1. Prepare the Chicken:

• Place the chicken breasts between two sheets of plastic wrap or parchment paper.
• Using a meat mallet, rolling pin, or heavy-bottomed pan, gently pound the chicken breasts to an even thickness of about ½ to ¾ inch. This ensures even cooking and helps tenderize the meat.
• Pat the chicken breasts thoroughly dry with paper towels. This is crucial for achieving a good sear.
• Season both sides of the chicken generously with about ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.

2. Sear the Chicken:

• Heat 2 tablespoons of the olive oil in a large, heavy-bottomed skillet or Dutch oven (oven-safe if you plan to finish under the broiler) over medium-high heat. The oil should shimmer but not smoke.
• Carefully place the seasoned chicken breasts in the hot skillet, ensuring not to overcrowd the pan (work in batches if necessary).
• Sear the chicken for 3-5 minutes per side, until beautifully golden brown. The chicken does not need to be cooked through at this stage; it will finish cooking in the sauce.
• Remove the seared chicken from the skillet and set it aside on a plate.

3. Sauté the Aromatics:

• Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet.
• Add the sliced onions and sliced bell peppers to the skillet. Season them with a pinch of salt (this helps draw out moisture).
• Sauté the onions and peppers, stirring occasionally, for 5-7 minutes, or until they have softened and the onions are translucent. Scrape up any browned bits (fond) left from the chicken – this is pure flavor!
• Add the minced garlic, dried oregano, and optional red pepper flakes to the skillet. Cook for about 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.

4. Deglaze and Build the Sauce:

• (Optional but Recommended) Pour in the dry white wine. Increase the heat slightly and bring it to a simmer, scraping the bottom of the pan vigorously with a wooden spoon to release any remaining browned bits. Let the wine bubble and reduce by about half, which should take 2-3 minutes. This cooks off the alcohol and concentrates the flavor.
• If not using wine, you can use chicken broth for this step or proceed directly to adding tomatoes.
• Stir in the can of crushed tomatoes. Add the remaining ½ teaspoon salt and ¼ teaspoon black pepper (adjust later if needed).
• If the sauce seems very thick, stir in the ½ cup of chicken broth or water to reach your desired consistency. Remember it will thicken slightly as it simmers.

5. Simmer the Sauce and Cook the Chicken:

• Bring the sauce to a gentle simmer.
• Return the seared chicken breasts (and any accumulated juices from the plate) to the skillet, nestling them into the sauce. Ensure the chicken is mostly submerged.
• Reduce the heat to low, cover the skillet, and let the chicken simmer gently in the sauce for 15-20 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C) when checked with a meat thermometer. Cooking time will vary based on the thickness of the chicken. Avoid overcooking, as chicken breast can become dry.

6. Melt the Cheese:

• Once the chicken is cooked through, uncover the skillet.
• Arrange the slices or torn pieces of fresh mozzarella cheese over each chicken breast.
• Option 1 (Stovetop): Replace the lid on the skillet and continue to cook on low heat for another 3-5 minutes, or until the cheese is melted and gooey.
• Option 2 (Broiler – Recommended for browning): If using an oven-safe skillet, preheat your oven’s broiler. Place the skillet under the broiler (about 6 inches from the heat source) for 2-4 minutes, watching carefully, until the cheese is melted, bubbly, and lightly golden in spots. Keep a very close eye on it as broilers work quickly and can burn the cheese easily.

7. Finish and Serve:

• Carefully remove the skillet from the heat source or oven.
• Let the Chicken Pizzaiola rest for a few minutes before serving.
• Sprinkle generously with chopped fresh parsley and optional torn fresh basil leaves.
• Serve hot, spooning plenty of the delicious pizzaiola sauce over the chicken.