Chicken Pizzaiola
Submitted by beki
Chicken breasts braised in a rustic Italian tomato sauce with crushed plum tomatoes, garlic, and oregano. Chicken Pizzaiola is a one-pan Italian comfort classic ready in under an hour.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
1 hrsPizzaiola is the Italian grandmother’s answer to “what’s for dinner” when time is short and the pantry is stocked with basics.
Boneless chicken breasts get browned in olive oil, then braise low and slow in a chunky sauce of crushed San Marzano-style plum tomatoes, sliced garlic, and oregano. The chicken soaks up all that tomatoey goodness while the sauce reduces into something thick and fragrant.
Serve it over pasta, with crusty bread for sopping, or alongside a simple green salad.
Kitchen Tips
- Brown the chicken well on both sides before adding the sauce; that golden crust adds layers of flavor to the finished dish
- Keep the heat low and the lid tight so the chicken braises gently and stays juicy
- Add a splash of water if the sauce gets too thick during the 45-minute simmer
Variations
- Toss in a handful of pitted Kalamata olives and capers for a puttanesca twist
- Add sliced bell peppers during the last 15 minutes for extra sweetness and color
- Use bone-in thighs instead of breasts for even richer, more forgiving results
Ingredients
Directions
In a large fry pan with a tight fitting lid, brown chicken in oil on both sides, seasoning with salt and pepper.
Combine all other ingredients and pour over browned chicken breast; cover and cook over low heat for 45 minutes, adding water if needed.
Comments
