Best 2 Lidias Chicken Pizzaiola Recipes

**Lidias Chicken Pizzaiola: A Flavorful Italian Delight**

In the realm of Italian cuisine, few dishes can rival the allure of Chicken Pizzaiola. This savory dish, originating from the vibrant region of Naples, has captivated taste buds for generations with its tantalizing blend of flavors and textures. Chicken Pizzaiola presents a delectable symphony of tender chicken enveloped in a rich and flavorful tomato sauce, complemented by a symphony of herbs and spices. Perfectly balanced between tangy and sweet, this dish offers a delightful journey for the senses. Join us as we explore Lidia's take on this classic recipe, promising an authentic Italian culinary experience.

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

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

LIDIA'S CHICKEN PIZZAIOLA

Lidia's Chicken Pizzaiola image

Categories Chicken Dinner Bake

Number Of Ingredients 11

Ingredients

2 pounds Chicken, boneless skinless breasts trimmed of fat and gristle (4)
1 cup Buttermilk
1 1/2 cups Panko breakcrumbs
3/4 cup Grana Padano, freshly grated
1 teaspoon Oregano, dried, preferably Sicilian on the branch
2 tablespoons Parsley, fresh and chopped
2 tablespoons Basil, fresh, chopped
1/4 cups Basil, fresh, chopped
5 tablespoons Extra virgin olive oil
2 cups Fresh Tomato Sauce (Lidia's)
4 slices Mozzarella, low moisture

Steps:

Season the chicken breasts with salt, and place them in a resealable plastic bag. Pour in the buttermilk, and marinate in the refrigerator for 2 hours. Drain the chicken, and preheat the oven to 400 degrees
Line a baking sheet with parchment paper. In a medium bowl, toss together the panko, grated Grana Padano, dried oregano, chopped parsley, chopped basil, 3 tablespoons of the olive oil, and ½ teaspoon salt. Stir to incorporate everything fully into the crumbs
Put the drained chicken breasts in the bowl with the seasoned breadcrumbs one at a time, and pat well on both sides so the crumbs cover the chicken on all sides. Set the breaded chicken breasts on the parchment paper, arranged so they don't touch each other.
Bake the chicken until the coating is crisp and browned and the chicken is just cooked through, about 15 minutes. While the chicken bakes, combine the tomato sauce, the remaining 2 tablespoons olive oil, and ¼ cup basil leaves in a blender, and purée until smooth. Season with salt. Pour the purée into a small saucepan, and warm it over low heat.
When the chicken is just cooked through, top with the sliced mozzarella and bake until the cheese is just melted, about 2 minutes. Spread the tomato emulsion on plates, top with the chicken, and serve

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your pizzaiola. Use the best quality chicken, tomatoes, and mozzarella cheese you can find.
Don't overcrowd the pan: When browning the chicken, be sure to give it plenty of room in the pan so that it can brown evenly. If you overcrowd the pan, the chicken will steam instead of brown.
Cook the chicken all the way through: Before adding the chicken to the sauce, make sure it is cooked all the way through. This will help to prevent the chicken from becoming dry and tough.
Use a good quality tomato sauce: The tomato sauce is the base of the pizzaiola, so it's important to use a good quality sauce. You can either make your own sauce or use a jarred sauce that you like.
Add plenty of cheese: Mozzarella cheese is the traditional cheese used in pizzaiola, but you can also use other types of cheese, such as Parmesan or Romano. Be sure to add plenty of cheese so that the pizzaiola is nice and cheesy.
Serve the pizzaiola hot: Pizzaiola is best served hot, right out of the oven. Enjoy it with a side of salad or roasted vegetables.

Conclusion:

Chicken pizzaiola is a delicious and easy-to-make Italian dish that is perfect for a weeknight meal. With its tender chicken, flavorful tomato sauce, and melted cheese, it's a dish that the whole family will enjoy. So next time you're looking for a quick and easy dinner, give chicken pizzaiola a try. You won't be disappointed.