Hello friends, today, I’m thrilled to share with you the Ultimate Chicken Pizzaiola recipe – a delightful twist on the traditional steak Pizzaiola, promising an explosion of flavors all simmered in one pot. This is not just any chicken dish; it’s an easy, one-pot wonder with succulent chicken, a vibrant tomato sauce, and a medley of vegetables that will have your family rushing to the table.
So What is Chicken Pizzaiola?
Chicken Pizzaiola is a classic Italian dish that represents the simple yet flavorful essence of Italian cooking. juicy slices of of chicken, perfectly infused with the flavors of bell peppers, garlic, and a hint of heat from red peppers, all coming together in a luscious sauce. It’s the kind of meal that brings everyone together – easy, delicious, and absolutely comforting.
Pro-tip: “Mise en Place” the Secret to Cooking a Chicken Pizzaiola Recipe Like A Professional
As a professional chef, I’ve always believed that cooking should be an enjoyable and stress-free experience. That’s why I’m a huge advocate of the “Mise en Place” method – a fancy French term that simply means having all your ingredients prepped and ready to go before you start cooking.
Trust me, it’s a game-changer! It not only streamlines the cooking process but also allows you to truly relish the art of cooking without any last-minute hustle. And when it comes to Chicken Pizzaiola, this approach works wonders. With everything chopped, diced, and measured in advance, all you need to do is focus on layering those flavors and bringing this comforting dish to life.
Bonus Pro-Tip: The Key to a Great Chicken Pizzaiola Recipe is in the Sear
When it comes to mastering Chicken Pizzaiola, the key is in the sear. Giving the chicken a good sear not only enhances its flavor but also adds a beautiful golden-brown hue that’s visually appealing. Remember, we eat with our eyes first! So, don’t rush this step. Let the chicken develop that lovely color on each side before setting it aside. This little trick will elevate your dish to restaurant-quality levels.
Trust Your Palate: Don’t Be Afraid To Balance The Flavors To Your Liking
Chicken Pizzaiola is all about the harmony of savory, spicy, and a hint of sweetness from the tomatoes. To achieve this balance, don’t shy away from adjusting the seasonings to your liking. A little extra pinch of red pepper flakes for heat, a dash more of onion salt for savoriness, or a spoonful of sugar to cut the acidity of the tomatoes can make all the difference.
Remember, cooking is an art, and you’re the artist. Trust your palate and make this dish uniquely yours!
Discover the delightful flavors of Chicken Pizzaiola, a one-pot wonder that brings together tender chicken, vibrant bell peppers, and a rich tomato sauce. This simple yet flavorful dish is perfect for a family dinner. Enjoy the ease of preparation and the wonderful combination of ingredients that create a meal everyone will love.
2tablespoonsGarlic Olive Oil (or your favorite olive oil)
2largeChicken Breasts, cut into scallopini
Onion Salt (or regular salt) as needed
2cupsMushrooms, sliced
Onion Salt, as needed
1/2Red Bell Pepper, julienned
1/2Green Bell Pepper, julienned
1teaspoonapprox. Dry Oregano
1tablespoonapprox. Garlic, minced
1teaspoonRed Chili Peppers, crushed
½cupWhite Wine (optional)
¼cupBeef Broth
1 ½cupsPeeled Canned Tomatoes
A handful, approx. Fresh Basil, chopped
1/2cupGrape Tomatoes (optional)
1/2cupKalamata Olives
1poundSmall Potatoes, poached
Zest from 1 Lemon
Salt and Pepper, to taste
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Recipe Instructions
In a large frying pan, heat olive oil over medium heat. Sear the chicken scallopini until lightly browned on both sides for a couple minutes. Remove and set aside.
In the same pan, add the mushrooms and sprinkle them with salt and cook for as few minutes until they have released most of their water.
Add the bell peppers and cook for a couple minutes.
Sprinkle dried Oregano, minced garlic and crushed red chili peppers. Cook until fragrant. Pour in the wine (if using) and let it reduce by half.
Stir in the beef broth, canned and grape tomatoes, basil and return the chicken to the pot and simmer gently for 10-15 minutes.
Add the poached potatoes and kalamata olives. Simmer for a few more minutes to heat the potatoes and olives.
Adjust with salt and pepper as needed.
Before serving, add lemon zest.
