My kids love pizza… I know, I know… who doesn’t? The thing is, when it comes to pizza, they are very picky. It must be their Italian genes… They also love chicken (it is their favourite source of protein), so I thought it would be a great idea to combine these 2 likes into a winning dish. That’s how this Skillet Pizza Chicken came about, that and thanks to the leftovers I had in the fridge from pizza night! It is a very quick midweek dinner idea as it takes less than 30 minutes to make and it is one of those dishes that will 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!
Skillet Pizza Chicken
Skillet Pizza Chicken - a quick and easy midweek dinner idea that will please the whole family, the Italian way!
Ingredients
- 650 gms – 1.5 lbs. chicken tenderloins halved
- 2 tbsp extra virgin olive oil
- Salt & pepper to taste
- Flour
- 2 garlic cloves crushed
- 500 ml – 2 cups tomato purée
- 125 gms – 4.5 oz. bocconcini sliced
- ¾ tbsp oregano
Instructions
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Season the chicken tenderloins with salt and pepper and lightly coat them with flour. Keep aside.
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Heat the extra virgin olive oil in a skillet and lightly fry the crushed garlic cloves in it. Make sure not to brown the garlic or it will taste bitter.
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Add the floured chicken and brown it on both sides. Add the tomato purée and cook it on a low to medium flame for 10 to 15 minutes, or until the sauce has thickened and the chicken is cooked through.
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Top with the sliced bocconcini and the oregano, cover the pan, and let it cook for another 5 minutes or until the cheese has melted.
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Serve hot.
Manu, life saver when a bunch of kids show up. Mentioning pizza makes it a sure hit. Thanks for the continued creativity.
mick
https://www.coolonsale.com
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. 🙂
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.