Skillet Chicken Thighs with Classic Red, Pancetta, and Mozzarella

1 min read

Skillet Chicken Thighs with Classic Red, Pancetta, and Mozzarella

We are putting a Jar Goods spin on chicken parm with this one-skillet dish chicken dish. It's easy to prepare and bursting with rich flavors. Did we mention one-skillet! Serve over pasta, roasted potatoes, or polenta for a main course that will taste like you spent hours in the kitchen.
  • 3 - 3 1/2 lbs bone-in chicken thighs
  • 1 tsp coarse salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 4 ounces diced pancetta
  • 2 cloves garlic, thinly sliced
  • 2 anchovy fillets (optional)
  • ¼ tsp red pepper flakes (optional)
  • 1 jar Classic Red
  • 8 oz mozzarella cheese
Heat oven to 400 degrees. Pat chicken dry with paper towels & season with salt and pepper. In a large skillet cast iron skillet, heat oil over medium-high heat. Add pancetta and stir while cooking until browned. With a slotted spoon, transfer to a paper towel-lined plate.

With the skillet over medium heat, add chicken. Sear, occasionally turning until the chicken is browned on all sides – about 10 minutes total. Add the garlic, anchovy filets & red pepper flakes to the skillet and cook for another minute. Stir in one jar of Classic Red tomato sauce and incorporate with all the ingredients.

Transfer skillet to the oven and cook uncovered until the chicken is thoroughly cooked – about 30 minutes. Remove from the oven and adjust the oven temperature to broil.

Scatter mozzarella pieces & pancetta over the chicken. Return the skillet to the oven and broil until the cheese is melted and bubbling. Be sure to watch closely so it doesn’t burn.

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