Easy Calabrian Chicken with Mozzarella

Chicken with Calabrian peppers makes for an easy dinner! You will love this spicy Calabrian chicken with mozzarella recipe.

4.45 from 43 votes

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Prep Time: 15

Cook Time: 15

Inactive Time: 40

Total Time: 1 10

Servings:

Calories: 354kcal

Equipment

Large skillet ovenproof

Ingredients

Marinade:

2 tablespoons crushed Calabrian chili peppers (more or less depending on heat tolerance; see Note 1)
8 garlic cloves (peeled)
1 shallot (peeled; about 2 ounces total)
¼ cup fresh parsley (loosely packed; minced)
1 teaspoon dry thyme
1 lemon (juiced; about 1½ tablespoons juice total)
¼ cup extra virgin olive oil
Salt and pepper

Chicken:

1 pound thinly sliced chicken breasts
Calabrian marinade
1 tablespoon neutral oil (for frying)
¼ cup white wine or chicken broth (optional)
8 ounces fresh mozzarella cheese (sliced into rounds)
1 teaspoon salt (plus more to taste)
½ teaspoon black pepper
Fresh basil leaves (for garnish)

Instructions

Prepare the marinade:

Combine all the ingredients for the marinade in a food processor and pulse until blended. Taste and season lightly with salt and pepper.

Marinate the chicken:

Transfer the chicken to a storage bag or large bowl. Add 1 teaspoon salt and ½ teaspoon black pepper. Pour the marinade over the chicken and toss to coat. Transfer to the refrigerator for at least 30 minutes.

Cook the chicken:

Preheat oven to 400ºF.
Heat the neutral oil in a large, ovenproof skillet over medium-high heat. Once very hot, add the chicken and cook for 3 to 5 minutes without moving. Flip the chicken and add the white wine or chicken broth if using. Bring to a boil and turn off the heat.

Bake the chicken:

Cover each piece of chicken with fresh mozzarella. Transfer to the oven for 10 to 12 minutes if using thinly sliced breasts or 20 to 25 minutes for whole breasts or thighs.
Once the chicken reaches about 160ºF, turn on the broiler and cook until the cheese is bubbly and beginning to brown. Check the temperature again to ensure the chicken has reached 165ºF. Turn off the broiler. Remove the chicken from the oven and let rest for 5 minutes.

To serve:

Sprinkle the baked chicken with fresh basil leaves. Serve with risotto, buttered noodles, or on toasted sandwich rolls with your favorite toppings. Enjoy!

Notes

Note 1: If you can’t find chopped Calabrian chili peppers, use crushed red pepper flakes instead. I recommend starting with 1 to 2 teaspoons and adding more until the marinade reaches your desired spiciness level.

Nutrition

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