Mozzarella-Topped Chicken Cutlets with Tomatoes and White Beans

updated Feb 3, 2020
Sheet Pan Mozzarella-Topped Chicken Cutlets

Chicken breasts are sliced into cutlets — chicken parmesan-style — then cooked alongside creamy white beans, silky red onions, juicy tomatoes, and garlic.

Serves2 to 4

Prep5 minutes

Cook20 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Patricia Niven

When writing a cookbook, one of the most common questions you get is, “What’s your favorite recipe?” While it’s really hard to pick a favorite, I usually say that I love the oven-to-table chapter, which is all sheet pan recipes. There’s something so satisfying about putting things on a pan, sticking it in the oven, walking away and then having a delicious dinner on your hands in less than 30 minutes. How can you not love that?

This recipe is from that chapter and is perfect for days when you want something warm and cozy without a lot of effort (how I feel most of the winter). The chicken breasts are sliced into cutlets — chicken parmesan-style — so that they cook more quickly alongside creamy white beans, silky red onions, juicy tomatoes, and garlic. The whole thing is topped with mozzarella then finished under the broiler so it gets that gorgeous, bubbly charred look on top and makes the cheese all melty and delicious. If you have leftovers, throw the ingredients on top of cooked grains or eat with garlicky wilted spinach.

Sheet Pan Mozzarella-Topped Chicken Cutlets

Chicken breasts are sliced into cutlets — chicken parmesan-style — then cooked alongside creamy white beans, silky red onions, juicy tomatoes, and garlic.

Prep time 5 minutes

Cook time 20 minutes

Serves 2 to 4

Nutritional Info

Ingredients

  • 1

    medium red onion

  • 2 cups

    grape tomatoes (about 10 1/2 ounces)

  • 2 cloves

    garlic

  • 1 (15-ounce) can

    cannellini beans

  • 2

    boneless, skinless chicken breasts (about 1 pound total)

  • 3 tablespoons

    olive oil

  • 1 teaspoon

    dried red pepper flakes

  • 1 teaspoon

    dried oregano

  • Kosher salt

  • Feshly ground black pepper

  • 8 ounces

    fresh mozzarella cheese

  • 1/2 cup

    fresh basil leaves

  • Extra-virgin olive oil, for drizzling

Instructions

  1. Arrange a rack in the middle of the oven and a second rack about 6 inches from the broiling element. Heat the oven to 400°F.

  2. Prepare the following, place them on a rimmed baking sheet: Thinly slice 1 medium red onion, halve 2 cups grape tomatoes, mince 2 garlic cloves, drained and rinse 1 can cannellini beans, and halve 2 boneless, skinless chicken breasts horizontally (also known as butterflying) to make 4 thin cutlets.

  3. Drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon red pepper flakes, and 1 teaspoon dried oregano. Season with kosher salt and black pepper. Toss to combine, then spread everything out evenly.

  4. Roast on the middle rack until the chicken is cooked through and the tomatoes are starting to burst, about 10 minutes. Meanwhile, tear 8 ounces fresh mozzarella cheese into bite-sized pieces.

  5. Remove the baking sheet from the oven and heat the broiler. Stir the chicken and vegetables around a little. Place a piece of mozzarella on each piece of chicken, then scatter the rest of the cheese over the other ingredients. Broil until the cheese is bubbly and just browned, 1 to 3 minutes. Tear 1/2 cup fresh basil leaves and scatter over the top. Season with more black pepper and drizzle with extra-virgin olive oil, if desired.

Recipe Notes

Serving suggestion: For an impromptu salad, toss some of the beans and tomatoes with a couple of handfuls of baby rocket (arugula) and drizzle with extra-virgin olive oil.

Chicken cutting tip: Cut the chicken when it’s just out of the fridge as it’s easier to do when chilled.

Reprinted with permission from Keeping It Simple by Yasmin Fahr, Hardie Grant Books, 2020.