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Whip up a flavor-packed skillet chicken with juicy tomatoes, crispy pancetta, and gooey mozzarella in a snap! I adapted this recipe from NYT Cooking, and we’ve made it at least three times already. It’s easy and delicious! For the sides, I like to make some broccolini with garlic, and you can add some pasta, or even potatoes if you like.For this recipe, I used my 12″ Stainless Steel Nonstick Skillet, the Garlic Prep Tool and the Mix ‘N Chop:
A Fan-Favorite Chopper
The unique, beveled pinwheel blades of our Mix ‘N Chop™ make it easy to chop and crumble food. It’s a customer favorite for finely crumbling and browning ground beef, turkey, and sausage. It can quickly mash up avocadoes and eggs, and you can even crush tomatoes for a chunky tomato sauce.
Made in the USA
Guarantee
- 5-year guarantee
Product Details
- 10 ¾” (27 cm) long
- Made of sturdy nylon
- Safe for all cookware
- Soft-grip handle and thumb rest make it comfortable to hold
- Heat-resistant to 428°F (220°C)
- Dishwasher safe for easy cleanup
Prep Garlic Your Way
Sliced and diced garlic, and everything in between can change the final flavor and intensity in your meals. Get the perfect prep every time with this versatile garlic prep tool. Roll your garlic clove in the helpful peeler to get rid of its skin, then slice, dice, or paste all with the same tool. Clean the blades easily with the included brush and cleaning plates perfect for removing leftover garlic bits—and the whole tool is dishwasher-safe!
Sliced: When you slice garlic, you’ll get a mild flavor in a dish. Great for sautés and stir fries. You’ll get some bites of fresh garlic and will see it throughout the dish.
Diced: Fairly strong flavor. Great for chili, pasta sauce, or soup when they are simmered for a while.
Pressed: Pressed garlic provides a bold, intense garlic taste to a dish. Great for salad dressings, soups, sauces, marinades, and dips. It distributes easily into dishes.
Paste: Garlic paste is the strongest form of garlic flavor since the entire clove has been broken down. Soups and cooked sauces.
Guarantee
3-year guarantee
Product Details
Includes pasting plate, silicone peeler, clear container, cleaning plates, and cleaning brush
Stainless steel slicing and dicing blades
Dishwasher-safe
12″ Stainless Steel Nonstick Skillet
Go-To Skillet for One-Pot Meals
This innovative pan combines the best features of stainless steel and nonstick cookware. The nonstick mesh coating provides the perfect sear (without the mess) and leaves fond for pan sauces and gravy. The size is perfect for one-pot meals.
Product Details
- 4¼-qt. capacity.
- Includes lid.
- The nonstick mesh grid lets you sear food and use fond to make pan sauces and gravy—and it’s as easy to clean as nonstick cookware.
- Cleanup is easy because it’s dishwasher safe.
- Use your favorite utensils—even metal!
- Heat-safe to 450°F (230⁰C).
- Tempered-glass lid with stainless-steel rim is heat-safe to 400°F (200°C).
- Designed without rivets, so there’s no food buildup or rusting.
- Tri-ply clad—a heat-conducting aluminum core between an 18/10 stainless steel satin interior layer and a polished stainless 18/0 exterior layer for durability and faster, more even heating.
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- Guaranteed for life.
Click the links to get your 12″ Stainless Steel Nonstick Skillet, the Garlic Prep Tool, and the Mix ‘N Chop today. You’ll be glad you did.
Let’s jump right in!
Ingredients
- 3½ pounds bone-in chicken thighs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 5 ounces pancetta, diced
- 3 garlic cloves, thinly sliced
- 2 anchovy fillets
- ½ teaspoon red pepper flakes
- ¼ cup dry white wine
- 28 ounces whole plum tomatoes
- 1 large basil sprig, plus more chopped basil for serving
- 8 ounces ciliegine mozzarella balls
Instructions
Preheat oven to 400°F/200⁰C. Use the Garlic Prep Tool to slice garlic. Pat chicken dry and season with salt and pepper.
In 12″ Stainless Steel Nonstick Skillet over medium-high heat, 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.
Turn heat to medium, then add chicken to skillet, skin side down. Cook for 5-7 minutes, until nicely browned, then flip chicken and cook for another 5 minutes. Remove the chicken from the pan onto a large plate. Leave only one tablespoon of oil in the skillet, discard the rest.
Add garlic, anchovy fillets, and red pepper flakes to skillet; fry for one minute, or until fragrant. Pour wine into pan to deglaze. Stir in tomatoes and basil. Cook, breaking up tomatoes with the Mix ‘N Chop or a spatula, until sauce thickens slightly, about 10 minutes.
Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes.
Scatter ciliegine mozzarella balls over skillet, and place back into the oven until they are beginning to melt, about 5 minutes.
Top with pancetta and chopped basil before serving.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Skillet Chicken with Tomatoes, Pancetta and Mozzarella (Video)
Equipment
Ingredients
Ingredients
- 3½ pounds bone-in chicken thighs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 5 ounces pancetta diced
- 3 garlic cloves thinly sliced
- 2 anchovy fillets
- ½ teaspoon red pepper flakes
- ¼ cup dry white wine
- 28 ounces whole plum tomatoes
- 1 large basil sprig plus more chopped basil for serving
- 8 ounces ciliegine mozzarella balls
Instructions
Instructions
- Preheat oven to 400°F/200⁰C. Use the Garlic Prep Tool to peel and slice the garlic. Pat chicken dry and season with salt and pepper.2 teaspoons kosher salt, 1 teaspoon black pepper, 3 garlic cloves, 3½ pounds bone-in chicken thighs
- In 12" Stainless Steel Nonstick Skillet over medium-high heat, 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.5 ounces pancetta, 1 tablespoon olive oil
- Turn heat to medium, then add chicken to skillet, skin side down. Cook for 5-7 minutes, until nicely browned, then flip chicken and cook for another 5 minutes. Remove the chicken from the pan onto a large plate. Leave only one tablespoon of oil in the skillet, discard the rest.3½ pounds bone-in chicken thighs
- Add garlic, anchovy fillets, and red pepper flakes to skillet; fry for one minute, or until fragrant. Pour wine into pan to deglaze. Stir in tomatoes and basil. Cook, breaking up tomatoes with the Mix ‘N Chop or a spatula, until sauce thickens slightly, about 10 minutes.3 garlic cloves, 2 anchovy fillets, ½ teaspoon red pepper flakes, ¼ cup dry white wine, 28 ounces whole plum tomatoes, 1 large basil sprig
- Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes.
- Scatter ciliegine mozzarella balls over skillet, and place back into the oven until they are beginning to melt, about 5 minutes.8 ounces ciliegine mozzarella balls
- Top with pancetta and chopped basil before serving.5 ounces pancetta, 1 large basil sprig
Notes
Instead of the ciliegine, you can alternatively use fresh mozzarella cut into 3/4-inch pieces.
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
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