Keto Italian Chicken Pizzaiola
A rustic Italian comfort dish featuring tender chicken cutlets simmered in a vibrant tomato sauce with garlic, capers, and herbs, then topped with melted mozzarella. This classic pizzaiola preparation transforms simple ingredients into a satisfying weeknight dinner that brings the flavors of a pizzeria to your table. The technique of browning the chicken first, then finishing it in the aromatic sauce, ensures juicy meat while building layers of flavor throughout.
Ingredients
- 1 pound chicken breasts or chicken cutlets
- 3 tablespoons extra-virgin olive oil, plus more as needed
- 1 garlic clove, lightly crushed
- 1 14.5-ounce can whole tomatoes, chopped or use diced tomatoescrushed tomatoes1:1gluten-freedairy-free
slightly different texture
- 1 tablespoon capers, rinsed and patted dry
- 1 pinch red pepper flakes(optional)
- ½ teaspoon kosher salt, or more to taste
- 2 teaspoons Italian seasoning
- 1 8-ounce ball low-moisture mozzarella, cut into thin slices
Instructions
- 1
Slice chicken breasts in half lengthwise to create cutlets, pound between plastic wrap until 1/4 to 1/3 inch thick, season with salt and pepper
- 2
Heat 1 tablespoon olive oil in large skillet over medium heat, cook crushed garlic until softened and pale gold for 2 to 3 minutes, press to release flavor then remove
- 3
Brown half the cutlets over medium to medium-high heat for 2 minutes per side, transfer to plate and repeat with remaining cutlets
- 4
Lower heat and add 2 tablespoons oil, pour in chopped tomatoes, add capers, red pepper flakes, salt, and Italian seasoning, stir to combine
- 5
Raise heat to medium-high and bring to simmer, reduce heat to maintain gentle simmer and cook for 5 to 8 minutes until thickened but still saucy
- 6
Return chicken to pan, turn slices in sauce to coat well, lay mozzarella slices on top
- 7
Cover pan and cook until mozzarella melts for 3 to 5 minutes, remove from heat and let sit for 1 to 2 minutes
- 8
Arrange on plates and spoon sauce around chicken or serve directly from pan
Tips
Press down on the garlic while cooking to release maximum flavor, then decide whether to keep it in the sauce for stronger taste or remove it for milder flavor.
Pound chicken cutlets to even thickness between plastic wrap to ensure uniform cooking and tender texture.
Let the finished dish rest for a minute after removing from heat to allow the mozzarella to set slightly and flavors to meld.
Good to Know
Refrigerate covered for up to 3 days. Reheat gently to avoid overcooking chicken.
Can prepare sauce up to 1 day ahead. Brown chicken and finish cooking when ready to serve.
Serve immediately while cheese is melted. Pairs well with pasta, polenta, or crusty bread.
Common Mistakes
Use medium heat when browning chicken to avoid burning the outside before cooking through.
Don't skip pounding the cutlets or they'll cook unevenly with tough spots.
Add mozzarella only at the end to prevent it from becoming rubbery from overcooking.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work excellently and stay more tender. Adjust cooking time slightly as thighs may take a minute longer to cook through.
What if I don't have capers?
Substitute with chopped green olives for a similar briny flavor, or omit entirely. The dish will still be delicious with just the tomato and herb base.
How long does this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently over low heat to prevent the chicken from becoming tough and the cheese from separating.