This chicken pizzaiola brings authentic Italian flavors to your table with tender chicken breasts simmered in a vibrant tomato sauce loaded with oregano, garlic, and melted mozzarella. This classic chicken pizzaiola recipe transforms simple ingredients into a restaurant-worthy meal that tastes like it took hours but comes together in just 30 minutes.
SERVES: 4 | PREP: 10 MIN | COOK: 20 MIN | TOTAL: 30 MIN
What Makes Chicken Pizzaiola Special
This Italian comfort food gets its name from “pizza maker’s style” because it uses the same flavor profile as classic pizza. The sauce clings to every bite of chicken, creating that perfect balance of savory, tangy, and herbaceous notes.
The magic happens when chicken meets that garlicky tomato sauce. You’ll get crispy edges on the chicken before it bathes in the sauce, soaking up all those incredible flavors.
Ingredients
For the Chicken
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breasts | 4 pieces (6-7 oz each) |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| All-purpose flour | ½ cup |
| Olive oil | 3 tablespoons |
For the Pizzaiola Sauce
| Ingredient | Amount |
|---|---|
| Garlic cloves, thinly sliced | 4 cloves |
| Crushed tomatoes | 28 oz can |
| Dried oregano | 2 teaspoons |
| Red pepper flakes | ¼ teaspoon |
| Fresh basil leaves | ½ cup, torn |
| Mozzarella cheese, shredded | 1 cup |
Step-by-Step Instructions
Phase 1: Preparing the Chicken (5 minutes)
Step 1: Place each chicken breast between two sheets of plastic wrap or parchment paper. This prevents messy splatters.
Step 2: Use a meat mallet or heavy skillet to pound the chicken to an even ½-inch thickness. Why this matters: Even thickness means every part cooks at the same rate, preventing dry edges and raw centers.
Step 3: Season both sides of each chicken breast with salt and black pepper. Press the seasonings into the meat gently with your fingertips so they stick.
Step 4: Pour the flour into a shallow dish or plate. Dredge each chicken breast in flour, coating both sides completely. Safety tip: Shake off excess flour so it doesn’t burn in the pan.
Phase 2: Searing the Chicken (6 minutes)
Step 5: Heat olive oil in a large skillet over medium-high heat for about 2 minutes. Visual cue: The oil should shimmer but not smoke. If it smokes, reduce the heat immediately.
Step 6: Carefully place chicken breasts in the hot oil without crowding. Leave at least 1 inch between pieces. Troubleshooting: If your pan is too small, cook in two batches rather than overcrowding.
Step 7: Let the chicken cook undisturbed for 3 minutes. Why resist the urge to move it: This creates that golden-brown crust that adds incredible flavor to your chicken pizzaiola.
Step 8: Flip each piece using tongs and cook the second side for 3 minutes. The chicken should be golden but not fully cooked through yet (it finishes in the sauce).
Step 9: Transfer the seared chicken to a clean plate and set aside. Don’t worry if it’s slightly pink inside—it will finish cooking in the sauce.
Phase 3: Building the Pizzaiola Sauce (4 minutes)
Step 10: In the same skillet (don’t clean it—those browned bits are flavor gold), reduce heat to medium. Add sliced garlic and cook for 30 seconds, stirring constantly. Warning: Garlic burns quickly, turning bitter, so watch it closely.
Step 11: Pour in the crushed tomatoes carefully to avoid splattering. Stir to scrape up all the browned bits from the bottom of the pan using a wooden spoon.
Step 12: Add oregano and red pepper flakes to the sauce. Stir well to distribute the seasonings evenly throughout. Why oregano matters: It’s the signature herb that makes this taste authentically pizzaiola-style.
Step 13: Season the sauce with a pinch of salt (about ¼ teaspoon). Remember, the sauce will reduce and concentrate, so don’t oversalt now.
Phase 4: Finishing the Dish (5 minutes)
Step 14: Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the top of each piece.
Step 15: Reduce heat to medium-low and simmer for 5 minutes. Visual cue: Small bubbles should appear around the edges, not a rolling boil. The chicken should reach 165°F internal temperature.
Step 16: Tear fresh basil leaves with your hands (don’t cut them—tearing releases more flavor) and scatter half over the chicken and sauce.
Step 17: Sprinkle shredded mozzarella evenly over each chicken breast. Cover the skillet with a lid for 2 minutes. What you’re looking for: The cheese should melt completely and get slightly gooey.
Step 18: Remove from heat and garnish with remaining fresh basil leaves. Let it rest for 2 minutes before serving—this allows the sauce to thicken slightly.
Chef’s Notes
Chicken thickness matters tremendously. Pounding the chicken to even thickness isn’t just busywork—it’s the difference between juicy chicken pizzaiola and dry, overcooked protein.
