Italian chicken skillet with mozzarella and tomatoes
 
Prep time
Cook time
Total time
 
Italian chicken skillet with tomatoes, prosciutto and melted mozzarella, all cooked in a single pan for a quick weeknight dinner.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4-6 servings
Ingredients
  • 8 chicken thighs
  • 1 tablespoon extra-virgin olive oil
  • 6 thin slices prosciutto, chopped
  • 3 garlic cloves, thinly sliced
  • 1 tsp. anchovy paste
  • 1 (28-ounce) can whole plum tomatoes
  • 1 large basil sprig
  • 8 ounces bocconcini, halved
Instructions
  1. Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.
  2. In a large oven-proof skillet, warm oil over medium-high heat. Add chicken and cook until well browned. Work in batches if necessary. Transfer chicken to a plate.
  3. Pour off all but 1 tablespoon oil and add the prosciutto and saute for one minute. Add garlic and anchovy paste; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a wooden spoon. Cook until sauce thickens, about 10 minutes.
  4. Return chicken to skillet, skin side up. (Don't let the sauce cover the chicken - this will help keep the skin crispy.) Transfer skillet to oven and cook, uncovered,
  5. until chicken is no longer pink, about 30 minutes.
  6. Scatter bocconcini or mozzarella pieces over skillet. Turn on the broiler and return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes (watch carefully to see that it does
  7. not burn).
  8. Serve with pasta.
Recipe by white plate blank slate at https://whiteplateblankslate.com/italian-chicken-skillet/