A pan of tomato sauce with four cheese-topped baked eggs, each garnished with a basil leaf. A striped towel, fresh tomatoes on the vine, and garlic are beside the pan.

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A pan of tomato sauce with four cheese-topped baked eggs, each garnished with a basil leaf. A striped towel, fresh tomatoes on the vine, and garlic are beside the pan.

Italian Pollo alla Pizzaiola (Pizzaiola Style Chicken)

Chicken Alla Pizzaiola: Two Italian favorite dishes in one!

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This Italian Pizzaiola-Style Chicken is everything I look for in dinner: it’s ready in no-time and so scrumptious that the whole family is going to devour it! … and ask for more 🙂

AND it’s a chicken dish that taste just like pizza.

Who wouldn’t love that?!?

This pollo alla pizzaiola recipe won’t take more than 30 minutes from start to finish.

And it has  the juice chicken fillets filled with flavor AND all of pizza’s best features: from the melty mozzarella to the lick-your-fingers-delicious tomato sauce.

 As always, you can change up the recipe to your taste. I added a little Mediterranean flavor with spoon full of capers.

But you can also substitute (or add) your favorite olives or anchovies. Or don’t add any of these at all for a more kid-friendly dish.

Either way, make sure to serve it up with a few thick slices of freshly baked bread to soak up all that yummy sauce.

Ready to try this recipe too?!? Buon appetito!

Video recipe

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A pan of tomato sauce with four cheese-topped baked eggs, each garnished with a basil leaf. A striped towel, fresh tomatoes on the vine, and garlic are beside the pan.

Italian Pollo alla Pizzaiola (Pizzaiola Style Chicken)

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Chicken Alla Pizzaiola: Two Italian favorite dishes in one!

Servings:

4

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Ingredients

  • 1.5 lb. (680 gr) chicken breast, boneless and skinless, cut in 4 thick slices
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, crushed
  • dried oregano, to taste
  • salt and pepper, to taste
  • one 14.5 oz. can (410 gr) crushed tomatoes
  • 1 tablespoon capers, drained
  • 1 large fresh mozzarella, cut in 4 slices
  • fresh basil leaves

Instructions

  1. Place the chicken breast on a cutting board, and cover with plastic wrap. Lightly pound with a meat mallet.
  2. In a large pan (braiser or frying pan with lid), heat the olive oil with the crushed garlic. Add the chicken fillets and brown over medium heat on both sides. It should take about 2 minutes each side. Season with salt, pepper and oregano.
  3. Add the crushed tomatoes and capers. Bring to a boil. Cover the pan and cook over medium-low heat for 12 to 15 minutes, turning the meat half way, until the chicken is cooked through. Adjust with salt if needed.
  4. Add one thick slice of mozzarella on top of each chicken piece. Cover the pan and simmer for one or two minutes until the mozzarella is melted. Top with the fresh basil leaves and serve with a few slices of bread on the side. Enjoy!

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