Don’t skip the flour dredging step. That light coating creates texture and helps thicken the sauce naturally as it simmers.
Fresh mozzarella vs. shredded matters here. Shredded melts faster and more evenly for this quick chicken pizzaiola recipe, while fresh mozzarella can make the sauce watery.
The leftover oil from searing adds richness. Those brown bits and seasoned oil become the foundation of your sauce, so resist the urge to wipe the pan clean.
Nutrition Information (Per Serving)
Calories: 385 | Protein: 48g | Carbohydrates: 18g | Fat: 14g
Delicious Variations
Chicken Pizzaiola with Mushrooms
Add 8 oz sliced mushrooms after the garlic in Step 10. Cook until golden (about 4 minutes) before adding tomatoes. The earthy mushrooms complement the bright tomato sauce beautifully.
Spicy Chicken Pizzaiola
Double the red pepper flakes to ½ teaspoon and add sliced pepperoncini peppers with the tomatoes. If you love bold Italian flavors like chicken cacciatore cutlet variation, this spicy version will be your new favorite.
Chicken Pizzaiola with Capers
Stir in 2 tablespoons of drained capers during Step 16 for a briny, tangy twist. The capers add that restaurant-quality depth you’ll crave again and again.
Wine-Enriched Version
Add ¼ cup dry white wine after the garlic in Step 10 and let it reduce by half before adding tomatoes. This creates a more sophisticated sauce similar to dishes like chicken vesuvio.
Storage & Reheating
Refrigerator storage: Transfer cooled chicken pizzaiola to an airtight container. It keeps for 3-4 days in the fridge.
Freezing instructions: Freeze in individual portions in freezer-safe containers for up to 3 months. Pro tip: Slightly undercook the chicken if you plan to freeze it—reheating will finish the cooking process.
Reheating on stovetop: Place chicken and sauce in a skillet over medium-low heat. Add 2-3 tablespoons of water to prevent drying. Cover and heat for 6-8 minutes, flipping once.
Microwave method: Heat individual portions on 70% power in 1-minute intervals, adding a splash of water and covering with a damp paper towel to maintain moisture.
Troubleshooting Common Problems
Problem: Chicken is dry and tough Solution: You overcooked it. Check temperature at 165°F exactly and remove immediately. Remember, the chicken continues cooking in the hot sauce even off the heat.
Problem: Sauce is too watery Solution: Simmer uncovered for 3-4 extra minutes after removing the chicken. The sauce will reduce and thicken. You can also mash some of the tomatoes against the pan to release their pectin.
Problem: Chicken isn’t browning properly Solution: Your pan wasn’t hot enough or was overcrowded. Make sure the oil shimmers before adding chicken, and leave space between pieces for steam to escape.
Problem: Garlic burned and tastes bitter Solution: This happens when the pan is too hot. Start the garlic in a cooler pan (medium heat) and watch it constantly. If it burns, wipe the pan and start the sauce fresh—burned garlic ruins everything.
Problem: Cheese won’t melt smoothly Solution: Your heat might be too high, causing the cheese to separate. Use low heat and cover the pan to trap steam, which melts cheese gently and evenly.
Equipment Essentials
- Large skillet (12-inch): Big enough to fit all 4 chicken breasts comfortably
- Meat mallet or heavy pan: For pounding chicken to even thickness
- Plastic wrap or parchment paper: Keeps your counter clean while pounding
- Tongs: The safest way to flip chicken without piercing it
- Instant-read thermometer: Takes the guesswork out of doneness
- Lid for your skillet: Essential for melting the cheese perfectly
Shopping List
Meat Counter
- 4 boneless, skinless chicken breasts (6-7 oz each)
Produce Section
- 1 head of garlic
- Fresh basil (1 bunch)
Canned Goods Aisle
- 28 oz can crushed tomatoes
Dairy Section
- 8 oz shredded mozzarella cheese
Pantry Staples
- Olive oil
- All-purpose flour
- Dried oregano
- Red pepper flakes
- Salt
- Black pepper
Success Secrets
1. Temperature control is your best friend. Medium-high for searing creates crust without burning, while medium-low for simmering prevents tough, rubbery chicken.
2. Time the cheese perfectly. Add mozzarella only in the last 2 minutes. Any longer and it becomes greasy; any shorter and it won’t melt completely.
3. Use quality crushed tomatoes. San Marzano tomatoes make a noticeable difference in this chicken pizzaiola recipe since the sauce is so simple and tomato-forward.
4. Rest before serving always. Those 2 minutes after cooking let the juices redistribute throughout the chicken, keeping every bite moist and flavorful.
5. Save that pasta water. If you’re serving this over pasta, reserve ½ cup of starchy pasta water. Stir it into your pizzaiola sauce for restaurant-quality consistency that clings to every noodle.
