This dish combines the best of both worlds—chicken and pizza flavours—in a recipe that’s as easy as it is delicious.
Hailing from Naples, Pollo alla Pizzaiola is a one-pan wonder. Juicy chicken breasts are smothered in a rich tomato sauce infused with garlic, oregano, olives, and capers, then topped with melted mozzarella and fresh basil. It’s a comforting, high-protein meal that feels indulgent but is packed with wholesome ingredients.
Serve this classic with crusty bread, roasted veggies, or a simple green salad for a balanced meal that everyone will love. It’s a taste of Naples right from your kitchen—healthy, hearty, and bursting with flavour.
What is ‘Pollo alla Pizzaiola’?
Pollo alla pizzaiola is an Italian dish that features chicken cooked in a tomato-based sauce that’s flavoured with garlic, oregano, olive oil, and sometimes capers or olives—ingredients typically used on a pizza, hence the name “pizzaiola”(literally “pizza-style”).
The history of Pollo alla Pizzaiola ties back to Naples and Southern Italy, where the dish originated as a humble, peasant-style meal. The term “alla pizzaiola” means “in the style of the pizza maker.” It refers to the use of classic pizza toppings—mainly tomatoes, garlic, oregano, and olive oil—as a sauce for meat. Originally, it was made with cheaper cuts of beef or veal, gently simmered in this tomato-rich sauce to make the meat tender and flavorful. Over time, chicken became a popular and quicker alternative.
Tips
- A quick sear adds flavour and keeps the chicken juicy when simmered in the sauce.
- Whether tinned or fresh, ripe tomatoes make all the difference in richness and sweetness.
- Low and slow helps the sauce thicken and the chicken soak up all that flavour.
- Pasta, rice, or crusty bread—just don’t let that sauce go to waste. I usually dip in some of my Easy No Knead Bread
Swaps
Chicken: Chicken thighs instead of breasts – for extra juiciness and flavour.
Passata: Chopped fresh tomatoes instead of tinned – great when they’re in season.
Storage
Fridge: Store leftovers in an airtight container for up to 3 days. The flavour gets even better the next day.
Mozzarella changes texture when frozen – it can become a bit rubbery or watery once defrosted so I wouldn’t recommend freezing it.
More One-Pan Chicken Recipes
- Creamy One-Pan Chicken & Orzo
- One-Pan Chicken, Beans & Rice
- Saltimbocca alla Romana (Chicken Wrapped Bacon)
Pollo alla Pizzaiola (Pizza-Style Chicken)
Ingredients
- 2 chicken breast sliced in half
- 1 can tomato 400g
- 1 tbsp garlic chopped finely
- 80 g olives
- 2 tbsp capers
- 1 tsp oregano
- salt pepper, oil
- 150-200 g mozzarella
- basil
Instructions
- In a pan add a drizzle of oil and the chicken. Cook both side until cooked through.
- Remove from the pan and set aside.
- In the same pan add a drizzle of oil and garlic. Cook slightly until garlic is golden and then add the tomato sauce.
- Add oregano, capers, olives and cook. Let it reduced down. Add water if it dries out too much (the more the sauce cook the better the flavour).
- Once is ready add the chicken breast back in and cover the chicken with the sauce.
- Add the mozzarella on top of the chicken and the basil.
- Cover the pan with a lid and cook 1 minute further, just so the mozzarella melts.