Pollo Alla Pizzaiola (Chicken in Tomato Sauce)
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
2272 kcal
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Course
Main Course
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Cuisine
Italian
Pollo Alla Pizzaiola (Chicken in Tomato Sauce)
Description
This recipe begins by slicing chicken breasts into thin cutlets, which are pounded evenly and seasoned. Garlic is softened in olive oil to infuse flavor before browning the chicken cutlets on both sides until golden. The pan is then lowered to simmer, where chopped fresh or canned tomatoes, tomato paste, capers, and Italian seasoning combine to create a savory and mildly tangy sauce.
The browned chicken is returned to the pan and cooked gently in the tomato sauce, allowing it to soak up the flavors. Thin slices of mozzarella are layered on top near the end, melting partially to add richness and a creamy texture. The optional pinch of red pepper flakes can add slight heat to the dish.
Pollo Alla Pizzaiola is served warm as a main course accompanied by simple side dishes like crusty bread or roasted vegetables. The careful pounding and pan-searing produce tender chicken cutlets that marry well with the robust, herbed tomato sauce and melted cheese.
The notes emphasize the importance of oregano for authentic flavor and provide flexibility for using homemade or store-bought Italian seasoning blends. Quality olive oil and herbs enhance the dish’s Mediterranean character.
Ingredients
- 1 pound chicken breast or chicken cutlets
- 3 tablespoons extra-virgin olive oil plus more as needed
- 1 garlic lightly crushed, clove
- 1 whole tomatoes chopped (or a 14.5-ounce can of diced tomatoes, 14.5-ounce can
- 1 tablespoon capers rinsed and patted dry
- Pinch red pepper flakes (optional)
- 1/2 teaspoon kosher salt or more to taste
- 2 teaspoons Italian seasoning
- 1 mozzarella cheese cut into thin slices, low-moisture; 8-ounce ball
Instructions
- Prep the chicken. If you’re using chicken breast, make them into cutlets by carefully slicing them in half lenthwise. Start at the thicker side and press down with the palm of your nondominant hand to steady the chicken breast as you go. Wrap one piece at a time in in plastic, then pound with a mallet until the breasts are 1/4 and 1/3-inch thick. Sprinkle the cutlets with salt and pepper on both sides.
- Make a garlicky oil. In a large skillet over medium heat, stir together 1 tablespoon of extra-virgin olive oil add the garlic. Cook until the garlic is softened and pale gold, 2 to 3 minutes. Press down on the garlic to release its flavor, then remove and set aside.
- Brown the chicken. Arrange half of the cutlets in the pan and cook over medium to medium-high heat until lightly browned, about 2 minutes per side. Transfer the cutlets to a plate and brown the remaining pieces in the same way. Transfer them to the platter.
- Make the tomato sauce. Turn the heat to low and add 2 more tablespoons of oil. Pour in the chopped tomatoes—watch for spatters—and stir. Return the garlic to the pan for a more assertive flavor; otherwise, discard it. To the pan, add the capers, red pepper flakes, 1/2 to 1 teaspoon of salt, and the Italian seasoning and stir to combine. Raise the heat to medium-high and bring the sauce to a simmer. Lower the heat to maintain a gentle simmer and cook the sauce for 5 to 8 minutes, until it is thickened but still “saucy” rather than dense.
- Finish cooking the chicken. Return the pieces of chicken to the pan, overlapping the slices a little if necessary, so they all fit. Using tongs or a fork, turn the slices in the sauce a few times to coat them well. Lay the slices of mozzarella on top of the chicken, then cover the pan and cook until the mozzarella has melted, 3 to 5 minutes. Remove the pan from the heat and let it sit for a minute or two.
- Serve the chicken. Arrange the slices on dinner plates or a serving plate and spoon the sauce on and around the slices. Or, serve directly from the pan.
Notes
- Oregano is essential to the flavor profile; use homemade or store-bought Italian seasoning blends but don’t omit oregano.
- Chicken breasts should be sliced into thin cutlets and pounded to 1/4- to 1/3-inch thickness for even cooking.
- Use good quality extra-virgin olive oil for cooking to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 2272 kcal
% Daily Value*
| Calories | 227.2kcal | 11% |
| Carbohydrates | 1.1g | 0% |
| Protein | 24.3g | 49% |
| Fat | 13.6g | 21% |
| Saturated Fat | 2.1g | 11% |
| Polyunsaturated Fat | 1.6g | 9% |
| Monounsaturated Fat | 8.6g | 43% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 72.8mg | 24% |
| Sodium | 480.1mg | 20% |
| Potassium | 437.1mg | 9% |
| Fiber | 0.5g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 56.1IU | 1% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 25.4mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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