One-Skillet Pepperoni Chicken
These days all of my meals have to be fast, easy, and low-carb and delicious. Check, check, check, and check! This one-skillet pepperoni chicken hit every spot. It was simple enough to make while keeping up with a newborn who eats every five minutes, but does not fall short in flavor at all.
2 lb. Boneless/Skinless Chicken Thighs
5 oz. Turkey Pepperoni, Chopped (or regular pepperoni if pork is your thing)
24 oz. Jar of Spicy Red Pepper Arrabbiatta Sauce
1 cup Mozzarella Cheese, Shredded
Parsley to taste
Parmesan Cheese to taste
Blend of salt, pepper, rosemary, garlic powder, basil to taste
Preheat oven to 375. I coated my chicken with the seasoning blend, before adding it to a heated (medium high) cast iron skillet. I allowed the chicken to cook for about five minutes on each side before placing it in the oven for twenty minutes. I then added the sauce, pepperoni, mozzarella, parsley and another layer of seasoning before returning it to the oven for another fifteen minutes. Finally, I topped the chicken with Parmesan cheese and it was ready to enjoy.