Pan-Roasted Chicken with Spring Vegetable Panzanella
Panzanella—the Italian bread salad with summery tomatoes—is easily customizable to any season. Here, we're embracing spring produce, adding radish, asparagus, and arugula to toasted hunks of ciabatta bread along with shaved Parmesan. Pan-roasted chicken is the perfect main to accompany this addictive (and carb-tastic!) salad.
Total cook time
- 8 ounces mixed lettuces
- 10 ounces asparagus
- 6 ounces red radishes
- 1/8 ounce thyme
- 2 ciabatta rolls
- 2 shallots
- 4 boneless skinless chicken breasts
- 2 tablespoons sherry vinegar
- 1/2 ounce honey
- 2 ounces shaved Parmesan cheese
- olive oil
- kosher salt
- black pepper
Preheat oven to 425°F. Rinse all produce. Pat lettuces dry with paper towel. Trim and discard woody bottoms of asparagus, then cut crosswise into .5-inch pieces. Quarter radishes. Strip thyme leaves and discard stems (see recipe tip). Cut ciabatta rolls into 1-inch cubes and place on a baking sheet. Peel shallots, halve, and thinly slice.
Toss ciabatta on baking sheet with 2 tablespoons olive oil, .5 teaspoon salt, and pepper as desired. On a separate baking sheet, toss asparagus and shallots with 1 tablespoon olive oil, .25 teaspoon salt, and pepper as desired. Arrange in a single layer and roast until asparagus is tender and croutons are toasted and golden, about 10 minutes. Set aside.
While ciabatta and asparagus roast, pat chicken dry with paper towel. Season all over with half of thyme, 1 teaspoon salt, and pepper. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add chicken. Sear, working in batches and adding oil in between as needed, until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate and set aside to rest for about 5 minutes.
While chicken cooks, in a large bowl, whisk together sherry vinegar, honey, remaining thyme, and .25 cup olive oil to fully combine.
Once toasted, transfer croutons to bowl with vinaigrette and set aside, waiting to toss until ready to serve (the croutons will start to soak up some of the delicious vinaigrette, but you don't want them to lose their crunch). Once chicken has rested for about 5 minutes, cut into .25-inch slices.
Add Parmesan, lettuces, roasted asparagus and shallots, and radishes to bowl with croutons and toss to coat with vinaigrette. Divide spring vegetable panzanella among serving plates, top with sliced chicken, and dig in!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.