Cast Iron Garlic Chicken with Tomatoes, Basil and Fresh Mozarella
Keeping things colorful and easy today with this Pesto Caprese Chicken in White Wine Pan Sauce. Seasoned chicken seared until golden, with sweet summer tomatoes, bacon, and a savory white wine pan sauce. The chicken is finished with basil pesto, mozzarella cheese, and fresh heirloom tomatoes. It’s simple, oh so pretty, and made in just under thirty minutes.
Cast Iron Chicken Caprese
Ingredients
- 4 skin on, bone-in chicken thighs
- tomatoes on the vine, about 6, quartered
- 1 1/2 cup cherry tomatoes, sliced
- 6-8 garlic cloves, sliced
- 3-4 sprigs fresh thyme, chopped
- S+P
- 3 tsp red pepper flakes
- 1-2 tbsp olive oil
- 2 cups fresh basil plus more for serving
- 8 oz fresh mozzarella
Instructions
- Season the chicken thighs with salt, pepper, red pepper flakes and rub with olive oil.
- Place the tomatoes, chopped thyme and garlic in a bowl.
- Heat a cast iron, or an oven safe pan on medium with olive oil, when the oil gets hot, add the chicken and sear on both sides until golden brown. Remove from the pan.
- In the same pan, Add the tomatoes, garlic and herbs and cook until the garlic turns fragrant, about 5 min, then add the basil and season with salt and pepper. let it cook for another 2 min. At this time, start preheating your oven to 400.
- Place the chicken thighs back on the pan. Add the fresh mozzarella all aver the chicken and tomatoes. Transfer to the oven and back for 15-20 minutes until he cheese is melted and the chicken is cooked.
- Top with more pepper, fresh basil and olive oil. Serve warm and Enjoy!
