This Chicken Pizzaiola recipe is cozy, cheesy, and packed with flavor! Juicy chicken cutlets, rich tomato sauce, and melty mozzarella make it a perfect weeknight dinner.
You know how some recipes just stick with you? Chicken Pizzaiola has always been one of those for me. It’s not just a meal—it’s a memory.
The first time I made it, I was trying (and slightly failing) to impress my in-laws. I needed something easy but impressive. I remembered my grandma making this all the time when I was a kid—there was always that smell of tomato sauce bubbling away, basil perfuming the air, and someone sneaking mozzarella slices before they hit the pan (probably me).
So, I figured, why not? I threw together a simple tomato sauce, lightly floured the chicken cutlets, and topped them with the good mozzarella (not the pre-shredded kind, you know?). And let me tell you—my father-in-law went back for seconds. That was all the confirmation I needed.
Now, it’s my go-to when I want something comforting but not complicated. It feels fancy, but spoiler—it’s so easy. And it still reminds me of those cozy family dinners where everyone’s reaching for more bread to soak up that sauce.
Why You’ll Love This Chicken Pizzaiola Recipe?
- Quick but Impressive: Ready in 25 minutes but feels like you worked harder.
- Minimal Ingredients, Maximum Flavor: Simple pantry staples deliver big flavor here.
- Comfort Food Vibes: Juicy chicken, melty mozzarella, rich sauce—need I say more?
- Perfect for Guests: Looks elegant enough for company, but it’s secretly low effort.
- One-Pan Magic: Fewer dishes = happier you.
Ingredient Notes:
This dish works because every ingredient pulls its weight. Let’s break them down.
- Chicken Cutlets: Thinly sliced for faster cooking. You can slice your own or grab pre-cut ones for convenience.
- Fresh Mozzarella: That soft, melt-in-your-mouth cheese makes all the difference. Skip the pre-shredded stuff.
- Tomato Passata: Smooth, rich, and perfect for sauces. If you prefer a chunkier sauce, crushed tomatoes work too.
- Dry White Wine: Adds a nice tangy depth. If you’re out of wine (or just not a fan), chicken broth works too.
- Flour: Lightly dusting the chicken gives it a subtle crust and helps the sauce cling.
- Butter + Olive Oil: The combo makes the chicken extra flavorful while keeping it tender.
- Fresh Basil: Because nothing beats the smell of basil hitting hot tomato sauce.
- Dry Oregano: Classic Italian seasoning. If you want to get fancy, try Italian seasoning or thyme.
- Salt & Pepper: Simple but essential.
Pro Tip: Want a little heat? Toss in a pinch of red pepper flakes when the sauce simmers.
How To Make Chicken Pizzaiola?
This recipe is almost too easy, but it still tastes like something straight from a cozy Italian kitchen.
1. Prep the Chicken:
Slice the chicken breast into thin cutlets (or buy them pre-cut if you’re short on time).
Season both sides with salt and pepper, then dredge each piece lightly in flour, shaking off the excess.
2. Sear the Chicken:
Heat a large skillet over medium heat. Melt 2 tablespoons of butter with a drizzle of olive oil.
Once the butter’s sizzling, add the chicken cutlets. Sear for 2-3 minutes per side until golden brown. They don’t need to cook through yet—just a nice golden crust.
Set the chicken aside on a plate.
3. Deglaze the Pan:
Don’t clean the pan! All those little browned bits? Flavor gold.
Pour in the ¼ cup white wine and stir, scraping up all those bits from the bottom of the skillet. Let it simmer for about a minute until it reduces slightly.
4. Simmer the Tomato Sauce:
Now, add the tomato passata straight into the skillet.
Toss in a few basil leaves and let the sauce bubble gently on low heat for 5-7 minutes. If it seems too thick, splash in a bit of water.
Season with a pinch more salt and pepper.
Want To Save This Recipe?
5. Return the Chicken & Add Cheese:
Nestle the chicken cutlets back into the sauce, making sure they’re covered in that rich goodness.
Top each cutlet with a slice (or two—no judgment) of fresh mozzarella.
Sprinkle on the dry oregano and cover the skillet with a lid. Let it simmer for another 5 minutes until the cheese gets all bubbly and perfect.
6. Serve & Enjoy:
Carefully plate the chicken, spoon some of that glorious sauce over the top, and finish with extra basil.
Serve immediately with your favorite sides—or just grab some crusty bread and dig in.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze the cooked chicken (without the cheese) for up to 2 months.
