Best 4 Sheet Pan Chicken With Jammy Tomatoes And Pancetta Recipes

Sheet pan chicken with jammy tomatoes and pancetta is an easy yet elegant one-pan meal that's perfect for a weeknight dinner or a casual weekend lunch. The chicken is juicy and flavorful, while the tomatoes and pancetta add a touch of sweetness and saltiness. Cooking the dish on a sheet pan makes it easy and quick to prepare. This recipe will show you how to create this delicious meal in just a few simple steps.

Here are our top 4 tried and tested recipes!

SHEET-PAN CHICKEN WITH JAMMY TOMATOES AND PANCETTA

Sheet-Pan Chicken With Jammy Tomatoes and Pancetta image

In this relatively speedy sheet-pan dinner, boneless, skinless chicken thighs are seasoned with a savory, cumin-scented spice mix and roasted with whole garlic cloves and cherry tomatoes, which turn soft and sweet in the oven's heat. If you have ripe summer cherry tomatoes, you can skip the brown sugar. If you'd rather use boneless chicken breasts, reduce the cooking time by about 5 to 7 minutes. This makes a light meal on its own, but you can add rice or crusty bread, and maybe a salad, if you need something more substantial.

Provided by Melissa Clark

Categories dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds boneless, skinless chicken thighs
1/2 teaspoon kosher salt, plus more as needed
9 whole unpeeled garlic cloves
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 tablespoons fresh lemon juice, plus more for serving
1 tablespoon sweet or smoked paprika
1 teaspoon dried oregano
1 teaspoon brown sugar (optional)
3/4 teaspoon ground cumin
1 pint cherry tomatoes (preferably different colors), halved
2 ounces diced pancetta or bacon
1/4 cup torn fresh dill, parsley or other herbs, for serving
Freshly ground black pepper

Steps:

Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet.
Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin. Pour over chicken, tossing to coat.
Add tomatoes and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter pancetta on top.
Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don't disturb the chicken.
Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and pancetta over the chicken to serve.

SHEET-PAN PAPRIKA CHICKEN WITH TOMATOES AND PARMESAN

Sheet-Pan Paprika Chicken With Tomatoes and Parmesan image

This deeply savory, weeknight-friendly sheet-pan chicken is worth buying a new jar of sweet paprika for, especially if you can't remember when you got the one in your spice drawer (for those Fourth of July deviled eggs several summers ago?).The fresher the spices, the more intensely flavorful the dish. This one is as pretty as it is complex, with a mix of colorful cherry tomatoes and peppers that soften and absorb all the chicken juices as they roast. Serve it with something to catch the saucy tomatoes: Crusty bread, polenta or couscous all work well.

Provided by Melissa Clark

Categories dinner, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 pounds bone-in, skin-on chicken parts (breasts, drumsticks, thighs or a mix)
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 tablespoons apple cider vinegar, plus more for serving
2 garlic cloves, finely grated
1 tablespoon sweet paprika
1 teaspoon Espelette pepper or smoked hot paprika (pimentón)
1 teaspoon dried oregano
1 pint cherry tomatoes (preferably different colors), halved
1 poblano chile or 1 small green bell pepper, thinly sliced
1 cup thinly sliced sweet bell peppers (red, yellow or orange)
1/3 cup grated Parmesan
1/4 cup chopped fresh parsley, for serving
Freshly ground black pepper

Steps:

Heat oven to 425 degrees. Season chicken all over with salt, and place it on a rimmed baking sheet.
In a small bowl, stir together olive oil, vinegar, garlic, paprika, Espelette and oregano. Pour over chicken, tossing to coat.
Add tomatoes, poblano and sweet peppers to baking sheet, spread vegetables around the chicken. Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmesan all over chicken and vegetables.
Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don't disturb the chicken. If white meat is done before dark meat, remove it as it finishes cooking.
Transfer chicken to plates. Stir vegetables around in pan, scraping up all the delicious browned bits from the bottom and sides of pan, and stir in the parsley and black pepper to taste. Taste and add salt if needed, and a drizzle of vinegar if you like. Spoon vegetables over the chicken to serve.

