Chicken Pepperoni Too
Take your dinner game to the next level with "Chicken Pepperoni Too," a hearty, flavor-packed dish that combines tender, golden-seared chicken breasts with the bold, savory punch of pepperoni and mozzarella cheese. This one-skillet masterpiece features chicken nestled in a fragrant garlic and crushed tomato sauce, infused with oregano and a hint of optional red pepper heat. The crowning touch? A layer of crispy pepperoni and gooey melted mozzarella broiled to perfection. Ready in just 40 minutes, this comforting, oven-baked delight is the ultimate fusion of Italian-inspired flavors and family-friendly appeal, making it a perfect pairing with pasta, crusty bread, or a fresh side salad. Perfect for busy weeknights or casual dinner parties, this recipe is guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 28 ounces Crushed tomatoes
- 1 teaspoon Dried oregano
- 0.5 teaspoon Red pepper flakes (optional)
- 20 slices Pepperoni slices
- 1.5 cups Shredded mozzarella cheese
- 4 leaves Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season both sides of the chicken breasts with salt, black pepper, and paprika.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat.
Add the chicken breasts and sear each side for about 3 minutes, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat slightly and add the minced garlic. Cook for about 30 seconds until fragrant.
Pour the crushed tomatoes into the skillet, then stir in oregano and red pepper flakes, if using. Simmer the sauce for 5 minutes, allowing the flavors to meld.
Return the chicken breasts to the skillet, nestling them into the sauce.
Top each chicken breast evenly with pepperoni slices, then sprinkle shredded mozzarella cheese over the pepperoni.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the cheese is melted and bubbly.
Remove the skillet from the oven and let it rest for 5 minutes.
Garnish with fresh basil leaves, if desired, before serving.
Serve warm with a side of pasta, rice, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 5154 mg | 224% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 23.4 g | ||
| Protein | 279.0 g | 558% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1485 mg | 114% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3763 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
