Chicken Pizzaiola is one of the dishes that bring all the warmth and flavors of a traditional Italian meal to your table with just a minimal effort. The chicken breasts, when juicy and seared, simmer into a rich tomato sauce with a healthy dose of garlic, peppers, and oregano. It is topped with melted mozzarella for that perfect cheesy finish.
This is one of those really easy one-pot wonders that almost anyone can make. But, it is simply so full of bold flavors that it tastes like you have been cooking all day. Great for a weeknight dinner, weekend meal, or just when you’re starved for hunger comfort food, this is comfort food at its finest.
How Good is This One-Pot Chicken Dish?
Well, let’s get started on why this dish is such a winner. First of all, it’s an all-in-one pot dish so that means less cleanup for you and more time to enjoy your meal. It’s such a flavorful dish with chicken, tomato puree, and mozzarella. The list of possible ingredients with which you can work is endless. In case you are cooking for family, cooking for guests, or meal prep for the week ahead, Chicken Pizzaiola fits into any plan. It is easy, satisfying, and absolutely delicious!
Ingredients and Substitutions
For Chicken Pizzaiola, you will need: chicken breasts, tomato sauce, mozzarella, garlic, and bell peppers. There are the basic ingredients providing all of the taste and texture to the dish. Of course, as needed, you can easily make adjustments to the recipe-it’s not that rigid.
Chicken: Feel free to use dark meat if you like. Chicken thighs work equally well. Or, for a meat-free version, substitute with tofu.
Tomato Sauce: No tomato sauce? No problem. You can use canned whole tomatoes, just blend them, or even use a good-quality marinara.
Mozzarella: While mozzarella gives that classic cheesy finish you can switch it up with provolone or parmesan for a sharper flavor.
If you are like most people, cautious about most things in life and want dairy and gluten-free ingredients, this is what you can do to still make Chicken Pizzaiola.
Dairy-Free: You can try a vegan mozzarella alternative. It melts beautifully and keeps the dish creamy.
Gluten-Free: Dip the chicken in almond flour or a gluten-free mixture instead of wheat flour, so that you can have all of the crispy texture without any gluten.
You might also like Creamy Authentic Italian Mac and Cheese
How to Make Chicken Pizzaiola: Step by Step Process
Before starting, it’s important to let your chicken sit at room temperature for about 15-20 minutes. If you cook cold chicken straight off the fridge, it will not cook even.
Step 1: Prepare the Chicken
Season the chicken breasts with salt and pepper on both sides. Dredge them lightly in flour to give the chicken a golden crust when cooked.
Step 2: Sear the Chicken
Heat a few tablespoons of olive oil in a deep pan over medium heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Don’t worry if the chicken isn’t fully cooked yet; it will finish cooking in the sauce. Remove the chicken and set it aside.
Step 3: Sauté the Garlic and Peppers
In the same pan, add whole garlic cloves and sliced bell peppers. Sauté for about 2-3 minutes until the garlic is fragrant and the peppers begin to soften, building the base for the sauce.
Step 4: Deglaze the Pan
Pour in a splash of chicken broth to deglaze the pan. Scrape the bottom to release the browned bits, letting it simmer for 1-2 minutes. This will add extra flavor and richness to the sauce as it reduces.
Step 5: Add the Tomato Sauce
Now, add your tomato puree. If you prefer a more traditional approach, you can use fresh tomatoes that are peeled, seeded, and crushed. Either option works well, so choose what’s best for you. Stir in oregano and a pinch of salt, and simmer the sauce for about 10 minutes.
Step 6: Return the Chicken to the Pan
Add the chicken breasts back to the pan, ensuring they’re fully covered in the sauce. Lower the heat and cover the pan, allowing everything to simmer for about 15 minutes or until the chicken is fully cooked.
Step 7: Add the Cheese
Here’s where you can customize the dish. Mozzarella is the go-to choice, but you can also use provolone or fontina for a slightly different flavor. Sprinkle your preferred cheese over the chicken, cover the pan, and let it melt for 3-4 minutes until bubbly and golden.
