Marinara Sauce Chicken - Pepperoni Pizza Style

You’ve probably tried my Cast Iron Chicken Parmesan already and if you haven’t I don’t want you to feel bad. I mean, I’m hurt, but it’s ok. I’ll be ok.

I’ll just let you know that my family can’t get enough of it. They want it all the time. All. The. Time. And as much as I also love it – and love that it’s made in one skillet in half an hour – I do feel the need to mix it up sometimes. Enter my Pizza Chicken. It’s like my Chicken Parm crashed straight into a Pepperoni Pizza and the result was happiness. Bliss even.

You’ll want to add this to your rotation.

Chicken – I use boneless, skinless chicken thighs, because I think they’re the perfect size as they are and they’re less likely to dry out than chicken breasts.

Breadcrumbs – plain breadcrumbs work perfectly, but you can sub in panko if you like.

Eggs – I’m using large, whole eggs.

Marinara – you can use homemade or store bought marinara. ( This one’s my fave – not an ad, it’s just super good)

Oregano – adding a little extra oregano to the marinara is key to giving true pizza vibes. You can also use Italian seasoning.

Mozzarella – pizza mozzarella, not fresh mozzarella, which has a higher water content.

Pepperoni – use those little packaged pepperoni slices from the grocery store.

Extra Spicy Version – stir a big pinch of red pepper flakes into the marinara and top the dish with more before serving.

Pesto Version – drizzle the cheese with 2 Tbsp basil pesto before topping with the pepperoni.

Put the chicken thighs in a bowl or shallow dish and add in the eggs. Mix it all up well so the chicken pieces are all completely coated in egg.

In a shallow dish, combine your breadcrumbs with seasonings and a big pinch of salt. Dredge the egg coated chicken thighs in the breadcrumb mixture, pressing down on each side to make sure it sticks.

Grab a large cast iron skillet — about 12” is perfect — and pour in about ½ inch of oil. Heat it on medium-high and wait for it to get hot enogh. (Pro tip: Drop in a couple of breadcrumbs—if they sizzle, the oil is ready to go.)

Add the chicken pieces to the skillet and let them sizzle for about 2-3 minutes per side, until they’re golden and crispy and then remove them to a plate.

Discard the excess oil (no need to wipe out the pan). Pour the marinara sauce into the skillet and nestle the chicken into it.

Now add the cheese (my fave part)! Sprinkle the mozzarella evenly over the chicken and then add the pepperoni slices on top.

Place the skillet in the oven for about 20 minutes until the cheese is golden and bubbly. Let it sit for a minute or two (I know, I know) and then serve.

• This Arugula Pear Salad with Hazelnuts and Brown Butter Vinaigrette is one of our favourites.
• We also love to serve it with this Zucchini Ribbons Salad – with Shaved Lemon & Parmesan or my go-to Caesar Salad recipe.
• For dessert I love to serve these Chocolate Chocolate Chip Cookie Bars or for a healthier option, my Cottage Cheese Chocolate Pudding is awesome!

If you like this Pepperoni Pizza Style Marinara Sauce Chicken Recipe let me know what you think in the comments below and please find and follow me on Social Media!