One Pan Chicken Pizzaiola
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Chicken Pizzaiola is a delicious and easy-to-make dinner. In just 35 minutes, you’ll have tender chicken in a rich tomato sauce packed with flavor.
Simple ingredients, that are perfect for a family dinner or a weeknight meal, all made in one pan.
Serve over pasta, mashed potatoes, or rice. Grab a garden salad or serve with some Lemon Asparagus.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
This Chicken Pizzaiola recipe captures all the good textures and flavors that you associate with an Italian dish. Onions, garlic, tomatoes, fresh herbs like basil leaves or fresh parsley) and red wine all combine with juicy, tender chicken breasts for a dinner that your whole family will love.
It’s made right on the stovetop in one pan, (no special equipment) and is so good, you’ll make it over and over. Simple really can be amazing!
Soak up the delicious fresh tomato sauce with some crusty bread, or kind of starchy side.
This recipe comes together quickly. It only takes about 35 minutes to make, so you can sample the wine you are using to cook with and chill, because dinner is done!
Make it ahead
This recipe is great for meal prepping, since the flavors actually improve when you make ahead.
Store it in the refrigerator ready for reheating and serving with your favorite sides. Just heat and add a little fresh basil.
Why you’ll love this
- Easy to make. This recipe takes just 35 minutes and won’t require a culinary degree. It’s yummy comfort food, but fast!
- Bursting with vibrant Italian flavors. The combination of tomatoes, garlic, and herbs creates a rich and flavorful sauce.
- Tender, juicy chicken breasts. The chicken stays moist and delicious, absorbing the flavors of the sauce.
- Perfect for a weeknight dinner or a special occasion. Simple enough for any day, but impressive enough for guests.
What to serve with Chicken Pizzaiola
I like to serve mine with freshly cooked pasta, rice or over mashed potatoes to soak up the yummy sauce. I like to add garlic bread and a good green salad or some roasted broccoli on the side complete it!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Boneless, skinless chicken breasts. You can switch them out for boneless skinless chicken thighs if you wish. You can also use thin chicken cutlets for quicker cooking. Either buy from the store already cut, or butterfly your chicken breasts (slice them in half lengthwise and pound the chicken to an even thickness).
- Salt and pepper. I usually start with a good pinch of kosher salt, and a smaller one of pepper. You can add a little garlic or onion powder to your seasoning if you wish. Taste as you go and adjust.
- Olive oil. I use extra virgin olive oil. It adds a subtle, fruity flavor to the dish and helps prevent the chicken and vegetables from sticking to the pan. Other oils can be used.
- Onion. I dice mine, but you can slice thinly if you wish.
- Garlic. Measure with your heart. Fresh garlic is best, but garlic powder can be used in a pinch. Add it with the tomatoes, do not sauté it.
- Tomatoes. The tomatoes form the base of the pizzaiola sauce. I used canned diced tomatoes, and I don’t drain them. You can use fresh tomatoes if you prefer.
- Herbes de Provence or Italian seasoning. Herbes de Provence is similar to Italian Seasoning, but has the addition of lavender. It’s kind of epic, but if you don’t have it or can’t find it, use Italian Seasoning or Tuscan Seasoning. You can also use dried oregano and dried basil in a pinch.
- Red wine. Totally optional. I say “some for the sauce, and some for me”. But you do you. It does add a depth of flavor and richness to the sauce, that we enjoy though. Remember to only use red wine that you’d actually drink. Use your favorite wine! Say no to products labeled “cooking wine”. If you prefer not to use wine, just use a little chicken stock instead.
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How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet the ingredients prepped. Dice the onion, mine the garlic and slice your chicken (if you want thinner cutlets)
Season the chicken. Season with salt and pepper on both sides.
Brown the chicken. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for about 5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
Lower the heat to medium, and add a little more oil if the pan is dry. Add the diced onion and cook until it begins to soften, then add the garlic and cook 1 more minute.
Make the sauce. Add the undrained diced tomatoes, herbs de Provence or Italian seasoning, and if using, the red wine. Season with additional salt and pepper to taste. Bring the sauce to a simmer, and simmer for 5-10 minutes, allowing it to slightly thicken. Stir regularly.
