Chicken pizzaiola

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An easy, quick and delicious weeknight chicken dinner with an intense pizzeria flavor (and smell).

Servings people

Prep Time 10

Cook Time 30

Total Time 40

Equipment

Sautee Pan
cutting board

Ingredients

3 chicken breasts butterflied and thinned
12 oz tomato sauce plain
6 mozzarella slices 1/4 inch thick, about 2oz each
1 tbsp oregano or to taste
1 tbsp red pepper flakes or to taste
3 tbsp extra virgin olive oil
salt and pepper to taste

US Customary - Metric

Instructions

Gather your ingredients.
Preheat a large sautee pan with the extra virgin olive oil; add the chicken breasts and cook until lightly brown, about 10 minutes, season with salt, pepper, oregano and pepper flakes; remove from the heat and set aside.
3 chicken breasts, 1 tbsp oregano, 1 tbsp red pepper flakes, salt and pepper to taste, 3 tbsp extra virgin olive oil
Add the tomato sauce to the pan, bring to a simmer and season with salt, pepper, oregano and pepper flakes; add the chicken breasts and simmer for about 15 minutes.
12 oz tomato sauce, 1 tbsp oregano, 1 tbsp red pepper flakes, salt and pepper to taste
Turn the heat off; top the chicken with the mozzarella slices; cover the pan and allow for the cheese to melt , about 5 minutes; add additional oregano to the top of the melted mozzarella and serve.
6 mozzarella slices

Notes

This simple entree brings me back to the time when I was much younger and I just started enjoying time in the kitchen. My very first own seasoned sauce was made exactly the way I described it in the recipe. But in this particular case, I used the sauce that I made over the summer with fresh tomatoes.

This recipe is meant to be easy, flavorful, and wholesome. I served it with Israeli couscous and a garden salad.

Calories: 288kcal

Cost: $

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: Italian

Keyword: chicken, chicken dinner, chicken pizzaiola, easy chicken dinner, one pan meal, pizza sauce

Nutrition