One Pan Chicken with Tomatoes and Zucchini

A skillet filled with cooked chicken breasts, cherry tomatoes, zucchini, and herbs in a savory tomato sauce resembles a delightful chicken casserole, with a metal spoon on the side.

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One Pan Chicken with Tomatoes and Zucchini

This summer chicken casserole simmers tender chicken with zucchini, peppers and tomatoes in a smoky, flavor-packed sauce. Cozy comfort food, made light.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Keyword: Summer Chicken Casserole

Servings:

Calories: 509kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

2 tsp pul biber
3 tsp Aleppo pepper
1 tsp salt
½ tsp ground black pepper
2 tbsp olive oil , or as needed
1-2 tbsp unsalted butter
5-6 chicken leg quarters , skin removed
¼ cup (60ml) white wine or stock
1 large onion , finely diced
1 red bell pepper , sliced thinly
1 green bell pepper , sliced thinly
3 medium zucchini , sliced into half moons or quarters
2 tbsp pepper paste , or you can use tomato paste
7 oz (200g) cherry tomatoes , halved or quartered
3 cloves garlic , diced or minced
1 tbsp sugar , adjust to taste
1 cup (250ml) chicken stock
2 tbsp chopped parsley , to serve

Instructions

Preheat the oven to 350°F (180°C) and position a rack in the middle.
Combine the salt, pepper, pul biber and Aleppo pepper in a small bowl.
2 tsp pul biber, 3 tsp Aleppo pepper, 1 tsp salt, ½ tsp ground black pepper
Heat olive oil and butter in a large, lidded pan over medium-high heat (I used my 4.5 qt, 12’’ caraway pan). Add the chicken legs once the butter is foaming, sprinkle with some of the seasoning and sear for 5-6 minutes per side or until golden. Set the chicken aside.
2 tbsp olive oil, 1-2 tbsp unsalted butter, 5-6 chicken leg quarters
Lower the heat and deglaze the pan with the wine, scraping any bits stuck to the pan loose.
¼ cup (60ml) white wine
Add the onion, peppers and zucchini, season with remaining seasoning and sauté for 5 minutes, stirring often.
1 large onion, 1 red bell pepper, 1 green bell pepper, 3 medium zucchini
Stir the pepper paste, then add the tomatoes, garlic and sugar. Pan fry for a few minutes, until the tomatoes start to soften.
2 tbsp pepper paste, 7 oz (200g) cherry tomatoes, 3 cloves garlic, 1 tbsp sugar
Return the chicken and any accumulated juices to the pan, nesting the chicken among the vegetables.
Add the chicken stock, cover with a lid and transfer to the oven for 25 minutes.
1 cup (250ml) chicken stock
Uncover the pan, increase the heat to 400°F (200°C) and cook for a further 5-10 minutes or until the chicken is deeply golden. You can also do this using the broiler.
Garnish with the parsley and serve over rice or with potatoes.
2 tbsp chopped parsley

Notes

Leftovers keep well in an airtight container in the refrigerator for up to 4 days – and honestly, the flavor only gets better as it sits. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of stock or water if the sauce has thickened too much.
To freeze, cool completely and transfer to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Nutrition