Chicken Pizzaiola

Name: Chicken Pizzaiola
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: Chicken breast 1.4 lbs; Peeled tomatoes 14 oz; Capers in vinegar 0.75 oz; Mozzarella cheese 6.3 oz; Garlic 1 clove; Basil 6 leaves; Oregano to taste; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

Gluten Free

Difficulty: Easy
Prep time: 10 min
Cook time: 35 min
Serving: 4

PRESENTATION

Chicken Pizzaiola takes the oregano-scented tomato sauce made famous by carne alla pizzaiola and puts it to work on chicken breasts instead — a deliberate swap that loses nothing and gains a lot. Sliced mozzarella goes on at the end of cooking, melting into that stretchy, pull-apart layer that makes the dish as satisfying as it looks.

Capers are in there too, adding a sharp, briny lift that keeps the whole thing from reading as one-note. The pizzaiola sauce does most of the work: juicy, deeply seasoned with oregano, and built around the same pizza-making flavors the name promises. The ingredient list is short, the technique is straightforward, and the result is a saucy, melted-cheese dinner that earns its place at the table on a weeknight.

How to prepare Chicken Pizzaiola

To make chicken pizzaiola first halve the chicken breast 1, then cut two slices from each piece 2 3.

Crush a clove of garlic and sauté it in a nonstick pan with a drizzle of oil 4. Brown the chicken breasts for about 5 minutes over high heat so they take on some color 5 and season with salt.

Cook the breasts on the other side for another 5 minutes 7 and season them with pepper 8. After browning, remove the breasts 9.

Set them aside 10 and discard the garlic 11. In the same pan add the capers 12.

Add the canned peeled tomatoes 10, salt 14, pepper 15 and cook for about 10 minutes.

At this point return the chicken breasts to the pan 16 and finish cooking the chicken by simmering for about 10 minutes with the lid on 17. When cooking is complete, add basil leaves torn by hand 18.

Slice the mozzarella 19 and place it over the breasts 20, then season with oregano 21.

Replace the lid 22 and cook a few minutes over low heat, just long enough for the mozzarella to melt a little 23. Your chicken pizzaiola breasts are ready to enjoy 34.

Storage

It is recommended to eat chicken pizzaiola immediately; if you have leftovers you can store them in the refrigerator for up to a couple of days. You can freeze the dish if you used fresh ingredients that were not previously frozen.

Tip

We recommend draining the mozzarella well, otherwise it will release water during cooking. If the chicken slices are too thick you can make them thinner with a meat mallet.

For the translation of some texts, artificial intelligence tools may have been used.

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