This is one of my husband’s favorite meals. And no wonder - juicy meat simmered in rich tomato sauce and topped with fresh mozzarella cheese that melts all over the cutlets 😋
All that with subtle flavor of oregano and basil leaves.
And honestly, it’s one of my favorites too.
Ready in less than 30 minutes.
Did I mention it’s one-skillet dish? 😉
So yes, less dishes, fewer ingredients and MORE flavor.
Simply irresistible!
Authentic chicken pizzaiola is made with just 4 main ingredients: chicken, tomato puree, basil leaves and mozzarella.
THAT’S IT.
No onions or bell peppers, no Parmesan cheese and no Worcestershire sauce (please!🙏)
This is the beauty of authentic Italian recipes and a cornerstone of all Italian cousin afterall - simplicity and quality of the ingredients.
Of course, chicken pizzaiola can be easily turned into veal pizzaiola or beef pizzaiola.
You just choose the meat, the sauce and cooking method will remain the same.
More Quick & Easy Italian Chicken Recipes To Try
- Chicken Sorrentino - Italian Chicken Sorrento Style
- Chicken Involtini - Stuffed Chicken Rolls
- Hasselback Chicken Stuffed With Spinach & Ricotta Cheese
- Breaded Chicken Cutlets Italian Style
Full Recipe
Chicken Pizzaiola
Ingredients
- 1 pound chicken breast , cut into cutlets
- 8 oz fresh mozzarella 1 large ball
- 2 cups tomato passata tomato puree
- ¼ cup dry white wine
- ¼ cup flour more if needed
- 2 tablespoon butter
- Extra virgin olive oil
- A few fresh basil leaves
- Dry oregano
- Salt pepper to taste
Instructions
- Slice chicken breast into cutlets or you can use already sliced store bought cutlets. Season with salt and pepper.
- Dip each cutlet in flour and dredge both sides.
- In a large skillet pan placed over medium heat add butter and a generous splash of extra virgin olive oil.
- Brown chicken cutlets on each side. Remove from the pan and set aside.
- In the same pan add white wine, stir well and simmer for a minute.Add tomato puree (if it looks too thick add some water), basil leaves and simmer on low heat for 5-7 minutes.
- Place chicken cutlets you’ve previous set aside in tomato sauce, top with mozzarella slices, season oregano. Cover with a lid and simmer for another 5 minutes until cheese melts.
- Serve hot topped with tomato sauce from the pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Anticipating your thoughts...YES, chicken pizzaiola can definitely be reheated the next day, so make sure to double portion 😉
Buon Appetito!
KJC says
Recipe was very good. I added garlic and red pepper flakes just before the white wine. Without these additions the dish would have been bland. I do appreciate the simplicity of the dish but seasoning is a must.
Roby says
I made this Chicken Pizzaiola recipe several times. The whole family asks for it! Very simple and absolutely delicious.
Italian Recipe Book says
Luxury in simplicity. Enjoy! 🙂
Maria says
Loved the simplicity of this recipe quick and easy meal.
Next time I will add extra spices to the chicken for added flavour. 🙂
Vincent H Pascale Jr says
I made this last night, and found the puree a bit bitter. Next time, I'll use regular sauce. I do like the simplicity of this recipe.
Anonymous says
@Vincent H Pascale Jr, - I added a pinch of sugar and some salt to help with the bitterness
Brubro says
@Vincent H Pascale Jr,
IMO, don't use canned, jarred tomato puree. Who knows how it was made. If the seeds were blended, there's the bitterness.
Instead, buy a can of whole San Marzano tomatoes, de-seed & inner pulp them & throw it all, including the liquid from the can, into a blender or food processor & puree it to your desired consistency. I prefer a touch of texture left. To de-seed, just rip the tomatoes open over the sink & squeeze out the pulp and seeds, then pinch off the stem top, the light yellow part so it is all tomato meat, no seeds, no stem top.
I fry the tomatoes over pretty high heat to caramelize the natural sugars so no added sugar is necessary. Do the rest as listed. Most home cooks don't control heat properly while cooking, which adds huge flavor. Crank it up, fry the excess liquid off, then turn it down before it burns. This is the basis of great quick marinara, which is basically what this sauce is. Just my two cents.
I agree with the author, high quality but simple ingredient list is the key to authentic southern Italian cuisine. I've been told multiple times that my marinara is the best tried, even comparing to high end NY Italian & other top restaurants. I was shocked to hear this, but I believe that caramelizing the sugars, simple ingredient list plus quality ingredients makes the difference.
Brubro says
@Brubro,
And, yes, basic seasoning, as others mentioned is paramount. It needs S&P at a minimum. Anything else is up to you but not necessary. Garlic is great, but make sure not to brown it. This isn't a Chinese dish.