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Italian Baked Chicken

One-Pan Italian Baked Chicken with Mozzarella Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 3 cloves garlic, sliced thin
  • 1 pint cherry tomatoes, halved
  • ⅓ cup pitted Kalamata olives, halved
  • 1 tsp dried oregano
  • ¼ cup dry white wine
  • 4 oz fresh mozzarella, sliced into 4 rounds
  • Small handful fresh basil leaves, torn

Method
 

  1. Preheat oven to 400°F (200°C). Season chicken with salt and pepper. Sear skin-side down in hot oil for 5 minutes until golden, then flip and cook 3 minutes. Remove to a plate.
  2. Lower heat to medium. Sauté garlic 1 minute until fragrant. Stir in tomatoes, olives, oregano, and wine. Scrape up browned bits and simmer 30 seconds.
  3. Return chicken to skillet skin-side up. Roast 20 to 25 minutes until internal temp reaches 165°F.
  4. Switch broiler to high. Top each thigh with mozzarella and broil 2 to 3 minutes until cheese is bubbly and spotted.
  5. Rest 5 minutes, then spoon pan sauce over chicken. Scatter fresh basil and serve.

Notes

If using chicken breasts instead of thighs, add 5 to 8 minutes to the roast time and check that the thickest part reads 165°F before broiling.