Go Back
Chicken Pizzaiola

Classic Chicken Pizzaiola Recipe

Chicken Pizzaiola is a one-pot Italian dish featuring chicken breasts simmered in a rich tomato sauce, topped with mozzarella.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

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.