Italian Chicken Breast Recipes for Dinner, Made Simple

This Italian chicken breast dinner is a skillet version of chicken alla pizzaiola, with seared chicken simmered in a garlicky tomato and oregano sauce. Pizzaiola is associated with Naples, though home versions vary; this one finishes with mozzarella for a comforting, easy-to-serve main dish.

Ingredients

4 boneless, skinless chicken breasts (about 1½ lb / 680 g total)
¾ tsp fine salt (4 g), divided
½ tsp freshly ground black pepper (1 g)
⅓ cup all-purpose flour (40 g), for a light coating
2 tbsp olive oil (30 ml)
3 garlic cloves (about 9 g), thinly sliced or minced
1 can crushed tomatoes (14.5 oz / 411 g)
½ cup low-sodium chicken broth (120 ml)
1 tsp dried oregano (1 g)
¼ tsp red pepper flakes (0.5 g), optional
1 tbsp capers, drained (9 g), optional
1 cup shredded low-moisture mozzarella (about 113 g)
¼ cup chopped fresh basil (about 10 g), or 1 tsp dried basil (1 g)
1 tbsp finely grated Parmesan (5 g), optional for serving

Instructions

Prepare the chicken. If the breasts are unevenly thick, place them between sheets of parchment or plastic wrap and gently pound the thick ends until each piece is about ¾ inch (2 cm) thick. Pat the chicken dry. Season both sides with the salt and pepper, reserving a pinch of salt for the sauce if desired. Put the flour in a shallow dish and lightly coat each breast, shaking off the excess. A thin coating helps the chicken brown and gives the sauce a little body without turning it into a heavy gravy.
Brown the chicken. Heat the olive oil in a large, heavy skillet over medium-high heat until it shimmers. Add the chicken in a single layer; work in batches if the pan is crowded. Cook for about 3 minutes per side, until lightly golden. The chicken will finish cooking in the sauce, so it does not need to be fully cooked at this stage. Transfer it to a clean plate. If the pan has very dark burnt flour, carefully wipe out those bits; browned fond is useful, but burnt flour can make the sauce bitter.
Build the tomato sauce. Reduce the heat to medium. Add the garlic and red pepper flakes, if using, and stir for about 30 seconds, just until fragrant. Do not let the garlic brown. Pour in the crushed tomatoes and chicken broth, then stir in the oregano and capers, if using. Scrape the flavorful browned bits from the skillet as the liquid comes to a gentle simmer. Let the sauce bubble gently for 8 minutes so it thickens slightly and the garlic and oregano flavor the tomatoes.
Simmer the chicken in the sauce. Return the chicken and any juices on the plate to the skillet, nestling the pieces into the sauce. Cover, reduce the heat to medium-low, and simmer gently for about 10 minutes, turning the pieces once if they are not mostly submerged. Check the thickest part of each breast with a food thermometer; the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a piece has not reached that temperature, continue cooking and check again after a few minutes. Cooking time varies with the thickness of the chicken.
Add the mozzarella. Sprinkle the mozzarella over the chicken and sauce. Cover the pan for 1 to 2 minutes, just until the cheese melts. If you prefer browned cheese, transfer the chicken to an oven-safe skillet and briefly broil it, watching continuously; the stovetop method is simpler and avoids drying out the chicken. Turn off the heat and let the chicken rest in the skillet for 3 minutes. Scatter the fresh basil over the top and add Parmesan if you like.
Serve. Spoon plenty of tomato sauce over each breast and serve while hot. The sauce should be thick enough to cling to the chicken but loose enough to spoon over pasta, bread, or vegetables. If it becomes thicker than you want, stir in a tablespoon or two of broth or water before serving.

Tips

Keep the chicken an even thickness. Pounding the thick ends gently helps the breasts cook at a similar pace. Avoid flattening them paper-thin, since thin chicken can overcook while the sauce simmers. If you have smaller cutlets, check them earlier and remove each one as soon as it reaches 165°F (74°C), returning it to the pan for the cheese step.
Use a gentle simmer. A hard boil can make chicken breast firm and can cause tomato sauce to splatter. Once the chicken goes back into the skillet, lower the heat and keep the sauce bubbling softly around the edges. A lid helps the chicken cook through without needing extra liquid.
Choose a useful tomato substitute. If crushed tomatoes are unavailable, use an equal weight of canned diced tomatoes and crush some with a spoon as they cook. The sauce will be chunkier. Passata also works; it makes a smoother sauce, so simmer it uncovered briefly if you want it thicker.
Adjust the salt thoughtfully. Broths, capers, and Parmesan can all add salt. Start with the amount listed, taste the sauce before serving, and add more only if needed. Do not rinse raw chicken; patting it dry is enough, and rinsing can spread raw poultry juices around the sink.

