Imagine if pepperoni pizza and chicken parm had a baby. A gluten-free, ultra-cheesy, super awesome baby. This 4-ingredient meal boasts pan-seared chicken, hearty marinara, stretchy mozzarella, and rounds of savory pepperoni. All in one pan, in less than 30 minutes. I know, ridiculous. You need to make it tonight.
This dinner will absolutely floor your family and friends. It's so dang good - with just a handful of ingredients! And there are so many ways you can play with this recipe... I added pepperoni slices, but you can add YOUR favorite pizza toppings; mushrooms, bell peppers, black olives, jalapeños - they would all be amazing here. One suggestion (and it's the way I've prepared the chicken below), cover any and all toppings with a little mozzarella cheese before baking (to ensure they don't burn).
I made this entire meal in my cast iron skillet, so I could take the pan from the stovetop to the oven with ease. If you don't have an ovenproof skillet, transfer the pan-seared chicken to a baking dish before topping with the sauce, cheese and pepperoni.
Pepperoni Pizza Chicken
1 tablespoon olive oil
4 boneless skinless chicken breast halves, about 5 ounces each
Salt and freshly ground black pepper
2 cups marinara sauce of choice
1 cup shredded mozzarella cheese
16 slices pepperoni
Preheat the oven to 350 degrees.
Heat the oil in a large ovenproof skillet over medium-high heat. Season both sides of the chicken with salt and pepper and add to the hot pan. Cook for 2 to 3 minutes per side, until golden brown.
Remove the pan from the heat. If aren't using an ovenproof pan, transfer the chicken to a baking dish. Top the chicken with the marinara sauce, most of the mozzarella cheese and pepperoni slices. Cover the pepperoni with the remaining mozzarella.
Transfer the pan to the oven and bake for 10 minutes, until the chicken is cooked through and the cheese melts.
Serves 4
Comments
Post a Comment