We love anything on a pizza so some leftover chicken breasts had me thinking of chicken piccata and what better way than on a pizza! It was a low-pressure way to cook it and to see who will like it and the chicken and lemon sauce and parsley flavors seemed summery to be on a pizza!
It would also be wonderful as a sandwich – or into a panini. Go for it!
Chicken Piccata Pizza
Ingredients: (serves 4 for 1 large pizza or 3 small pizzas)
1 ball of pizza dough (or on 3 pieces of naan)
1 chicken breast, cut into 2-3 pieces
4 tablespoons flour + 1 tablespoon flour
1 teaspoon garlic powder
1/2 teaspoon salt & pepper
2 tablespoons butter + 2 tablespoons butter + 3 tablespoons olive oil
1/2 cup chicken broth
1/4 cup lemon juice
3/4 cup mozzarella cheese, shredded
1/4 cup fresh parsley, chopped
Allow pizza dough to come to room temp – over a few hours.
Preheat a large skillet with 2 tablespoons of the butter & olive oil for pan frying over medium heat.
Pound the chicken out flat and stir together the flour, garlic powder, and salt & pepper.
Dredge the chicken pieces one at a time into the flour shaking off the excess then pan frying for ~3-4 minutes per side, flipping once. Check the internal temp with a meat thermometer – it should reach 165 degrees.
Remove the chicken (without draining the pan) and set the chicken aside.
To the hot pan, add in the broth and lemon juice. Cook at a low boil for 5 minutes to reduce.
Add in the remaining 2 tablespoons of butter + 1 tablespoon flour whisking continually over low heat for ~3 minutes then remove from the heat and let cool for 5+ minutes.
Chop the chicken.
Roll out the dough.
Assemble the pizza by spreading sauce onto the pizza dough (I used ~1/2 of the sauce). Then add the shredded cheese and then the chicken.
Bake (our pizza oven outside cooks pizza in ~90-seconds per pie, in the oven it might take ~20 minutes if the dough is par-baked, or 30 minutes from raw dough on a hot pizza stone).
Top with parsley & enjoy!
We liked it! It was very, very lemony but bright and as pizza, it felt summery not being a heavy meal. The sauce was strong and while it wouldn’t be authentic (but I won’t tell anyone) if it was too much for you, you could also stir in a touch of cream or cream cheese or alfredo sauce (do that off the direct heat so the sauce doesn’t break).
The chicken was super juicy. That’s what a meat thermometer will do – no guessing to know if it is done! I know the 90-seconds in the pizza oven isn’t going to keep cooking, though 30 minutes in a high temp oven will!
We have enough sauce for another time. Or it would be good has a hot melty sub.