Skillet chicken in white wine topped with heirloom tomatoes and fresh mozzarella. Super easy, fresh and simple summer dinner that features beautiful heirloom tomatoes paired with white wine, mozzarella, bacon and fresh basil from the garden all ready in 30 minutes.

Pan-seared chicken in a savory buttery and aromatic white wine pan sauce made up of thick cut bacon. a citrusy pinot grigio and butter that’s used to baste and infuse these flavours into the chicken. All topped with creamy thin pieces of mozzarella, colourful heirloom tomato slices and fresh ribbons of basil. This dish is simple and light all with delicate summer flavours.  The great thing is, it’s all done in the same pan. Which makes this an easy weeknight dinner all done in one pan that’s perfect for the family. Serve it up along side some rice, a salad or your go-to side dish.

For this recipe we used bone in chicken thighs with the skin so that we could get a little bit of a crust going from the skin. Feel free to use whatever chicken works best for you. Cutlet, or breast and bone in or out. Just be sure to adjust the cooking time if you have thicker pieces of chicken. Pound them down if needed to even out the cooking time.

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Print Recipe

Skillet Chicken in white wine with heirloom tomatoes

Pan seared chicken cooked with bacon in white wine and served with thin slices of heirloom tomatoes, creamy mozzarella and fresh basil.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Weeknight Dinners

Servings: 6

Author: the communal feast

Ingredients

• 6-8 chicken thighs
• 4 slices thick cut bacon
• 1/2 cup white wine
• 1 TBS butter
• 1 TBS olive oil
• salt and pepper
• 2-3 heirloom tomatoes
• 250 g fresh mozzarella
• fresh basil leaves

Instructions

• Cut bacon into bite sized pieces. Heat a large non-stick skillet over medium heat. Cook bacon for a few minutes until softened, add the olive oil and butter to the same pan.
• Pat dry the chicken and season both sides with salt and pepper. Place skin side down into the skillet and let cook for 10 minutes until skin begins to golden. Once chicken is nicely browned, flip and cook an additional 5 minutes. Stir in the white wine and baste the chicken with the liquid as it cooks. Cook for an additional 5 minutes. Turn off the heat, and top each pieces of chicken with thin slices of tomato and mozzarella. Let sit and allow the cheese to melt slightly.
• Serve immediately topped with lots of fresh chopped basil. Enjoy!