Skillet Chicken With Tomatoes, Pancetta and Mozzarella
It’s a one-pan chicken dish with a tomato base. The chicken is juicy and tender, and the sauce is flavorful and rich.
Servings: 6
Equipment
- 1 12" oven-proof skillet
Ingredients
- 3-1/2 lbs Chicken thighs, boneless and skinless
- 2 tsp Salt
- 1 tsp Black pepper
- 1 Tbsp Olive oil
- 5 oz Pancetta, diced
- 3 cloves Garlic, thinly sliced
- 2 ea Anchovy fillets
- 1/4 tsp Red pepper flakes
- 28 oz Plum tomatoes
- 1 ea Fresh basil sprig, chopped.
- 8 oz Mozzarella, cut into 3/4" pieces.
Instructions
- Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.3-1/2 lbs Chicken thighs, boneless and skinless, 2 tsp Salt, 1 tsp Black pepper
- In a large oven-proof skillet, warm the oil over medium-high heat. Add pancetta and cook, frequently stirring, until browned (about 5 minutes). Use a slotted spoon to transfer the pancetta to a paper towel-lined plate.1 Tbsp Olive oil, 5 oz Pancetta, diced
- Add chicken to skillet. Sear, occasionally turning until well browned on all sides, about 10 minutes. Transfer to a large plate. Pour off all but one tablespoon of oil.
- Add garlic, anchovy, and red pepper flakes to skillet; fry for 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a spatula, until the sauce thickens somewhat, about 10 minutes.3 cloves Garlic, thinly sliced, 2 ea Anchovy fillets, 1/4 tsp Red pepper flakes, 28 oz Plum tomatoes, 1 ea Fresh basil sprig, chopped.
- Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes. Add mozzarella pieces over the skillet. Adjust oven temperature to broil. Return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes (observe that it does not burn). Garnish with pancetta and chopped basil before serving.8 oz Mozzarella, cut into 3/4" pieces.