- Reheating Tip: Reheat gently in a skillet over low heat with a splash of water or in the oven at 350°F until warmed through.
Variations and Substitutions:
- Cheese Swap: Try provolone, burrata, or a blend of mozzarella and parmesan.
- Wine-Free Option: Replace the wine with chicken broth for a non-alcoholic twist.
- Spicy Kick: Add red pepper flakes for heat.
- Vegetarian: Swap the chicken for eggplant slices—so good!
- Extra Herbs: Throw in thyme or Italian seasoning for a boost.
What to Serve with Chicken Pizzaiola?
Need some side ideas? These all pair beautifully:
- Pasta: Serve over spaghetti, penne, or linguine for a full Italian feast.
- Garlic Bread: Because you need something to soak up that sauce.
- Simple Salad: A crisp arugula salad with balsamic vinaigrette works beautifully.
- Mashed Potatoes: Comfort food overload, but no regrets.
- Steamed Veggies: Keep it light with green beans, broccoli, or asparagus.
Frequently Asked Questions:
Can I use chicken thighs instead of breasts?
Totally! Just use boneless, skinless thighs and cook them slightly longer since they take a bit more time.
Do I have to use fresh mozzarella?
Fresh mozzarella really makes a difference, but if you’re in a pinch, a high-quality shredded mozzarella works.
What can I use instead of white wine?
Chicken broth works just as well, or you can use a splash of lemon juice for acidity.
And there you have it—my cozy, cheesy Chicken Pizzaiola recipe! It’s one of those dishes that feels fancy but is secretly so easy. Whether you’re making it for a quick weeknight meal or serving guests, it always hits the spot.
Give it a try this week! And hey, if you do, drop a comment or tag me—I’d love to see how it turns out in your kitchen!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Pizzaiola
Ingredients
For the Chicken:
- 1 pound chicken breast cut into thin cutlets
- ¼ cup all-purpose flour more if needed
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter
- Extra virgin olive oil for frying
For the Sauce:
- ¼ cup dry white wine
- 2 cups tomato passata or tomato puree
- A few fresh basil leaves
- 1 teaspoon dry oregano
- Salt and black pepper to taste
For Topping:
- 8 oz fresh mozzarella sliced
Instructions
Prepare the Chicken:
- Begin by slicing the chicken breasts into thin cutlets or using pre-sliced store-bought cutlets. Season both sides with salt and freshly ground black pepper.
- Lightly coat each piece in all-purpose flour, ensuring an even dusting. Shake off any excess flour to avoid clumping during cooking.
Sear the Chicken:
- In a large skillet over medium heat, melt 2 tablespoons of butter with a generous drizzle of extra virgin olive oil.
- Once the butter has fully melted and begins to sizzle, add the floured chicken cutlets in a single layer. Cook for approximately 2-3 minutes per side until golden brown but not fully cooked through.
- Transfer the seared chicken to a plate and set aside.
Deglaze the Pan with White Wine:
- Without cleaning the skillet, pour in ¼ cup dry white wine to deglaze the pan. Stir gently, scraping up any browned bits from the bottom—this adds depth of flavor to the sauce.
- Allow the wine to reduce for about 1 minute.
Prepare the Tomato Sauce:
- Add the 2 cups of tomato passata to the skillet, stirring to combine with the reduced wine and pan juices. If the sauce appears too thick, add a small amount of water to adjust the consistency.
- Tear a few basil leaves into the sauce and season with salt and pepper to taste. Let the sauce simmer on low heat for 5-7 minutes, allowing the flavors to meld.
Return the Chicken and Add Mozzarella:
- Return the seared chicken cutlets to the skillet, nestling them into the tomato sauce.
- Top each cutlet with a slice of fresh mozzarella and sprinkle the sauce with 1 teaspoon of dry oregano.
- Cover the skillet with a lid and allow the dish to simmer for an additional 5 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese has fully melted.
Serve:
- Serve the chicken cutlets hot, spooning extra tomato sauce from the pan over the top. Garnish with additional basil leaves for a fresh finish.
Notes
- Flour Substitute: Replace the all-purpose flour with a gluten-free flour blend suitable for dredging.
- Wine Check: Ensure the dry white wine is certified gluten-free or substitute with gluten-free chicken broth.
- Tomato Passata: Verify the passata brand is gluten-free, as some may contain additives with gluten.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
