Pollo alla Pizzaiola Recipe Guide

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Pollo alla Pizzaiola

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large skillet or sauté pan
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula

Ingredients

  

• Ingredients
• 4 boneless skinless chicken breasts (about 1.5 pounds)
• 3 tbsp olive oil
• 4 cloves garlic minced
• 1 can 14 oz diced tomatoes, or 3 fresh tomatoes, chopped
• 1/2 cup tomato passata or tomato sauce
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and black pepper to taste
• 1/4 cup black or green olives pitted and sliced
• 1 tbsp capers optional, for added flavor
• Fresh basil leaves for garnish

Instructions

 

• Step-by-Step Instructions
• Prepare the Chicken:
• Season the chicken breasts with salt and black pepper on both sides. This initial seasoning helps build a flavorful base for the dish.
• Heat the Oil:
• In a large skillet over medium heat, add 2 tablespoons of olive oil. Once the oil is hot, place the chicken breasts in the skillet.
• Sear the chicken for about 4-5 minutes on each side until golden brown. From my own personal experience, browning the chicken adds depth to the flavor. Once done, remove the chicken and set aside on a plate.
• Prepare the Sauce:
• In the same skillet, add the remaining 1 tablespoon of olive oil. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
• Add the diced tomatoes and tomato passata, stirring to combine. Season with oregano, basil, and a pinch of salt and black pepper.
• Bring the sauce to a simmer and let it cook for about 5 minutes, allowing the tomatoes to break down and release their juices.
• Return the Chicken to the Skillet:
• Place the browned chicken breasts back into the skillet, nestling them into the sauce. Spoon some sauce over each chicken breast to ensure they absorb the flavor.
• Add the olives and capers (if using) to the skillet, distributing them evenly around the chicken. These additions give a slight briny taste that complements the tomatoes.
• Simmer Until Cooked Through:
• Cover the skillet and reduce the heat to low. Let the chicken simmer in the sauce for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
• As the chicken simmers, the sauce will thicken slightly, creating a rich, flavorful coating for the meat.
• Serve and Garnish:
• Once the chicken is fully cooked, garnish with fresh basil leaves for added color and aroma. Serve warm, either as is or with a side of pasta or crusty bread.
• Variations and Tips
• Cheese Lover’s Variation: Top the chicken with a slice of mozzarella cheese in the last 5 minutes of cooking, allowing it to melt and become gooey for a Chicken Parmigiana twist.
• Vegetable Boost: Add sliced bell peppers or zucchini to the sauce for added texture and nutrition.
• Spicy Kick: For a bit of heat, add a pinch of red pepper flakes to the sauce along with the herbs.
• Substitutions for Dietary Needs:
• Low-sodium option: Use no-salt-added canned tomatoes and reduce the amount of salt in the dish.
• Low-fat option: Replace some or all of the olive oil with a non-stick spray if you're watching fat intake.
  

Keyword Pollo, Pollo alla Pizzaiola

Pollo alla Pizzaiola is a comforting Italian dish that brings together juicy chicken with the fresh flavors of tomatoes, garlic, and herbs. It’s a recipe with rustic roots and a classic taste that’s hard to resist. The tender chicken is simmered in a savory tomato sauce, perfect for serving with crusty bread or over pasta. From my own personal experience, this recipe is a true Italian favorite that’s surprisingly simple to make, and the flavors just get better with each bite. Let me show you how I make Pollo alla Pizzaiola, and I’ll guide you through each step so you can enjoy this delicious dish at home.

Notes on What to Expect

Pollo alla Pizzaiola is an easy dish that’s rich in flavor and ideal for a weeknight meal. The chicken becomes juicy as it absorbs the tomato and garlic-infused sauce. Expect a mild, comforting dish that fills your kitchen with the aroma of Italian herbs, tomatoes, and garlic. This is a balanced dish, with the acidity of the tomatoes and olives offsetting the tender chicken. It’s also quite flexible, you can add more or fewer olives and capers based on your preference.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Ease of Cooking: Beginner-friendly
• Servings: 4
• Calories: Approximately 300 kcal per serving
• Cost of Ingredients: Budget-friendly
• Cuisine: Italian
• Course: Main course
• Equipment Needed:
  • Large skillet or sauté pan
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pollo alla Pizzaiola  now.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, or 3 fresh tomatoes, chopped
• 1/2 cup tomato passata or tomato sauce
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and black pepper, to taste
• 1/4 cup black or green olives, pitted and sliced
• 1 tbsp capers (optional, for added flavor)
• Fresh basil leaves, for garnish
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pollo alla Pizzaiola  now.

Step-by-Step Instructions

1. Prepare the Chicken:
   • Season the chicken breasts with salt and black pepper on both sides. This initial seasoning helps build a flavorful base for the dish.
2. Heat the Oil:
   • In a large skillet over medium heat, add 2 tablespoons of olive oil. Once the oil is hot, place the chicken breasts in the skillet.
   • Sear the chicken for about 4-5 minutes on each side until golden brown. From my own personal experience, browning the chicken adds depth to the flavor. Once done, remove the chicken and set aside on a plate.
3. Prepare the Sauce:
   • In the same skillet, add the remaining 1 tablespoon of olive oil. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
   • Add the diced tomatoes and tomato passata, stirring to combine. Season with oregano, basil, and a pinch of salt and black pepper.
   • Bring the sauce to a simmer and let it cook for about 5 minutes, allowing the tomatoes to break down and release their juices.
4. Return the Chicken to the Skillet:
   • Place the browned chicken breasts back into the skillet, nestling them into the sauce. Spoon some sauce over each chicken breast to ensure they absorb the flavor.
   • Add the olives and capers (if using) to the skillet, distributing them evenly around the chicken. These additions give a slight briny taste that complements the tomatoes.
5. Simmer Until Cooked Through:
   • Cover the skillet and reduce the heat to low. Let the chicken simmer in the sauce for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
   • As the chicken simmers, the sauce will thicken slightly, creating a rich, flavorful coating for the meat.
6. Serve and Garnish:
   • Once the chicken is fully cooked, garnish with fresh basil leaves for added color and aroma. Serve warm, either as is or with a side of pasta or crusty bread.

Variations and Tips

• Cheese Lover’s Variation: Top the chicken with a slice of mozzarella cheese in the last 5 minutes of cooking, allowing it to melt and become gooey for a Chicken Parmigiana twist.
• Vegetable Boost: Add sliced bell peppers or zucchini to the sauce for added texture and nutrition.
• Spicy Kick: For a bit of heat, add a pinch of red pepper flakes to the sauce along with the herbs.
• Substitutions for Dietary Needs:
  • Low-sodium option: Use no-salt-added canned tomatoes and reduce the amount of salt in the dish.
  • Low-fat option: Replace some or all of the olive oil with a non-stick spray if you’re watching fat intake.
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pollo alla Pizzaiola  now.

Nutritional Information Per Serving

• Calories: 300 kcal
• Protein: 30g
• Fat: 15g
• Carbohydrates: 8g
• Fiber: 2g
• Sugar: 4g
• Sodium: 600mg (varies depending on olives and capers used)

Closing

I hope this guide has made making Pollo alla Pizzaiola feel a little less daunting! Have you tried it before, or is this your first time? Please, be honest, and let me know in the comments below. I love hearing feedback from a real person like you, so please, leave your honest comment!