Tomato & Mozzarella Crispy Chicken Skillet Recipe
Prep time
Cook time
Total time
Serves: 2
  • 4 medium to large chicken thighs, bone-in and skin-on
  • ¼ cup diced prosciutto or pancetta
  • 1 Tbs. olive oil
  • 1 small onion, chopped
  • 1 garlic clove, diced
  • 1 Tbs. capers
  • 1 28 oz can of whole San Marzano tomatoes
  • 1 cup Mozzarella cheese, shredded or fresh
  • 1 bunch fresh basil leaves
  • Salt
  • Pepper
  • Red pepper flakes
  1. Preheat oven to 400 degrees.
  2. Generously salt and pepper the chicken thighs on all sides and let rest.
  3. In a cast-iron skillet or oven-safe sauté pan, heat olive oil over medium-high heat.
  4. Add diced prosciutto, cooking until nicely browned, about 5 minutes.
  5. Remove prosciutto from the pan and place on a paper towel-lined plate.
  6. Add chicken to the hot pan and cook for 15 minutes, about 7 minutes per side, until skin is crispy and the thighs have a nice golden-brown sear.
  7. Transfer chicken to a plate.
  8. Next, add the onion and garlic to the pan. Cook while stirring for about 2 minutes, or until onion begins to turn translucent.
  9. Add the capers and two large pinches of red pepper flakes to the pan. Fry for 3 minutes.
  10. Add tomatoes (with their juices) and 4 fresh basil leaves (roughly chopped) to the pan mixture.
  11. Let cook and stir until the sauce thickens, about 10 minutes. Break up the tomatoes with your spatula as you stir.
  12. Return chicken to the pan of sauce and place the pan in the oven, uncovered, for about 15 minutes, or until chicken cooks through.
  13. Remove skillet from oven and change oven setting to broil.
  14. Add Mozzarella cheese, as desired, in generous pinches around the top of the dish and return to the oven until cheese is bubbly and golden but not burned, about 3 minutes.
  15. Garnish the dish with prosciutto and torn basil leaves, and enjoy!
Recipe by Grain-Free Love at