Braised Pizza Chicken
My Braised Pizza Chicken is a bit like chicken cacciatore but different. I created it for my diabetic late husband who’s favorite food was pizza. He could no longer have the cheese, or the crust – so I created this chicken recipe that soothes that pizza craving without the dairy. It was one of his most favorite recipes!.
Bonus Points – It’s also Whole30 friendly!
Have you noticed how pizza seems to be on the top of so many people’s favorite food list? Â It’s certainly right there near the top of my husband & children’s favorite foods, that’s for sure!
So, having foods reminiscent of the flavors of pizza is a surefire way to get my kids to clear their plate.  Heck, it’s a surefire way to get me to clear my plate too.  This chicken is so moist & delicious, and it’s certainly hard to beat. I serve this dish all the time – and there are never any leftovers….which may be the only bad part of the dish – I like leftovers.
I cook this dish in a cast iron dutch oven, and it’s really my preferred method of choice. Â If you were to buy any piece of cookware, a large enameled cast iron would be the one I recommended. Â (You don’t have to go with the fancy French ones either – their are lots of more affordable brands to go with that work just as well). Â If you don’t have a cast iron dutch oven, and have no plans of getting one – don’t you fret. You can still make it too. Â Just make sure you cover the baking dish very well with a tight fitting lid or a double layer of aluminum foil.
Here’s what you need to pull it off. Â Well, most of it. Â I forgot to include the olive oil & flour. Â Oops.
I use bone-in skinless breasts in this recipe for a couple of reasons. Â I believe the bone adds a lot of flavor, retains the chicken’s moisture better, plus it gives the chicken a bit of ‘anchor’ so to speak. This is a moist piece of meat once cooked, and the bone helps hold the chicken together. Â You can also easily swap out the bone-in chicken for thighs or leg quarters as well.
Season the chicken with salt & pepper. Dredge it in the flour & shake of the excess. Â Fry it for about 5 minutes on each side in the hot vegetable oil in your dutch oven, or other large pan. Â Drain on a paper towel lined plate. Â Set aside.
Pour out the oil from your dutch oven or pan – wipe out the insides of it. Heat 3 tablespoons of olive oil on medium heat. Stir in your chopped onion. Â Season with salt & pepper to taste. Â Sometimes I add a chopped scallion or two as well if I have them on hand. Â It’s completely up to you if you would like to add it. It’s great either way. Saute for about 4-5 minutes.
Pour in the chicken broth. Â Simmer for about 5 minutes, until reduced by half.
Pour in your tomato sauce. Â I’ve recently fallen in love with the Tuttorosso line of tomato products – really rich & flavorful.
Stir in the minced garlic, Italian seasoning, & crushed red pepper flakes. Â Don’t worry, the red pepper flakes won’t make the chicken hot – but adds a great amount of flavor. Â However, if you’re craving a spicy kick – feel free to add a little more, you spicy little thing you.
Place in your chicken breasts, spooning enough sauce over them to cover.
Distribute the pepperoncini on top of the chicken. Â Drizzle on a couple tablespoons of the pepperoncini juice. Season with salt & pepper to taste.
Cover & cook on 350 degrees for 4o minutes. Once the dish is done, remove the lid & inhale that delicious aroma.
This dish is ah-mazing. Â Seriously.
Check out how moist it is. Â You could eat it with a spoon.
And, you won’t have any leftovers (I sincerely apologize to all my fellow leftover-lovers out there).
Go. Make. This. Now.
You won’t regret it. In fact, you’ll be thanking me afterwards.
-You’re welcome-
Braised Pizza Chicken
Ingredients
- 1/2-3/4 cup vegetable oil
- 4 large bone in chicken breasts - skin removed can substitute chicken thighs or leg quarters
- 3/4 cup all purpose flour
- 3 tablespoons olive oil
- 1 large onion diced
- 1/2 cup chicken broth
- 2 cups tomato sauce I love the Tuttorosso brand
- 4 large garlic cloves minced
- 2 tablespoons Italian seasoning
- 1 teaspoon crushed red pepper flakes
- 1/4 cup sliced jarred pepperoncini
- 3 tablespoons peperonicini juice from the jar
- salt & pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Heat the vegetable oil in your dutch oven or pan over medium high heat. Season the chicken breasts with salt & pepper; dredge in the flour, shaking off any excess. Working in batches if necessary, add the chicken to the pot/pan and cook until golden on both sides...about 5 minutes per side. Drain the chicken breasts on a paper towel lined plate.
- Pour the oil out of the pot & carefully wipe it out with a paper towel. Add the 3 tablespoons of olive oil & heat over medium heat. Add the onion; season with salt & pepper to taste. Cook, stirring, until softened but not browned - about 4 minutes. Add the chicken broth, bring to a simmer, and cook until reduced by half, about 4 minutes. Add the tomato sauce and cook, stirring, for 3-4 minutes. Stir in the garlic, Italian seasoning, & red pepper flakes.
- Return the chicken to the pot, and spoon the sauce over it. Add the peperoncini on top of the chicken & drizzle the peperoncini juice over the dish. Season with salt & pepper. Cover the pot (or if you don't have a dutch oven, use a tight fitting lid or 2 layers of aluminum foil) and cook for 35-40 minutes.
Disclosure: Tuttorosso provided me with the tomato products in this recipe. All recipes & opinions shared are my own.
If you say pizza my kids will eat it. Please bring this dish by foodie friday today. i think folks will enjoy it.
Great Pizza recipe idea. The chicken reminds me a bit of chicken cacciatore. Please remember to link this recipe BACK to http://www.foodiefriendsfriday.com