This delicious skillet pizza chicken with pepperoni, mozzarella and spicy tomatoes is sure to become a family favourite.
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I didn’t love pizza as a child — the browned, gooey cheese put me off — and only began appreciating it when I started making my own. Chicken, on the other hand, has always been a favourite: I grew up on my mum’s roast chicken with lemony potatoes. Both chicken and pizza are big hits in my household, so combining them felt inevitable.
The idea for this skillet pizza chicken with pepperoni, mozzarella and spicy tomatoes comes from a recipe that inspired me to adapt flavours I already love. Using bocconcini (mini mozzarella balls) gives the dish that melty, authentic pizza feel without the dough. If you like, you can make it even more pizza-like by serving it with a garlic-brushed pizza dough or crusty bread to mop up the juices.
This recipe works best with skin-on chicken legs or thighs — breasts tend to dry out and won’t absorb as much flavour. A heavy skillet that can go from stovetop to oven makes the process simple: crisp the pepperoni, sear the chicken for a golden crust, build a spicy tomato base with onions and capers, then finish under a hot grill so the bocconcini melts and the top browns slightly. Finish with fresh basil and the crisp pepperoni for a satisfying contrast of textures.
If you want a fuller meal, serve the skillet with a crisp green salad or steamed greens to balance the richness. For heartier appetites, pasta or rice also work well. Leftovers reheat nicely and make a great next-day lunch.
Skillet pizza chicken
Ingredients
- 12 slices spicy pepperoni diced
- 4 large skin-on chicken legs
- Or you can use 6 skin-on chicken thighs
- 3 tbsp olive oil
- 3 garlic cloves minced
- Salt and pepper to season
- Splash sherry red wine, or water to deglaze skillet
- 1 small red onion finely diced
- 200 g cherry tomatoes | 7oz, halved
- 1-2 tbsp capers optional
- 8 balls of bocconcini mini mozzarella balls
- 10 fresh basil leaves roughly torn
- Olive oil as needed
- pinch red chilli flakes to serve
Instructions
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Preheat the oven to 200°C (400°F).
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Trim excess skin and fat from the chicken and pat the pieces dry.
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Mix the olive oil and minced garlic, brush over the chicken, then season with salt and pepper and set aside.
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Heat a little oil in a large 10-inch skillet and pan-fry the pepperoni over medium heat until it is crisp. Transfer to a paper towel–lined plate with a slotted spoon.
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Sear the chicken in the skillet until well browned on both sides, about 8–10 minutes total. Transfer the chicken to a plate and pour off most of the excess oil.
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Return the skillet to the heat and add a splash of sherry, wine or water to deglaze, scraping up the browned bits with a wooden spoon.
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Add a little olive oil if needed and cook the diced red onion over medium–low heat until softened, about 5 minutes.
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Add the halved cherry tomatoes and capers and cook for another 5 minutes until the tomatoes begin to break down and release their juices.
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Nestle the seared chicken among the tomatoes and transfer the skillet to the oven. Roast uncovered for 20 minutes.
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Scatter the bocconcini over the chicken and season with a little more salt and pepper.
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Turn on the grill (broiler) and place the skillet near the top of the oven to melt and lightly brown the cheese. This takes only a couple of minutes—watch carefully so it doesn’t burn.
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Remove from the oven, scatter torn basil, sprinkle with chilli flakes and the crisped pepperoni, and serve with a green salad or your choice of sides.
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