Chicken pizzaiola is made with tender chicken cutlets simmered in a garlicky tomato-oregano sauce, finished with melty mozzarella. It’s the kind of dish that smells like an Italian nonna’s kitchen—and comes together in under 30 minutes.
For more Italian chicken recipes, check out our lemon chicken, chicken cacciatore, chicken Marsala, and Mediterranean chicken.
Easy, Comforting, Italian
Pollo alla pizzaiola is one of those simple, feel-good dishes I grew up eating all the time in Italy—especially in summer. My nonna would make it for me and my cousin Gabe when we were kids, usually with whatever she had on hand: chicken one day, veal cutlets the next. The kitchen would smell like garlic, oregano, and bubbling tomato sauce, and we always knew something good was coming.
Now I make chicken pizzaiola in our kitchen, and it still hits all the right notes. It’s quick, cozy, and packed with flavor—tender chicken simmered in a garlicky tomato sauce, finished with melty mozzarella and a generous pinch of oregano. Serve it with crusty bread or over pasta and call it dinner. You’re going to love it.
Ingredients
For quantities, see recipe card at the bottom of the page.
- Chicken breasts – Boneless, skinless chicken breasts work best, but you can also use chicken thighs or veal cutlets for a more traditional twist.
- Tomato purée – Use a good-quality Italian passata or canned tomato purée. Crushed tomatoes can work too, for a slightly chunkier sauce.
- Fresh mozzarella – Sliceable mozzarella gives that classic melt, but grated mozzarella or even provolone can be used in a pinch.
- Garlic – Fresh garlic adds the best flavor. Avoid garlic powder here.
- Capers – Optional, but they add a lovely briny depth. You can skip them or replace with chopped olives.
- Dried oregano – A key flavor in pizzaiola. Use more than you think! You could also add a pinch of dried thyme or marjoram if you like.
- Red pepper flakes – Optional, for a bit of heat. My Nonna would always add some.
- Fresh basil – Optional, but adds a nice touch of freshness at the end.
- Olive oil, salt, and black pepper – Pantry staples that bring everything together.
How to Make Chicken Pizzaiola
1. Prep the mozzarella and the chicken
Slice a fresh mozzarella (about 7 ounces/200 grams) and arrange it on a colander to drain. If using grated mozzarella skip this step. Set aside.
You'll need about 1.5 pounds (680 grams) of skinless, boneless chicken breasts for 4 people. If the chicken breasts are thick, slice them in half horizontally to make thinner cutlets. Lightly season both sides with salt and pepper. If they’re still a bit thick, cover with plastic wrap and gently pound to an even thickness.
2. Sear the chicken
Heat 1–2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken for 2–3 minutes per side, until lightly golden. You’re not cooking it through yet. Transfer to a plate and set aside.
3. Build the pizzaiola sauce
In the same skillet, lower the heat to medium and add another drizzle of olive oil. Add 1 tablespoon of capers and 2 cloves of grated garlic, letting them sizzle gently for about 30 seconds—don’t let the garlic brown.
Pour in about 2 to 3 cups (500 to 750 grams) tomato purée depending on how saucy you like it. Season with ½ teaspoon salt, a pinch of red pepper flakes (if using), and 1 teaspoon of oregano. Stir to combine. Let the sauce simmer for 5 minutes to develop flavor.
4. Simmer
Return the chicken to the pan, nestling the pieces into the sauce. Cover and cook for 10–12 minutes, or until the chicken is fully cooked and tender. If the sauce thickens too much, add a splash of water.
5. Finish
Taste and adjust the salt if needed. Tear in a few basil leaves, then top each piece of chicken with a slice of mozzarella. Sprinkle with an extra pinch of oregano. Cover the skillet and cook for just a few minutes more, until the mozzarella starts to melt.
Plate your chicken pizzaiola with lots of sauce, and serve hot with crusty bread, roasted potatoes, or spooned over pasta.
Tips
- Pound the chicken evenly: Even thickness means even cooking. It also helps the chicken stay tender and cook faster in the sauce.
- Don’t overcook the chicken in the pan: Just sear it briefly to get some color. The chicken will finish cooking in the sauce and stay juicy.
- Use good-quality tomato purée: Chicken pizzaiola is all about simple ingredients, so the quality of your tomatoes really matters. Look for passata or pure purée with no added sugar or herbs.
- Be generous with the oregano: Oregano is the star here—it gives pizzaiola its signature flavor. Don’t be shy.
- Let the garlic sizzle, not brown: Burnt garlic will ruin the sauce. Let it gently sizzle to release its aroma, then pour in the tomato purée.
- Add water if the sauce gets too thick: A splash of water or broth helps keep the sauce silky and prevents burning.
