Chicken pizzaiola
This recipe for chicken Pizzaiola gives you tender chicken which delicious simmered in a flavorful tomato sauce with melted cheese.
Ingredients
- olive oil for the baking dish
- 2 pounds chicken breast
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 tablespoons olive oil
- ½ red onion finely chopped
- 3 cloves garlic finely minced or squeezed
- 1 tablespoon tomato paste
- ½ cup red wine
- 2 cups passata or strained tomatoes
- 2 teaspoons dried oregano
- 1 teaspoon sugar
- Salt and black pepper to taste
- 5 ounces mozzarella drained, patted dry, and thinly sliced
- 1 ounce Parmesan cheese finely grated
- fresh basil for garnish
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 400°F. Lightly grease a 9 × 13-inch baking dish with olive oil.olive oil
- Cut the chicken breasts crosswise into strips about ¾ inch wide. Keep the pieces similar in size so they cook at the same rate. If the breasts are very thick, slice them horizontally into two thinner pieces first. Pat the chicken dry.2 pounds chicken breast
- Mix the flour, salt, and pepper, then lightly coat the chicken and shake off the excess.3 tablespoons all-purpose flour, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Heat olive oil in a large skillet over medium-high heat.2 tablespoons olive oil
- Brown the chicken in two batches for about 1 minute per side. Transfer it to a plate; it will finish cooking in the oven.
- Lower the heat slightly. Add the remaining tablespoon of olive oil and cook the red onion for 3 minutes, until it begins to soften.1 tablespoons olive oil, ½ red onion
- Add the garlic and tomato paste and cook, stirring, for 1 minute.3 cloves garlic, 1 tablespoon tomato paste
- Pour in the wine and scrape up the browned bits. Simmer for 4 to 5 minutes, until reduced by about half.½ cup red wine
- Add the passata, oregano, and sugar. Simmer uncovered for about 10 minutes, until slightly thickened. When you drag a spatula across the pan, the sauce should briefly leave a visible trail.2 cups passata, 2 teaspoons dried oregano, 1 teaspoon sugar
- Taste and season with salt and black pepper.Salt and black pepper
- Arrange the browned chicken in a single layer in the prepared baking dish. Pour the tomato sauce evenly over the chicken.
- Lay the drained mozzarella slices over the chicken and sprinkle with Parmesan.5 ounces mozzarella, 1 ounce Parmesan cheese
- Bake for 18 to 20 minutes, until the sauce bubbles, the cheese melts, and the thickest piece of chicken reaches 165°F.
- Let the baking dish rest for 5 minutes so the sauce settles and clings to the chicken.
- Garnish with fresh basil just before serving.fresh basil
NOTES
1. Can I assemble the baking dish ahead of time? You can prepare the tomato sauce up to 1 day ahead. Let it cool, cover it, and store it in the refrigerator. Reheat the sauce until gently simmering before using it. Brown the chicken and assemble the baking dish just before it goes into the oven.
2. Can I leave out the red wine? Yes. Replace it with ½ cup. Add 1 teaspoon balsamic vinegar.
3. Storage
- Refrigerator: Cool leftovers promptly and refrigerate them in a covered container within 2 hours. Use within 3 to 4 days.
- Freezer: Freeze for up to 3 months. Thaw in the refrigerator and reheat until the center reaches 165 °F. The mozzarella may have a slightly softer texture after freezing.
Nutrition
Calories: 601kcal | Carbohydrates: 22g | Protein: 62g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 178mg | Sodium: 964mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1091IU | Vitamin C: 19mg | Iron: 4mg
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