Tom Kerridge shares one-dish chicken dinner recipe that's 'really tasty' in 30 minutes

Chicken can become boring to cook with when you use it in the same recipe every week. But throwing it into a dish with a host of complementary flavours will give it a new lease of life, with very little effort. Chef Tom Kerridge, who is renowned for his healthy approach to cooking, has swapped dull chicken traybakes for a Mediterranean delight, combining mozzarella with delicious chicken and veggies.

Sharing the recipe on his website, Tom explained: "This easy, one-dish chicken dinner is like the top of a really good pizza - without the dough. It takes just a few minutes to throw together and is really tasty." There's no specific sauce for this traybake but, fear not, it's still deliciously juicy.

Tom said: "As the tomatoes break down, they release their juices to make a light, fragrant tomato sauce."

This dish features a touch of salami for extra flavour but if you prefer to stick to chicken it is still a guaranteed crowd-pleaser. The chef suggests using chicken supreme, which is a boneless, skin-on chicken breast with the first wing joint attached. Use one chicken breast per person.

Make sure to use good-quality olive oil to ensure the ingredients really come to life when cooked.

Tom's Mediterranean chicken traybake recipe

Ingredients

• Four chicken supremes, skinned (chicken supremes are cuts prepared with the bone-in and the first wing tip attached)
• 600g mixed ripe tomatoes, larger ones roughly chopped, cherry tomatoes left whole
• 30g black olives, pitted
• One garlic clove, sliced
• One tsp dried oregano
• 60ml extra virgin olive oil
• Eight slices of Milano salami, or other well-flavoured salami
• One medium red onion, cut into 8 wedges through the root
• Two balls of buffalo mozzarella, about 125g each
• One tbsp fine polenta
• Salt and freshly ground black pepper
• One tbsp oregano leaves, to finish

Method

You'll need a hot oven for the traybake to cook until the juices are bubbling and the cheese is oozy. Preheat the oven to 200C/Fan 180C/Gas 6.

Next, lightly season the chicken supremes with salt and pepper and place them in an ovenproof dish, about 25cm square.

In a bowl, toss the olives, garlic, and oregano together. Then, drizzle over about two-thirds of the olive oil. Shake the bowl again to toss the tomatoes in the oily goodness.

Transfer the contents of the bowl to the dish with the chicken, pouring it over the meat. Push the chicken breasts down well with a spoon so that everything becomes well mixed together.

If using, lay the salami over the chicken, followed by the onion wedges over the chicken, and then roughly tear the mozzarella over the top.

Take the polenta and sprinkle it roughly on top before baking the dish in the oven for 25 to 30 minutes, Tom said you'll know the dish is ready when the chicken is cooked through, the onions are charred around the edges, and the cheese is bubbling and melted.

Remove the dish from the oven. Just before serving, drizzle the rest of the olive oil over the oregano leaves and scatter them.