Pollo alla Pizzaiola – Chicken in Tomato Sauce with Oregano Recipe
Pollo alla pizzaiola is a dish that tastes like pizza without the crust – juicy chicken braised in an aromatic tomato sauce with garlic, oregano, and mozzarella. In Italian homes it’s a quick family dinner that kids usually eat without complaining, because it reminds them of their favorite pizza.
Pollo alla pizzaiola tastes like your favorite margherita pizza turned into a one-pan dish with juicy chicken – it’s full of tomato, garlic, and herbs. The mozzarella melts over the meat, creating a stretchy, creamy layer, and the tomato sauce just begs to be wiped up with the last piece of bread. It’s one of those Italian dishes that are very simple yet give you that “childhood comfort food” feeling, just in a slightly healthier form.
Chef's tips
Lightly pound the chicken breasts so they’re an even thickness – this way they cook quickly without drying out inside. First sear the meat until golden, then braise it in the passata so it stays juicy and doesn’t turn into “boiled” chicken. Add the oregano in two stages: some at the beginning into the sauce, and a little at the end, after taking the pan off the heat, to keep a fresh, intense aroma.
How to serve
Serve with pasta, rice, or simply with a thick slice of crusty baguette to dip in the sauce – children usually go for the last option. For an adult dinner, a light red wine or homemade lemonade with lemon and mint pairs well. It’s a great idea for a quick family meal in the middle of the week when everyone wants “something like pizza” but there’s no time to make dough.
Ingredients
- chicken breasts about 500 g total - 2 piece
- tomato passata - 400 ml
- mozzarella cheese drained, sliced - 120 g
- garlic cloves - 3 piece
- dried oregano - 1.5 teaspoons
- olive oil - 2 tablespoons
- salt to taste
- pepper to taste
- fresh basil or flat-leaf parsley chopped, for serving - 2 tablespoons
Preparation
- Slice the chicken breasts horizontally into thinner cutlets (make 2 pieces from each breast). Gently press them with your hand so they are an even thickness. Season both sides with salt and pepper.
- In a large frying pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and fry for 3–4 minutes on each side until lightly browned. They don’t need to be fully cooked through yet, as they will finish cooking in the sauce. Transfer to a plate.
- In the same pan, add the second tablespoon of olive oil. Finely chop or press the garlic. Add it to the pan and fry for about 30 seconds over medium heat until fragrant but not browned.
- Pour in the tomato passata, add the dried oregano, a pinch of salt, and pepper. Stir and cook for 5–7 minutes over medium heat until the sauce thickens slightly and is gently bubbling.
- Return the browned chicken pieces to the pan, submerging them in the sauce. Cover with a lid and simmer for 8–10 minutes over low heat, until the chicken is fully cooked and tender.
- Remove the lid. Place one or two slices of mozzarella on each piece of chicken. Cover again and cook over low heat for 2–3 minutes, until the cheese melts and becomes stretchy.
- Sprinkle the dish with chopped basil or parsley. Serve immediately, generously spooning the tomato sauce from the pan over the chicken.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days, making sure the chicken is covered with sauce. Reheat gently in a pan or microwave. The next day you can slice the chicken and serve it in rolls or baguettes as quick “subs” with the tomato sauce and melted cheese.