CHICKEN WITH JAMMY TOMATOES AND PANCETTA NYT

Chicken with Jammy Tomatoes and Pancetta NYT image

Categories Chicken

Number Of Ingredients 12

Ingredients

1 1/2 pounds boneless, skinless chicken thighs
1/2 teaspoon kosher salt
9 whole, unpeeled garlic cloves
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon brown sugar
3/4 teaspoon ground cumin
1 pint cherry tomatoes, halved
2 tablespoons pancetta or bacon, diced
1/4 cup fresh dill, parsley or other herbs, torn

Steps:

Heat oven to 425.
Season chicken with 1/2 tsp salt, and place on rimmed baking sheet.
Smash garlic cloves and peel. Finely grate 1 clove and put into a small bowl, stir in olive oil, lemon juice, paprika, oregano, brown sugar and cumin. Pour over chicken, tossing to coast.
Add tomatoes and remaining smashed garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes with salt and drizzle with a little more olive oil. Scatter pancetta on top.
Roast until chicken is golden and cooked through, about 30 to 35 minutes (reduce time by 5 to 7 minutes for breasts). After 15 minutes, stir the tomatoes and pancetta, but don't disturb the chicken.
Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of lemon juice. Spoon tomatoes, garlic and pancetta over the chicken to serve.
Double tomato mixture.

SHEET-PAN CHICKEN WITH TOMATOES AND MOZZARELLA

Sheet-Pan Chicken with Tomatoes and Mozzarella image

Call it "Pizza Chicken" and the whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.

Provided by Anna Stockwell

Categories Tomato Vinegar Garlic Oregano Chicken Mozzarella Onion One-Pot Meal Small Plates Kid-Friendly Back to School Fall Summer Wheat/Gluten-Free Quick & Easy Sheet-Pan Dinner

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 pints grape tomatoes, halved
1/4 cup extra-virgin olive oil
1 tsp. white balsamic or white wine vinegar
2 garlic cloves, thinly sliced
1 Tbsp. plus 1 tsp. dried oregano
2 tsp. kosher salt, divided
4 pieces thin-sliced skinless, boneless chicken breast, or 2 skinless, boneless chicken breasts (about 1 lb.)
1 tsp. freshly ground black pepper
10 oz. fresh mozzarella, thinly sliced into rounds
1/2 small red onion, thinly sliced into rounds
1/2 cup peperoncini (about 3 oz.), thinly sliced crosswise

Steps:

Preheat oven to 400°F. Toss tomatoes, oil, vinegar, garlic, 1 Tbsp. oregano, and 1 tsp. salt on an 18x13" rimmed baking sheet.
If using skinless, boneless chicken breasts, slice them into 4 cutlets: Holding knife blade parallel to board, cut breast in half, slicing along a long side, to make 2 pieces.
Season chicken on all sides with pepper and remaining 1 tsp. salt and 1 tsp. oregano. Nestle chicken into tomato mixture. Roast until chicken is almost fully cooked through and tomatoes are starting to burst, 8-10 minutes. Arrange mozzarella rounds over chicken and tomatoes. Return to oven and roast until cheese is melted and chicken is fully cooked through, 2-4 minutes. Top with onion and peperoncini.

Tips:

Use ripe tomatoes for the jammiest results. Roma tomatoes are a great option, as they have a high flesh-to-seed ratio and a naturally sweet flavor.
Don't overcrowd the sheet pan. This will prevent the chicken and vegetables from cooking evenly.
Roast the chicken and vegetables until they are slightly charred. This will give them a delicious smoky flavor.
Make sure to use a good quality pancetta. This will add a lot of flavor to the dish.
Serve the chicken with the jammy tomatoes and pancetta over rice or pasta. You can also add a side of roasted vegetables.

Conclusion:

This sheet pan chicken with jammy tomatoes and pancetta is an easy and delicious weeknight meal. It's packed with flavor and can be on the table in under an hour. So next time you're looking for a quick and easy dinner, give this recipe a try. You won't be disappointed!