Chicken Pizzaiola
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4
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Calories
590 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Pizzaiola
Description
The recipe starts by pounding thin chicken cutlets to an even thickness, then seasoning and dredging them in flour before pan-searing each piece until golden. Separately, sliced cremini mushrooms are sautéed until browned, followed by red bell peppers softened with garlic. A splash of white wine (optional) deglazes the pan, lifting browned bits. Hand-crushed plum tomatoes, tomato paste, oregano, and basil are then added to create the sauce.
Combining the seared chicken back with the sauce allows the flavors to meld while the meat stays tender. The oregano and basil invoke classic Italian pizza seasoning, giving the sauce its name.
This dish can be served over pasta, polenta, or rice, or alongside crusty bread. The balanced textures of tender chicken and softened vegetables in a savory tomato sauce make it suitable for a satisfying main course.
Using thin, uniformly sliced chicken pieces ensures even cooking and tenderness. The optional white wine adds acidity and depth, but water or broth can substitute. Leftovers last up to three days and reheat gently on the stove or microwave.
Ingredients
- 2 pounds (908g) chicken cutlet thin sliced and cut into 5" pieces
- 1 ounce can plum tomatoes hand crushed or blender pulsed
- 3 ounces (85g) tomato paste
- 1/2 cup (120g) white wine optional, dry
- 1 cup (130g) flour for dredging, you will not use it all
- 1 pound (454g) cremini mushrooms sliced
- 2 large bell pepper sliced, red
- 6 cloves garlic sliced
- 1 1/2 teaspoons oregano plus more to taste, dry
- 1/4 packed cup basil torn to finish, fresh
- 1/4 cup (60g) olive oil divided
- 3 tablespoon (45g) extra virgin olive oil for finishing
Instructions
- Pound out the chicken (or use storebought thin sliced cutlets), cut into 5” pieces, and season with salt and pepper on both sides. Dredge the chicken in flour and shake off the excess.
- Heat a large stainless steel pan to medium heat and wait 2 minutes before adding half the olive oil. Once the oil is shimmering sear the chicken on both sides (about 2 minutes per side). Work in batches. Use more olive oil as required. Set all the cooked chicken aside and tent with foil to keep warm.
- Next, add in the mushrooms and cook until they release their water and brown (about 5-7 minutes). Place the mushrooms on a plate and set aside.
- Next, add the peppers to the pan. Cook them until soft (about 10 minutes), then add in the garlic and cook for a few minutes more or until the garlic turns lightly golden. If using the wine (can sub water or chicken stock), add it now and cook the alcohol out for a few minutes. With a wooden spoon scrape any brown bits off the bottom of the pan.
- Add in the tomato paste and cook for 5 minutes, stirring frequently. Add in the plum tomatoes, oregano, and mushrooms, and bring the sauce to a simmer. If the sauce is too thick add a bit of water (4-6 ounces or so) and stir together.
- Taste test the sauce and adjust salt, pepper, and oregano to taste. When satisfied with the taste return the chicken to the pan and cook for a few more minutes to warm it through.
- Turn off the heat and add in the basil and a hefty drizzle of high-quality extra virgin olive oil. Serve with crusty Italian bread to mop up the sauce. Enjoy!
Notes
- Pound chicken cutlets to about 1/4 to 3/8 inch thickness for even cooking.
- Dredge chicken lightly in flour and shake off excess before cooking.
- Use dried oregano, preferably Sicilian, to lend authentic pizza sauce flavor.
- Optional white wines include Pinot Grigio, Sauvignon Blanc, or Chardonnay; can substitute with water or chicken stock.
- Store leftovers in the refrigerator for up to 3 days and reheat on medium-low heat or in the microwave until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Calories | 590kcal | 30% |
| Carbohydrates | 24.3g | 8% |
| Protein | 72.9g | 146% |
| Fat | 20.1g | 31% |
| Saturated Fat | 3.8g | 19% |
| Cholesterol | 175mg | 58% |
| Sodium | 898mg | 37% |
| Potassium | 1168mg | 25% |
| Fiber | 3.9g | 16% |
| Sugar | 10.1g | 20% |
| Calcium | 69mg | 7% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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