Looking for a one-pan meal? Something moderately healthy and well-balanced?
Give this family favorite a try! I came across it in a cookbook my sister got me for Christmas and have been making it for years with my own alterations. My husband now calls it one of my 'staples' to make for company. I love that it's fairly fast, easy and all in one pan!
Before you get into this one, let me line out a few tools that you will want to have ready:
- Your largest pan. Mine is probably 13-14" in diameter and you will want that space.
- A lid for your largest pan
- A mandolin slicer. I have this Simple Slicer and have had it for at least a decade and it will still chop your nail smooth off if you aren't careful. You can use a knife in place of a slicer, but it is SO much more enjoyable to make this recipe if you can save time on this step.
- Meat tenderizer (not necessary, but I prefer to pound my chicken instead of slicing in half to get the thickness I prefer)
- Cutting board and extra plate
1.5 lbs Chicken Breast (3 or 4 slices, pounded to about 3/4 inch thin)
4-5 Red Potatoes (medium/large size), thinly sliced
2 Zucchinis, thinly sliced
1/3 cup White Wine (or Chicken Broth)
1 can Crushed Tomatoes (28oz)
Italian Seasoning (palmful)
Montreal Steak Seasoning (plenty)
1 cup Mozzarella Cheese
Let's Get Cookin!
Prep your chicken into thin slices if you haven't already. Rub a splash of balsamic vinegar into each chicken breast, coating both sides. Heat 2 tablespoons of grapeseed oil in a large, deep skillet over medium-high heat. Brown chicken for 2 minutes on each side. While the chicken is cooking, I slice my potatoes & zucchini.
After about two minutes, remove chicken to a side plate. Add about 1 tablespoon of grapeseed oil to pan. Add a layer of thin-sliced potatoes*. They probably will not all fit on one flat layer, and that is okay. Get as many touching the pan as you can to start. Generously sprinkle the potatoes with Montreal Steak seasoning. Let potatoes cook, turning occasionally but maintaining a thin layer, until they begin to brown all over.
Remove potatoes to the cutting board. Add the zucchini in a thin layer just as you did with the potatoes. Sprinkle with Montreal Steak seasoning and let the zucchini cook, turning, until they begin to brown all over. Remove zucchini to the cutting board with potatoes.
Splash the pan with white wine and let it simmer for a minute or two, scraping the brown bits from the bottom. Add the potatoes & zucchini back to the pan and gently combine. Top with a layer of chicken breast. Sprinkle once more with Montreal Steak seasoning (or salt & pepper). Dump the crushed tomatoes evenly over top. *tip - I usually don't use quite the full can. Sprinkle with a palmful of Italian Seasoning.
Cover and cook on medium heat until chicken is cooked through and potatoes are tender, 10-12 minutes. Remove cover and remove from heat. Sprinkle with shredded mozzarella (You can use more or less cheese depending on your preference & diet). Place pan under broiler just until cheese melts and begins to brown.
Use a large, flat turner to scoop & serve. This pairs nice with a side salad if you are looking to add to the meal.
Enjoy! And be sure to leave me a note if you love this recipe.
*Note: If you like onions, you can add thinly sliced white onions and cook with the potatoes. They are a delicious addition.