Let me tell you something about chicken thighs. They're juicy, flavorful, and so forgiving. This Chicken Parese takes them to the next level - seared until golden, then baked with cherry tomatoes, butter, chicken stock, and melted mozzarella.
It's like a deconstructed chicken parmesan, but better. And easier.
The chicken gets a crispy, golden crust in the skillet. Then it's topped with fresh mozzarella and baked until the cheese is melted and bubbly. The cherry tomatoes burst and create a simple, savory pan sauce. Fresh basil on top? That's the finishing touch.
One skillet. Thirty minutes in the oven. And you've got a meal that's impressive enough for guests but easy enough for a weeknight.
Let's make some chicken parese.
Try my Chicken Burrito Bowl recipe.
Try my Chicken, Leek and Pea Pasta Bake recipe.
You'll need a large, oven-safe skillet (cast iron works great), a large bowl, a cutting board and knife, a spatula or tongs, and a serving dish.
Ingredients (Serves 6):
Try my Slow Cooker Greek Chicken recipe.
Time: 40 mins (10 mins prep + 30 mins cook) | Serves: 6
Alright, let's make a chicken dish that's golden, cheesy, and so satisfying. (For in process photos check the recipe card below)
First, preheat your oven to 425°F (220°C).
Heat a large, oven-safe skillet over medium heat. Add 1 tablespoon of olive oil.
In a small bowl, combine the Italian seasoning and red pepper flakes. Set aside.
Place the chicken thighs in a large bowl. Drizzle with the remaining 2 tablespoons of olive oil. Sprinkle with 1 tablespoon of the Italian seasoning mixture. Season with salt and black pepper. Toss to evenly coat.
Transfer the chicken to the hot skillet. Cook for 4-5 minutes per side, until golden brown.
Remove from heat. Add the butter, chicken stock, and cherry tomatoes to the skillet.
Top each chicken thigh with a slice of fresh mozzarella. Sprinkle with the remaining Italian seasoning mixture.
Transfer the skillet to the oven. Bake for 15-20 minutes, until the chicken is cooked through and the cheese is melted and bubbly.
Remove from the oven. Let rest for 5 minutes.
Spoon the pan sauce over the chicken. Top with fresh basil sprigs.
Serve immediately. Enjoy every bite.
Eat with a fork and knife. Get some chicken, some cheese, and some tomatoes in every bite.
Try my Tropical Chicken Mango Stir-Fry recipe.
No chicken thighs? Use boneless, skinless chicken breasts (adjust cook time).
No fresh mozzarella? Use shredded mozzarella or provolone.
No cherry tomatoes? Use diced Roma tomatoes.
No Italian seasoning? Mix oregano, basil, thyme, and rosemary.
No chicken stock? Use vegetable broth or white wine.
No fresh basil? Use fresh parsley.
Make it spicy: Double the red pepper flakes.
Gluten free: This recipe is naturally gluten free.
Try my Chicken Curry with Saffron Rice recipe.
Spicy version: Double the red pepper flakes. Add sliced jalapeños.
Bacon version: Add 4 slices cooked bacon, crumbled, on top.
Mushroom version: Add sliced mushrooms with the tomatoes.
Artichoke version: Add chopped artichoke hearts.
Olive version: Add Kalamata olives.
Creamy version: Add ¼ cup heavy cream to the pan sauce.
Low carb version: Serve over cauliflower rice or zucchini noodles.
Try my Chicken Mushroom and Tomato Pasta recipe.
Use a cast iron skillet. It holds heat well and goes from stovetop to oven perfectly.
Don't crowd the pan. Cook the chicken in batches if needed. Overcrowding prevents browning.
Get a good sear. 4-5 minutes per side. Golden brown = flavor.
Use fresh mozzarella. It melts better than pre-shredded. Fresh is worth it.
Let the chicken rest for 5 minutes. The juices redistribute.
Spoon the pan sauce over the chicken. Don't waste that flavor.
Try my Slow Cooker Chicken Fajita Filling recipe.
Chicken thighs are cheaper than breasts. And they're juicier. Win-win.
Buy chicken in bulk. Freeze what you don't use.
Fresh mozzarella on sale. Buy when on sale. Freeze extra.
Cherry tomatoes in season. Cheapest in summer.
Italian seasoning lasts forever. Buy a jar. Use for many recipes.
Make a double batch. Twice the chicken. Same amount of work. Freeze half.
Try my Hoisin Rice with Chicken Thighs recipe.
As a main course. One plate is a full meal.
Over pasta. Serve with spaghetti or penne.
Over rice. White rice, brown rice, or cauliflower rice.
With a side salad. A simple green salad with lemon vinaigrette.
With crusty bread. To soak up the pan sauce.
For a crowd. Double the recipe. Use a larger skillet.
Try my Crunchy Waldorf Chicken Salad recipe.
Fridge: Store in an airtight container for up to 4 days. The flavors actually get better on day 2.
Freezer: Freeze for up to 2 months. Thaw overnight in the fridge.
Reheating:
Do not reheat more than once. Take out only what you'll eat.
Try my Tropical Grilled Chicken Salad recipe.
Look, I love a good chicken parmesan. But I don't always want to deal with breading and frying. This Chicken Parese is my solution.
Juicy, golden-seared chicken thighs. Melty mozzarella. Burst cherry tomatoes. A savory pan sauce. All in one skillet.
Forty minutes. 38g of protein. Impressive enough for guests. Easy enough for a weeknight.
Make it for a family dinner. Make it for date night. Make it when you want something comforting and delicious.
However you serve it, you're getting a chicken dish that's anything but boring.
Now go sear some chicken.
~ Danny Davis
P.S. If you try the spicy version with extra red pepper flakes, let me know. That's my go-to upgrade. The heat with the melty cheese and sweet tomatoes? Perfect balance.
I made cheesy chicken in one skillet and it's incredible. 😤 Golden chicken thighs, melty mozzarella, burst tomatoes, and fresh basil. 40 minutes. 38g protein. Impressive enough for guests.
Preheat oven to 425°F.
Heat a large, oven-safe skillet over medium heat. Add 1 tablespoon olive oil.
Combine Italian seasoning and red pepper flakes. Place chicken thighs in a large bowl and drizzle with the remaining olive oil. Sprinkle chicken with one tablespoon Italian seasoning. Season with salt and black pepper, to taste. Toss to evenly coat. Transfer to the hot skillet.
Cook for 4-5 minutes per side, or until the chicken develops a golden brown crust. Remove from heat and add butter, chicken stock, and cherry tomatoes. Top each chicken thigh with a slice of fresh Mozzarella cheese and sprinkle with remaining Italian seasoning mixture. Season to taste with additional salt, black pepper and red pepper, if using.
Transfer skillet into pre-heated oven and bake for 15-20 minutes, or until chicken is cooked through and the Mozzarella is melted. Remove from oven and allow chicken to rest for 5 minutes.
To serve, spoon pan sauce over chicken and top with fresh basil sprigs. Enjoy!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Approximate Glycemic Index (GI): 30–35 (low)
Approximate Glycemic Load (GL) per serving: 1–2 (very low)
Note: This recipe is very low in carbohydrates (6g per serving) with 1g of fiber, resulting in approximately 5g of net carbs. The main carb sources are cherry tomatoes (low GI), chicken stock (negligible), and seasonings (negligible). The high protein (38g) and fat (30g) make this a very low-glycemic meal. For context, pure glucose has a GI of 100. This is an excellent option for diabetic-friendly, low-carb, and keto diets.
