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Braised Pizza Chicken


  • 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


  • 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.