Pollo Pizzaiola Recipe

Prepare and flatten

If chicken breasts are thick, butterfly them or place between plastic wrap and gently pound to an even thickness (about 1/2 inch). This ensures even cooking.

Combine 2 tbs olive oil, minced garlic, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper in a shallow dish. Add chicken breasts and rub marinade all over. Let rest at room temperature for 15 minutes or refrigerate for up to 1 hour.

Softening aromatics

Heat 1 tbs olive oil in a large skillet (preferably 12-inch) over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5–7 minutes. Add the garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Deglaze and build flavor

Add the white wine (60 ml) if using and simmer 1–2 minutes to reduce slightly, scraping any browned bits from the pan. Stir in the tomato paste and cook 30 seconds to deepen flavor.

Add tomatoes & season

Stir in the crushed tomatoes (14 oz), 60 ml chicken stock (or water), 1 tsp dried oregano, 1 tsp red pepper flakes, 1 tsp salt and 1/2 tsp black pepper. Bring the sauce to a gentle simmer, reduce heat to low, and cook uncovered for 10–12 minutes to thicken slightly and meld flavors.

Push the sauce to create space in the skillet, add a small splash of oil if the pan looks dry, and increase heat to medium-high. Add the marinated chicken breasts and sear 2 minutes per side until lightly golden (they do not need to be fully cooked).

Return the sauce to coat the chicken (or nestle chicken into the sauce). Reduce heat to low, cover the skillet, and simmer gently for 8–12 minutes, or until the internal temperature of the chicken reaches 74°C (165°F) and the sauce is bubbling. Cooking time depends on breast thickness.

Once the chicken is cooked, stir the halved olives (1/2 cup) and rinsed capers (2 tsp) into the sauce and let warm through 1–2 minutes. Taste the sauce and adjust seasoning with additional salt or pepper if needed.

Optionally stir in 1 tsp butter for a silkier sauce. Spoon the chicken and sauce onto a serving platter or plates, sprinkle with chopped fresh basil or parsley (2 tbsp) and grated Parmesan (optional) before serving.