Skillet Pizza Chicken
Ingredients
- 2 boneless, skinless chicken breasts or 4 cutlets, about 1 1/2 pounds
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper, plus extra for garnish
- 1/4 cup all-purpose flour
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/4 cups marinara sauce, divided
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup fresh basil leaves, torn
- Optional toppings: cooked sausage, pepperoni, tomatoes, olives, baby spinach, artichoke hearts, sliced bell peppers
Instructions
- 1
Prepare the chicken - If using whole chicken breasts, slice them in half horizontally to make 4 cutlets. Season the cutlets all over with salt and pepper. Add the flour to a shallow bowl or plate and coat each cutlet in flour, shaking off the excess.
- 2
Cook the chicken - Heat 1 tablespoon of oil in a large skillet set over medium-high heat. Add half of the chicken in a single layer and cook until golden brown on the bottom, about 3 minutes. Remove the chicken from the pan (you're just browning one side of the chicken) and place on a plate.
- 3
Cook the chicken - Add the remaining tablespoon of oil and cook the remaining chicken pieces in the same manner, transferring them to the plate once browned.
- 4
Assemble the dish and heat - Take the skillet off the heat and let cool slightly. Slowly add 1 cup of the marinara, stirring to release any browned bits stuck to the bottom. Return the skillet to the stove and set over medium-low heat.
- 5
Assemble the dish and heat - Nestle the cooked chicken in the sauce, browned-side up, then dollop the tops with the remaining 1/4 cup of marinara sauce. Scatter the mozzarella over the top, then cover with foil and cook until the cheese is melted and the chicken registers 165°F in the thickest parts, 3 to 5 minutes.
- 6
Assemble the dish and heat - Uncover and remove the skillet from the heat and garnish with basil and black pepper.
- 7
Storage - Leftovers can be refrigerated in an airtight container for up to 3 days.
