Tuscan-Inspired Chicken with Tomato-Pancetta Sauce and Melted Mozzarella

1. Preheat Oven

Preheat your oven to 400°F.

2. Prepare Chicken

Pat the chicken dry with paper towels, then season it generously with the kosher salt and black pepper.

3. Cook Pancetta

Warm the olive oil in a large oven-proof skillet over medium heat. Add the diced pancetta and cook until browned and crispy. Use a slotted spoon to transfer the pancetta to a paper-towel-lined plate.

4. Sear Chicken

Increase the heat to medium-high and add the chicken pieces to the skillet. Sear them for about 10 minutes, turning occasionally, until they are well browned on all sides. Transfer the chicken to a large plate.

5. Prepare Sauce

Pour off most of the fat from the skillet, leaving just enough to fry the garlic. Add the thinly sliced garlic, anchovy fillets, and red pepper flakes to the skillet. Fry for about a minute until the garlic is fragrant and the anchovies have dissolved. Stir in the canned whole plum tomatoes, crushing them with your spoon, and add the large basil sprig. Let the sauce simmer and thicken for about 10 minutes.

6. Bake Chicken

Return the chicken pieces to the skillet, nestling them into the sauce. Transfer the skillet to the preheated oven and bake for about 30 minutes, or until the chicken is cooked through.

7. Melt Cheese

Once the chicken is done, scatter the halved bocconcini or mozzarella pieces over the top. Switch your oven to the broil setting and return the skillet to the oven. Broil for 2-3 minutes until the cheese is melted and bubbling.

8. Garnish and Serve

Garnish the dish with the crispy pancetta and some freshly chopped basil. Serve hot.