Pollo Quattro Formaggi Recipe

Pound and season

Pat the chicken breasts dry with paper towels. If breasts are thick, place each between two sheets of plastic wrap and pound gently with a meat mallet or heavy skillet to an even thickness about 1/2 inch. Season both sides with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.

Sear the chicken

Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat until shimmering. Add the chicken and sear 3–4 minutes per side, until golden-brown (they will finish cooking in the oven). Transfer the chicken to a plate and set aside. Reduce heat slightly if skillet smokes.

In the same skillet (wipe out if there is excessive burnt residue but keep any fond), add 1 tablespoon extra-virgin olive oil and warm over medium heat. Add the finely diced onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds, until fragrant but not browned.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, 1 tsp dried oregano, 1/4 tsp red pepper flakes (if using), 1/2 tsp sugar (if using), 1 tsp salt, and 1/2 tsp black pepper. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer the sauce gently, partially covered, for 12–15 minutes until slightly thickened. Stir in the chopped fresh basil at the end of the simmer and taste; adjust seasoning.

Preheat the oven to 400°F (200°C). If using a skillet that is not ovenproof, transfer the sauce to a baking dish large enough to hold the chicken in a single layer.

Return the seared chicken breasts to the skillet or arrange in the baking dish on top of a thin layer of pomodoro sauce so the bottoms are slightly coated.

Spoon additional pomodoro sauce evenly over each chicken breast, using about 1/2 to 3/4 cup sauce per breast depending on size.

Evenly distribute the four cheeses over the chicken: first sprinkle the fontina and mozzarella, then dot with gorgonzola, and finish by sprinkling the grated Parmigiano-Reggiano. Aim for even coverage so each piece gets a mix of cheeses.

Transfer the skillet or baking dish to the preheated oven and bake until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and lightly golden, about 12–15 minutes. For a browned top, place under the broiler for 1–2 minutes watching closely.

Remove from oven and let rest 3–5 minutes. Drizzle with 1 teaspoon extra-virgin olive oil and scatter fresh basil leaves over the top.

Serve each chicken breast with spoonfuls of the pomodoro sauce from the pan. Offer lemon wedges on the side to squeeze over, if desired.