Store chicken pizzaiola in an airtight container in the fridge for up to 3 days—reheat gently on the stove or in the oven.
Chicken Pizzaiola
Servings: people
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.
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
SUBSTITUTIONS
- 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.