Return the chicken to the skillet
Return the chicken breasts to the skillet, spooning the sauce over to cover the chicken. Cover and let simmer on low heat for 15-20 minutes, or until the chicken is cooked through and tender.
Chicken Temperature: Chicken is cooked when the internal temperature reaches 165°F when tested with a digital meat thermometer (affiliate link) in the thickest part.
Serve. Plate it over pasta, and garnish with fresh basil, or fresh parsley if you have it.
Kylee’s Notes
Chicken is cooked when it registers 165°F on a digital thermometer inserted into the thickest part of the chicken.
Add some red peppers (bell peppers) with the onion for extra flavor.
A pinch of red pepper flakes will give it a kick
What to do with leftovers
Store any leftover Chicken Pizzaiola in an airtight container in the refrigerator for up to 3 days.
Leftovers can be reheated in a saucepan over medium heat until warmed through. Alternatively, you can reheat it in the microwave, covered, stirring occasionally to ensure even heating.
Freezing instructions
Can Chicken Pizzaiola be frozen?
Yes, Chicken Pizzaiola freezes well. Cool the dish completely, then transfer to airtight containers and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
Absolutely! Chicken thighs can be a juicier alternative to breasts and work well with the rich sauce. Just adjust the cooking time accordingly, as thighs may take longer to cook through.
Yes, this recipe adapts well to slow cooking. Brown the chicken if preferred, then place it in the slow cooker with the sauce ingredients and cook on low for 6-8 hours or on high for 3-4 hours.
You’re the cook, do whatever you want! While traditional Chicken Pizzaiola doesn’t usually include cheese, adding a sprinkle of mozzarella or Parmesan cheese before serving can add a delightful richness to the dish.
Use the same amount of chicken or beef stock instead of wine.
You can. Just sear the chicken and make the sauce. Combine both in an oven proof dish, and transfer to the oven. Bake the chicken until it is fully cooked (165°F) in the middle. While the chicken bakes, make your sides.
More recipes to love
- This Italian Style Mozzarella Skillet is the stuff of DREAMS. Try it!
- Chicken Piccata Recipe. An old time classic, that is quick and easy to make and full of flavor. Butter, lemon juice and capers make the delicious sauce!
- Chicken with Romesco Sauce. Grilled Chicken paired with an amazingly full flavored roasted red pepper sauce brings YOUR dinner to new levels. Smoky and robust, you’ll find yourself looking for new things to eat it with!
- ALL CHICKEN RECIPES
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Chicken Pizzaiola
Equipment
Ingredients
- 4 chicken breasts boneless, skinless
- salt and pepper start with a pinch of each and adjust to your tastes
- 2 tablespoons olive oil
- 1 small thinly sliced onion
- 2 cloves minced garlic
- 15 ounces canned diced tomatoes
- 1 teaspoon herbes de Provence or Italian Seasoning
- ½ cup red wine optional
Optional
- 1 tablespoon fresh basil or fresh parsley
Instructions
Season the chicken
- Season 4 chicken breasts on both sides with salt and pepper.
Brown the chicken
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
- Lower the heat to medium, and add a little more oil if the pan is dry.
- Add 1 small thinly sliced onion and cook until it begins to soften, then add 2 cloves minced garlic and cook 1 more minute.
Make the sauce
- Add the undrained 15 ounces canned diced tomatoes, 1 teaspoon herbes de Provence or Italian seasoning, and if using, the ½ cup red wine.
- Season with additional salt and pepper to taste.
- Let the sauce simmer for 5-10 minutes, allowing it to slightly thicken.
Return the chicken to the skillet
- Return the chicken breasts to the skillet, spooning the sauce over them. Cover and let simmer on low heat for 15-20 minutes, or until the chicken is cooked through and tender.
Serve
- Plate it over pasta, and garnish with 1 tablespoon fresh basil, or fresh parsley if you have it.
Notes
It pairs wonderfully with a side of cooked pasta, mashed potatoes or crusty bread to soak up the yummy sauce. Add some steamed vegetables, or a garden salad for a complete meal.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
