Dollop
Pizza chicken
Juicy chicken cutlets topped like a pizza with sauce, bubbling mozzarella and pepperoni, all the fun of pizza night without the crust.
- 35 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $2.40 a serving
- 420 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ lb chicken breasts, sliced into thin cutlets
- 1 cup pizza sauce
- 1½ cups shredded mozzarella
- ¼ cup grated parmesan
- 16 slices sliced pepperoni (optional)
- ¼ cup fresh basil, torn (optional)
From your pantry
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¾ tsp salt
- ¼ tsp black pepper
Each serving has about 420 calories, 51 g protein, 8 g carbs and 19 g fat, and costs about $2.40 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No shredded mozzarella? Provolone slices work.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Lay the cutlets in a 9x13-inch baking dish, rub them with the oil, season with the Italian , garlic powder, salt and pepper, and wash your hands.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
12 minutes.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 12 min
Spoon the pizza sauce over each cutlet and top with the mozzarella, parmesan and pepperoni.
6 to 8 minutes more, until the cheese bubbles and the thickest cutlet reads 165°F.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 7 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Scatter the basil over the top and serve.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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