Pizza Chicken
Yield: 4 servings
All the familiar pizza flavors come together in this easy chicken dinner the whole family will enjoy.


  • 4 (6-8 ounce) boneless, skinless chicken breasts (1½ – 2 pounds total)*
  • ½ teaspoon each kosher salt, black pepper, and garlic powder
  • Cooking spray or olive oil for the pan
  • ½ teaspoon dried oregano*
  • 1 (24-ounce) jar of your favorite marinara sauce (we like Rao’s)
  • 1 cup (4 ounces) shredded mozzarella or Italian blend cheese
  •  Toppings: (choose one or more) 12 slices pepperoni; ½ cup cooked and crumbled sausage; ¼ cup thin slices mini bell or banana peppers; ¼ cup sliced green or black olives; ¼ teaspoon red pepper flakes; anchovies (some of us love them!); ¼ cup chopped fresh basil
  • For serving: 8 ounces hot cooked pasta and/or Italian bread or rolls for mopping up the sauce


  1. Preheat the oven to 375℉.
  2. Mix the salt, pepper, and garlic powder together in a small bowl, and then use it to season both sides of the chicken.
  3. Sauté the chicken: Spray a large (about 12 inches wide), ovenproof skillet with cooking spray or drizzle it with 2-3 teaspoons olive oil (you want enough to lightly coat the surface of the pan), and then heat it over medium. When hot, add the chicken breasts and cook, undisturbed, for 2 to 3 minutes or until the surface is lightly golden brown. Flip and do the same to the other side. You want a little color on both sides, but the chicken shouldn’t be fully cooked at this point. Remove the chicken to a plate.
  4. Add the sauce: Pour in the pasta sauce and then sprinkle with the oregano. Bring the sauce to a simmer, stirring occasionally, and then remove from the heat.
  5. Add chicken and toppings: Place the chicken and any accumulated juices in the sauce, and then sprinkle the cheese over top, keeping it mostly on the chicken. Arrange the pepperoni, peppers, and/or other toppings of choice over everything. If using basil, wait to add that.
  6. Place the skillet in the oven and cook for 15 minutes, or until the chicken is just cooked through. A thermometer inserted in the thickest portion of the chicken should register 165℉. Precise time will depend on exact size of chicken breasts – check 5 minutes early for smaller pieces of chicken and allow for an extra 5 or so for very thick pieces.
  7. Sprinkle with fresh basil, if using, and enjoy with pasta and bread if desired.
  8. Leftovers will keep for up to 5 days.


  • Using cutlets? Thin cutlets of chicken are about half the thickness of regular breasts and will cook quite quickly, so I don’t tend to use them for this recipe. If that’s what you have, sauté on the shorter end of the timeframe and check the chicken in the oven after about 5 minutes. You could also place the pan on the top rack to encourage some browning of the pepperoni within the shorter cooking time.
  • Herb substitution: You may use ½ to 1 teaspoon of dried Italian seasoning instead of the dried oregano. Or use 1 tablespoon chopped fresh oregano instead of the dried.
  • Option for extra veggies: After cooking the chicken and removing it to the plate, you may sauté 1-2 cups diced or sliced vegetables like onions, bell pepper, mushrooms, and/or roughly chopped spinach or greens of choice until tender. Then add the sauce and proceed as directed.
  • Prep ahead option: Prepare through cooking the chicken, in this case cooking until the chicken is just cooked through the center. Then pour the sauce into a 9×9-inch or similar size baking dish. No need to grease the pan. Stir in the oregano and then proceed as directed, adding the chicken and any juices, cheese, and toppings. Cover and refrigerate until ready to bake. Let the baking dish sit on the counter while the oven is preheating, and then cook until hot throughout, about 25 minutes, give or take a few minutes.

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