Loaded with tomato sauce, oregano, and melted bocconcini, Pizza Chicken is a quick skillet dinner inspired by classic Italian flavours and ready in less than 30 minutes.
My daughters have always loved pizza, although they can be quite particular about it. It must be their Italian genes! This Pizza Chicken combines tender chicken, tomato sauce, bocconcini, and oregano in a quick and easy skillet meal inspired by those classic pizza flavours.
Ready in less than 30 minutes, it’s a great option for busy weeknights. This easy meal has earned rave reviews at our dinner table and is always met with enthusiasm when it appears on the menu.
They also love chicken, which is their favourite source of protein. So, I thought it’d be a great idea to combine these two favourites into one winning dish. That’s how this Skillet Pizza Chicken came about, along with the leftovers I had in the fridge after pizza night!
It’s a very quick midweek dinner idea, as it takes less than 30 minutes to make. It’s one of those dishes that’ll make everyone around the dinner table happy.
There won’t be any leftovers, trust me! I love to serve it with my ciabatta bread to soak up all that yummy sauce! Buon appetito!
Why We Love Homemade Pizza Chicken
- Leftover sauce is perfect for serving with ciabatta, focaccia, or any crusty bread you have on hand.
- Pizza flavours come together in a quick skillet dinner without needing to make dough.
- Kids who love pizza often enjoy these pizza-inspired flavours in a different form.
Key Ingredients for Pizza Chicken
Chicken Tenderloins
Chicken tenderloins stay tender and cook quickly, making them ideal for a fast skillet dinner. If you can’t find tenderloins, chicken breast cut into similar-sized pieces works well too.
Tomato Purée
Tomato purée gives the sauce its rich tomato flavour and smooth texture. It creates a thick sauce that coats the chicken and brings all the ingredients together. Choose a good-quality tomato purée for the best flavour.
Bocconcini
Bocconcini adds a creamy texture and mild milky flavour. It melts into the sauce and chicken for a cheesy finish.
Oregano
Oregano gives the dish its pizza-inspired flavour. Its earthy taste pairs well with the tomato sauce and melted cheese.
Find the complete list with measurements in the recipe card below
How to Make Pizza Chicken in a Skillet
Step 1: Season the chicken tenderloins with salt and pepper, then lightly coat them with flour. Set aside.
Step 2: Heat the extra virgin olive oil in a skillet over medium heat. Add the crushed garlic and cook briefly until fragrant, taking care not to let it brown, as browned garlic can develop a bitter taste.
Step 3: Add the floured chicken and cook until lightly golden brown on both sides. Pour in the tomato purée and simmer over low to medium heat for 10–15 minutes, or until the sauce has thickened and the chicken is cooked through.
Note: Start checking the chicken at the 15-minute mark, as cooking time may vary depending on the thickness of the tenderloins. The chicken should be cooked through and no longer pink in the centre before serving.
Step 4: Top the chicken with the sliced bocconcini and oregano. Cover the skillet and cook for 5 minutes, or until the cheese has melted.
Step 5: Serve hot.
Frequently Asked Questions
Yes. Boneless skinless chicken breasts work well in this recipe and can be cut into evenly sized pieces before cooking. Boneless skinless chicken thighs are another good option and will produce a slightly richer result. Regardless of the cut you choose, make sure the chicken is cooked through before serving.
Yes. Oregano is commonly used because it gives Pizza Chicken its pizza-inspired flavour, but other herbs and spices work well too. Basil, thyme, parsley, and Italian seasoning are all good options. If you enjoy a little heat, sprinkle a pinch of red pepper flakes into the sauce or over the finished dish before serving.
The chicken should be opaque all the way through with no pink remaining in the centre. For the most accurate result, use a meat thermometer and cook the chicken to an internal temperature of 75°C – 165°F.
Pizza Chicken is a complete meal on its own, but it also pairs well with a variety of side dishes. I like to serve it with crusty bread for dipping into the tomato sauce. Cooked noodles, rice, roasted potatoes, or a simple green salad are also great options if you’d like a more substantial meal.
Extra Help from the Kitchen
Pat the Chicken Dry – Remove excess moisture from the chicken with paper towels before seasoning. This helps the flour coating adhere more evenly.
Drain the Bocconcini Well – Pat the sliced bocconcini dry before adding it to the skillet. Removing excess liquid helps maintain the sauce consistency.
