Skillet Chicken With Tomatoes, Pancetta and Mozzarella turns simple chicken thighs into a rich one-pan dinner with crisp-edged pancetta, garlicky tomato sauce, fresh basil, and bubbling mozzarella. The chicken stays juicy while the sauce thickens around it, giving you cozy pizza-inspired flavor without breading or frying. It is an easy, satisfying dinner that goes straight from skillet to table.
Table of Contents
Table of Contents
Why This One-Pan Chicken Is Worth Making
- Big flavor, simple method: Pancetta, garlic, anchovy, tomatoes, basil, and mozzarella build layers of savory flavor in one skillet.
- Juicy chicken: Bone-in thighs stay tender while finishing gently in the tomato sauce.
- Dinner-party finish: A quick broil melts and lightly browns the mozzarella just before serving.
- Minimal cleanup: The pancetta, chicken, sauce, and cheese all cook in the same oven-safe skillet.
What Gives This Skillet Its Pizza-Inspired Flavor
- Chicken thighs: Bone-in, skin-on thighs stay juicy and develop a deeply browned exterior.
- Pancetta: Crisp pieces add salty, porky flavor and a crunchy finish.
- Garlic and anchovies: They melt into the pan and make the tomato sauce taste fuller without making it taste fishy.
- Whole peeled tomatoes: Crushing them in the skillet creates a rustic sauce with plenty of body.
- Fresh basil: A sprig perfumes the sauce while chopped basil keeps the finished dish fresh.
- Fresh mozzarella: Soft mozzarella melts into creamy pockets over the chicken and tomatoes.
How to Make Skillet Chicken With Tomatoes, Pancetta and Mozzarella
Step 1: Heat the Oven and Season the Chicken
Heat the oven to 400°F. Pat the chicken thighs very dry, then season them with kosher salt and black pepper so they brown instead of steaming.
Step 2: Crisp the Pancetta
Heat olive oil in a large oven-safe skillet over medium heat. Cook the pancetta for 5 to 7 minutes, stirring often, until browned and crisp, then transfer it to a plate with a slotted spoon.
Step 3: Brown the Chicken
Increase the heat to medium-high. Place the chicken skin-side down and sear for 6 to 8 minutes, then turn and cook for about 2 minutes more. Transfer the chicken to a plate and carefully leave about 1 tablespoon of fat in the skillet.
Step 4: Build the Tomato Sauce
Reduce the heat to medium. Add the garlic, anchovies, and red pepper flakes and cook for about 1 minute. Add the tomatoes and basil sprig, crush the tomatoes with a wooden spoon, and simmer for 8 to 10 minutes until the sauce looks slightly thickened.
Step 5: Finish the Chicken in the Oven
Return the chicken to the skillet, skin-side up, nestling it into the sauce without completely covering the skin. Bake uncovered for 25 to 30 minutes, or until the thickest part of each thigh reaches 165°F.
Step 6: Melt the Mozzarella
Scatter the mozzarella around and over the chicken. Switch the oven to broil and cook for 2 to 3 minutes, watching closely, until the cheese is melted and bubbling. Top with the crisp pancetta and chopped basil before serving.
Skillet Chicken With Tomatoes, Pancetta and Mozzarella
Ingredients
- 6 bone-in skin-on chicken thighs, about 3 pounds total
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 4 ounces pancetta diced
- 4 garlic cloves thinly sliced
- 2 anchovy fillets finely chopped
- 1/4 teaspoon red pepper flakes
- 1 28-ounce can whole peeled tomatoes, preferably no-salt-added
- 1 large fresh basil sprig
- 1/4 cup chopped fresh basil for serving
- 8 ounces fresh mozzarella cut into about 3/4-inch pieces
Instructions
- Heat the oven to 400°F. Pat the chicken thighs thoroughly dry with paper towels. Season both sides with the kosher salt and black pepper.
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced pancetta and cook for 5 to 7 minutes, stirring frequently, until browned and crisp. Transfer the pancetta to a plate with a slotted spoon, leaving the rendered fat in the skillet.
- Increase the heat to medium-high. Arrange the chicken thighs skin-side down in the skillet without crowding them. Sear for 6 to 8 minutes, until the skin is deeply golden. Turn and cook for about 2 minutes on the second side. Transfer the chicken to a plate. Carefully pour off excess fat, leaving about 1 tablespoon in the skillet.
- Reduce the heat to medium. Add the sliced garlic, chopped anchovy fillets, and red pepper flakes. Cook for about 1 minute, stirring, until fragrant and the anchovies begin to dissolve.
- Add the whole peeled tomatoes with their juices and the basil sprig. Break the tomatoes into smaller pieces with a wooden spoon. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce has reduced slightly and looks thicker.
- Return the chicken thighs to the skillet skin-side up. Nestle them into the tomato sauce while keeping most of the browned skin above the liquid. Transfer the uncovered skillet to the 400°F oven.
- Bake for 25 to 30 minutes, or until the thickest part of every chicken thigh reaches a minimum internal temperature of 165°F when checked with an instant-read thermometer.
- Remove the skillet from the oven. Scatter the fresh mozzarella pieces around and over the chicken. Switch the oven to broil.
- Return the skillet to the oven and broil for 2 to 3 minutes, watching continuously, until the mozzarella is melted and bubbling with a few lightly browned spots.
- Remove from the oven. Scatter the reserved crisp pancetta and chopped fresh basil over the chicken. Serve hot with plenty of tomato sauce.
Notes
• Patting the chicken dry is important for good browning.
• Keep most of the chicken skin above the tomato sauce during baking to preserve its browned texture.
• Pancetta and anchovies are salty, so do not add extra salt until the finished sauce has been tasted.
• Watch the skillet continuously during broiling because fresh mozzarella can brown quickly.
• Boneless chicken thighs may be substituted, but they will finish sooner. Begin checking for 165°F after about 15 minutes in the oven.
Nutrition
Tips for a Juicy, Bubbling Skillet
- Dry the chicken well: Surface moisture prevents deep browning.
- Keep the skin above the sauce: This helps the browned surface stay crisper in the oven.
- Watch the broiler: Fresh mozzarella can go from bubbly to scorched quickly.
- Use a thermometer: Chicken is safely cooked when the thickest part reaches 165°F.
Store, Reheat & Enjoy Later
Refrigerate leftovers in an airtight container within 2 hours and use them within 3 to 4 days. Reheat the chicken and sauce until the center reaches 165°F. For longer storage, freeze portions for up to 2 months for the best texture; thaw overnight in the refrigerator before reheating.
Questions About This Skillet Chicken
Can I Leave Out the Anchovies?
Yes. The anchovies dissolve into the sauce and add savory depth rather than a strong fish flavor, but the recipe will still work without them. Taste the sauce before adding extra salt because the pancetta is already salty.
Can I Use Boneless Chicken Thighs?
Yes, but they will cook faster. Brown them as directed, then begin checking their internal temperature after about 15 minutes in the oven and remove them once they reach 165°F.
What Should I Serve With It?
Serve this skillet chicken with crusty bread, pasta, polenta, or roasted potatoes to catch the tomato sauce. A crisp green salad also balances the rich pancetta and mozzarella.