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Frequently Asked Questions About Chicken Pizzaiola
1. What type of tomatoes should be used for the sauce?
For the sauce in Chicken Pizzaiola, it’s best to use high-quality canned San Marzano plum tomatoes. These tomatoes are prized for their sweet flavor, low acidity, and rich texture, making them ideal for creating a robust and flavorful sauce. Hand-crushing the tomatoes before adding them to the pot helps to release their juices and blend smoothly with the other ingredients.
If San Marzano tomatoes are not available, any good-quality canned plum tomatoes can be used as a substitute. The key is to choose tomatoes that are ripe and flavorful to ensure the sauce has a deep, rich taste that complements the chicken perfectly.
2. How do you properly season Chicken Pizzaiola?
Seasoning Chicken Pizzaiola involves a balance of herbs, spices, and salt. Italian seasoning, garlic powder, and salt are typically used to season the chicken before cooking. These seasonings not only enhance the flavor of the chicken but also complement the tomato sauce. When preparing the sauce, additional seasonings like minced garlic, red pepper flakes, and onion salt can be added for extra flavor.
It’s important to taste the sauce as it cooks and adjust the seasonings as needed. The right balance of seasoning can elevate the dish, bringing out the natural flavors of the chicken and the richness of the tomato sauce. Remember, the key to a great Chicken Pizzaiola is in the harmony of flavors, so don’t hesitate to adjust the seasonings to suit your taste.
3. What sides pair well with Chicken Pizzaiola?
Chicken Pizzaiola pairs beautifully with a variety of sides. For a classic Italian meal, serve it over a bed of al dente pasta, such as spaghetti or linguine. The pasta absorbs the flavorful sauce, making for a satisfying and hearty dish. Alternatively, Chicken Pizzaiola can be served with a side of creamy polenta or risotto, which complements the richness of the tomato sauce.
For a lighter option, pair Chicken Pizzaiola with a crisp green salad dressed with a simple vinaigrette. Steamed or roasted vegetables, such as broccoli, asparagus, or zucchini, also make excellent sides, adding a fresh and healthy element to the meal. The versatility of Chicken Pizzaiola allows it to be paired with various sides, making it suitable for different dietary preferences and occasions.
4. Can Chicken Pizzaiola be made ahead of time?
Chicken Pizzaiola is a great make-ahead dish, as the flavors often deepen and meld together when stored in the refrigerator. To make it ahead of time, prepare the dish as usual, let it cool, and then store it in an airtight container in the refrigerator. It can be kept for up to 3-4 days, making it a convenient option for meal prep or for those busy days when you need a quick and delicious meal.
When ready to serve, gently reheat the Chicken Pizzaiola on the stove over low heat, stirring occasionally to ensure it heats evenly. If the sauce seems too thick after refrigeration, you can add a little water or chicken broth to thin it out. Making Chicken Pizzaiola ahead of time not only saves time but can also enhance the flavors, making it even more delicious when served.
5. Is Chicken Pizzaiola suitable for freezing?
Yes, Chicken Pizzaiola is suitable for freezing and can be a great way to have a delicious meal on hand for future use. To freeze, let the cooked Chicken Pizzaiola cool to room temperature, then transfer it to a freezer-safe container or bag. It can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy it, thaw the Chicken Pizzaiola in the refrigerator overnight and then reheat it on the stove over low heat until it’s warmed through.
Freezing Chicken Pizzaiola is a convenient option for meal planning and ensures that you have a tasty and wholesome meal available whenever you need it. When reheating, you might find that the sauce has thickened in the freezer. If so, simply add a little water or chicken broth to reach the desired consistency. This method of freezing and reheating ensures that the Chicken Pizzaiola retains its flavor and texture, making it a practical choice for busy schedules or for those times when you want a home-cooked meal without the effort of starting from scratch.
6. How can I add more vegetables to Chicken Pizzaiola?
Incorporating more vegetables into Chicken Pizzaiola is a great way to boost its nutritional value and add variety to the dish. Common additions include mushrooms, onions, and different types of bell peppers. You can sauté these vegetables in the same pan used for searing the chicken, allowing them to soften and absorb the flavors of the dish. Adding vegetables like zucchini, spinach, or eggplant can also enhance the dish with different textures and flavors.
