Chicken Pizzaiola
User Reviews
5.0
60 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 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
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Tender chicken breasts in a flavorful sauce of bell peppers, mushrooms, tomato and white wine, topped with dried oregano and fresh basil.
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Ingredients
- 2 pounds (908g) chicken cutlets thin sliced and cut into 5" pieces
- 1 28-ounce can plum tomatoes hand crushed or blender pulsed
- 3 ounces (85g) tomato paste
- 1/2 cup (120g) dry white wine optional
- 1 cup (130g) flour for dredging, you will not use it all
- 1 pound (454g) cremini mushrooms sliced
- 2 large red bell peppers sliced
- 6 cloves garlic sliced
- 1 1/2 teaspoons dry oregano plus more to taste
- 1/4 packed cup fresh basil torn to finish
- 1/4 cup (60g) olive oil divided
- 3 tablespoon (45g) extra virgin olive oil for finishing
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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
- Use thinly sliced cutlets and if possible pound the chicken flat to approximately a 1/4 to 3/8" thick. Using chicken with a uniform thickness will allow a more even cooking process.
- You do not need to use all of the flour. The flour is for dredging. Dredging means you coat the chicken on all sides with flour and shake off the excess.
- Dried oregano, preferably Sicilian oregano makes the dish taste like a pizza sauce.
- Dry white wines to use include Pinot Grigio, Sauvignon Blanc, or Chardonnay. The wine is optional.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave or on the stovetop on medium-low heat until warmed through.
Nutrition Information
Show Details
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
(33%)
Fiber
3.9g
(16%)
Sugar
10.1g
(20%)
Calcium
69mg
(7%)
Iron
7mg
(39%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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