Best 3 Baked Chicken Pizzaiola Recipes

Feast your taste buds on a delectable journey with Chicken Pizzaiola, a classic Italian dish that combines the tender flavors of chicken, tangy tomatoes, savory herbs, and melted cheese. This hearty and comforting dish features tender chicken breasts smothered in a rich and flavorful tomato sauce, enhanced with aromatic herbs and spices. It's then topped with a blanket of melty cheese, creating a golden and bubbly crust.

Our collection of recipes offers a diverse range of Chicken Pizzaiola variations to suit every palate. From the classic version to modern twists with unique ingredients and cooking methods, there's a recipe perfect for every home chef. Explore the simplicity of the Traditional Chicken Pizzaiola, savor the zesty twist of the Lemon-Herb Chicken Pizzaiola, or indulge in the smoky goodness of the Grilled Chicken Pizzaiola. We also have a Skillet Chicken Pizzaiola for a quick and easy one-pan meal, and a Slow Cooker Chicken Pizzaiola for a hands-off approach. Dive into the deliciousness of Chicken Pizzaiola and let its comforting flavors warm your soul.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED CHICKEN PIZZAIOLA RECIPE - (4.4/5)

Baked Chicken Pizzaiola Recipe - (4.4/5) image

Provided by á-17891

Number Of Ingredients 15

Ingredients

Sauce {substitute 1 jar (24 ounce) premade sauce to save time}:
2 tablespoons olive oil
1 medium-ish yellow onion, diced
1/2 bell pepper, diced
4 cloves garlic, minced
1 + 1/2 teaspoons Italian seasoning, crushed between fingertips
coarse salt and fresh black pepper
1 can (28 ounces) crushed tomatoes
Chicken:
1/3 cup grated Parmesan cheese, plus more for serving
1/3 cup seasoned bread crumbs
6 chicken cutlets
1 + 1/3 cups shredded mozzarella cheese
3 - 4 ounces sliced pepperoni
12 ounces spaghetti

Steps:

Instructions Make the sauce: In a large, heavy-bottomed saucepan heat the oil over medium-low heat. Add the onion, pepper, garlic and Italian seasoning. Season well with salt and pepper. Cook until tender about 10 minutes, stirring often. Mix in the crushed tomatoes, about 1 teaspoon salt and 1/4 teaspoon black pepper. Add about 1/4 cup water to the empty tomato can and slosh it around to mix with any remaining sauce and add it to the pan. Bring to a simmer and cook 25 - 30 minutes, stirring often. Taste halfway through and again at the end and season as needed. Meanwhile make the chicken: Heat oven to 400 degrees F. Lightly grease a large roasting pan or baking sheet with sides large enough to comfortably fit all the chicken. In a wide, shallow dish mix the Parmesan and bread crumbs together. Season the chicken on both sides with salt and pepper. Coat the chicken one at a time with the crumbs patting them on with your hands - the chicken will be thinly covered - some of the chicken will show through - that's ok. Place them in the baking sheet at least an inch apart.Bake 15 minutes. Meanwhile cook the spaghetti in plenty of boiling water according to package directions to al dente. Reserve 1/2 cup of the cooking water before draining. Remove the chicken from the oven and top with the pepperoni - dividing it up evenly between the chicken, then do the same with the mozzarella, piling it on top. Put them back in the oven about 5 minutes until cheese is completely melted. Chicken should measure internal temperature of 165 - 175 degrees F. If you want the cheese to be golden you can place them briefly under the broiler. Mix the sauce into the spaghetti over low heat, mixing in a little of the reserved starchy water from cooking the spaghetti. Serve with the chicken and extra Parmesan for garnish. *To make this without the spaghetti bake it in a large casserole dish. Pour the sauce into the bottom and place the chicken on top. You will need to cook it longer - anywhere from 10 - 20 minutes.

CHICKEN PIZZAIOLA

Chicken Pizzaiola image

This mouth-watering chicken and potato dish satisfies all your taste buds!

Provided by KXR173

Categories World Cuisine Recipes European Italian

Time 1h30m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
4 skinless, boneless chicken breast halves - pounded thin
¼ teaspoon salt
¼ teaspoon black pepper
3 potatoes, peeled and quartered
2 green bell peppers, cut into strips
2 teaspoons dried oregano
1 teaspoon onion powder
¼ teaspoon crushed red pepper flakes
1 (14.5 ounce) can diced tomatoes
3 tablespoons tomato paste
1 (14.5 ounce) can chicken broth

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
Heat the oil in a large skillet over medium heat. Season the chicken breasts on both sides with the salt and pepper. Cook the chicken in the hot oil until completely browned, 2 to 3 minutes per side. Transfer the chicken to the prepared baking dish; cover tightly with aluminum foil.
Place the potatoes and bell peppers in the skillet. Season with oregano, onion powder, and red pepper flakes. Cook and stir until the vegetables soften, 10 to 15 minutes. Add the tomatoes, tomato paste, and chicken broth to the skillet; bring to a boil. Remove from heat and pour over the chicken breasts; tightly cover again with the aluminum foil.
Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 315.5 calories, Carbohydrate 37.4 g, Cholesterol 58.5 mg, Fat 6.1 g, Fiber 6.3 g, Protein 27.3 g, SaturatedFat 1.2 g, Sodium 460.7 mg, Sugar 6.9 g

CHICKEN PIZZAIOLA

Chicken Pizzaiola image

Juicy meat simmered in rich tomato sauce and topped with fresh mozzarella cheese that melts over the cutlets.

Provided by Italian Recipe Book

Categories Main Course

Time 25m

Number Of Ingredients 10

Ingredients

1 pound chicken breast
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 tbsp butter
Extra virgin olive oil
A few fresh basil leaves
Dry oregano
Salt (pepper to taste)

Steps:

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.

Tips:

For the best flavor, use high-quality ingredients, such as fresh chicken, ripe tomatoes, and flavorful cheese.
Don't overcrowd the pan when browning the chicken. If necessary, cook the chicken in batches.
To make sure the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
If you don't have a pizza stone, you can use a baking sheet. Just make sure to preheat it in the oven before adding the pizza.
For a crispy crust, bake the pizza at a high temperature. The hotter the oven, the crispier the crust will be.
Keep an eye on the pizza while it's baking. You don't want the crust to burn.

Conclusion:

Baked chicken pizzaiola is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover chicken. With its crispy crust, tender chicken, and flavorful sauce, this pizza is sure to be a hit with the whole family.