One-Pan Chicken With Tomato Butter, Pancetta & Mozzarella

Thanks to for partnering with me on this blog post. As always, thank you for supporting CNC! 

In our house, we’re allllll about simple recipes, especially when it comes to dinner. Even though I’m a huge fan of meal prepping on Sundays and take full advantage of that time in the kitchen, I love having one-pan meals that can be thrown together in a matter of minutes. And, of course, the fewer ingredients, steps, and dishes to clean, the better!

This recipe for One-Pan Chicken With Tomato Butter, Pancetta & Mozzarella couldn’t be easier to make – the steps are easy and quick. You only need one pan and 8 ingredients (many of which you probably already have in your kitchen) and dinner is served!

I also love that this recipe is so versatile. You can serve it with the sauce over pasta, quinoa, rice, or your favorite veggies. The leftovers also make a great sandwich as well as a satisfying addition to a green salad.

The star ingredient of this meal is the tomato butter. Holy cow, I need to stock my kitchen cabinets with this stuff! For real. It was my first time trying it, and I can honestly say that I am totally and completely obsessed! Made from a reduction of New York tomatoes and apples and enhanced with fresh ginger and spices, this tomato butter has a bright, tangy, and slightly sweet flavor. It tastes incredible on sandwiches and toast or paired with cheese. And, of course, this tomato butter is perfect when paired with chicken! I’m telling ya, you need to try this recipe! 🙂

One-Pan Chicken With Tomato Butter, Pancetta & Mozzarella


  • 4 chicken breasts (approximately 2 pounds total)
  • 6 ounces tomato butter
  • 6 ounces marinara sauce
  • 4 ounces pancetta, cooked and chopped into small pieces
  • 2 ounces mozzarella, sliced
  • 1 tablespoon minced garlic
  • 1 tablespoon extra-virgin olive oil
  • 2-3 basil leaves, finely chopped
  • salt + pepper to taste


Preheat oven to 400 degrees F. Pat chicken dry and season with salt and pepper. In a large oven-proof skillet, warm olive oil over medium heat. Add chicken breasts and cook for about 8 minutes on each side.

Meanwhile, combine tomato butter, marinara sauce, pancetta, garlic, and basil in a mixing bowl.

Next, add this sauce to the skillet and then transfer skillet to oven and cook (uncovered) until chicken is fully cooked through, about 25 minutes.

Remove skillet from oven and top chicken with mozzarella slices. Turn oven to broil and return skillet to oven. Broil for 2-3 minutes until the cheese is melted and lightly browned. Serve chicken with sauce over pasta (this gluten-free fusilli is the bomb!), quinoa, rice, or your favorite veggies!

Makes 4 servings

Questions of the Day

What’s your favorite one-pan dinner?

Have you ever tried tomato butter? 

P.S. Looking for more easy recipes? This Easy Balsamic Chicken With Roasted Potatoes & Royal Raisins comes together in no time!


  1. I’ve been a little bit obsessed with Tricia Yearwoods recipe for “Barbie-Q” chicken sliders. Aside from making the sauce in the blender (super easy, I just don’t like cleaning my blender after, hahaha), I make the entire meal in my cast iron skillet. Even better is having leftover sauce and not having to make it again the following week when I make the sliders again, making the dinner come together even faster!

  2. I’ve never heard of tomato butter but it sounds fabulous! I can see how a hint of sweetness from the apples and spices would add a whole new flavor dimension. I’ll have to try!

  3. Yay, finally got Tomato Butter back in stock, so I’m really looing forward to trying this recipe!

  4. I finally made this and it was so delicious! The sauce is wonderful and it was great served over cauliflower rice! I am glad I bought two jars of the tomato jam and I will be getting more!

Leave a Reply

Your email address will not be published. Required fields are marked *

Get the latest posts to your inbox!

    I respect your privacy. Unsubscribe at anytime.