Chicken Pizzaiola Recipe

If you’re craving the savory, saucy flavors of pizza but want something a little lighter and extra comforting, Chicken Pizzaiola is your answer. This Italian classic combines tender chicken, vibrant peppers, meaty mushrooms, and a lip-smacking oregano-infused tomato sauce—it’s like the best parts of pizza, minus the crust, but with all the coziness of a hearty homemade meal.

Ingredients You’ll Need

There’s nothing fancy—just fresh, vibrant produce and a few pantry staples that work absolute magic together. Each ingredient brings something unique, from juicy chicken that soaks up the sauce to basil that gives everything a garden-fresh lift at the end.

• Chicken cutlets: Thinly sliced and pounded for even cooking, these soak up all that pizzaiola sauce and stay tender.
• Plum tomatoes: Hand-crushed or pulsed in a blender for the perfect rustic tomato base—you get brighter, richer tomato flavor than store-bought sauce.
• Tomato paste: Adds concentrated tomato depth and body to the sauce.
• Dry white wine: Optional, but it brightens and layers the sauce (Pinot Grigio, Sauvignon Blanc, or Chardonnay work well).
• Flour: For dredging; it helps the chicken develop that irresistibly lightly crisped coating that clings to the sauce.
• Cremini mushrooms: Give a savory, umami punch and meaty texture—don’t skip these!
• Red bell peppers: Bring sweetness and gorgeous color to the pan, making the dish pop visually and in flavor.
• Garlic: Sliced, not minced, so it toasts up golden and infuses the oil and sauce with gentle perfume.
• Dry oregano: The signature pizzaiola herb, adding that unmistakable “pizza sauce” aroma.
• Fresh basil: Stirred in last for a burst of freshness and a little Italian flair.
• Olive oil & extra virgin olive oil: Used for both sautéing and finishing—don’t skip the final drizzle of the very best you have!

Variations

The beauty of Chicken Pizzaiola is how easy it is to make your own. Whether you need to adapt for what’s in your fridge, allergies, or just craving something new, a few little tweaks will make the dish just right for you.

• Chicken thighs or breasts: Swap in boneless, skinless thighs for extra richness, or use chicken breast if it’s what you have—the technique and sauce work for both.
• Spicy pizzaiola: Add a pinch of red pepper flakes with the garlic for a subtle kick that mimics an Arrabbiata pizza vibe.
• Wine-free variation: Skip the wine and use a splash of chicken stock or even water for an alcohol-free version that’s still deeply flavorful.
• Extra veggies: Toss in some sliced onions, spinach, or zucchini for even more color and nutrition.
• Dairy-lovers: Top the finished dish with shavings of Parmigiano-Reggiano or a sprinkle of mozzarella if you crave that melty, cheesy finish (very pizza-inspired!).

How to Make Chicken Pizzaiola

Step 1: Prep and Dredge the Chicken

Start by pounding your chicken cutlets (if they aren’t already thin) to about 1/4- to 3/8-inch thick. Uniform thickness is key for juicy, even cooking! Cut each piece into handy 5-inch strips, then pat them dry, and generously season both sides with salt and freshly ground black pepper. Dredge each piece in flour, tapping off the excess—this ensures a beautiful golden crust that holds onto every drop of sauce later.

Step 2: Sear the Chicken

Get a large stainless steel skillet nice and hot over medium heat, then swirl in half the olive oil. When the oil shimmers, lay down your floured chicken (work in batches—no crowding!). Sear each side for about 2 minutes until pale golden. Transfer to a plate and tent with foil; they’ll finish cooking later in the sauce and stay wonderfully juicy.

Step 3: Cook the Mushrooms and Peppers

Add the mushrooms to the now-empty skillet and cook until they release their moisture and turn golden brown—this takes 5-7 minutes and builds deep flavor. Transfer them to a plate, then add in your sliced red peppers. Let them soften and char around the edges for about 10 minutes, stirring whenever you feel like.

Step 4: Build the Sauce

When peppers are beautifully soft, toss in sliced garlic and let it gently toast and perfume the oil for a couple of minutes. If you’re adding wine, now’s the time—pour it in, scrape up the delicious brown bits, and cook out the alcohol for a few minutes. Stir in the tomato paste and give it a good 5 minutes to caramelize, which makes the sauce seriously complex and dreamy. Next goes in the hand-crushed tomatoes, dried oregano, and the reserved mushrooms; let everything come together with a gentle simmer. Add a splash of water if the sauce looks too thick.

Step 5: Return Chicken and Finish

Taste the sauce—season with salt, pepper, or even more oregano until you’ve got that perfect pizzaiola tang. Nestle the chicken back into the skillet, spooning sauce over each piece. Let it all simmer for a few minutes until the chicken is heated through and juicy as can be. Off the heat, shower everything with torn basil and drizzle generously with peppery extra virgin olive oil. Get your bread ready, because this sauce is pure magic!

How to Serve Chicken Pizzaiola

Garnishes

Scatter plenty of torn fresh basil leaves over your Chicken Pizzaiola just before serving. A finishing drizzle of extra virgin olive oil and a twist of freshly ground black pepper make everything shine. If you’re feeling fancy, a sprinkle of flaky sea salt or a pinch of red pepper flakes adds extra zing.

Side Dishes

Hearty, saucy dishes like Chicken Pizzaiola just beg for crusty rustic bread—do not skip it! The sauce is practically made for dunking. For something lighter, serve with a crisp green salad or steamed broccoli, or go classic and spoon it over al dente spaghetti or creamy polenta.

Creative Ways to Present

Turn Chicken Pizzaiola into an unforgettable centerpiece by serving it family-style in the skillet at the table—let everyone help themselves! For an elevated touch, top individual portions with ribbons of basil and a shard of Parmigiano, or pile the saucy chicken onto toasted ciabatta for a warm Italian-inspired sandwich.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Pizzaiola will keep beautifully in an airtight container in the fridge for up to 3 days. The sauce actually gets richer and deeper as it sits, making tomorrow’s lunch or dinner something to truly look forward to!

Freezing

For longer storage, portion the cooled chicken and sauce into airtight freezer-safe containers (skip the fresh basil garnish until serving). Freeze for up to 2 months; it’s the ultimate ready-when-you-are comfort meal.

Reheating

For best results, reheat Chicken Pizzaiola gently on the stovetop over medium-low heat, adding a splash of water if the sauce has thickened. You can also use the microwave for individual portions—just cover to retain moisture and stir halfway through heating.

FAQs

Final Thoughts

Chicken Pizzaiola is one of those soul-satisfying recipes that instantly transports you to a lively Italian kitchen—sizzling, fragrant, and utterly inviting. Give it a try next time you want to wow your loved ones or treat yourself to genuine comfort; you’ll be dreaming about that tomatoey sauce long after the last slice of bread wipes the plate clean!

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