Pizza Chicken Recipe
Total Time
48 mins
Prep Time
15 mins
Cook Time
33 mins
Rating
5 out of 5 stars
(20)
Ingredients
4 servings
- 2 large boneless skinless chicken breasts, 8 oz each
- 1 Tbsp olive oil, plus more as needed to sautee
- 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
- 1/2 cup pizza sauce, or marinara sauce if you need a substitute
- 1 cup shredded mozzarella cheese, low moisture, part skim
- 1 Roma tomato, thinly cut into 8 slices
- 8 slices pepperoni
- Fresh basil leaves, to garnish, (optional)
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Preparation
Step 1
Preheat oven to 400°F. Grease the bottom of a 9×13 casserole dish lightly with olive oil.
Step 2
Slice each chicken breast in half lengthwise into 2 cutlets. Put cutlets between 2 sheets of plastic wrap and pound with the flat side of a meat mallet to an even 1/4” thickness. Combine all of the seasonings in a small bowl and sprinkle it over both sides of the chicken cutlets.
Step 3
Heat a large heavy-bottomed skillet over medium-high heat. Add 1 Tbsp olive oil and when the oil is hot, add the chicken in a single layer. Sautée about 2 minutes per side, or until golden then transfer to your prepared casserole dish. Don’t worry about cooking it through at this point. Repeat with the remaining chicken, adding more oil as needed.
Step 4
Arrange chicken cutlets in your casserole dish in a single layer. Spoon pizza sauce over each cutlet and spread to coat the tops. Top the chicken with shredded mozzarella cheese, then top with tomato slices, followed by pepperoni.
Step 5
Bake uncovered at 400°F for 25 minutes until the cheese is golden brown in spots and the chicken is cooked through to 165°F on an instant-read thermometer.
Step 6
Remove from oven. Before serving, sprinkle fresh, chopped basil leaves on top for a pop of color and fresh flavor.
Step 7
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Chef's notes
You can use your favorite store-bought pizza sauce, but I recommend buying a thicker pizza sauce so it doesn’t get too watery when baked. A thick sauce will hold the toppings onto each chicken cutlet, if it is too thin, you will lose your toppings. You can use Homemade Pizza Sauce, but it tends to be thinner with a smoother texture, which is why I prefer storebought pizza sauce here.
If you’re cooking this for a crowd, use a large, rimmed baking sheet that’s just large enough to fit the chicken in a single layer and bake as directed.
You can prepare this dish ahead of time to make mealtime a breeze. Slice and sautée the chicken, assemble the pizzas, and store covered in the refrigerator until you are ready to bake. You may need to adjust the baking time if baking from cold.
Freezing:
Store the assembled, unbaked chicken cutlets in a freezer-safe dish for up to 3 months. Thaw in the refrigerator overnight before baking.
To Store:
Place leftovers in an airtight container and store in the refrigerator for 3-4 days.
To Reheat:
In a small skillet, cook for 5-7 minutes. You can add a few drops of water or additional sauce if needed to avoid dry chicken. Alternatively, place chicken on a plate in the microwave for 1-2 minutes or until heated through.
