Best 5 Chicken Pizzaioli Recipes

CHICKEN PIZZAIOLA

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).

CHICKEN PIZZAIOLA

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.

CHEF JOHN'S STEAK PIZZAIOLA

Steps:

• Season steak medallions with salt and black pepper on both sides.
• Heat olive oil in a large skillet over high heat. Add steaks and cook until browned, about 2 minutes per side. Transfer to a plate. Reserve oil in skillet.
• Place mushrooms and butter into the skillet and season with salt; cook and stir until mushrooms are softened and beginning to brown, 5 to 6 minutes. Reduce heat to medium; add peppers and cook and stir until softened, about 2 minutes. Stir in garlic and cook for 1 minute. Pour in wine and sprinkle in dried oregano. Increase heat to medium-high and cook until the wine is nearly evaporated, about 3 minutes.
• Stir tomato concasse into the mushroom mixture and simmer until tomato is softened, 3 to 4 minutes. Add fresh oregano, balsamic vinegar, and red pepper flakes; stir to combine. Adjust salt and black pepper to taste.
• Place steaks back into the skillet with the mushroom mixture and cook until warmed through and cooked to desired doneness, 4 to 10 minutes.

CHICKEN PIZZAIOLI

Steps:

• 1. Pre-heat broiler. Place the chicken breasts on a cutting board, cover with some plastic wrap. Using a meat mallet or heavy skillet, pound chicken into 1/2 inch cutlets. Season with seasonings. Heat evoo in large iron skillet or oven-safe pan over med.-high heat. When hot, add the chicken and cook for 3 - 4 minutes, until it has a nice crust, flip and cook on the other side 3 - 4 minutes longer. Remove from pan. In the same pan, add onions, olives, garlic, and pepper flakes. Saute until onions lightly caramalize. Add tomatoes and then add chicken back to the pan. Sprinkle with Parmesan, top with mozzarella. Place pan under broiler until the cheese is melted and bubbling. Keep a watch on it so it won't burn. You may want to scotch oven door open a bit so it won't get too hot.

CHICKEN PIZZAIOLA

Steps:

• In a bowl, combine flour, Italian seasoning and salt.
• Coat chicken in flour mixture.
• In large nonstick skillet, heat oil over medium heat.
• Add chicken; cook, turning once, until browned, 3-5 minutes per side.
• Add onion and garlic; cook, stirring often, until softened, for 5 minutes.
• Add mushrooms, wine and parsley and tomato sauce.
• Reduce heat to low and cover. Simmer until chicken is cooked through, about 15 minutes.
• Sprinkle chicken with cheese.
• Cover and cook until cheese is melted, for 3 minutes.
• Top spaghetti with chicken and sauce.