Rotisserie chicken in a tomato sauce with focaccia and artichoke hearts topped with fresh mozzarella that is broiled to capture the perfect cheesy mix. Delicious meal for a night in that still tastes like you are eating on the fancy side!
The New
I love, love this spin on the traditional Chicken Parmesan. My husband makes one crazy delicious Chicken Parm and nothing compares. But the other day I saw this spin on Chicken Parmesan in one of my Food Network magazines and I just had to try it. It was new, it was amazing, and neither of us could put our forks down.
Let’s face the facts…with the recent snow here in the Midwest it has hardly felt like spring lately. This Cozy Cast Iron Skillet Chicken & Fresh Mozzarella is perfect. It’s cozy, comforting, and with hints of spring from the fresh artichokes just like the hints of spring around here lately! Oh, and the broiled mozzarella cheese on top! OMG!
The Exciting
Today I received my new book purchase “Plate to Pixel” in the mail! I have been so excited to get it and I have already started reading it. I am trying to soak up every single word in hopes of continuing to improve my food styling and food photography. So far, the book is amazing. Helene Dujardin breaks down everything in a way that is easy to understand and I just can’t put the book down! There is more exciting to come so stay tuned!!
I am just realizing that my two boys have just 1 week of preschool left! The years pass by so quickly! I see lots of water balloon fights, splash pad time, and bike rides in our future! This will be the first summer I am able to be at home with our children and I am so excited to spend this time with them. They absolutely love being outside. Probably as much as I love cooking.
Hope you enjoy this plate of deliciousness!
This post contains affiliate links and I will receive a commission as a result of any purchases made from those links. I only recommend products I have used and would recommend to you.
Cheers!
Cozy Cast Iron Skillet Chicken and Fresh Mozzarella
Ingredients
- 2 lb rotisserie chicken shredded with skin removed
- 2-4 artichokes depending on your preference
- 1 clove garlic chopped
- 1/4 teaspoon crushed red pepper
- 1 28 oz can whole peeled tomatoes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 5-6 basil leaves chopped
- 3- 1 inch wide slices foccacia bread
- 4 ounces fresh mozzarella thinly sliced
- 1/4 cup grated parmesan cheese
Instructions
- In a large cast iron skillet, heat olive oil on medium heat.
- Trim and remove artichoke hearts. I recommend watching a video on youtube on how to do this if you have never done this before. Here is a great tutorial on how to prepare them.
- Add artichoke hearts and cook for about 5 minutes or until tender and starting to brown.
- Add garlic and crushed red pepper and cook for another minute.
- Preheat broiler at this time.
- Add tomatoes, 1 cup water, salt and pepper. Crush tomatoes with wooden spoon. Bring contents to a boil and reduce heat to simmer for 10 minutes allowing sauce to thicken. Stir occasionally. Stir in the chicken and chopped basil.
- While chicken mixture is simmering, slice foccacia bread into 1-inch wide slices. Toast under broiler for about 2 minutes, watch carefully not to burn the bread.
- Cut bread into cube-sized pieces and add to skillet.
- Top with fresh mozzarella and parmesan cheese.
- Broil contents for 2-4 minutes or until cheese is bubbling.
- Sprinkle a couple basil leaves on top for garnish.
- Allow to cool for 5 minutes.
- Serve and enjoy!
Notes
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Karly says
Holy heaven. I am quire literally drooling in front of my screen right now. This looks AMAZING!
Megan says
Thanks Karly!! 🙂 My hubs and I nearly ate the entire pan! Haha!
pauline says
Would this work in a dutch oven? I don’t have a cast-iron skillet anymore 🙁
Megan says
Yes. That would work just fine. 🙂