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
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.