Pizza Chicken Recipe with Pancetta, Mozzarella & Spicy Tomatoes for Dinner
This hearty dinner recipe combines the flavors of a classic pizza—melting mozzarella, spicy tomatoes, and savory pancetta—with succulent, golden-browned chicken. Cooked in stages to layer the flavors, this dish is perfect for an indulgent yet comforting meal that’s ready in about an hour.
Equipment
- 10–12-inch oven-safe skillet
Ingredients
Protein & Seasoning:
- 3½ pounds bone-in chicken pieces
- 2 teaspoons kosher salt plus more to taste
- 1 teaspoon freshly ground black pepper
Sauce Base:
- 1 tablespoon extra-virgin olive oil
- 5 ounces pancetta diced
- 3 garlic cloves thinly sliced
- 4 oil-packed anchovy fillets optional
- 1 tablespoon capers drained
- ¼ teaspoon red chili flakes
Tomatoes & Herbs:
- 1 pint ripe cherry tomatoes halved (a mix of colors recommended)
- 3½ cups diced ripe tomatoes
- 1 large sprig of fresh basil plus chopped basil leaves for garnish
Toppings:
- 8 ounces bocconcini halved (or 1-inch cubes of fresh mozzarella)
Instructions
- Prepare the Chicken: Pat the chicken pieces dry with paper towels, then season them evenly with 1½ teaspoons of kosher salt and ½ teaspoon of black pepper. Set aside.
- Cook the Pancetta: Heat a 10–12-inch oven-safe skillet over medium-high heat. Add the olive oil and let it heat for a few seconds. Stir in the pancetta and cook, stirring frequently, until it is browned and crispy, about 3 minutes. Use a slotted spoon to transfer the pancetta to a plate lined with paper towels.
- Sear the Chicken: In the same skillet, add the chicken pieces. Sear them on all sides until they are evenly browned, turning occasionally, about 10 minutes. Once browned, transfer the chicken to a plate. Carefully pour off all but 1 tablespoon of the remaining fat in the skillet.
- Build the Sauce: Return the skillet to the heat and add the garlic, anchovy fillets (if using), capers, and red chili flakes. Sauté the mixture for about 1 minute, allowing the flavors to blend. Add the cherry tomatoes, diced tomatoes, and the sprig of basil. Season with the remaining salt and pepper. Cook the mixture, stirring occasionally and breaking down the tomatoes with a spatula, until the sauce begins to thicken slightly, about 10 minutes.
- Bake the Chicken: Preheat the oven to 400°F. Return the seared chicken to the skillet, nestling it into the tomato sauce. Place the skillet into the oven and bake uncovered until the chicken is fully cooked and no longer pink, about 30 minutes.
- Melt the Cheese: Once the chicken is cooked, remove the skillet from the oven. Scatter the bocconcini or mozzarella pieces over the chicken and sauce. Turn on the broiler and place the skillet under the broiler. Let the cheese bubble and melt, about 1–3 minutes. Watch carefully to avoid burning.
- Garnish and Serve: Remove the skillet from the broiler. Sprinkle the crispy pancetta and freshly chopped basil leaves over the top. Serve the dish hot, accompanied by a leafy green salad or green beans with caper vinaigrette, and a side of crusty bread to soak up the flavorful sauce.
Notes
- For a spicier kick, increase the red chili flakes or serve with a side of chili oil.
- Anchovies add depth to the sauce but can be omitted for a milder flavor.
- This dish pairs beautifully with a dry white wine or a light red, such as Chianti.
Tried this recipe?Let us know how it was!