Serving Suggestions

Serve the chicken and sauce over spaghetti, linguine, or another pasta that can catch the tomato juices. For four servings, about 12 ounces (340 g) of dry pasta is a good starting point; cook it separately according to its package directions, then spoon the sauce over the plated pasta rather than stirring all of it into the skillet. A slice of crusty bread is also handy for soaking up sauce, especially if you serve the chicken without pasta.

For a lighter-feeling plate, pair the chicken with roasted zucchini, green beans, or a simple green salad dressed with olive oil and vinegar. Polenta, mashed potatoes, or farro make a heartier base and work well with the oregano-tomato sauce. Add the basil just before serving so its fresh aroma remains noticeable. If you are serving a group, place the skillet in the middle of the table with extra Parmesan and bread alongside it.

Variations

Make it without cheese: Leave out the mozzarella and Parmesan for a dairy-free version. The tomato sauce is flavorful on its own, and a drizzle of olive oil and extra basil at the end keeps the finish rounded. Check that the broth you use is dairy-free if that matters for your meal.

Add vegetables: Slice 8 ounces (225 g) of mushrooms and brown them after the chicken, then move them to a plate while you make the sauce. Add them back with the chicken. Alternatively, stir in 2 packed cups (60 g) of baby spinach during the last minute; it will wilt into the sauce. These additions make the pan more substantial, so use a large skillet and avoid overcrowding it.

Use another cheese or herb: Provolone melts well and gives a slightly sharper, more pronounced flavor than mozzarella. Fresh mozzarella is also an option, but drain and pat it dry first; it releases more moisture and can make the sauce looser. If fresh basil is out of season, use the measured dried basil in the ingredient list, adding it with the oregano so it has time to soften in the sauce.

Make it spicy or briny: Increase the red pepper flakes a little for more heat, or add a few sliced green or black olives with the capers for a saltier, briny sauce. These are optional additions rather than required traditional ingredients, and they can make the finished dish saltier, so taste before adding extra salt.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. Store the chicken with its sauce to help it stay moist, and use it within 3 to 4 days. For longer storage, freeze the cooled chicken and sauce in a freezer-safe container for up to 2 to 3 months for best quality. Thaw it in the refrigerator rather than on the counter; the sauce may separate slightly after freezing, but stirring it as it warms usually brings it back together.

Reheat a portion gently in a covered skillet over low to medium-low heat, adding a splash of broth or water if the sauce has thickened. Turn the chicken once and heat until the center reaches 165°F (74°C), checking with a food thermometer; this is the safe temperature for reheated leftovers. You can also microwave it in a covered, microwave-safe dish, pausing to stir the sauce and rotate the chicken for more even heating. Avoid repeatedly reheating the whole batch; warm only the amount you plan to eat.

Frequently Asked Questions

Can I make this with chicken thighs?

Yes. Boneless, skinless thighs work well and are less likely to dry out, though they may need a few extra minutes in the sauce depending on their size. Cook each piece until its thickest part reaches 165°F (74°C), measured with a food thermometer. Bone-in thighs take longer and are less convenient for this quick skillet method, so check them carefully before serving.

Can I make the sauce ahead?

Yes. Prepare the tomato sauce through the simmering step, cool it promptly, and refrigerate it in a covered container for up to 3 days. When ready to eat, bring it to a simmer in the skillet, add the browned chicken, and cook until the chicken reaches 165°F (74°C). This keeps the chicken from sitting in the sauce for too long and makes the final cooking time easier to manage.

Why did my chicken turn out dry?

Chicken breast can become dry if it is overcooked, especially if the pieces are thin or uneven. Pound the thick ends to an even thickness, begin checking the temperature near the end of the simmer, and remove the pan from the heat once every piece reaches 165°F (74°C). A thermometer is more reliable than judging doneness by the color of the meat or the amount of time it has cooked.

Can I use fresh tomatoes instead of canned?

You can, but the sauce may be thinner and less consistent because fresh tomatoes vary in water content and ripeness. Use about 1¾ pounds (800 g) of ripe tomatoes, chop them, and simmer the sauce uncovered until it reduces to a spoonable consistency before adding the chicken. Canned crushed tomatoes are a convenient option when you want a dependable, concentrated tomato flavor any time of year.

What if I do not have capers or fresh basil?

Both are optional. Leave out the capers without replacing them, or use a few chopped olives for a different briny note. If fresh basil is unavailable, use the dried amount listed in the ingredients, or finish with a little chopped flat-leaf parsley for freshness. The dish will still have its defining tomato, garlic, and oregano character.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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