When adding vegetables, consider their cooking times. Some vegetables, like spinach, cook very quickly and can be added towards the end of the cooking process, while others, like carrots or squash, may need more time to soften and should be added earlier. Experimenting with different vegetables not only makes the dish more versatile and healthful but also allows you to customize it according to your taste preferences and what you have on hand. Chicken Pizzaiola is a flexible recipe, so feel free to get creative with your vegetable choices!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 2 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Lemon Chicken Piccata Recipe Chicken Piccata is light and flavorful, and the sauce is beautifully complimented by the capers and parsley. This Chicken Piccata Recipe will give you…
This is a new favorite in my house! The recipe is easy to follow and yields a result with the kind of depth of flavor that makes a home cook feel like a professional. In fact, this recipe has worked two miracles – my husband now enjoys black olives and I now enjoy peppers! Thank you, Chef!
chef this is delicious! I have a chicken fricassee recipe that I have been making for years with tomatoes and mushrooms and I like this better; the sauce has more complex flavors and it has potatoes. I appreciate the way you dispense pearls of wisdom scattered throughout the video (for example not sauteeing garlic but adding it later, then quenching it with wine as soon as it gives off its fragrance) and adding lemon zest at the end to perk up the flavors (I tasted before and after, it makes a big difference). My wife loved this dish. Thank you for sharing your recipes and expertise!
Stephen J Goldberg
on January 11, 2024 at 10:50 pm
If we add onyo, shouldn’t that be number one in the pan? Garlic-infused olive oil is great.
Are we done with La Valle Tomatoes, and we switched? Just curious. I don’t have many in the pantry, but I can give them away if you don’t like them anymore or they are out of business.
As always, Chef, you keep us laughing and cooking. Tell you a little secret. After retiring at 50, I decided to unretire and attend culinary school. So when I submitted the assigned dish for taste testing, the head chef always wondered, “Hey Stephen, yours tastes better than your classmates!” “What did you do?” “Oh, I got creative.” (You know how I got creative? YOU!).
I watched how you made the same recipe and did that exactly! Ha! You are the king of being a chef. While they were great teachers, you have more to add after 50 years. It helped me a lot. 🙂
5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
Hello friends, today, I’m thrilled to share with you the Ultimate Chicken Pizzaiola recipe – a delightful twist on the traditional steak Pizzaiola, promising an explosion of flavors all simmered in one pot. This is not just any chicken dish; it’s an easy, one-pot wonder with succulent chicken, a vibrant tomato sauce, and a medley of vegetables that will have your family rushing to the table.
Chicken Pizzaiola is a classic Italian dish that represents the simple yet flavorful essence of Italian cooking. juicy slices of of chicken, perfectly infused with the flavors of bell peppers, garlic, and a hint of heat from red peppers, all coming together in a luscious sauce. It’s the kind of meal that brings everyone together – easy, delicious, and absolutely comforting.
As a professional chef, I’ve always believed that cooking should be an enjoyable and stress-free experience. That’s why I’m a huge advocate of the “Mise en Place” method – a fancy French term that simply means having all your ingredients prepped and ready to go before you start cooking. 
I haven’t tried the recipe yet, but the presentation is *chef’s-kiss*.
Love everything about this reciepe
This is a new favorite in my house! The recipe is easy to follow and yields a result with the kind of depth of flavor that makes a home cook feel like a professional. In fact, this recipe has worked two miracles – my husband now enjoys black olives and I now enjoy peppers! Thank you, Chef!
chef this is delicious! I have a chicken fricassee recipe that I have been making for years with tomatoes and mushrooms and I like this better; the sauce has more complex flavors and it has potatoes. I appreciate the way you dispense pearls of wisdom scattered throughout the video (for example not sauteeing garlic but adding it later, then quenching it with wine as soon as it gives off its fragrance) and adding lemon zest at the end to perk up the flavors (I tasted before and after, it makes a big difference). My wife loved this dish. Thank you for sharing your recipes and expertise!
If we add onyo, shouldn’t that be number one in the pan? Garlic-infused olive oil is great.
Are we done with La Valle Tomatoes, and we switched? Just curious. I don’t have many in the pantry, but I can give them away if you don’t like them anymore or they are out of business.
As always, Chef, you keep us laughing and cooking. Tell you a little secret. After retiring at 50, I decided to unretire and attend culinary school. So when I submitted the assigned dish for taste testing, the head chef always wondered, “Hey Stephen, yours tastes better than your classmates!” “What did you do?” “Oh, I got creative.” (You know how I got creative? YOU!).
I watched how you made the same recipe and did that exactly! Ha! You are the king of being a chef. While they were great teachers, you have more to add after 50 years. It helped me a lot. 🙂