Skillet Cheesy Pepperoni Pizza Chicken
This simple one Skillet Cheesy Pepperoni Pizza Chicken is the perfect dinner to livin’ up any night of the week. Mozzarella stuffed and parmesan breaded chicken, seared until crispy and golden. Finish the chicken in a simple tomato Alla vodka style sauce with fresh burst cherry tomatoes, basil, and pepperoni. This dish has all the flavors of a classic pepperoni pizza, but in a skillet with cheese stuffed chicken. Simple, yet mouthwatering. Just be sure to top with plenty of fresh basil and serve with crusty bread for scooping up all of that delicious sauce.
Equipment
- Large Skillet (oven-safe) (I love cast-iron, it goes from stove/oven to table and keeps food hot)
Ingredients
- 1/4 cup plain Greek yogurt or buttermilk
- 1 1/3 cups Panko breadcrumbs using GF, if needed
- 2/3 cup shredded parmesan cheese
- 2 boneless skinless chicken breasts
- kosher salt and black pepper
- 8 ounces dry mozzarella cheese torn
- 1/2 cup fresh basil plus more for serving
- 4 tablespoons extra virgin olive oil
- 2 cloves garlic minced or grated
- 2 teaspoon dried oregano
- 1 pinch crushed red pepper flakes
- 2 tablespoons tomato paste
- 1/2 cup vodka or wine, or water
- 2 1/2 cups fresh cherry tomatoes
- 3 ounces pepperoni sliced
Instructions
- Preheat the oven to 425 degrees F. Place the yogurt in shallow bowl. Add the Panko and parmesan to a separate shallow bowl. Season the crumbs with salt and pepper.
- Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the two sides and spread them out like an open book. Layer a handful of mozzarella cheese on 1 side, then place a basil leaf over the cheese. Close the chicken sides like a book, covering the filling. Dredge both sides of the chicken through the yogurt and then through the Panko, pressing gently to adhere. Place the chicken on a plate.
- Heat 2 tablespoons of oil in a large skillet over medium-high. When the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes. Carefully flip the chicken and cook until golden brown on the other side, 3-4 minutes. Transfer to a plate and season with salt.
- To the skillet, add the remaining 2 tablespoons of oil, the garlic, oregano, and crushed red pepper flakes. Cook until the garlic is fragrant, about 2 minutes. Reduce the heat to low, stir in the tomato paste. Add the vodka, 1/2 cup water, and 1 1/2 cups of cherry tomatoes, cook 5-8 minutes, then remove from the heat.
- Place the chicken on top of the cherry tomatoes. Arrange the remaining cheese around the chicken. Top with pepperoni slices. Transfer to the oven and bake 10 minutes, until the chicken is cooked through, and the cheese is melted.
- Serve the chicken topped with the remaining cherry tomatoes and fresh basil. Enjoy!
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