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    Chicken Pizzaiola

    Our easy Chicken Pizzaiola is the perfect way to satisfy your craving for comforting Italian food. Tender chicken cutlets simmer in an herb and wine infused tomato sauce, along with mushrooms and peppers.

    In just about 45 minutes, you’ll have a restaurant quality dinner that the whole family will love.

    Craving comforting Italian food? Our easy Chicken Pizzaiola recipe is packed with great flavors, perfect for a cozy night in or a family meal.

    A while back we cooked Steak Pizzaiola, and it was a big hit. It has become one of our favorite special Sunday dinners.

    Today we’re 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!

    Why You’ll Love It

    • Great Flavors: The combination of juicy chicken, aromatic herbs, and robust tomato sauce creates an irresistible flavor profile.
    • Comfort Food Factor: It’s the kind of dish that warms you from the inside out, perfect for a cozy night in or a comforting family meal.
    • Versatility: Whether you pair it with pasta, polenta, mashed potatoes, or crusty bread, this dish is a crowd-pleaser and adapts beautifully to different sides.
    • It’s Easy: Despite its complex flavors, this recipe is simple to prepare, making it a go-to for both weeknight dinners and special occasions.
    • Nutrition: Packed with protein and the goodness of tomatoes and bell peppers, it’s a dish that not only tastes good but also feels good to eat.
    Chicken cutlets simmering in a tomato sauce along with mushrooms and sliced bell peppers.

    Ingredient Notes

    For a complete list, along with exact measurements, see the recipe card at the end of the post. Here are the main things you’re going to need to make chicken pizzaiola:

    • Chicken: We are using breast cutlets, which are most traditional. That being said, boneless skinless thighs would also be great here.
    • Flour: For dredging the chicken
    • Mushrooms: 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: Hand-crushed for a rustic texture, they form the base of the sauce. For the best tasting sauce, go with San Marzano tomatoes.
    • Basil and Oregano: These herbs are quintessentially Italian. We are using fresh today, but if you don’t have them available you can use dried.
    • Bell Peppers: Go with different colors for a variety of flavors.

    How to Make Chicken Pizzaiola

    1. Sear Chicken: Slice the chicken breasts into cutlets, then cut the cutlets in half to make eight total pieces. Season the with salt and pepper, then dredge lightly in flour. Heat some olive oil in a skillet and sear the chicken 2-3 minutes per side. Remove to a plate.

    Seared chicken cutlets on a blue plate.

    2. Build the Sauce: Sauté mushrooms until they soften and release their juices. Add garlic and crushed red pepper, cook for a minute. Add wine, stirring to deglaze the pan, then add crushed tomatoes, herbs, peppers, and ¼ cup water. Bring to a simmer, then reduce heat to medium and cook for 15-20 minutes.

    Tomato sauce in a skillet with mushrooms and peppers.

    While it simmers, check out our roundup of favorite Italian recipes for more inspiration.

    3. Finish the Dish: Taste and adjust the sauce for salt and pepper. Return the chicken to the pan. Cover with sauce and continue cooking until chicken reaches an internal temperature of 165°F.

    Final product after cooking.

    Serve 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. We love them in there, but it’s your dinner so feel free to drop the mushrooms and/or peppers.

    If you’re short on time, you can simply use jarred spaghetti sauce in place of the wine, tomatoes and herbs.

    The ultimate variation? After cooking, cover with shredded mozzarella cheese, then stick it in the oven for a few minutes at 400 degrees, until the cheese is nicely melted.

    Helpful Tips

    • Avoid Overcrowding the Pan: When searing the chicken, do it in batches if needed. 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, San Marzano tomatoes are superior in flavor, and well worth it.
    • Deglaze Thoroughly: When adding the wine, 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: Ensure 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: 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.

    Leftovers and Storage

    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.

    Skillet full of chicken in tomato sauce.

    So there you go, another great Italian recipe to add to your cookbook. I hope you love it as much as we do.

    Remember to save or pin this recipe so you always know where to find it. And don’t forget to subscribe to GypsyPlate and follow us on Pinterest and Facebook.

    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!

    Serving of chicken pizzaiola on the Gypsy Plate.

    More Great Italian Recipes:
    Sunday Gravy
    Pasta e Piselli
    Italian Baked Meatballs
    Shrimp fra Diavolo
    Ribollita Soup
    Lamb Ragu

    Featured image for chicken pizzaiola recipe.

    Chicken Pizzaiola Recipe

    Yield: 4 servings
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes

    Craving comforting Italian food? Our 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

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Serve with pasta, polenta, mashed potatoes or crusty bread.
    Nutrition Information
    Yield 4 Serving Size 1
    Amount 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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    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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