Craving the bold flavors of pizza but looking for something more substantial for dinner? This pizza chicken recipe combines the best of both worlds, delivering the melty mozzarella and tomato goodness you love on a pizza with the heartiness of perfectly browned chicken.
It’s an irresistible dish that’s packed with Mediterranean-inspired ingredients and sure to be a new favorite in your dinner rotation.
Why This Recipe Is Perfect for Dinner
This recipe isn’t just a meal; it’s an experience. With layers of flavor built right in the skillet, it’s a feast for the senses. The pancetta crisps up beautifully, infusing its savory richness into the dish.
As the chicken sears, it soaks up the rendered fat, becoming golden brown and full of flavor.
Tomatoes, garlic, anchovies (optional, but worth it!), and capers create a savory sauce that’s both vibrant and bold. Finished with melted mozzarella on top, this dish is as comforting as it is delicious.
It’s also a great way to use pantry staples like canned tomatoes, olive oil, and dried herbs, making it both convenient and economical.
Tips for Making the Most of This Recipe
- Prep in Stages: To keep things simple and ensure maximum flavor, follow the steps in stages. Sauté the pancetta first, then sear the chicken, and finally build the sauce in the same skillet. This layering technique brings depth to the dish.
- Fresh Ingredients Matter: Opt for ripe cherry tomatoes and fresh basil to enhance the Mediterranean vibes. Their sweetness and aroma elevate the dish to restaurant-quality status.
- Adjust the Heat: The red chile flakes add a hint of spice, but you can adjust the amount to suit your taste. For a milder version, use just a pinch or leave them out altogether.
Serving Suggestions for a Complete Dinner
Pair this pizza chicken with some simple sides to create a well-rounded meal. A crisp green salad dressed with a light vinaigrette balances the richness of the chicken.
For something heartier, roasted vegetables or steamed green beans with a touch of lemon zest make excellent companions.
Don’t forget the bread! Crusty artisan bread or a warm baguette is perfect for soaking up the savory tomato sauce. This recipe also works beautifully with a side of creamy mashed potatoes or buttery polenta for a comforting twist.
Modifications for Different Diets
- Low-Carb Option: Replace the mozzarella with a low-carb alternative, or serve the chicken over a bed of cauliflower rice.
- Gluten-Free: This recipe is naturally gluten-free, but be mindful of the pancetta or any additional sides you choose.
- Dairy-Free: Skip the mozzarella and use a dairy-free cheese alternative or a sprinkle of nutritional yeast for a cheesy flavor.
Make-Ahead & Leftover Tips
This recipe is great for meal prep! You can cook the chicken and sauce a day ahead, then reheat and top with mozzarella just before serving. The flavors deepen overnight, making leftovers even more delicious.
To store, transfer any leftovers to an airtight container and refrigerate for up to three days. Reheat gently in a skillet or the microwave, adding a splash of water or chicken broth to loosen the sauce if needed.
With its Mediterranean-inspired ingredients and comforting, pizza-like appeal, this dish transforms ordinary chicken into something truly extraordinary. Enjoy it tonight and savor the perfect balance of savory, spicy, and cheesy goodness!
Pizza Chicken Recipe with Pancetta, Mozzarella & Spicy Tomatoes for Dinner
Equipment
- 10–12-inch oven-safe skillet
Ingredients
Protein & Seasoning:
- 3½ pounds bone-in chicken pieces
- 2 teaspoons kosher salt plus more to taste
- 1 teaspoon freshly ground black pepper
Sauce Base:
- 1 tablespoon extra-virgin olive oil
- 5 ounces pancetta diced
- 3 garlic cloves thinly sliced
- 4 oil-packed anchovy fillets optional
- 1 tablespoon capers drained
- ¼ teaspoon red chili flakes
Tomatoes & Herbs:
- 1 pint ripe cherry tomatoes halved (a mix of colors recommended)
- 3½ cups diced ripe tomatoes
- 1 large sprig of fresh basil plus chopped basil leaves for garnish
Toppings:
- 8 ounces bocconcini halved (or 1-inch cubes of fresh mozzarella)
Instructions
- Prepare the Chicken: Pat the chicken pieces dry with paper towels, then season them evenly with 1½ teaspoons of kosher salt and ½ teaspoon of black pepper. Set aside.
- Cook the Pancetta: Heat a 10–12-inch oven-safe skillet over medium-high heat. Add the olive oil and let it heat for a few seconds. Stir in the pancetta and cook, stirring frequently, until it is browned and crispy, about 3 minutes. Use a slotted spoon to transfer the pancetta to a plate lined with paper towels.
- Sear the Chicken: In the same skillet, add the chicken pieces. Sear them on all sides until they are evenly browned, turning occasionally, about 10 minutes. Once browned, transfer the chicken to a plate. Carefully pour off all but 1 tablespoon of the remaining fat in the skillet.
- Build the Sauce: Return the skillet to the heat and add the garlic, anchovy fillets (if using), capers, and red chili flakes. Sauté the mixture for about 1 minute, allowing the flavors to blend. Add the cherry tomatoes, diced tomatoes, and the sprig of basil. Season with the remaining salt and pepper. Cook the mixture, stirring occasionally and breaking down the tomatoes with a spatula, until the sauce begins to thicken slightly, about 10 minutes.
- Bake the Chicken: Preheat the oven to 400°F. Return the seared chicken to the skillet, nestling it into the tomato sauce. Place the skillet into the oven and bake uncovered until the chicken is fully cooked and no longer pink, about 30 minutes.
- Melt the Cheese: Once the chicken is cooked, remove the skillet from the oven. Scatter the bocconcini or mozzarella pieces over the chicken and sauce. Turn on the broiler and place the skillet under the broiler. Let the cheese bubble and melt, about 1–3 minutes. Watch carefully to avoid burning.
- Garnish and Serve: Remove the skillet from the broiler. Sprinkle the crispy pancetta and freshly chopped basil leaves over the top. Serve the dish hot, accompanied by a leafy green salad or green beans with caper vinaigrette, and a side of crusty bread to soak up the flavorful sauce.
Notes
- For a spicier kick, increase the red chili flakes or serve with a side of chili oil.
- Anchovies add depth to the sauce but can be omitted for a milder flavor.
- This dish pairs beautifully with a dry white wine or a light red, such as Chianti.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.