pepper and as much fresh basil as you’d like and serve.
Notes
Chicken is best served immediately, however can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or in the microwave until warmed through. Season with additional salt and pepper, if needed.
Tried this recipe?Let us know how it was!