Chicken bake with garlic croutons

Combine chicken, tomatoes, mozzarella and homemade garlic croutons to make this quick and easy one-pot. It’s ideal for busy days when you’re short on time

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 440
  • fat 14g
  • saturates 4g
  • carbs 33g
  • sugars 0g
  • fibre 3g
  • protein 44g
  • salt 1.3g


  • 4 skinless chicken breasts
  • 2 tbsp olive oil
  • 200g passata
  • 250g cherry tomatoes
  • 125g ball reduced-fat mozzarella, drained and sliced
  • 3 thick slices of sourdough or bloomer, cut into 2cm cubes
  • 2 garlic cloves, crushed
  • pinch of dried oregano
  • ½ small bunch of basil, leaves picked
  • green salad, to serve


  1. Heat the oven to 200C/180C fan/gas 6. Cut the chicken breasts in half, not going all the way through, and open them out like a book. Season well. Heat half the oil in an ovenproof frying pan or shallow casserole (or a frying pan, then transfer to a roasting tin) and fry the chicken for 3 mins on each side until lightly golden.

  2. Spoon the passata over the chicken, then nestle the cherry tomatoes in and around the dish. Lay the mozzarella slices over the top. Tip the cubes of bread into a bowl and toss with the remaining oil, the garlic and oregano. Scatter over the chicken and tomatoes. Transfer to the oven and bake for 15 mins until the cheese has melted and the chicken is cooked through. Scatter over the basil and serve with a green salad.

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