Back to free recipes
Chicken Panzanella
Main course

Chicken Panzanella

Credit: myDinnerPlan

Savor this Italian-inspired Chicken Panzanella with juicy chicken, fresh veggies, and a zesty dressing. Perfect for a satisfying meal!

40 mins 4 servings
Create a free account and plan this week's dinners Add to my dinner calendar

Ingredients

  • 4 Chicken Breast (Skinless)
  • ¼ cup + 2 tablespoons Balsamic Marinated Cipollini Onions
  • 1 clove of Garlic
  • 1 ½ cups Grape Tomatoes
  • 5 cups Spinach
  • 2 Sandwich Rolls
  • 1 cup Creme Fraiche
  • 2 tablespoons Mascarpone Cheese
  • ⅓ cup Parmesan Cheese
  • 1 tablespoon Hot Sauce
  • 1 tablespoon Sherry Vinegar
  • 1 ½ teaspoons Rosemary (Fresh)
  • 1 tablespoon Weeknight Hero Spice Blend
  • 1 tablespoon Honey

Directions

  1. If the honey is thick or crystallized, warm it slightly so it whisks easily.
  2. Place an oven rack in the center of the oven and preheat to 450°F to ensure even cooking.
  3. Wash and dry the fresh produce thoroughly to remove any dirt and to enhance flavor.
  4. Medium dice the 2 Sandwich Rolls into approximately 1-inch cubes for even toasting.
  5. Pick the rosemary leaves off the stems and roughly chop 1 1/2 teaspoons Rosemary (Fresh) to release their aromatic oils.
  6. Halve the 1 1/2 cups Grape Tomatoes and place them in a bowl. Season with salt and pepper to enhance their natural sweetness.
  7. Roughly chop the 1/4 cup + 2 tablespoons Balsamic Marinated Cipollini Onions, keeping their unique flavor intact.
  8. Peel 1 clove Garlic and use a zester or the small side of a box grater to finely grate it into a paste for a smooth integration into the dressing.
  9. In a bowl, whisk together 1 tablespoon honey, 2 tablespoons mascarpone, and 1 tablespoon hot sauce (to taste) to make a creamy hot honey sauce.
  10. Pat the 4 Chicken Breasts dry with paper towels to ensure a good sear. Season on both sides with salt, pepper, and the 1 tablespoon Weeknight Hero Spice Blend for a flavorful crust.
  11. In a large nonstick pan, heat the seasoned chicken and cook for 6 to 7 minutes per side, or until browned and cooked through.
  12. Transfer the cooked chicken to a cutting board, leaving any browned bits (fond) in the pan. Once cool enough to handle, slice the chicken crosswise.
  13. Meanwhile, in a large bowl, combine the diced 2 Sandwich Rolls, chopped 1 1/2 teaspoons Rosemary (Fresh), about 1/4 cup Grated Parmesan Cheese. Toss to coat evenly.
  14. Transfer the mixture to a sheet pan and arrange in an even layer. Toast in the preheated oven for 5 to 7 minutes, or until lightly browned and crispy. Remove from the oven.
  15. In the pan with the reserved fond, add the 5 cups Spinach, season with salt and pepper, and cook, stirring occasionally, for 1 to 2 minutes, or until slightly wilted. Turn off the heat.
  16. In the reserved bowl, whisk together the 1 cup Creme Fraiche, 1 tablespoon Sherry Vinegar, and as much of the garlic paste as you’d like to create a smooth dressing.
  17. Add the seasoned 1 1/2 cups Grape Tomatoes, toasted croutons, wilted 5 cups Spinach, chopped 1/4 cup + 2 tablespoons Balsamic Marinated Cipollini Onions, and the remaining Grated Parmesan Cheese to the dressing. Season with salt and pepper, and toss to thoroughly combine.
  18. Serve the sliced chicken alongside the panzanella salad. Drizzle the creamy hot honey over the chicken for a sweet and spicy finish. Enjoy!