Chicken pizzaiola is a super simple (but quite fancy, really!) less than 30-minute dinner the whole family will love.Just pan-fry chicken with garlic, pour canned cherry tomatoes (or regular chopped tomatoes) and some basil onto it, simmer, then top with mozzarella and grill ... mmmm!
Drizzle the oil into a large frying pan/skillet, then heat it up (on a medium heat). Cook the chicken for about 2 minutes on each side, adding the garlic for the last minute.
Pour the cherry tomatoes into the pan with the balsamic vinegar, the honey, most of the basil, and plenty of salt and pepper. Let simmer for about 5 minutes, then turn the chicken over and simmer for another 5 minutes.
28 ounces cherry tomatoes, 1 tablespoon balsamic vinegar, 1 teaspoon honey, 1 bunch fresh basil, salt and pepper
Check that the chicken is cooked all the way through (use a meat thermometer if you have one to check it's 165F/74C in the thickest part). Then top each piece with the mozzarella slices.
1 ball fresh mozzarella
Put the pan under the broiler/grill for a minute or two until the cheese is melted and bubbling.
Divide the sauce between the plates, then top with the chicken and garnish with the rest of the basil.
Servings: This recipe serves 2 quite generously. If you'd like to serve more people (a family, for instance) simply use a very large skillet/pan and double the ingredients. You can use the simple slider above to change the number of servings and all the ingredient amounts.Alternatives: Optionally, grate a bit of parmesan over the mozzarella before broiling/grilling. You can experiment with different cheeses instead of mozzarella such as tasty cheddar, feta or Swiss cheese. Add a few capers, anchovies, roasted red peppers and/or chopped olives to the pizzaiola sauce.Give the dish even more of a 'pizza vibe' by layering slices of pepperoni underneath the mozzarella. How to serve: Serve simply with a green salad or 10-minute frozen sauteed green beans or another simple vegetable side dish. Crusty bread, 2-minute olive oil toasts or easy no-knead focaccia bread also goes really well. Storage/freezing/reheating: Store in an airtight container for up to 3 days in the fridge or up to 2 months in the freezer. If frozen, let defrost in the fridge overnight. Reheat in the microwave in individual portions for around 3 minutes (covered) or heat gently until piping hot in a saucepan.