Enjoy the perfect collision of two family favorites – pizza and chicken! This skillet dish layers crispy pepperoni, tender chicken thighs, juicy cherry tomatoes and gooey melted mozzarella to create a plate bursting with flavor!
Preheat the oven to 400F. Trim any excess skin from the chicken thighs, pat dry and season with salt and black pepper.
2
Heat the olive oil in a 10-inch skillet and fry the chicken thighs until browned on both sides, approximately 10 minutes. Remove and set aside.
PEPPERONI
3
Fry the pepperoni slices in the same skillet until crisp, then remove and set aside on a paper towel.
ONIONS & TOMATOES
4
In the residual oil, saute the chopped onion until softened, about 5 minutes. Add the halved cherry tomatoes and capers, and cook for 5 minutes more until tomatoes are softened and juices released.
5
Nestle the seared chicken thighs back into the skillet, among the tomatoes. Transfer to the oven and bake for 20 minutes uncovered.
CHEESE
6
Remove the skillet from the oven and scatter the halved bocconcini over the chicken evenly.
7
Turn on the broiler function of your oven and broil the skillet just long enough for the cheese to melt – keep a close eye on this stage to avoid burning.
FINAL TOUCH
8
Garnish the skillet with fresh basil leaves, red chilli flakes, and the crispy pepperoni before serving.