Taste the Sauce Before Adding the Cheese – Adjust the seasoning before adding the bocconcini, as it becomes harder to mix the sauce once the cheese has melted.
Use a Lid That Fits Well – Cover the skillet with a tight-fitting lid during the final cooking stage. This helps the cheese melt more evenly over the chicken.
Variations and Twists
Margherita Pizza Chicken – Fresh basil and extra mozzarella create one of the favourite pizza toppings found on Pizza Margherita, alongside the classic combination of tomato and cheese. Scatter the basil over the dish just before serving.
Vegetarian Pizza Chicken – Bell peppers, spinach, mushrooms, and onions create a favourite pizza topping combination for anyone who enjoys vegetable-loaded pizzas. Cook the vegetables before adding them to the chicken so they become tender.
Quattro Formaggi Pizza Chicken – Fontina, fresh mozzarella, Parmesan, and provolone bring together four cheeses for a richer topping with different cheesy flavours and textures. Grated or thinly sliced cheeses will melt more evenly over the chicken.
Napoli Pizza Chicken – Stir the anchovies and capers into the sauce, then add the olives during the final few minutes of cooking for a topping combination inspired by Pizza Napoletana.
Meat Lovers Pizza Chicken – Turkey pepperoni slices, Italian sausage, and prosciutto create a heartier topping combination with a mix of savoury, smoky, and cured meat flavours. Cook the sausage beforehand, then add it with the remaining toppings before the cheese melts.
Storage and Shelf Life
Store Pizza Chicken in an airtight container in the fridge for up to 3–4 days. Don’t leave it at room temperature for more than 2 hours.
If you’d like to keep it longer, freeze it in a freezer-safe container for up to 4 months for best quality. Thaw overnight in the refrigerator before reheating.
Reheat gently in a skillet over low heat or in the microwave until heated through. If the sauce has thickened during storage, stir in a small splash of water before reheating. The chicken should reach 74 degrees C – 165 degrees F before serving.
More Pizza and Italian Dinner Ideas
- Pizzaiola Beef Schnitzel
- Parmigiano Reggiano Tomato Chicken
- Pizza Ortolana
- Fried Pizza (Pizza Fritta)
- Mushroom and Asiago Calzoni
Pizza Chicken in a Skillet Recipe
Equipment
Ingredients
- 650 g – 1.5 lb chicken tenderloins – halved
- 2 tbsp extra virgin olive oil
- salt and pepper – to taste
- flour
- 2 garlic cloves – crushed
- 500 ml – 2 cups tomato purée
- 125 g – 4.5 oz bocconcini – sliced
- ¾ tbsp oregano
Instructions
- Season the chicken tenderloins with salt and pepper, then lightly coat them with flour. Set aside.
- Heat the extra virgin olive oil in a skillet over medium heat. Add the crushed garlic and cook briefly until fragrant, taking care not to let it brown, as browned garlic can develop a bitter taste.
- Add the floured chicken and cook until lightly golden brown on both sides. Pour in the tomato purée and simmer over low to medium heat for 10–15 minutes, or until the sauce has thickened and the chicken is cooked through.Note: Start checking the chicken at the 15-minute mark, as cooking time may vary depending on the thickness of the tenderloins. The chicken should be cooked through and no longer pink in the centre before serving.
- Top the chicken with the sliced bocconcini and oregano. Cover the skillet and cook for 5 minutes, or until the cheese has melted.
- Serve hot.
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I forgot to click the button that sends me your response on my email about cast iron and other pans you can’t live without.
Hi Manu,
It’s Marilyn again! Hope this finds you well. I made your tomato sauce again and the second time it worked perfectly! Thank you!
Quick question. I am curious about the pans you use for cooking. I want to make this chicken recipe, but am curious if you find that cast iron skillets react with the acidity of the tomato? I have been told that cooking tomato based food in cast iron gives the food a metallic taste? Do you find this?
Also, are there cooking pans and dutch ovens that you can’t live without?
Thanks, Manu!
Marilyn
Hi Marilyn!
I must admit that I don’t use cast iron skillets or dutch ovens much. We use mostly stainless steel pots or, sometimes, earthenware pots in Italian cooking.
This specific dish takes just a few minutes to cook, so the taste is not affected by the cast iron… I think if you cooked tomatoes in it for a long time the taste would become sort of metallic. You can also make this dish in a normal frying pan though. 🙂
Manu, life saver when a bunch of kids show up. Mentioning pizza makes it a sure hit. Thanks for the continued creativity.
mick
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