Print

Creamy Chicken Pizzaiola with Mushrooms and Pepperoni Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 40 reviews

This Chicken Pizzaiola recipe features tender, seared chicken breasts simmered in a flavorful Italian tomato and mushroom sauce, topped with melted mozzarella cheese and pepperoni, then baked to perfection. It combines classic Italian seasoning with the savory depth of garlic, fire-roasted tomatoes, and a hint of red pepper flakes for a delightful weeknight meal.

Ingredients

Chicken

  • 4 large skinless boneless chicken breasts (pounded to even thickness, about 2 lbs)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • Kosher salt and black pepper (to taste)

Searing

  • 1 tablespoon olive oil

Pizzaiola Sauce

  • 1 tablespoon olive oil (or avocado oil)
  • 3-4 cloves garlic (minced)
  • 1 lb cremini or button mushrooms (thinly sliced)
  • 1/2 teaspoon red pepper flakes (optional)
  • 14.5 ounces fire-roasted diced tomatoes, with juices (one can)
  • 1 teaspoon Italian seasoning
  • Kosher salt and black pepper (to taste)

Toppings

  • 1 cup shredded mozzarella cheese
  • 1/4 cup chopped pepperoni (turkey pepperoni recommended)
  • Chopped fresh basil or parsley (optional, for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to get it ready for baking the chicken after searing.
  2. Season Chicken: Season the pounded chicken breasts evenly with garlic powder, onion powder, Italian seasoning, kosher salt, and black pepper to infuse flavor.
  3. Sear Chicken: Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes on each side until golden brown, but not fully cooked through. Remove the chicken and set aside.
  4. Prepare Sauce Base: In the same skillet, add another tablespoon of olive oil. Sauté the sliced mushrooms over medium heat until browned, about 5 minutes, enhancing their flavor.
  5. Add Garlic and Spices: Add minced garlic and red pepper flakes to the mushrooms and cook for 30 seconds to release aromas.
  6. Add Tomatoes and Simmer: Stir in fire-roasted diced tomatoes with juices, Italian seasoning, kosher salt, and black pepper. Let the sauce simmer for 5–7 minutes until it thickens and the flavors meld.
  7. Combine Chicken and Sauce: Nestle the seared chicken breasts back into the sauce in the skillet, spooning sauce over each piece to coat them nicely.
  8. Add Cheese and Pepperoni: Top each chicken breast with shredded mozzarella and chopped pepperoni evenly.
  9. Bake: Transfer the skillet to the preheated oven and bake uncovered for 10–12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
  10. Garnish and Serve: Remove from oven and sprinkle with chopped fresh basil or parsley, if desired, before serving.

Notes

  • Use an oven-safe skillet to avoid transferring the chicken and sauce during baking.
  • Adjust red pepper flakes according to your spice tolerance, especially if serving children.
  • Pounding chicken breasts to even thickness ensures they cook evenly.
  • Turkey pepperoni is a lighter alternative; regular pepperoni can also be used.
  • Let the chicken rest for a few minutes after baking for juicier results.

Find it online: https://recipethrive.com/creamy-chicken-pizzaiola-with-mushrooms-and-pepperoni-recipe/