Skillet Pizza Chicken
Ingredients
- 1 tsp1 tsp1 tsp fresh Rosemary, freshly minced
- 1 tsp1 tsp1 tsp dried Oregano
- 1.5 tsp1.5 tsp1.5 tsp dried Basil
- .25 tsp.25 tsp.25 tsp Black Pepper
- 1.25 tsp1.25 tsp1.25 tsp Sea Salt, plus more to taste
- 1 cup1 cup1 cup Coconut Milk, full-fat or light canned
- 15 oz15 oz15 oz Diced Tomatoes
- .25 cup.25 cup.25 cup Tomato Paste
- 2 Tbsp2 Tbsp2 Tbsp Coconut Sugar, (sub honey or maple syrup)
- 1 Tbsp1 Tbsp1 Tbsp Low Sodium Wheat-free Tamari, (sub soy sauce)
- 1 cup1 cup1 cup free range, organic Chicken Stock, low sodium
- 1 cup1 cup1 cup Yellow Onion, (approximately 1 medium-large onion)
- 5 cloves5 cloves5 cloves Garlic
- 2 lb2 lb2 lb Chicken Breast, boneless skinless
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 1 Tbsp1 Tbsp1 Tbsp Unsalted Butter, (sub olive oil)
- 1 Tbsp1 Tbsp1 Tbsp Arrowroot Powder, or corn starch
- 2 oz2 oz2 oz Uncured Pepperoni, optional
- 2 oz2 oz2 oz Fresh Mozzarella, grated, optional
- fresh Basil, optional
- Red Pepper Flakes, optional
Process
Prep
- In a small mixing bowl, whisk together rosemary, oregano, basil, 1 teaspoon of sea salt and black pepper. Set aside.
- In a large mixing bowl, whisk together coconut milk, diced tomatoes, tomato paste, coconut sugar, tamari and chicken stock. Set aside.
- Dice onion and garlic and set aside, keeping separate.
- Trim chicken breasts of excess fat and slice into 1 inch thick strips. Place slices on a piece of saran wrap or aluminum foil near your stove, along with a dish towel and a baking sheet or large heat-proof bowl.
Cook
- Heat a large skillet (something with sides that are at least a few inches high) to medium-high heat and add olive oil and butter (or all oil). When fat is bubbling, add half of your chicken strips to the pan, leaving a little space between each. Sprinkle strips with a pinch of salt. If you have a ventilator on your stove, turn it out.
- Allow chicken to cook without stirring 3-4 minutes. Use dish towel to clean up any spatters of fat. Adjust heat slightly if it seems too "spattery". Chicken will let you know it's ready to be flipped when it no longer sticks to the pan. It should be golden brown underneath.
- Flip chicken and cook another minute (it's ok if this side isn't golden), then add strips to the baking sheet or plate you've set aside. Repeat cooking/seasoning process with remaining chicken strips and add those to the sheet/plate as well.
- Turn heat to medium-low and add onion and a splash of water. Use a wooden spoon or spatula to scrape up any of the brown bits on the pan. Cook onions, stirring, until softened and translucent (3-4 minutes). Add garlic, spice mixture and another splash of water and cook, stirring constantly, another 30 seconds.
- Add chicken back into pan in an even layer, then carefully pour tomato/stock mixture into the pan. It should fill almost completely up, but not enough to splash over the side. Gently stir to mix everything together (it's ok if it's not totally mixed, it will be easier in a few minutes).
- Turn heat up a little to medium and bring to a "loud" simmer (between a simmer and a boil). Cook for 25-30 minutes, stirring every few minutes, until liquid/sauce has thickened and reduced by 1/3. Turn oven to broil setting.
- In a small bowl, whisk arrowroot or cornstarch and 1 tablespoon water until dissolved. Pour into sauce (try not to pour right on chicken) and stir to incorporate. Sauce should thicken even more in about a minute.
- Remove skillet from heat and top with pepperoni and cheese, if using. Place under broiler for 1-2 minutes, watching, until cheese is bubbling. Serve immediately (be careful though, it's hot!) with fresh basil and red pepper flakes, if using.
Notes
A Few Notes: The ingredient list might look long, but most items are pantry staples, so don't let yourself be daunted. I am trying a new way of writing recipes, where I list all of the prep steps, instead of just saying "yellow onion, 1/4 dice". This way (I hope), you don't find yourself in the middle of cooking and you haven't diced your onion. Let me know what you think! If you have leftover rosemary: 1) mince and add to softened butter then refrigerate for a homemade compound butter 2) Steep whole sprigs in hot water with chamomile tea and lemon. You can also refrigerate this for a refreshing morning drink. Mince and toss with veggies or nuts before roasting. 3) Puree with garlic, olive oil and a pinch of salt to use as a rub for meat and seafood. 4) Add to your favorite biscuit or homemade bread recipe like my Cashew Sandwich Bread
Add a Note
My Notes:
About This Recipe
This is our estimate based on online research. | |
Calories: | 695 |
Fat: | 43 g |
Carbohydrates: | 16 g |
Protein: | 56 g |
Cholesterol: | 159 g |
Sodium: | 1454 mg |
Fiber: | 2 g |
Sugars: | 8 g |
Calculated for total recipe. |
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