My easy Chicken Pizzaiola is the perfect way to satisfy my cravings for comforting Italian food. I start by simmering tender chicken cutlets in an herb and wine-infused tomato sauce, along with mushrooms and peppers.
In just about 45 minutes, I have a restaurant-quality dinner that my whole family absolutely loves.
A while back I cooked Steak Pizzaiola, and it was a big hit. It has become one of our favorite special Sunday dinners.
Today I am taking the same pizzaiola, or “pizza style,” concept and turning it into a budget friendly weeknight option. It’s like Chicken Cacciatore’s simpler cousin!
Ingredient Needed
- Chicken: I am using breast cutlets, which are most traditional. That being said, boneless skinless thighs would also be great here.
- Flour: For dredging the chicken
- Mushrooms: I usually use white button or crimini, sliced.
- Garlic: A must for Italian cooking.
- Crushed Red Pepper: Adds a hint of heat. Omit if you prefer.
- Dry Red Wine: It deglazes the pan, capturing all the tasty bits, and add to the flavor to the sauce.
- Canned Whole Tomatoes: I hand-crush them for a rustic texture, forming the base of the sauce. For the best tasting sauce, I go with San Marzano tomatoes.
- Basil and Oregano: These herbs are quintessentially Italian. I am using fresh today, but if you don’t have them available you can use dried.
- Bell Peppers: I like to use different colored bell peppers.
Chicken Pizzaiola Recipe
1. Sear Chicken: First, I slice the chicken breasts into cutlets, then cut the cutlets in half to make eight total pieces. I season them with salt and pepper, then dredge them lightly in flour. I heat some olive oil in a skillet and sear the chicken for 2-3 minutes per side. Then, I remove the chicken to a plate.
2. Build the Sauce: I sauté the mushrooms until they soften and release their juices. Then, I add the garlic and crushed red pepper, cooking for about a minute. Next, I add the wine, stirring to deglaze the pan, and then add the crushed tomatoes, herbs, peppers, and ¼ cup of water. I bring the mixture to a simmer, then reduce the heat to medium and cook for 15-20 minutes.
3. Finish the Dish: After the sauce has simmered, I taste and adjust it for salt and pepper. Then, I return the chicken to the pan, covering it with the sauce. I continue cooking until the chicken reaches an internal temperature of 165°F.
And finally I serve it with pasta, polenta, mashed potatoes or crusty bread.
Variations
Want to switch things up? Try the same recipe with steak or pork chops. Just note that the cooking time will be a little different.
Some recipes for chicken pizzaiola omit the vegetables. I love them in there, but it’s your dinner so feel free to drop the mushrooms and/or peppers.
If I’m short on time, I simply use jarred spaghetti sauce in place of the wine, tomatoes, and herbs.
The ultimate variation? After cooking, I cover the dish with shredded mozzarella cheese, then stick it in the oven for a few minutes at 400°F, until the cheese is nicely melted.
Jason’s Tips
- Avoid Overcrowding the Pan: When searing the chicken, I do it in batches. Overcrowding can lower the pan’s temperature, leading to steaming rather than searing.
- Choose the Best Tomatoes: Although they’re a dollar or two more, I always go for San Marzano tomatoes. They’re superior in flavor and well worth it.
- Deglaze Thoroughly: When I add the wine, I make sure to scrape up all the browned bits from the bottom of the pan. These bits are packed with flavor and will enrich the sauce.
- Cook Chicken to the Right Temperature: I make sure that the chicken reaches an internal temperature of 165°F, but don’t go much above that. This guarantees it’s cooked through but still juicy and tender.
- Rest the Dish: I let the dish rest for a few minutes off the heat before serving. This allows the flavors to settle and the sauce to thicken slightly
So there you go, another great Italian recipe to add to your cookbook. I hope you love it as much as we do.
For more easy dinners, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…
Chicken Pizzaiola, on our Gypsy Plate… enjoy!
More Great Italian Recipes:
Sunday Gravy
Pasta e Piselli
Eggs in Purgatory
Chicken Puttanesca
Ribollita Soup
Lamb Ragu
Frutti di Mare
Chicken Pizzaiola Recipe
Craving comforting Italian food? My easy Chicken Pizzaiola recipe is packed with great flavors, perfect for a cozy night in or a family meal.
Ingredients
- 2 large boneless skinless chicken breasts (about 1.5 pounds)
- salt
- pepper
- ½ cup flour
- 2 Tbsp olive oil
- 12oz mushrooms, sliced
- 4 cloves garlic, minced
- ½ tsp crushed red pepper
- ¾ cup dry red wine
- 28oz canned whole tomatoes, crushed in a bowl by hand
- 2 Tbsp fresh basil (or 2 tsp dried basil)
- 2 Tbsp fresh oregano (or 2 tsp dried oregano)
- 3 small bell peppers, sliced
Instructions
- Slice the chicken breasts into cutlets, then cut the cutlets in half to make eight total pieces. Season the chicken with salt and pepper, then dredge lightly in flour.
- Heat 2 Tbsp olive oil in a skillet over medium-high heat. Add the chicken pieces, working in batches if necessary to avoid overcrowding, and sear the chicken for about 2-3 minutes per side. Remove to a plate.
- Add more olive oil if necessary, then add mushrooms. Sauté until they soften and release their juices. Add garlic and crushed red pepper. Cook for 1 minute.
- Add wine, stirring to deglaze the pan, then add crushed tomatoes, basil, oregano, peppers, and ¼ cup water. Bring to a simmer, then reduce heat to medium and cook for 15-20 minutes.
- Taste and adjust the sauce for salt and pepper. Return the chicken pieces to the pan. Cover with sauce and continue cooking until chicken reaches an internal temperature of 165°F.
- Serve with pasta, polenta, mashed potatoes or crusty bread.
Notes
- Leftovers: You can refrigerate leftover chicken pizzaiola for 3-4 days in an airtight container. Reheat in the microwave or on stovetop over medium heat. You may wish to add a little extra water to the sauce while reheating.
- It can also be frozen in a freezer safe container for up to 3 month. Thaw overnight in the fridge before reheating.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 404Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 145mgSodium 360mgCarbohydrates 20gFiber 7gSugar 10gProtein 57g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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