Chicken Pizzaiola
Chicken Pizzaiola is a quick and comforting dish made with tender chicken cutlets simmered in tomato sauce and topped with fresh mozzarella, basil, and oregano. It is a simple, flavorful dinner perfect for busy evenings.
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Servings: 4
Ingredients
- 1 pound chicken breast cut into cutlets
- 8 ounces fresh mozzarella sliced
- 2 cups tomato passata tomato puree
- 1/4 cup dry white wine
- 1/4 cup flour plus more if needed
- 2 tablespoons butter
- Extra virgin olive oil
- A few fresh basil leaves
- Dry oregano to taste
- Salt to taste
- Black pepper to taste
Instructions
Prepare the Chicken
- Slice the chicken breast into thin cutlets, if not already prepared. Season both sides of the chicken with salt and black pepper.
Dredge the Chicken
- Lightly coat each chicken cutlet in flour, ensuring both sides are evenly dredged. Shake off any excess flour.
Brown the Chicken
- Place a large skillet over medium heat. Add the butter along with a generous splash of extra virgin olive oil. Once the butter has melted and the pan is hot, add the chicken cutlets. Brown the chicken on both sides until lightly golden. The chicken does not need to be fully cooked at this stage. Remove the browned cutlets from the pan and set aside.
Deglaze the Pan
- In the same skillet, pour in the white wine. Stir well, scraping any browned bits from the bottom of the pan. Allow the wine to simmer for about 1 minute.
Prepare the Sauce
- Add the tomato passata to the skillet. If the sauce appears too thick, add a small amount of water to loosen it. Add the fresh basil leaves and allow the sauce to simmer over low heat for 5 to 7 minutes.
Finish the Dish
- Return the browned chicken cutlets to the skillet, placing them into the simmering sauce. Top each cutlet with slices of fresh mozzarella. Season lightly with dry oregano. Cover the skillet with a lid and simmer for an additional 5 minutes, or until the mozzarella has melted and the chicken is fully cooked through.
Serve
- Serve the chicken hot, spooning the tomato sauce from the pan over the top.
Notes
To make this recipe gluten free, replace the flour with a certified gluten-free all-purpose flour blend for dredging the chicken. Also confirm that the tomato passata and any packaged mozzarella are certified gluten free, as additives can vary by brand. If you are serving the dish with pasta or bread, choose certified gluten-free options, and avoid cross-contact by using clean pans, utensils, and preparation surfaces.