This dish has AMAZING flavor! It’s low carb/keto and absolutely delicious! The melted mozzarella on top makes this meal seem like comfort food. You could use chicken breast if you’d rather, but thighs are great because they tend to be more moist, and have more monounsaturated fat (this is one of the healthiest fats and it can actually help lower your cholesterol).
Be sure to spoon some of the sauce left in the skillet onto your chicken when you serve it for lots of extra yummy flavor!
- 2 Tbsp olive oil or avocado oil, divided
- 1 lb chicken thighs
- 1.5 Tbsp Italian seasoning, divided
- salt & pepper, to taste
- 3 Tbsp butter, melted
- 2 Tbsp chicken broth (we like to use our homemade bone broth)
- 1 cup cherry tomatoes, quartered
- 4 oz fresh mozzarella cheese, sliced
- Red pepper flakes, to taste
- fresh basil for garnish
Preheat oven to 425F
Heat 1 tbsp olive oil or avocado oil in a large, oven-safe skillet over medium heat.
Rub the chicken thighs with remaining oil and sprinkle both sides with 1 tbsp Italian seasoning. Season with salt and pepper and move to the hot skillet.
Cook for 4-5 minutes per side, or until the chicken starts turning golden on the outside. Remove from heat.
In a small bowl, combine butter, chicken broth, and cherry tomatoes, then add to the skillet with the chicken. Top each chicken thigh with a slice of fresh mozzarella cheese and sprinkle with crushed red pepper flakes and remaining Italian seasoning. Season with more salt and pepper if needed.
Place skillet into preheated oven and roast for 15-20 minutes, or until chicken is fully cooked (internal temperature 165° F) and the mozzarella is melted. Add basil for garnish when served as an option.