Chicken Pizzaioli

Donna Brown


This is a really good alternative for Chicken Parmesan with lots of flavor minus all the fat and sodium that is in regular Chicken Parmesan. It has about 360 calories vs. the over 1000 calories and far less fat than regular Chicken Parmesan.

★★★★★ 2 votes
Stove Top


6 oz. boneless chicken breasts
1 - 2 Tbsp
1 tsp
dried thyme
1 tsp
dried oregano
salt, pepper, and garlic powder to your taste
medium onion, sliced
1/2 c
sliced green olives
cloves minced garlic
1 tsp
red pepper flakes or to your taste
28 oz. crushed tomatoes
1 c
grated mozzarella cheese
parmesan cheese

How to Make Chicken Pizzaioli


  • 1Pre-heat broiler. Place the chicken breasts on a cutting board, cover with some plastic wrap. Using a meat mallet or heavy skillet, pound chicken into 1/2 inch cutlets. Season with seasonings. Heat evoo in large iron skillet or oven-safe pan over med.-high heat. When hot, add the chicken and cook for 3 - 4 minutes, until it has a nice crust, flip and cook on the other side 3 - 4 minutes longer. Remove from pan. In the same pan, add onions, olives, garlic, and pepper flakes. Saute until onions lightly caramalize. Add tomatoes and then add chicken back to the pan. Sprinkle with Parmesan, top with mozzarella. Place pan under broiler until the cheese is melted and bubbling. Keep a watch on it so it won't burn. You may want to scotch oven door open a bit so it won't get too hot.

Printable Recipe Card

About Chicken Pizzaioli

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy