recipe for chicken pizzaiola
The Best recipe for chicken pizzaiola
Oh, I just have to share this Chicken Pizzaiola recipe with you—it’s one of those dishes that feels like a hug in a pan. I’ve been making it since my kids were little, and honestly, it’s the kind of meal that makes you smile every time you serve it. It’s got that perfect balance of savory, slightly sweet, and bright flavors that make it feel special, whether you’re feeding a crowd for a dinner party or just whipping up something quick for the family after a long day. My kids used to call it their “favorite pizza” because it’s not just a meal—it’s a comfort, but with a twist that keeps things fresh. And let’s be honest, chicken is a lean protein, and the whole-grain bread or crust gives it extra fiber, so it’s actually pretty good for you too. It’s not just a recipe; it’s a memory. And the best part? It’s so easy to customize—swap the veggies, adjust the sauce, or even make it gluten-free if needed. You can’t go wrong with this one.
Chicken Pizzaiola
A flavorful Italian dish featuring tender chicken braised in a rich tomato sauce, topped with melted cheese and fresh herbs. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet (7g) active dry yeast
- ½ cup warm water
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp garlic powder
- Salt and pepper to taste
- 1 cup crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 1 tsp sugar
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, chopped
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a large bowl, dissolve yeast in warm water with sugar. Let sit for 5 minutes until foamy.
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2 In another bowl, mix flour and salt. Gradually add the yeast mixture to the flour, kneading until smooth. Cover and let rise for 1 hour or until doubled in size.
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3 Preheat oven to 400°F (200°C). Cut chicken breasts into bite-sized pieces. In a bowl, mix chicken with olive oil, oregano, basil, garlic powder, salt, and pepper.
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4 In a baking dish, spread half of the risen dough to form a thin layer. Spread half of the crushed tomatoes, tomato paste, garlic, sugar, olive oil, salt, and pepper evenly over the dough. Sprinkle half of the chicken pieces on top.
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5 Repeat with remaining dough, sauce, and chicken pieces. Cover with foil and bake for 25 minutes.
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6 Remove foil, sprinkle mozzarella and Parmesan cheese evenly over the top. Bake for another 10-15 minutes until cheese is bubbly and golden.
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7 Remove from oven and garnish with fresh parsley and basil. Let cool for 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Kitchen scale (optional)
- Oven
- Baking sheet
- Pastry cutter or fork
- Knife and cutting board
- Mixing spoon
- Oven-safe baking dish (8×8-inch)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Pizzaiola Works
This Chicken Pizzaiola recipe is always a crowd-pleaser because it’s simple enough to make with what you’ve got but still feels special enough for any family get-together. It’s got that perfect balance of savory, herby flavors that make it feel like a cozy, comforting meal without any fuss—just toss in some chicken, a little tomato sauce, and some fresh herbs, and it comes together beautifully. Whether you’re serving it at a casual dinner or a bigger holiday spread, it’s always a hit because it’s easy to scale up or down and never disappoints anyone.
❓ Frequently Asked Questions About Chicken Pizzaiola
1. What is the difference between chicken pizzaiola and traditional chicken parmesan? Chicken pizzaiola is a simpler, one-pan dish where chicken is sautéed in olive oil with onions, garlic, and sometimes tomatoes, then topped with a creamy sauce and cheese. Traditional chicken parmesan typically involves breading the chicken in flour and egg, then frying or baking it separately before adding cheese and tomato sauce.
2. Can I substitute any of the ingredients in the chicken pizzaiola recipe? Yes, you can adjust ingredients based on preference. For example, you can use bell peppers instead of onions, add spinach or mushrooms for extra flavor, or swap the white wine for a different acidic liquid like lemon juice. However, the creamy sauce base (usually made from heavy cream or a mix of cream and milk) should remain if you want the classic texture.
3. How long should I cook the chicken for in the sauce to ensure it’s tender? Cook the chicken pieces until they reach an internal temperature of 165°F (74°C) for safety. Typically, this takes about 5–7 minutes in the sauce on medium heat. If the chicken is thicker or cut into larger chunks, cook it slightly longer, but avoid overcooking to keep it juicy.
4. What’s the best way to make the creamy sauce for chicken pizzaiola, and can I use store-bought sauce? For the best flavor, make the sauce from scratch by simmering heavy cream, milk, garlic, white wine (or broth), and a splash of lemon juice until slightly thickened. If using store-bought sauce, opt for a high-quality marinara or tomato-based sauce and reduce it with a splash of cream or butter for richness. Avoid heavy cream-based sauces unless you’re making a lighter version.
5. How do I prevent the chicken from getting dry while cooking in the sauce? To keep the chicken moist, avoid overcooking—remove it from the pan once it’s cooked through but still slightly pink inside. Gently pat it dry before adding it to the sauce to prevent steaming. Additionally, let the chicken rest for 2–3 minutes after removing it from the pan before serving. If the sauce thickens too much, add a splash of broth or water to loosen it.
