Chicken Pizzaiola Recipe

Chicken Pizzaiola is my go-to comfort meal when I want to channel classic Italian flavors but keep things simple and satisfying. Tender, golden chicken cutlets are nestled in a garlicky, herby tomato sauce with sweet red peppers and earthy mushrooms. Each bite tastes like pure Italian sunshine—honestly, this is one of those dishes you’ll crave again and again!

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Ingredients You’ll Need

This Chicken Pizzaiola recipe needs only a handful of classic ingredients, but each one plays a starring role. Let’s walk through the essentials and discover why they’re so important for creating that authentic, mouthwatering Italian flavor.

• Chicken cutlets: Thin, evenly-sized pieces cook up juicy and soak in the pizzaiola sauce beautifully—try to pound them for extra tenderness.
• Flour: Dredging in flour helps achieve that gorgeous golden sear and adds body to the sauce as it simmers.
• Olive oil: Both regular and finishing extra virgin olive oil create flavor depth (and a stunning shine at the end!).
• Red bell peppers: They bring natural sweetness and a pop of color that instantly says “Italian dinner.”
• Cremini mushrooms: For earthiness and a hearty, satisfying bite that balances all those bright tomato notes.
• Garlic: Sliced garlic infuses the sauce with irresistible aroma—don’t skimp!
• Plum tomatoes & tomato paste: This double hit delivers both sauciness and plenty of concentrated tomato intensity.
• Dry white wine (optional): Adds complexity and background acidity, but water or stock works too if you prefer no alcohol.
• Dry oregano: This is your “pizzaiola” moment—the classic pizza herb that truly makes the sauce shine.
• Fresh basil: Torn over at the end for herbal fragrance and a final hit of color.
• Salt and pepper: For perfectly seasoned layers at every step.

Variations

The beauty of Chicken Pizzaiola is how easy it is to make your own! Don’t be afraid to swap in what’s in your fridge, or make it fit your favorite flavors or dietary needs. Here are some of my best-loved spins:

• Cheesy Finish: Melt provolone or mozzarella over the chicken just before serving for a gooey, pizza-style twist.
• Spicy Kick: Sprinkle in crushed red pepper flakes or sliced fresh chili with the garlic if you like a little heat.
• Different Proteins: Try this pizzaiola sauce with pork cutlets, turkey, or even sautéed eggplant for a fabulous vegetarian option.
• Gluten-Free: Skip the flour or use a gluten-free blend for dredging—the sauce holds up beautifully either way.

How to Make Chicken Pizzaiola

Step 1: Prepare and Dredge the Chicken

Begin by ensuring your chicken cutlets are thin and evenly sized—this means quicker, more uniform cooking. If they’re a bit thick, just lay them between sheets of parchment and gently pound to about 1/4 to 3/8-inch thick. Season the pieces generously with salt and pepper on both sides, then dredge lightly in flour, shaking off any excess. This not only builds a golden crust but will help thicken the sauce later.

Step 2: Sear the Chicken

Heat a large stainless steel pan over medium heat until hot, add a swirl of olive oil, and cook the chicken cutlets in batches—don’t crowd! Sear for about 2 minutes per side until they’re golden and just cooked through. Set the finished chicken aside and tent with foil to keep warm while you get to work on the veggies and sauce.

Step 3: Sauté Veggies

In the same pan, add the sliced mushrooms and cook them until they release their water and turn deep brown and savory—about 5 to 7 minutes. Scoop them out and set aside. Next, toss in your red bell peppers and sauté until they become sweet and soft (about 10 minutes). Slide in the sliced garlic and cook just until fragrant and lightly golden, watching carefully so it doesn’t burn.

Step 4: Deglaze & Build the Sauce

If you’re using white wine, pour it into the pan now and let it bubble for a few minutes, scraping up those delicious browned bits from the bottom—this is pure flavor! Once the alcohol cooks off, stir in the tomato paste and let it cook down for 5 minutes, moving it often until it darkens and becomes sweet and concentrated.

Step 5: Simmer & Finish the Pizzaiola

Add the hand-crushed plum tomatoes, dry oregano, and return the mushrooms to your pan. Let it all come to a gentle simmer so the flavors meld—if the sauce is too thick, splash in a bit of water. Taste and season with more salt, pepper, and oregano if needed. Then, nestle the chicken pieces back into the sauce and cook for a few more minutes to heat through and let them soak up all the pizzaiola magic.

Step 6: Add Basil & Serve

Once everything is gloriously saucy and aromatic, turn off the heat. Shower on the fresh basil and drizzle with extra virgin olive oil for that rich, restaurant-style finish. Serve immediately, preferably with a heap of crusty bread to scoop up every last drop of that incredible Chicken Pizzaiola sauce!

How to Serve Chicken Pizzaiola

Garnishes

Top your Chicken Pizzaiola with a flurry of torn fresh basil or flat-leaf parsley—this adds garden-fresh color and aroma. For a bolder finish, sprinkle with a pinch of extra dry oregano or cracked black pepper. If you love a bit of cheese, grate over some Parmesan just before serving.

Side Dishes

Nothing beats crusty Italian bread alongside Chicken Pizzaiola to soak up that flavorful, herby sauce. For heartier meals, serve with creamy polenta, garlic mashed potatoes, or a tangle of simple spaghetti. A crisp green salad balances the rich sauce wonderfully.

Creative Ways to Present

For a rustic family-style meal, bring the pan straight to the table and let everyone dig in. Want a modern twist? Layer slices of chicken over a bed of creamy polenta or spoon the pizzaiola sauce on toasted ciabatta for irresistible open-faced sandwiches.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chicken Pizzaiola in an airtight container in the fridge for up to 3 days. The flavors only deepen as they meld, making it a fabulous meal prep option for busy weeks.

Freezing

You can freeze Chicken Pizzaiola! Once cooled, transfer to a freezer-safe container and freeze for up to 2 months. Defrost overnight in the fridge before reheating for best texture and taste.

Reheating

Gently reheat leftovers in a covered skillet over medium-low heat, adding a splash of water if needed to loosen the sauce. You can also microwave individual portions, but I always think the stovetop yields juicier results.

FAQs

Final Thoughts

If you’re searching for a meal that’s equal parts cozy and crowd-pleasing, Chicken Pizzaiola is it. It’s a recipe that celebrates simple ingredients and bold flavors—just the way Italian cooking should be. Give it a try, and I have a feeling it’ll become one of your absolute favorites too!

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