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Pizza Chicken Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired Pizza Chicken features tender chicken breasts topped with a vibrant tomato sauce, melted mozzarella, and fresh basil, creating a restaurant-quality dish that combines the beloved flavors of pizza with succulent poultry. Simple enough for weeknight dinners yet elegant enough to serve to guests, this one-pan main course delivers authentic Italian taste in under 45 minutes.

Ingredients

• 4 boneless, skinless chicken breasts (about 200g each)
• 2 tablespoons (30ml) extra virgin olive oil
• 1 teaspoon (5g) salt
• ½ teaspoon (2g) black pepper
• ½ teaspoon (2g) dried oregano
• 2 cloves garlic, minced
• 1 can (400g) crushed San Marzano tomatoes
• 1 tablespoon (15g) tomato paste
• ½ teaspoon (2g) dried basil
• ¼ teaspoon (1g) red pepper flakes
• 200g fresh mozzarella, sliced or torn
• 30g fresh basil leaves
• 25g grated Parmigiano-Reggiano cheese
• 1 tablespoon (15ml) balsamic vinegar

Instructions

1. Pat the chicken breasts dry with paper towels and season both sides evenly with salt, black pepper, and dried oregano.

2. Heat the extra virgin olive oil in a large skillet over medium-high heat for 1 minute until shimmering.

3. Carefully place the chicken breasts in the hot skillet and sear for 5-6 minutes on the first side without moving them, until golden brown.

4. Flip the chicken breasts and sear the second side for 4-5 minutes until light golden, then transfer to a clean plate.

5. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant, then stir in tomato paste and cook for 1 minute.

6. Pour in the crushed tomatoes, dried basil, and red pepper flakes; stir well and simmer for 2 minutes to combine flavors.

7. Nestle the seared chicken breasts back into the sauce, spooning some sauce over the top of each piece.

8. Arrange the mozzarella slices over each chicken breast, then cover the skillet with a lid or aluminum foil.

9. Reduce heat to medium and cook covered for 8-10 minutes until the cheese is completely melted and the chicken reaches an internal temperature of 74°C (165°F).

10. Remove from heat, scatter fresh basil leaves over the top, drizzle with balsamic vinegar, and finish with a sprinkle of Parmigiano-Reggiano before serving.

Substitutions

• Replace mozzarella with burrata cheese for a creamier, more luxurious version
• Use diced chicken thighs (5-6 pieces) instead of breasts for richer flavor and juiciness
• Substitute fresh mozzarella with low-moisture mozzarella that melts more evenly and quickly
• Replace San Marzano tomatoes with high-quality canned plum tomatoes or fresh tomato passata

Tips

• Do not move the chicken while searing the first side—this develops a flavorful golden crust through the Maillard reaction
• For extra tenderness, pound the chicken breasts to an even ½-inch thickness before seasoning, reducing cooking time by 2-3 minutes
• Add fresh mozzarella only after the sauce is simmering to prevent the cheese from becoming stringy or separating

While not a traditional Italian dish, this recipe reflects the modern Italian approach to cooking—honoring simple, quality ingredients and the beloved flavors of pizza applied to proteins. It represents the contemporary Italian kitchen's willingness to reinterpret classics using fresh produce and technique.

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