Pollo Alla Pizzaiola (Chicken in Tomato Sauce)
Tender chicken cutlets are quickly browned and then cooked in a savory tomato sauce spiked with Italian herbs, capers, and a pinch of hot pepper. Serve this one-pan main with good bread and salad on the side.
Servings: 4
Ingredients
- 1 pound chicken breasts or chicken cutlets
- 3 tablespoons extra-virgin olive oil, plus more as needed
- 1 garlic clove, lightly crushed
- 1 (14.5-ounce) can whole tomatoes, chopped (or a 14.5-ounce can of diced tomatoes)
- 1 tablespoon capers, rinsed and patted dry
- Pinch red pepper flakes (optional)
- 1/2 teaspoon kosher salt, or more to taste
- 2 teaspoons Italian seasoning
- 1 (8-ounce) ball low-moisture mozzarella, cut into thin slices
Instructions
- Prep the chicken. If you’re using chicken breast, make them into cutlets by carefully slicing them in half lenthwise. Start at the thicker side and press down with the palm of your nondominant hand to steady the chicken breast as you go. Wrap one piece at a time in in plastic, then pound with a mallet until the breasts are 1/4 and 1/3-inch thick. Sprinkle the cutlets with salt and pepper on both sides.
- Make a garlicky oil. In a large skillet over medium heat, stir together 1 tablespoon of extra-virgin olive oil add the garlic. Cook until the garlic is softened and pale gold, 2 to 3 minutes. Press down on the garlic to release its flavor, then remove and set aside.
- Brown the chicken. Arrange half of the cutlets in the pan and cook over medium to medium-high heat until lightly browned, about 2 minutes per side. Transfer the cutlets to a plate and brown the remaining pieces in the same way. Transfer them to the platter.
- Make the tomato sauce. Turn the heat to low and add 2 more tablespoons of oil. Pour in the chopped tomatoes—watch for spatters—and stir. Return the garlic to the pan for a more assertive flavor; otherwise, discard it. To the pan, add the capers, red pepper flakes, 1/2 to 1 teaspoon of salt, and the Italian seasoning and stir to combine. Raise the heat to medium-high and bring the sauce to a simmer. Lower the heat to maintain a gentle simmer and cook the sauce for 5 to 8 minutes, until it is thickened but still “saucy” rather than dense.
- Finish cooking the chicken. Return the pieces of chicken to the pan, overlapping the slices a little if necessary, so they all fit. Using tongs or a fork, turn the slices in the sauce a few times to coat them well. Lay the slices of mozzarella on top of the chicken, then cover the pan and cook until the mozzarella has melted, 3 to 5 minutes. Remove the pan from the heat and let it sit for a minute or two.
- Serve the chicken. Arrange the slices on dinner plates or a serving plate and spoon the sauce on and around the slices. Or, serve directly from the pan.
Notes
- I used our Homemade Italian Seasoning, a blend of six herbs, including basil, marjoram, and oregano. You can stick with one or two herbs if you prefer or a store-bought variety, but don’t leave out the oregano. Its earthy, faintly pungent flavor is key.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 227.2kcal | Carbohydrates: 1.1g | Protein: 24.3g | Fat: 13.6g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 8.6g | Trans Fat: 0.01g | Cholesterol: 72.8mg | Sodium: 480.1mg | Potassium: 437.1mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 56.1IU | Vitamin C: 1.7mg | Calcium: 25.4mg | Iron: 0.9mg
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