Incredible Crispy Chicken Caprese in a Skillet

INCREDIBLE CRISPY CHICKEN CAPRESE IN A SKILLET
4 bone-in skin-on chicken breasts
Olive oil
Salt/black pepper
1 medium sweet onion, vertically sliced
1 T. minced garlic
1 (23.5-oz.) good quality marinara sauce
8 oz. fresh mozzarella cheese, sliced
¼ c. chopped fresh basil
8 oz. uncooked pasta, cooked according to package directions

1. Wrap 19” cast-iron skillet with foil, covering entire base of skillet and set aside.
2. Pat chicken dry with paper towels and place on work surface.
3. Run a sharp knife along the bones and pull meat away from bones. Discard bones. Leave skin intact.
4. Season all sides of chicken.
5. In a 12” nonstick skillet, put oil to cover the bottom and place over medium-high heat.
6. Place chicken, skin side down in skillet. Place the foil covered iron skillet, bottom side down, on chicken.
7. Cook until skin side is golden brown and crispy, 8-10 minutes (check after 8 minutes).
8. Turn breasts and place iron skillet, bottom side down on chicken, again.
9. Cook until done, about 5-6 minutes.
10. Remove from skillet, reserving drippings in skillet and keep chicken warm.
11. Add onion and garlic to drippings in skillet.
12. Cook over medium heat, stirring often, until onions are soft.
13. Add marinara sauce, cook, stirring often, until sauce thickens slightly.
14. Carefully nestle chicken, skin side up, in sauce in single layer. (Make sure skin stays out of sauce to stay crispy.)
15. Arrange mozzarella slices over sauce (may slightly overlap chicken).
16. Cover and cook until cheese melts.
17. Sprinkle with basil.
18. Serve chicken, cheese and sauce over pasta.