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.
The details.
Start with the chicken. We’re going to stuff it with mozzarella cheese and basil. This means the chicken breasts need to be halved horizontally, then add some mozzarella, a basil leaf and close the chicken like a book. It’s a little weird, but use the photos as a guide. Promise it’s not difficult.
Next, coat the chicken in a mix of yogurt, then Panko and parmesan.
And now you have parmesan breaded and mozzarella stuffed chicken. Pan sear the chicken until the crust gets crispy and golden on both sides, then remove it from the skillet. Add in some garlic, some herbs, and tomato paste.
And now…some vodka.
Vodka. Yes. Vodka in your sauce…it’s the secret.
Let me explain. First, if you don’t drink, I totally understand. In this case, just swap the vodka for water. That will be totally fine and your sauce will still be great.
If you do drink, or you’re ok with using alcohol for cooking, you must add the vodka to your sauce. It’s a game-changer. The vodka adds a sharp bite that helps to balance out the sweetness of the tomatoes. When used in small amounts, the vodka will boost and intensify the aroma of the sauce. It’s not a must, must, but if you have vodka in your pantry, I would use it.
Once you add the vodka, toss in the cherry tomatoes and simmer away until the tomatoes burst. Then add the chicken back into the sauce, sprinkle on lots of mozzarella cheese, and add the pepperoni. Transfer the entire skillet to the oven and bake until the cheese melts and those pepperoni slices are crisp.
Finish with a handful of fresh cherry tomatoes and all the basil you can find.
SIMPLE, yet so delicious.
I mean there’s nothing not to love about cheese-stuffed crispy chicken sitting in a simple tomato basil sauce. Classic flavors that never get old.
To serve, just add crusty bread and a simple spring salad. Great any night of the week dinner. This dish would be perfect for a dinner with friends.
More Recipe Suggestions:
Roasted Red Pepper Alla Vodka Pasta with Cheesy Oregano Breadcrumbs
One Pot Spicy Pesto Cheese Baked Rigatoni
Easy Skillet Pizza with Brussels & Bacon
Lastly, if you make this skillet cheesy pepperoni pizza chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram @northeast.nosh! Looking through the photos of recipes you all have made is my favorite!
Skillet Cheesy Pepperoni Pizza Chicken
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!
