For the sake of clarity and because I really, really like you guys, I want to acknowledge that this title might be a little misleading.
Say you were googling “chicken pizza,” this post might show up (probably on page 35, but whatevs) and I wouldn’t want you to get halfway through reading it before you realized that this recipe is not, in fact, for pizza with chicken on top of it.
This recipe is for chicken cooked in the style of a pizza. And it’s frigging delicious. It’s cheesy and salty and tangy. Exactly the flavors your tongue expects when your brain has told it you’re having pizza for dinner. It also happens to be gluten free and ready in about 20 minutes.
The flavors that make pizza so delicious
I was inspired by Melissa Clark’s recipe for Skillet Chicken with Tomatoes, Pancetta and Mozzarella. Like everything she makes, it sounded amazing but I was in the mood for something more distinctly pizza-like. So I sliced up a few chicken breasts, browned them and simmered them in a tangy, garlicky tomato sauce and topped the whole thing with bubbly mozzarella cheese, good pepperoni and lots of fresh basil.
Slice chicken breasts in half to make them thinner
Brown them in a skillet
Remove chicken, then make the sauce in the same pan
Nestle chicken back in the sauce, top with cheese and pepperoni, then broil until bubbly and brown.
I mean, come ON.
You’re gonna want a pizza this.
Take another little PIZZA my heart now baby.
The result is an easy, quick, one-pan meal that’s healthier than take-out pizza and much more delicious.
Bone-in skin-on breasts or thighs would work too. Just brown the skin well and bake it for longer, probably about 30 minutes, before topping with the cheese and pepperoni.
I love fresh mozzarella but it leeches a lot of liquid when cooked, so the drier (packaged) mozzarella is my favorite for this.
Bocconcini (little balls of fresh mozzarella) work great too.
I’ve never had ...