Pizza Chicken

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tsp 1 teaspoon kosher salt (divided)
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  0.5 tsp ½ teaspoon ground black pepper (divided)
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  3 Garlic(9g)
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  1 tsp Italian seasoning
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  0.3 tsp Red pepper flakes
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  24 oz Pasta Sauce, Marinara, Canned
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  1 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  0.5 cup Cheese, Fontina
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  12 Turkey pepperoni(60g)
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  Basil, Fresh

Instructions

1. 1Pat the chicken breast dry with paper towels and season both sides evenly with half the salt and half the pepper.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breast and cook 2–3 minutes until the bottom is golden brown. Flip and cook the other side 2–3 minutes until golden. Transfer to a plate.
3. 3Reduce heat to medium, add the diced onion with the remaining salt and pepper to the same skillet. Sauté 5–6 minutes, stirring occasionally, until the onion is soft and translucent.
4. 4Add the fresh garlic, Italian seasoning, and red pepper flakes. Cook 30 seconds over medium heat, stirring constantly, until very fragrant.
5. 5Pour in the marinara pasta sauce and Worcestershire sauce. Stir to combine and simmer 5 minutes over medium heat, stirring occasionally.
6. 6Nestle the chicken breast back into the sauce. Sprinkle the Fontina cheese evenly over each piece, then arrange the turkey pepperoni slices on top. Cover the skillet with a lid or foil.
7. 7Cook covered over medium-low heat 12–18 minutes until the internal temperature of the thickest part of the chicken reaches 165°F and juices run clear.
8. 8Remove from heat, sprinkle fresh basil over the top, and divide evenly into 4 airtight containers while hot. Cool to room temperature before refrigerating.