Skillet Chicken With Tomatoes, Pancetta and Mozzarella

By Melissa Clark

Updated Feb. 25, 2025

Skillet Chicken With Tomatoes, Pancetta and Mozzarella
Christopher Testani for The New York Times
Total Time
45 minutes
Rating
5(6,364)
Comments
Read comments

With a topping of tomato sauce and fresh mozzarella, it’s no wonder that I always think of this easy skillet dish as "pizza chicken." It’s a tangy, milky, gooey, lovable meal that’s somewhat reminiscent of chicken Parmesan, but with succulent bone-in chicken pieces instead of breaded and fried cutlets. Even better, it has pancetta and anchovies for complexity of flavor, and the whole thing comes together in under an hour.

Featured in: Skillet Chicken Swimming in Tomato Sauce

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 3½pounds bone-in chicken pieces (or use a 3½ pound chicken cut into 8 pieces)
  • 2teaspoons kosher salt
  • 1teaspoon black pepper
  • 1tablespoon extra-virgin olive oil
  • 5ounces pancetta, diced
  • 3garlic cloves, thinly sliced
  • 2anchovy fillets
  • ¼teaspoon red pepper flakes
  • 1(28-ounce) can whole plum tomatoes
  • 1large basil sprig, plus more chopped basil for serving
  • 8ounces bocconcini, halved (or use mozzarella cut into ¾-inch pieces)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1238 calories; 90 grams fat; 30 grams saturated fat; 0 grams trans fat; 37 grams monounsaturated fat; 16 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 94 grams protein; 1623 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.

  2. Step 2

    In a large oven-proof skillet, warm oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate.

  3. Step 3

    Add chicken to skillet. Sear, turning only occasionally, until well browned on all sides, about 10 minutes. Transfer to a large plate. Pour off all but 1 tablespoon oil.

  4. Step 4

    Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens somewhat, about 10 minutes.

  5. Step 5

    Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes.

  6. Step 6

    Scatter bocconcini or mozzarella pieces over skillet. Adjust oven temperature to broil. Return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes (watch carefully to see that it does not burn). Garnish with pancetta and chopped basil before serving.

Ratings

5 out of 5
6,364 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Florence

I almost never follow recipes exactly, but I happened to with this one. It was outstanding! Thank you!

I agree with the person who said the garlic etc is prone to burn -- need to let the pan cool down a bit after browning chicken.

And I agree with the person who requests that this space be for questions about or actual experience making the recipe. People ranting about calories have a lot of other places they can go rant. Most cooks know how to reduce fat or calories as they choose.

Csamora

I have made this dish twice, delicious. Changes I made: The second time I added a layer of fresh market greens and sat the chicken on top. When I browned the bacon I also crisped the chicken skin. I slow baked the dish. After 2 hours at 300 degrees, the chicken melted off the fork. The greens were a nice contrast to the red sauce. I also added green olives. I served the dish sprinkled with the bacon and crispy chicken skin and then added daps of goat cheese instead of the bocconcini-Guest worthy

Melissa Clark

Hi MelissaJane - if the sauce was thin it's probably because you only baked it for 15 minutes instead of 30 minutes, which makes sense for the boneless breasts, but doesn't give the sauce enough time to thicken and reduce properly. Next time cook the sauce a little longer on the stove top before adding the chicken to the pan and baking. Also using diced tomatoes is perfectly fine. Whole tomatoes results in bigger, irregular chucks, which I prefer, but you should use what you like!

BelindaH

Excellent!

SPS

Made this tonight. It was good. I substituted fresh tomatoes for canned and cooked down about 15 minutes. It was good, and fit the need of a healthy meal while using up some garden tomatoes. I used the anchovies. For us it was not spectacular. It was good, healthy and fine…I would make again…but not something for guests.

Carolyn

This recipe is really delicious, but I really wish it gave an accurate time frame. As a busy mom, I really rely on the listed time in my meal planning so I can get dinner on the table at a reasonable hour. The cook times for the chicken, the tomatoes, and the oven time alone add up to 50 minutes. Including prep, this recipe is at least an hour start to finish, and I get frustrated when a recipe really underestimates the time it takes to cook.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.