This is the kind of dinner that fills the kitchen with a warm garlic-and-tomato smell while it bakes, and you only need one pan from start to finish. The chicken gets golden and crisp on the outside, then stays juicy under a layer of melted mozzarella.

It leans on a handful of pantry ingredients, so it is simple enough for a weeknight but looks and tastes like you made an effort. The tomatoes and olives collapse into a bright, savory sauce that wants nothing more than some crusty bread to mop it up.

Why This One-Pan Chicken Works

The seared skin gives you that crackle when you cut in, and the mozzarella bubbles into little golden spots under the broiler. What makes it reliable is the stovetop-to-oven method. You build the sauce right in the same skillet while the pan is still hot from the chicken, so you do not lose any flavor stuck to the bottom.

The tomatoes burst and release their juices, mixing with the oil, wine, and garlic into a light sauce. It is tangy, a little salty from the olives, and rounded out by the herb warmth of dried oregano. Every bite of chicken gets a spoonful of that sauce.

Ingredients

4 bone-in, skin-on chicken thighs: patted dry with paper towels
1 tsp kosher salt
½ tsp black pepper
2 tbsp olive oil
3 cloves garlic, sliced thin: the slices soften and mellow faster than minced
1 pint cherry tomatoes, halved: larger ones can be quartered
⅓ cup pitted Kalamata olives, halved: green olives work too, just skip the brine
1 tsp dried oregano
¼ cup dry white wine: a Sauvignon Blanc or Pinot Grigio works well, or use chicken broth
4 oz fresh mozzarella, sliced into 4 rounds: fresh melts creamier than low-moisture
Small handful fresh basil leaves, torn: for serving

Variations / Substitutions

Swap the chicken: use 4 bone-in chicken breasts. Add 5 to 8 extra minutes to the bake time and check for 165°F at the thickest part. Boneless thighs work too, but you lose the crispy skin.
Try a different olive: Castelvetrano olives bring a buttery note. Black olives from a can are fine in a pinch, just reduce the salt a touch.
Use broth instead of wine: an equal amount of chicken broth works, though the sauce will be a little less bright.
Fresh herbs: swap the dried oregano for a tablespoon of chopped fresh oregano or marjoram stirred in after baking.
Dairy-free option: skip the mozzarella or use a plant-based melting cheese. The pan sauce is already bold enough to carry the dish without it.

A similar dish with a different flavor profile is Mediterranean Lemon Herb Chicken if you want something brighter.

How To Make One-Pan Italian Baked Chicken with Mozzarella

Step 1: Sear the Chicken

Preheat your oven to 400°F (200°C). Season the 4 chicken thighs all over with 1 tsp salt and ½ tsp pepper. Heat the 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Lay the thighs skin-side down and do not move them for about 5 minutes, until the skin is deep golden and releases easily from the pan.

You will hear the sizzle quiet down as the skin renders its fat and crisps. Flip the thighs and sear the other side for another 3 minutes, then transfer them to a plate. The chicken will not be cooked through yet, so do not worry about the center.

Step 2: Sauté the Aromatics

Turn the heat down to medium. The skillet should still have some fat in it. Add the sliced garlic and cook, stirring, for about 1 minute, just until it smells fragrant and turns pale gold. Burnt garlic turns bitter fast, so keeping it moving matters here.

Drop in the halved tomatoes and the olives. Stir in 1 tsp dried oregano and a pinch of salt, then pour in ¼ cup white wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon as the wine bubbles for 30 seconds.

Step 3: Roast the Chicken

Nestle the seared chicken thighs skin-side up into the tomato mixture, leaving the skin exposed so it stays crisp. Slide the skillet into the oven and roast for 20 to 25 minutes. The sauce will darken slightly and the tomatoes will slump and release their juices.

You will know it is ready when the internal temperature of the thickest part of a thigh hits 165°F on a meat thermometer. The skin will look lacquered and the olives will have softened into the sauce.

Step 4: Broil the Cheese

Remove the skillet from the oven and switch the broiler to high. Lay one slice of fresh mozzarella on top of each chicken thigh. Place the skillet under the broiler for 2 to 3 minutes, until the cheese melts and gets speckled with brown spots.

Watch through the oven door because broilers vary. The mozzarella should be gooey and starting to bubble, not turn into a burnt puddle. Pull it the moment the cheese looks glossy and the edges of the tomatoes are just beginning to char.

Step 5: Spoon Over the Pan Sauce

Take the skillet out and let it sit for 5 minutes. This short rest keeps the juices in the meat. Use a large spoon to scoop the tomato-olive sauce from the pan over each thigh, then scatter torn basil over the top.

Serve the chicken right from the skillet with the sauce pooling around it. The basil will scent the whole dish the moment it hits the warm pan.

Tips for the Best Baked Chicken

Dry skin equals crisp skin. After patting them with paper towels, let the thighs sit at room temperature for 10 minutes before seasoning. This removes extra surface moisture.
Do not crowd the pan. The thighs need space to sear properly, so use a skillet wide enough that they do not touch. Overlapping pieces will steam instead of brown.
Fresh mozzarella gives a soft, stretchy melt that low-moisture mozzarella cannot match. If you only have the block kind, shred it and pile it on lightly instead.
Taste the olives before you add them. Some are saltier than others. If yours are especially briny, rinse them quickly and use a lighter hand with the salt in the sauce.

Cooking times for different chicken cuts:

Cut	Bake Time	Internal Temp
Bone-in thighs	20-25 mins	165°F
Bone-in breasts	25-30 mins	165°F
Bone-in drumsticks	25-30 mins	165°F

Storing Leftover Chicken

Refrigerate: Store the chicken and sauce together in an airtight container for up to 3 days. The skin will soften as it sits, but the sauce keeps the meat moist.
Reheating: Warm gently in a covered skillet over low heat with a splash of water or broth. High heat will make the cheese tough. The broiler can recrisp the skin for a couple minutes after the chicken is heated through.

What to Serve with Italian Baked Chicken

Crusty bread is the simplest choice, because you will want something to soak up the tomato-olive sauce. A loaf of ciabatta or sourdough sliced thick and toasted works best.

A crisp green salad dressed with lemon and olive oil cuts through the richness of the cheese and chicken skin. If you want something heartier, roasted potato wedges tossed with rosemary crisp up nicely while the chicken bakes, and you can slide them onto a second oven rack.

Frequently Asked Questions

Can I use shredded mozzarella instead of fresh?

Yes, but the melt will be different. Sprinkle a thin layer over each thigh and watch the broiler carefully. Shredded mozzarella browns faster and can turn rubbery if it stays under the heat too long.

Can I make this without a broiler?

Increase the oven temperature to 425°F (220°C) for the last 5 minutes of baking, after adding the cheese. It will not get the same dark spots, but the cheese will melt and the tomatoes will concentrate.

What if I don’t have a oven-safe skillet?

Sear the chicken in any skillet, then transfer everything to a baking dish after Step 2. The bake time stays the same.

How do I avoid a watery sauce?

Halving the tomatoes instead of leaving them whole helps, because they release their juices more evenly and reduce faster. Using wine also cooks off some liquid, so stick with it if you can.

Can I assemble this ahead of time?

You can sear the chicken and build the sauce up to a day in advance. Keep them separate in the fridge, then bring the sauce to a simmer in the skillet, nestle in the chicken, and roast as directed. Add 5 extra minutes to the bake time since everything will be cold.