Step 8: Garnish and Serve
Finish the dish with a garnish of fresh basil or parsley. You can also add a sprinkle of grated Parmesan or red pepper flakes for extra flavor. Serve the Chicken Pizzaiola with a spoonful of sauce and enjoy!
If you let the dish rest for a couple of minutes off the heat—it will allow all flavors to meld together even better. It gives the sauce a chance to thicken slightly before you serve.
Pro-Tips
- Don’t overcook the chicken; keep it moist and juicy by searing first and letting it simmer gently in the sauce.
- If your tomato sauce is too acidic, add a pinch of sugar to balance it out.
- Use low-moisture mozzarella for the best melting effect without making the sauce watery.
- Pair with crusty bread, pasta, or even a simple side salad for a complete meal.
Reheating and Storage
Storage: Once cooled, store any leftovers in an airtight container and keep them in the fridge for up to 3 days. This helps preserve the flavors and ensures the dish stays fresh.
Freezing: Chicken Pizzaiola freezes well for up to 3 months. To maintain the best texture, let the dish cool completely before freezing. When you’re ready to use it, thaw the dish overnight in the fridge.
Reheating: For best results, reheat Chicken Pizzaiola gently on the stovetop or in the microwave. Make sure to cover the dish while reheating to retain moisture. If it looks a little dry, add a splash of water or extra sauce to bring back its saucy texture and keep it from drying out.
Recipe FAQ
Can I make this with bone-in chicken?
Yes, but adjust the cooking time accordingly. Bone-in chicken takes longer to cook through.
Can I make this recipe ahead of time?
Absolutely! This dish actually tastes better the next day as the flavors meld. Just reheat as mentioned above.
Can I use fresh tomatoes instead of canned?
For sure, tomato purree is my first choice every time. Make sure to peel and puree tomatoes for a smoother sauce
What can I serve with Chicken Pizzaiola?
Serve with pasta, mashed potatoes, or over rice. It also pairs beautifully with roasted vegetables.
Classic Chicken Pizzaiola Recipe
Equipment
- Deep sauté pan or skillet
- Wooden spoon
- Tongs
Ingredients
- 4 chicken breasts sliced in half
- 28 oz 1 can tomato puree or whole peeled tomatoes pureed
- 6 cloves garlic whole
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 tbsp oregano
- 1 tsp salt
- ⅓ cup chicken broth
- 1 cup mozzarella shredded
- 6 basil leaves for garnish
- Chopped parsley for garnish
- 1 egg
- ½ cup flour
- Salt and pepper to taste for seasoning chicken
- 3 tbsp extra virgin olive oil
Instructions
- Season chicken breasts with salt and pepper. Lightly coat each piece with flour.
- Heat olive oil in a deep sauté pan over medium heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove from pan and set aside.
- In the same pan, sauté the whole garlic cloves and sliced bell peppers for 2-3 minutes until fragrant.
- Pour in the chicken broth, scraping up the browned bits from the bottom of the pan.
- Add tomato puree, oregano, and salt. Stir well and let the sauce simmer for about 10 minutes.
- Place the chicken breasts back into the pan, ensuring they are covered in sauce. Lower the heat, cover the pan, and let simmer for 15 minutes or until the chicken is fully cooked.
- Sprinkle shredded mozzarella over the chicken. Cover and cook for another 3-4 minutes until the cheese is melted and bubbly.
- Remove from heat and garnish with fresh basil leaves and parsley. Let rest for a few minutes before serving.
Notes
- Use a heavy-bottomed pan: A thick, heavy pan helps distribute heat evenly and prevents the sauce from burning or sticking as it simmers.
- Pound the chicken breasts: Lightly pound the chicken to an even thickness before cooking to ensure it cooks uniformly and stays juicy.
- Don’t rush the simmering: Let the sauce simmer gently to fully develop its rich flavors. Patience is key to a deep, robust sauce.
- Add fresh herbs at the end: While dried herbs work well in the sauce, finishing with a few fresh basil leaves or a pinch of fresh oregano right before serving adds a burst of fresh flavor.
