Equipment
Ingredients
Chicken
- 800 g chicken breast, boneless, skinless
- 15 ml olive oil
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Garlic Tomato Base
- 500 g cherry tomatoes, halved
- 4 garlic, minced
- 30 ml olive oil
- 15 ml balsamic vinegar
- 3 g fresh thyme, leaves picked and roughly chopped
Crispy Parmesan Topping
- 80 g parmigiano-reggiano, freshly grated
- 40 g panko breadcrumbs
- 15 ml olive oil
Nutrition (per serving)
Method
Preheat oven to 200C/400F. Lightly grease a large baking dish.
In the prepared baking dish, combine the halved cherry tomatoes, minced garlic, olive oil, balsamic vinegar, and fresh thyme. Toss to coat evenly and spread into a single layer.
Rub the chicken breasts with olive oil, then season evenly on both sides with kosher salt and black pepper. Nest the chicken breasts directly into the tomato mixture in the baking dish. Wash hands and surfaces thoroughly after handling raw poultry to prevent cross-contamination.
Bake uncovered in the preheated oven for 20 minutes. The tomatoes should begin to soften and release their juices, and the chicken should be partially cooked.
While the chicken bakes, combine the freshly grated Parmigiano-Reggiano, panko breadcrumbs, and olive oil in a small mixing bowl. Use your fingers to rub the oil into the dry ingredients until it resembles coarse, moist sand.
Carefully remove the baking dish from the oven. Spoon the Parmesan and panko mixture generously over the top of each chicken breast, pressing lightly so it adheres.
Return the dish to the oven and bake for an additional 10 to 12 minutes, or until a meat thermometer inserted into the thickest part of the chicken registers 74C/165F and the topping is golden brown and crispy.
Remove from the oven and let the chicken rest for 5 minutes before serving. This allows the internal juices to redistribute. Serve the chicken with the roasted tomatoes and pan juices spooned alongside.
Chef's Notes
- For the most even cooking time, use a meat mallet to gently pound the thickest part of the chicken breasts so they have a uniform thickness before baking.
- Using a block of Parmigiano-Reggiano and grating it yourself is crucial. Pre-grated cheeses are coated in anti-caking agents that prevent them from melting and crisping properly.
- If your chicken breast accumulated a lot of moisture on top during the first bake, gently pat the tops dry with a paper towel before adding the panko mixture. This guarantees a perfectly crispy crust.
- Always practice strict food safety. Wash your hands, cutting boards, and knives in hot, soapy water immediately after prepping the raw chicken.
Storage
Refrigerator: 3 days — Store in an airtight container. The crust will lose crispness over time.
Freezer: 1 month — Freeze without the breadcrumb topping for best results, adding fresh topping upon reheating.
Reheating: Reheat in a 175C/350F oven for 15-20 minutes until warmed through and the topping is crisped.
