Description
Chicken Pizzaiola is a flavorful Italian dish featuring tender chicken cutlets simmered in a rich tomato sauce with mushrooms, peppers, and aromatic herbs. This hearty and satisfying meal is perfect for a family dinner or special occasion.
Ingredients
Scale
Chicken:
- 2 pounds (908g) chicken cutlets, thin-sliced and cut into 5” pieces
- Salt and pepper, to taste
- 1 cup (130g) flour for dredging
Sauce:
- 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 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 tablespoons (45g) extra virgin olive oil for finishing
Instructions
- Pound and Season Chicken: Pound chicken cutlets to 1/4-3/8″ thickness, season with salt and pepper, and dredge in flour.
- Sear Chicken: Sear chicken in olive oil until cooked through; set aside.
- Cook Vegetables: Saute mushrooms, peppers, and garlic until tender.
- Make Sauce: Add tomatoes, oregano, and mushrooms to the pan; simmer the sauce.
- Combine and Serve: Return chicken to the pan, add basil and olive oil, then serve hot.
Notes
- For best results, use uniformly thin chicken cutlets for even cooking.
- You may not need to use all the flour for dredging the chicken.
- Use quality dried oregano for a pizza-like flavor.
- Optional dry white wines include Pinot Grigio, Sauvignon Blanc, or Chardonnay.
- Leftovers can be stored for up to 3 days and reheated easily.
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 9g
- Sodium: 570mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 110mg
