Baked Chicken With Crispy Parmesan and Tomatoes

• Original Recipe Source: NYT Cooking (Alison Roman)

• Total Time: 30 minutes | Servings: 4

Description

Think of this as an easy version of chicken Parmesan: tender chicken, tangy tomatoes, and crispy bits of Parmesan, with no pounding, breading, or frying required.

Ingredients

• 1 (28-ounce) can whole peeled tomatoes, drained

• 4 cloves garlic, crushed

• 4 sprigs thyme, oregano, or rosemary

• ¼ teaspoon crushed red pepper flakes (optional)

• Kosher salt and freshly ground pepper

• 4 large boneless, skinless chicken breast halves (6 to 8 ounces each)

• 2 tablespoons olive oil

• 1 ounce Parmesan, plus about 2 tablespoons for garnish

• ¼ cup parsley or basil, coarsely chopped (optional)

Instructions

1. Prep & Season: Heat oven to 425°F. Slice the tomatoes in half crosswise and place in a 9-by-13-inch baking dish along with the garlic, thyme (or oregano/rosemary), and crushed red pepper flakes, if using. Season with salt and pepper.

2. Initial Bake: Season the chicken with salt and pepper, then nestle it into the baking dish among the tomatoes. Drizzle with olive oil and bake until the chicken is about halfway cooked through, about 8 to 10 minutes. Remove from the oven and grate Parmesan over the chicken.

3. Crisp: Return to the oven and continue to bake until the chicken is cooked through, the tomatoes are starting to caramelize, and the Parmesan is browned and crisp, about 10 to 12 minutes more.

4. Garnish & Serve: Remove from the oven, sprinkle with chopped parsley or basil, and garnish with extra shavings of Parmesan before serving.