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Pizza Chicken in a Skillet Recipe

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.

Course: Main
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Author: Manuela Zangara

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

  1. Season the chicken tenderloins with salt and pepper, then lightly coat them with flour. Set aside.

  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.

  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.

  4. Top the chicken with the sliced bocconcini and oregano. Cover the skillet and cook for 5 minutes, or until the cheese has melted.
  5. Serve hot.