Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Seared Herbed Chicken with Tomato Aïoli and Kale

Presented by Mutti

Servings: 4

If you crave juicy, flavorful chicken, this simple method for sear-roasting is for you. The combination of tomatoes, beans, marinated kale, and an easy aïoli, makes an irresistible 30-minute meal.

Ingredients

  • 4 boneless skinless chicken breasts (about 1-1/2 lb.)
  • Kosher salt and freshly ground black pepper
  • 2 tsp. chopped fresh thyme
  • 8 oz. baby kale (about 10 lightly packed cups)
  • 4 Tbs. olive oil
  • 2 Tbs. fresh lemon juice
  • 1/2 cup mayonnaise
  • 1 Tbs. Mutti® Double Concentrated Tomato Paste
  • 1/2 cup freshly grated Parmigiano Reggiano, divided
  • 1 garlic clove, minced
  • 14 oz. can Mutti® Cherry Tomatoes, drained
  • 1 cup canned cannellini beans, drained and rinsed
  • 1/2 cup pitted olives, such as Kalamata and Castelvetrano, coarsely chopped

Preparation

  • Heat the oven to 450°F.
  • Sprinkle the chicken with 1-1/2 tsp. salt, 1/2 tsp. black pepper, and 1 tsp. of the thyme.
  • In a large bowl, toss the kale with 2 Tbs. oil, 1 Tbs. lemon juice, and 1/2 tsp. salt and let sit while you prepare the aioli.
  • For the aïoli, combine the mayonnaise, tomato paste, 1/4 cup of Parmigiano cheese, the garlic, and remaining 1 Tbs. lemon juice in a food processor and process until pureed. Transfer the mixture to a bowl, season with salt and pepper to taste, and add cold water as needed, 1 Tbs. at a time, for desired consistency.
  • Heat a large ovenproof skillet over medium-high heat for 1-1/2 minutes. Add the remaining 2 Tbs. oil and once it’s shimmering hot, add the chicken evenly spaced. Cook, undisturbed, until browned around the edges and a corner easily releases when lifted with a pair of tongs, about 3 minutes. Turn the chicken and remove the pan from the heat. Sprinkle the tomatoes and beans around the sides and transfer the skillet to the oven.
  • Roast the chicken until a thermometer inserted into the thickest part registers 165°F, 5 to 7 minutes. Remove from the oven.
  • Arrange the kale and chicken with the tomatoes and beans on a serving platter. Sprinkle with the olives, the remaining Parmigiano cheese, and thyme. Serve with the aïoli on the side.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

Subscribe

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options