Description
This Pizza Chicken recipe is a delicious fusion of classic pizza flavors with tender, juicy chicken breasts. Coated in a blend of Italian seasonings, sautéed to golden perfection, and topped with pizza sauce, mozzarella cheese, fresh tomato slices, and pepperoni, this dish is baked until bubbly and golden. Garnished with fresh basil, it’s an easy and flavorful weeknight dinner loved by pizza and chicken fans alike.
Ingredients
Scale
Chicken and Seasonings
- 2 large boneless skinless chicken breasts (8 oz each)
- 1 Tbsp olive oil (plus more as needed to sauté)
- 1/2 tsp dried oregano
- 1/2 tsp fine sea salt (plus more to taste)
- 1/2 tsp garlic powder
- 1/2 tsp freshly cracked black pepper (plus more to taste)
Toppings and Garnish
- 1/2 cup pizza sauce (or marinara sauce as a substitute)
- 1 cup shredded mozzarella cheese (low moisture, part skim)
- 1 Roma tomato (thinly sliced into 8 pieces)
- 8 slices pepperoni
- Fresh basil leaves (optional, for garnish)
Instructions
- Preheat the oven: Preheat your oven to 400°F. Lightly grease the bottom of a 9×13 inch casserole dish with olive oil to prevent sticking.
- Prepare the chicken cutlets: Slice each chicken breast lengthwise to create 2 thinner cutlets from each. Place the cutlets between two sheets of plastic wrap and use a meat mallet to pound them evenly to about 1/4 inch thickness. Combine oregano, sea salt, garlic powder, and black pepper in a small bowl, then sprinkle evenly over both sides of the chicken cutlets.
- Sauté the chicken: Heat a large heavy-bottomed skillet over medium-high heat and add 1 tablespoon of olive oil. When the oil is hot, add the chicken cutlets in a single layer and sauté for approximately 2 minutes per side, or until golden brown. Transfer the cooked cutlets to the prepared casserole dish. Repeat with any remaining chicken, adding more olive oil as needed. At this stage, the chicken is not fully cooked through.
- Add toppings: Arrange the chicken cutlets evenly in the casserole dish. Spoon pizza sauce over each cutlet, spreading it evenly. Sprinkle shredded mozzarella cheese on top, then layer tomato slices, followed by pepperoni slices.
- Bake: Place the casserole dish uncovered in the preheated oven and bake for 25 minutes. Bake until the cheese is golden and bubbly in spots and the chicken reaches an internal temperature of 165°F measured by an instant-read thermometer.
- Garnish and serve: Remove the dish from the oven. Before serving, garnish with fresh chopped basil leaves for added color and bright flavor.
Notes
- Use low moisture, part-skim mozzarella for best melting and less grease.
- To ensure even cooking, pound the chicken cutlets evenly to 1/4 inch thickness.
- If you don’t have pizza sauce, marinara sauce is a perfect substitute.
- Check chicken doneness with a meat thermometer to ensure safety.
- Fresh basil is optional but adds lovely freshness and aroma to the final dish.
- Leftovers can be refrigerated for up to 3 days and reheated gently in an oven or microwave.
