Chicken Pizzaiola
This Chicken Pizzaiola is a classic Italian dish featuring tender chicken cutlets simmered in a rich tomato sauce, topped with fresh mozzarella and fragrant basil. A quick, comforting meal perfect for weeknights or casual entertaining.
4 Servings
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
To make this Chicken Pizzaiola gluten-free:
- 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.