Skillet Pizza Chicken
All the flavors of everyone's favorite food, in a healthy, 1-pan chicken dish that is sure to be a family hit. Enjoy it over pasta, quinoa, spread onto pizza or even just with a simple green salad.
- 1 teaspoon freshly minced rosemary can omit
- 1 teaspoon dried oregano
- 1 1/2 teaspoons dried basil
- 1/4 teaspoon black pepper
- 1 1/4 teaspoons sea salt plus more to taste
- 1 cup full-fat or light canned coconut milk
- 15 ounce can diced tomatoes
- 1/4 cup tomato paste
- 2 tablespoons coconut sugar sub honey or maple syrup
- 1 tablespoon low-sodium Tamari sub soy sauce
- 1 cup low-sodium chicken stock
- 1 cup yellow onion approximately 1 medium-large onion
- 5 cloves garlic
- 2 lbs boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter sub olive oil
- 1 tablespoon arrowroot or corn starch
- pepperoni slices, mozzarella, fresh basil, red pepper flakes optional toppings
- 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.
- 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.