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Pollo alla Pizzaiola Pollo alla Pizzaiola Recipe Guide

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.
    Pollo alla Pizzaiola Pollo alla Pizzaiola Recipe Guide
Keyword Pollo, Pollo alla Pizzaiola