- Use fresh mozzarella and drain it: If using fresh mozzarella, slice it and let it drain in a colander for a few minutes—this keeps the sauce from getting watery.
- Let the mozzarella just melt, don’t overcook it: Once you add the cheese, cover and cook just until it softens and starts to melt. No need to melt it into oblivion.
Frequently Asked Questions
Yes! Boneless, skinless thighs work beautifully and stay extra juicy.
Absolutely. I would add the mozzarella shortly before serving as you reheat it until warmed through, so it melts beautifully. It keeps well in the fridge for up to 3 days.
Yes—freeze it without the mozzarella for best results. Add fresh cheese when reheating.
Italian passata (we love Mutti - not sponsored) is best, with a smoother texture and richer flavor. It doesn't need much cooking to taste good. Crushed tomatoes are okay if you like a chunkier texture.
My Nonna would always serve this with leafy greens (spinach, chicory) sautéed in olive oil, garlic, and chili. It's also great with roasted potatoes, mashed potatoes, pasta, a green side salad, or roasted vegetables.
Yes. It will still be delicious and more traditional in some regions of Italy where mozzarella wasn't always available—just finish with extra oregano and a drizzle of olive oil.
More Easy Italian Dinners
- Bean salad with tuna
- Schiacciata (Tuscan flatbread)
- Prosciutto Sandwich
- Chicken piccata
- Carbonara pasta
- Linguine with clam sauce
- Baked cod
- Amatriciana
If you tried this chicken pizzaiola recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Recipe
Chicken Pizzaiola
Ingredients
- 1½ pound chicken breasts boneless, skinless
- 7 ounces fresh mozzarella sliced
- 2 tablespoons olive oil best if extra virgin
- 2 cloves garlic grated
- 1 tablespoon capers optional
- 2 cups tomato puree best if Italian passata - up to 3 cups (750 g) if you like it very saucy
- 1½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- 1 handful basil leaves
Instructions
- Prep the Chicken – Slice 7 ounces fresh mozzarella and set it in a colander to drain. If using grated mozzarella, skip this step. Halve 1½ pound chicken breasts horizontally if thick, then season both sides with salt and pepper. Pound to even thickness if needed.
- Sear the Chicken – Heat 2 tablespoons olive oil in a large skillet over medium-high. Sear chicken 2–3 minutes per side until golden but not cooked through. Transfer to a plate.
- Make the Sauce – Lower heat to medium and add a drizzle of oil. Add 1 tablespoon capers and 2 cloves garlic (grated). Sizzle 30 seconds, then pour in 2 cups tomato puree (3 cups if you like it saucy).Season with 1½ teaspoon dried oregano, ¼ teaspoon red pepper flakes ½ teaspoon salt, and ⅛ teaspoon black pepper. Simmer sauce 5 minutes.
- Cook Chicken – Return chicken to pan, cover, and cook 10–12 minutes until tender and fully cooked. Add a splash of water if the sauce gets too thick.
- Finish – Taste and adjust salt. Add 1 handful basil leaves (torn). Top chicken with mozzarella slices and a pinch of oregano. Cover and cook 2–3 minutes until melted. Serve hot with plenty of sauce, crusty bread, potatoes, or pasta.
Notes
- Chicken breasts → Boneless thighs or veal cutlets
- Tomato purée → Passata or crushed tomatoes
- Fresh mozzarella → Grated mozzarella or provolone
- Capers → Chopped olives or omit
- Dried oregano → Add thyme or marjoram for variation
- Fresh basil → Optional, or skip
- Red pepper flakes → Leave out for a mild version
- Garlic → Must be fresh—no substitute here!
- Use thin cutlets – But not too thin...just make sure they are even in thickness for even cooking.
- Quick sear only – Just enough to brown; the sauce does the rest.
- Pick good tomatoes – Use passata or purée with no added sugar.
- Oregano is everything – It’s the star flavor—be generous.
- Sizzle garlic, don’t fry – Just 30 seconds to release aroma.
- Thin the sauce if needed – A splash of water keeps it silky if sauce gets too thick.
- Drain your mozzarella – No one wants watery sauce.
- Melt, don’t overcook – When the cheese softens, it’s ready - 2 to 4 minutes max.
Anonymous says
What a delicious chicken dish this is and it comes together so easily I will serve it at my next dinner party. My husband gave it a Michelin star🌟he enjoyed it sooo much!!! The flavour is just right and chicken juicy and tender! The melty cheese on top added a special flair to this amazing dish. We also served it over pasta. Many thanks Nico😍
Anonymous says
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Jess says
This recipe was a total hit! The chicken came out super tender, and that garlicky tomato-oregano sauce was so flavorful. I used fresh mozzarella like suggested and it melted perfectly over the top. My kids went back for seconds, and my husband said it reminded him of his grandmother’s cooking. Definitely saving this one—thank you!