This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Chicken Piccata with Artichoke Hearts
Sunday Chicken Dinner
Melissa's Chicken Cacciatore
Chicken with Chanterelle Mushrooms and Marsala Wine
Terry's Beer Chicken
more »
Top Related Articles
Rotisserie Chicken Jump-starts Snazzy Meals
Top Chicken Dinners for Spring
Finger-Lickin' Chicken Dippers
Deboning a Chicken Breast
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Perfect Fried Chicken
Making Chicken Stock
Roasting Chicken
Chicken Soup's On
Related Collections
Canned Chicken Broth and Stock
Canned Tomatoes
Baked Chicken Breasts
Canned Vegetables
High-Fiber Chicken Main Dish Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Chicken Pizzaiola

By: KXR173

"This mouth-watering chicken and potato dish satisfies all your taste buds!"

Rate/Review | Read Reviews (7)

Prep Time:
20 Min

Cook Time:
1 Hr 10 Min

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 tablespoon olive oil
4 skinless, boneless chicken breast halves - pounded thin
1/4 teaspoon salt
1/4 teaspoon black pepper
3 potatoes, peeled and quartered
2 green bell peppers, cut into strips
2 teaspoons dried oregano
1 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1 (14.5 ounce) can diced tomatoes
3 tablespoons tomato paste
1 (14.5 ounce) can chicken broth

Directions

Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
Heat the oil in a large skillet over medium heat. Season the chicken breasts on both sides with the salt and pepper. Cook the chicken in the hot oil until completely browned, 2 to 3 minutes per side. Transfer the chicken to the prepared baking dish; cover tightly with aluminum foil.
Place the potatoes and bell peppers in the skillet. Season with oregano, onion powder, and red pepper flakes. Cook and stir until the vegetables soften, 10 to 15 minutes. Add the tomatoes, tomato paste, and chicken broth to the skillet; bring to a boil. Remove from heat and pour over the chicken breasts; tightly cover again with the aluminum foil.
Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).