Chicken Pizzaiola
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1½ pounds boneless skinless chicken breasts ( sliced into cutlets)
- 1 ½ teaspoons salt (divided)
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil (divided)
- 1 medium yellow onion (diced)
- 1 red bell pepper (thinly sliced)
- 8 ounces button mushrooms (sliced)
- 3 garlic cloves (minced, divided)
- 14 ounces tomato puree (or passata)
- ¼ cup water (or white wine)
- ½ teaspoon granulated sugar
- 1 teaspoon dried oregano
- ½ cup pitted black olives
- 1 ball fresh mozzarella (sliced)
- Fresh basil leaves (for garnish)
Method
- Season the chicken cutlets on both sides with 1 teaspoon of salt and ground black pepper.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken for 2-3 minutes per side until golden. It does not need to be fully cooked through. Transfer to a plate and set aside.
- Add the remaining 1 tablespoon of olive oil to the same pan. Add the diced onion, bell pepper, and mushrooms. Season with the remaining ½ teaspoon of salt and cook for 5-6 minutes, stirring occasionally, until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in the water to deglaze the pan, scraping up any browned bits from the bottom.
- Add the tomato puree, sugar, oregano, and a pinch of black pepper. Simmer for 5 minutes, stirring occasionally, until the sauce has slightly thickened.
- Return the chicken cutlets to the pan, nestling them into the sauce. Spoon some sauce over each piece.
- Top each cutlet with mozzarella slices and scatter the olives over the sauce.
- Place the skillet under the broiler for 4-5 minutes, or until the cheese is melted and bubbly and the chicken is cooked through (165°F or 74°C). Alternatively, if you don’t care for the cheese to brown, cover the skillet with a lid and cook on the stovetop over medium heat for 5 minutes until the cheese melts and the chicken is fully cooked.
- Remove from the oven and garnish with fresh basil before serving.