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Prep 20 minutes
Total 1 hour
Serves
US | Metric
Ingredients
The Chicken
  • 900 g Skinless Chicken Thighs (5-7 Thighs)
  • 2 tbsps Olive Oil
  • Sea Salt & Black Pepper
The Veg/Sauce
  • 2 Garlic Cloves (Whole)
  • 2 Shallots (Sliced)
  • 1 Courgette (Half Slices)
  • 250 g Cherry Tomatoes
  • 100 ml White Wine
  • Sea Salt & Pepper
  • 1 Mozzarella Ball (Torn)
  • 1 tbsp Olive Oil
The Garnish
  • Fresh Basil (Torn)
  • Parmesan
  • Olive Oil
  • Balsamic Vinegar
Italian Chicken Italian Chicken

Italian Chicken


  • Heat a large pan to high heat
  • Add olive oil and chicken thighs, season chicken and let cook/brown for 1-2 minutes on each side
  • Remove chicken thighs and set aside
  • To the pan add olive oil, garlic cloves, shallots and allow to cook for 1-2 minutes
  • Add courgette and cherry tomato, season well with sea salt & pepper
  • Allow to cook for 2-3 minutes, then add the white wine reduce slightly
  • Add chicken back in, cover and cook at 175° for 30-35 minutes
  • Remove and add torn mozzarella and parmesan cheese
  • Place back into oven uncovered for 2-3 minutes
  • Garnish with fresh torn basil, a drizzle of olive oil and a drizzle of balsamic vinegar
  • Enjoy!
Italian Chicken Italian Chicken

Italian Chicken

favorite
print
like
Prep 20 minutes
Total 1 hour
Serves
US | Metric
Ingredients
The Chicken
  • 900 g Skinless Chicken Thighs (5-7 Thighs)
  • 2 tbsps Olive Oil
  • Sea Salt & Black Pepper
The Veg/Sauce
  • 2 Garlic Cloves (Whole)
  • 2 Shallots (Sliced)
  • 1 Courgette (Half Slices)
  • 250 g Cherry Tomatoes
  • 100 ml White Wine
  • Sea Salt & Pepper
  • 1 Mozzarella Ball (Torn)
  • 1 tbsp Olive Oil
The Garnish
  • Fresh Basil (Torn)
  • Parmesan
  • Olive Oil
  • Balsamic Vinegar
  • Heat a large pan to high heat
  • Add olive oil and chicken thighs, season chicken and let cook/brown for 1-2 minutes on each side
  • Remove chicken thighs and set aside
  • To the pan add olive oil, garlic cloves, shallots and allow to cook for 1-2 minutes
  • Add courgette and cherry tomato, season well with sea salt & pepper
  • Allow to cook for 2-3 minutes, then add the white wine reduce slightly
  • Add chicken back in, cover and cook at 175° for 30-35 minutes
  • Remove and add torn mozzarella and parmesan cheese
  • Place back into oven uncovered for 2-3 minutes
  • Garnish with fresh torn basil, a drizzle of olive oil and a drizzle of balsamic vinegar
  • Enjoy!