Chicken Pizzaiola
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.
Servings: 4 servings
Ingredients
For the Chicken:
- 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
Pizzaiola Sauce:
- 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
Topping:
- 1 cup shredded mozzarella cheese
- ¼ cup chopped pepperoni I used turkey pepperoni
- chopped fresh basil or parsley optional, for garnish
Instructions
- Preheat the oven to 400°F.
- Season the 4 large skinless boneless chicken breasts (pounded) with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon Italian seasoning, Kosher salt and pepper.
- In an oven-safe skillet, heat 1 tablespoon 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.
Make the Pizzaiola Sauce:
- In the same skillet, add 1 tablespoon olive oil and sauté 1 lb cremini or button mushrooms (thinly sliced) over medium heat until browned, about 5 mins. Add 3-4 cloves garlic (minced) and ½ teaspoon red pepper flakes; cook for 30 seconds. Stir in 14.5 ounces fire-roasted diced tomatoes, with juices, 1 teaspoon Italian seasoning and Kosher salt and black pepper.
- Simmer 5-7 minutes until the sauce thickens slightly and flavors meld.
- Nestle the seared chicken back into the sauce and spoon some sauce over each piece.
- Top each chicken breast with 1 cup shredded mozzarella cheese and ¼ cup chopped pepperoni.
- 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.
- Sprinkle with chopped fresh basil or parsley.
Notes
Storage & Reheating:
- Storage: Store cooled leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in an ovenproof dish (or skillet) covered with foil in the oven at 350°F for 15-20 minutes until piping hot throughout.
Nutrition
Calories: 368kcal | Carbohydrates: 11g | Protein: 36g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 597mg | Potassium: 853mg | Fiber: 3g | Sugar: 5g | Vitamin A: 726IU | Vitamin C: 6mg | Calcium: 205mg | Iron: 2mg