Chicken Pizzaiola
Chicken Pizzaiola
Crunchy fried chicken with tomato sauce and mozzarella, also known as chicken Parmigiana, is hard to resist, but baked chicken, like in this recipe for Chicken Pizzaiola, is so much better! It’s incredibly delicious and healthier!
I adore that this recipe isn’t fussy. Feel free to use your preferred marinara sauce, whether it’s homemade or purchased from a supermarket. Although we somewhat alter it, it remains a straightforward, informal dish.
The buttermilk soak is what gives the chicken its high moisture content. For at least two hours, I like to soak the chicken breasts in buttermilk. It has a significant impact!
Additionally, the panko breadcrumbs, grated Grana Padano, and spices give the chicken its crispy texture. I’ve discovered that Pecorino Romano works just as well if Grana Padano is difficult to find. Additionally, this is baked rather than fried, which is healthier. It gets lovely and crispy in about 20 minutes.
The tomato sauce is then puréed in a blender after we add some basil leaves and a small amount of olive oil. In a small pot, warm that up slightly.
Add a few mozzarella cheese slices to the top of the chicken as it’s almost done cooking, and then bake it until the cheese melts.
Spread the tomato emulsion on the platter, then place the chicken on top. Garnish with flaky sea salt, roasted cherry tomatoes, and/or parsley leaves. Have fun!
Chicken Pizzaiola
Makes: 4 servings
Prep Time: 20 minutes
Bake Time: 20 minutes
Total Time: 40 minutes
Ingredients
- Four two-pound boneless, skinless chicken breasts that have been stripped of their fat and gristle
- Salt that is kosher
- One cup of buttermilk
- Panko breadcrumbs, 1 and 1/2 cups
- 3/4 cup of freshly grated Pecorino Romano or Grana Padano
- One teaspoon of dried oregano, ideally Sicilian, on the stem
- 2 tablespoons of freshly chopped parsley
- 1/4 cup of whole sprigs and leaves as garnish, along with 2 tablespoons of freshly chopped basil
- Five tablespoons of extra virgin olive oil
- Two cups of freshly made tomato sauce
- Four low-moisture mozzarella slices
- For garnish, use four roasted cherry tomatoes or parsley.
Instructions
- Put the chicken breasts in a plastic bag that can be released after seasoning them with salt. Add the buttermilk and let it marinade for two hours in the fridge. Preheat the oven to 400˚F and drain the chicken.
- Put parchment paper on a baking pan. Grated Grana Padano, dried oregano, chopped parsley, chopped basil, panko, 3 tablespoons olive oil, and ½ tablespoon salt should all be combined in a medium-sized basin. Mix until everything is well blended.
- One by one, place the drained chicken breasts in the bowl with the seasoned breadcrumbs. Gently pat the chicken well on both sides, ensuring that the crumbs cover the entire surface. Place the breaded chicken breasts on the parchment paper, keeping them apart.
- Bake for 15 to 20 minutes, or until the chicken is just cooked through and the coating is crisp and golden. In a blender, add the tomato sauce, the remaining 2 tablespoons of olive oil, and ¼ cup of the basil leaves; purée until smooth while the chicken bakes. Add salt for seasoning. Warm the purée over low heat after pouring it into a small saucepan.
- Place the mozzarella slices on top of the chicken when it’s just cooked through, and bake for about two minutes, or until the cheese has just melted. Serve the chicken with a roasted cherry tomato or parsley leaves, if using, on top of the tomato emulsion that has been spread out on plates.
Chicken pizzaiola is the recipe to make if you want a flavorful meal that you can finish in about an hour. In a sauce consisting of sweet bell peppers, earthy mushrooms, garlic, oregano, tomato, and white wine, chicken cutlets are first lightly seared and then cooked until they are soft. This meal, which is best eaten with pasta and topped with fresh basil, can also be used to make a delicious chicken pizzaiola sandwich, sub, or hero.
