In just about 45 minutes, I have a restaurant-quality dinner that my whole family absolutely loves. A while back I cooked Steak Pizzaiola, and it was a big hit. It has become one of our favorite special Sunday dinners. Today I am taking the same pizzaiola, or “pizza style,” concept and turning it into a budget friendly weeknight option. It’s like Chicken Cacciatore’s simpler cousin!
Ingredient Needed
Chicken: I am using breast cutlets, which are most traditional. That being said, boneless skinless thighs would also be great here. Flour: For dredging the chicken Mushrooms: I usually use white button or crimini, sliced. Garlic: A must for Italian cooking. Crushed Red Pepper: Adds a hint of heat. Omit if you prefer. Dry Red Wine: It deglazes the pan, capturing all the tasty bits, and add to the flavor to the sauce. Canned Whole Tomatoes: I hand-crush them for a rustic texture, forming the base of the sauce. For the best tasting sauce, I go with San Marzano tomatoes. Basil and Oregano: These herbs are quintessentially Italian. I am using fresh today, but if you don’t have them available you can use dried. Bell Peppers: I like to use different colored bell peppers.
Chicken Pizzaiola Recipe
- Sear Chicken: First, I slice the chicken breasts into cutlets, then cut the cutlets in half to make eight total pieces. I season them with salt and pepper, then dredge them lightly in flour. I heat some olive oil in a skillet and sear the chicken for 2-3 minutes per side. Then, I remove the chicken to a plate.
- Build the Sauce: I sauté the mushrooms until they soften and release their juices. Then, I add the garlic and crushed red pepper, cooking for about a minute. Next, I add the wine, stirring to deglaze the pan, and then add the crushed tomatoes, herbs, peppers, and ¼ cup of water. I bring the mixture to a simmer, then reduce the heat to medium and cook for 15-20 minutes.
- Finish the Dish: After the sauce has simmered, I taste and adjust it for salt and pepper. Then, I return the chicken to the pan, covering it with the sauce. I continue cooking until the chicken reaches an internal temperature of 165°F. And finally I serve it with pasta, polenta, mashed potatoes or crusty bread.
Variations
Want to switch things up? Try the same recipe with steak or pork chops. Just note that the cooking time will be a little different. Some recipes for chicken pizzaiola omit the vegetables. I love them in there, but it’s your dinner so feel free to drop the mushrooms and/or peppers. If I’m short on time, I simply use jarred spaghetti sauce in place of the wine, tomatoes, and herbs. The ultimate variation? After cooking, I cover the dish with shredded mozzarella cheese, then stick it in the oven for a few minutes at 400°F, until the cheese is nicely melted.
Jason’s Tips
Avoid Overcrowding the Pan: When searing the chicken, I do it in batches. Overcrowding can lower the pan’s temperature, leading to steaming rather than searing. Choose the Best Tomatoes: Although they’re a dollar or two more, I always go for San Marzano tomatoes. They’re superior in flavor and well worth it. Deglaze Thoroughly: When I add the wine, I make sure to scrape up all the browned bits from the bottom of the pan. These bits are packed with flavor and will enrich the sauce. Cook Chicken to the Right Temperature: I make sure that the chicken reaches an internal temperature of 165°F, but don’t go much above that. This guarantees it’s cooked through but still juicy and tender. Rest the Dish: I let the dish rest for a few minutes off the heat before serving. This allows the flavors to settle and the sauce to thicken slightly
So there you go, another great Italian recipe to add to your cookbook. I hope you love it as much as we do. Remember to save or pin this recipe so you always know where to find it. And don’t forget to subscribe to GypsyPlate and follow us on Pinterest and Facebook. For more easy dinners, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…
Chicken Pizzaiola, on our Gypsy Plate… enjoy!
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