65 minutes
A savory and comforting chicken dish that takes inspiration from the flavors of pizza, featuring a spicy tomato sauce, crispy pancetta, and melted mozzarella cheese.
teaspoons
teaspoons
tablespoons
0 oz
Garlic Clove, thinly sliced
each
Anchovy Fillets, oil-packed
each
Capers, drained
tablespoons
Red Chile Flakes
teaspoons
Cherry Tomatoes, halved, mixed colors
0 pints
Ripe Tomatoes, diced
cups
Fresh Basil, plus chopped basil for serving
sprigs
Fresh Mozzarella, halved bocconcini or 1-inch cubes
0 oz
1. Season and Brown Chicken
Generously season the chicken pieces with kosher salt and freshly ground black pepper. In an oven-safe skillet, heat olive oil and brown the seasoned chicken pieces until golden. Transfer to a separate plate.
2. Cook Pancetta
In the same skillet, cook diced pancetta until crispy. Transfer to a plate lined with paper towels. Pour off excess oil from the skillet.
3. Build Flavor Base
Add sliced garlic, anchovy fillets, drained capers, and red chile flakes to the skillet, sautéing until garlic is golden and anchovies melt into the oil.
4. Simmer Tomato Sauce
Add halved cherry tomatoes, diced ripe tomatoes, and a large basil sprig to the skillet. Simmer to create a spicy tomato sauce.
5. Bake Chicken
Preheat oven to 400°F. Nestle chicken back into the skillet with the tomato sauce and bake until cooked through.
6. Add Cheese and Broil
Scatter fresh mozzarella over the baked chicken and broil until cheese is melted and bubbling.
7. Garnish and Serve
Sprinkle cooked pancetta and chopped fresh basil over the finished dish before serving.
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