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One Pan, 30 Minute Chicken Pizzaiola
Chicken Pizzaiola is one of those classic Italian-American comfort meals that never gets old. Tender chicken simmered in a rich, garlicky tomato sauce with peppers, oregano, and plenty of melty mozzarella. It’s everything I love about Italian cooking: simple ingredients, big flavor, and a meal that tastes like it took hours to make.
This is one of my go-to dinners when I want something comforting but don’t have all night to cook. My family loves anything with tomato sauce and melted cheese, and this one always gets everyone to the table. The best part? One pan, 30 minutes, and barely any cleanup. Serve it with crusty bread or pasta because you already know we’re not letting that sauce go to waste!
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Equipment
- Large skillet
Ingredients
- 3 chicken breasts pounded to 1/4 inch, cut diagonally creating 6 pieces, seasoned with 1 tsp Italian seasoning, salt and pepper
- 2 tbsp flour
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves minced
- 1 28oz can crushed/pureed tomatoes or your favorite marinara sauce
- 1/2 cup chicken broth less for thicker consistency
- 1 tbsp Italian seasoning
- 10 basil leaves plus more to garnish
- 1 tsp salt and pepper more to taste
- sliced fresh mozzarella cheese or shredded, if easier
Instructions
- Pound out chicken breast and cut diagonally. Season both sides with Italian seasoning, salt and pepper and then sprinkle flour on both sides.
- In a large, deep pan on medium heat, add olive oil and butter. Once butter melts, add chicken and cook for about 3-4 minutes on each side. Remove and set aside.
- Add garlic and cook for 30 seconds. Add chicken broth and deglaze pan before adding can of tomatoes, Italian seasoning, basil leaves and salt. Cook on low until simmering for 5 minutes.
- Once simmering, add the chicken back to the pan, allowing the sauce to cover it. Cover with a lid and cook for 5 minutes.
- Add mozzarella cheese and cover again with lid to allow to melt for about 5 minutes. Once melted, add more fresh basil and Italian seasoning if desired.
- Serve with pasta, bread, or by itself! Enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. You’ll love this one!
Tips for Making This Recipe
- Use thin chicken cutlets. They cook quickly and evenly, keeping the chicken tender and juicy while soaking up all that delicious tomato sauce.
- Make it ahead or switch it up. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. You can also add mushrooms, olives, or capers for extra flavor.
- Don’t overcook the chicken! Sear it just until golden, then let it finish cooking in the sauce until it reaches 165°F. Overcooking is the easiest way to end up with dry chicken.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
What should I serve with Chicken Pizzaiola?
Can I make Chicken Pizzaiola without mozzarella?
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