Skillet Chicken–made with Tomatoes, Pancetta and Mozzarella

I try and never miss the Wednesday edition of the NY Times Food Section. If I can’t read it in newspaper form I check it out online or go to the NYTimes Food App. I especially love Melissa Clark’s recipes.  I highly recommend the App and this recipe was just delicious. I would however serve it with spaghetti or broccoli rabe which is what my sister did. I saw this recipe and was saving it to make and my Sister told me about this amazing new recipe she was trying!!! My sister is an amazing cook so totally trusted her when she told me how delicious this recipe came out.  I tried it the other night and it was perfection on a plate.  I would make it with all thighs the next time which would also be awesome since we both love the dark meat. Big recommendation on this one , it was a most memorable meal. Tastes like chicken pizza!!! what could be bad about that???? If you’re looking for a new recipe to try this weekend or any time this could be the one.


By the way it contains anchovies but they really do disappear , if you can’t bear the anchovies substitute olives or capers for the salty flavor. You can substitute onions for garlic, swap rosemary for basil , or use all dark meat or all white meat pieces. This recipe invites variations.

Thanks to Melissa Clark once again for the recipe from the NY Times Wednesday , January 6, 2016 edition.

Total recipe time from start to finish was probably an hour or so

You will need a large oven-proof skillet which will fit a whole chicken cut into 8 pieces.


1 whole chicken cut up in 8’s– I had them remove the backbone. Again you can use all dark meat or whatever you like, about 3 1/2 lbs. of chicken

2 teaspoons kosher salt

1 teaspoon black pepper

1 Tablespoon extra-virgin olive oil

5 ounces of pancetta, diced ( they sell in package diced 4 oz. which is totally fine)

3 garlic cloves, thinly sliced

2 anchovy fillets

1/4 teaspoon red pepper flakes

1 28 ounce can whole plum tomatoes

1 large sprig of fresh basil, plus more for serving if you like

8 ounces of bocconcini, halved ( or use fresh mozzarella cut into 3/4-inch pieces, (bocconcini balls are readily available in containers in Whole Foods and other specialty stores)


Pre-heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.

In a large oven-proof skillet, warm olive oil over medium-high heat. Add pancetta and cook , stirring frequently, until nice and crispy and brown. Using a slotted spoon remove pancetta to a paper-towel lined plate and set aside.

Add chicken to skillet. Sear the chicken , turning only occasionally, allow to get well-browned on all sides ( about 10-12 minutes) Transfer chicken to a large plate. Pour off all but about 1 Tablespoon oil.

Add garlic, anchovy and red pepper flakes to skillet, fry it up for about a minute. Stir in tomatoes and basil. Cook , while breaking up tomatoes with the back of a wooden spoon or spatula. Cook over low to medium heat until sauce thickens somewhat, another 10-15 minutes.

Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes. (Cut into white meat to check for doneness)

Scatter bocconcini or mozzarella pieces over the chicken in the skillet. Adjust oven to broil. Return skillet to oven and broil until cheese is melted and bubbling, app. 5 more minutes but watch carefully to see that it doesn’t burn. Garnish with pancetta and extra chopped basil before serving.

As I said would be amazing with spaghetti!



One response to “Skillet Chicken–made with Tomatoes, Pancetta and Mozzarella

  1. Pingback: Skillet Chicken–made with Tomatoes, Pancetta and Mozzarella | homethoughtsfromabroad626

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