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Italian chicken in tomato sauce with mozzarella and basil in a skillet.

Easy One Pan Italian Chicken In Tomato Sauce

This one-pot Italian chicken in tomato sauce is a true winner. Rich and hearty sauce, golden seared chicken and a bubbly topping of melted mozzarella. 
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 Servings
Author: Deborah Rainford

Ingredients

For the Chicken:

  • 600 g chicken breast mini fillets, or chicken breast
  • Salt and pepper, to taste

For the Sauce:

  • 2 tablespoons olive oil
  • 85 g smoked pancetta
  • 1 yellow onion, diced
  • 2-3 cloves garlic, minced
  • 1 sprig fresh rosemary, finely chopped
  • 2 sprigs fresh thyme, leaves picked
  • 1 red bell pepper, finely chopped
  • 2 sun-dried tomatoes, chopped
  • 400 g tin chopped tomatoes
  • 1 teaspoon tomato puree
  • ½ teaspoon pasta seasoning mix
  • ½ teaspoon Italian herb mix
  • 2-3 tablespoons double cream, *see notes
  • 75 ml vegetable stock made with a stock cube, optional (*see notes)
  • 30-50 g shredded mozzarella
  • 2 tablespoons chopped parsley for serving

Instructions

Preheat the oven to 180ºC.

  • Heat the olive oil in a cast-iron skillet or oven-safe frying pan with high sides.

Cook the pancetta and aromatics

  • Gently fry the smoked pancetta until golden, crispy, and the fat has rendered. Remove to a bowl lined with kitchen paper to absorb any extra grease.
  • In the same pan with the pancetta fat, sauté the diced yellow onion and minced garlic until the onion is soft and starting to turn golden, and the garlic is fragrant.
  • Add the finely chopped fresh rosemary and thyme to the pan and sauté for about 5 minutes. Remove the onions from the pan and place them in the bowl with the pancetta.

Sear the chicken

  • Season the chicken breast mini fillets on both sides with salt and pepper.
  • Place the chicken into the skillet and sear on both sides until golden. Remove the chicken to a plate and set aside.

Prepare the sauce

  • Add the finely chopped red pepper to the pan and sauté for a further 3-5 minutes, until softened.
  • Return the onions and pancetta to the pan. Pour in the chopped tomatoes and add the tomato puree. Mix in the pasta seasoning mix and the Italian herb mix.
  • Pour in the double cream and whisk the sauce. Taste and adjust the seasoning.

Bake the chicken

  • Place the seared chicken in the sauce and top with the shredded mozzarella.
  • Bake for about 15 minutes, until the cheese is golden and bubbling and the chicken is cooked through. Top with chopped fresh parsley or basil before serving.

Notes

  • Double Cream: Use 2-3 tablespoons of double cream to add creaminess to the sauce. You can adjust the amount according to your preference.
  • Vegetable Stock: Adding 75 ml of vegetable stock made with a stock cube is optional but adds extra flavour and moisture to the dish. You can substitute with chicken stock or water if preferred.

Nutrition

Calories: 415kcal | Carbohydrates: 11g | Protein: 38g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 588mg | Potassium: 948mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1323IU | Vitamin C: 52mg | Calcium: 99mg | Iron: 2mg
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