Chicken Pizzaiola (One-Pan Meal)

Name: Chicken Pizzaiola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 large skinless boneless chicken breasts (pounded to even thickness, about 2 lbs); 1 tablespoon olive oil; Kosher salt and pepper (to taste); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 teaspoon Italian seasoning; 1 tablespoon olive oil (or avocado oil); 3-4 cloves garlic (minced); 1 lb cremini or button mushrooms (thinly sliced); ½ teaspoon red pepper flakes (can be optional if serving kids); 14.5 ounces fire-roasted diced tomatoes, with juices (one can); 1 teaspoon Italian seasoning; Kosher salt and black pepper (to taste); 1 cup shredded mozzarella cheese; ¼ cup chopped pepperoni (I used turkey pepperoni); chopped fresh basil or parsley (optional, for garnish)

This post may contain affiliate links. Please read our disclosure policy.

This Chicken Pizzaiola features juicy chicken breast baked with a fire-roasted tomato sauce, bubbling mozzarella, and crisp pepperoni. It’s a one-pan crowd-pleaser that’s ready in under an hour.

A close-up of chicken pizzaiola being lifted from the skillet.

This classic Italian-American dish has all the flavors of great pizza, hence the name. Pizzaiola here refers to the tomato-garlic sauce (in the style of a pizza-maker) that the chicken is cooked in. Here I’ve used chicken for a light, kid-friendly option, although beef is more traditional. It’s such a versatile dish: serve it as-is for a low-carb option, or add fresh pasta or bread for a more filling meal. Whichever way you eat it, I’m sure it’ll become a staple dish in your kitchen!

For more flavorful, easy meals, try my Chicken Pomodoro and Cottage Cheese Pizza Bowl.

Recipe Overview

Skill Level

Intermediate

Prep Time

15 mins

Cook Time

30 mins

Ingredients Needed

Below are the ingredients you’ll need to make Chicken Pizzaiola. The full quantities can be found in the recipe card further down the post.

Chicken breast: Use boneless, skinless breasts for easy prep. Chicken thighs also work well for a richer flavor, or turkey breast for a leaner dish.
Olive oil: Works best for the Italian flavors in this dish. Avocado oil also works.
Garlic and onion powder: Both add savory flavor to season the chicken.
Italian seasoning: An easy way to bring an Italian flavor profile to this dish. Buy it from the store, or make homemade Italian Seasoning.
Garlic: Fresh is best here, but pre-chopped can be used for ease.
Mushrooms: Cremini or button mushrooms add a mild, nutty flavor and meaty texture. You can omit these if you’re not a fan of mushrooms.
Fire-roasted tomatoes: If you can’t find them, plain chopped tomatoes (fresh or canned) work just as well.
Mozzarella cheese: Forms a delicious, gooey top layer for the dish. Shred it yourself, as pre-shredded cheese doesn’t melt as well.
Pepperoni: Brings the classic pizza flavor to this dish. Choose uncured, nitrite-free pepperoni if possible. I used turkey pepperoni since I don’t eat pork.
Fresh basil or parsley, Red pepper flakes, Salt, and black pepper

How to Make Chicken Pizzaiola

Before you start: Preheat the oven to 400°F.

Step 1: Season the pounded chicken breasts with garlic powder, salt, pepper, and Italian seasoning.

process shot to season chicken breast and cook in a skillet.

Step 2: In an oven-safe skillet, heat 1 tbsp olive oil over medium-high heat. Sear chicken 2-3 minutes per side until golden (not fully cooked). You may cook them in batches if they don’t all fit in the pan. Remove when done searing and set aside.

Step 3: Make the Pizzaiola Sauce: In the same skillet, add 1 tbsp olive oil and sauté mushrooms over medium heat until browned, about 5 mins. Add minced garlic and red pepper flakes; cook for 30 seconds. Stir in fire-roasted tomatoes and seasonings.

process shot to cook the mushrooms in a pan and adding canned chopped tomatoes.

Step 4: Simmer for 5-7 minutes, until the sauce thickens slightly and the flavors meld.

Step 5: Nestle the seared chicken back into the sauce and spoon some sauce over each piece.

Step 6: Top each chicken breast with shredded mozzarella and pepperoni.

Step 7: Transfer the skillet to the oven and bake, uncovered, for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.

Step 8: Sprinkle with chopped basil or parsley.

cooked chicken breast topped with melted cheese and pepperoni in a skillet.

Variations & Tips

Add other toppings like capers, olives, or peppers.
For added veggies, cook up some Pepperonata or Roasted Broccoli and Cauliflower to serve alongside.
Serve over pasta al limone, couscous, or healthy mashed potatoes to make a complete meal.
Add some warm, cheesy garlic bread on the side for soaking up the sauce.
Searing the chicken first creates a flavorful crust, enhancing the dish.
Let the chicken rest for a few minutes before serving. This allows the meat to reabsorb its juices so it’s nice and moist.

Chicken pizzaiola with mozzarella in a skillet on a wooden board.

Common Questions

How do I store it?

Allow leftovers to cool and store them in an airtight container in the fridge for up to 3 days.

How do I reheat it?

Reheat in an ovenproof dish (or skillet) covered with foil in the oven at 350°F for 15-20 minutes until piping hot throughout.

Do I have to pound the chicken flat?

Yes, pounding the chicken makes it cook quickly and evenly. The alternative is to cut each chicken breast crosswise into two thin cutlets.

Can I use pizza sauce instead?

Yes. For a shortcut, you can definitely swap the canned tomatoes with your favorite pizza sauce. If you do, skip the Italian seasoning.

More Chicken Recipes

Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.