24ouncespizza sauceI used 2 jars of Rao's - can also use 1 jar of marinara sauce
1cupgrated mozzarella cheese
12slices of pepperonior more if you like
2tablespoonsfinely grated parmesan cheeseplus more for serving
1tablespoonchopped Italian parsleyto garnish
Instructions
Place an oven rack in the center of the oven and preheat to 375° F.
Slice the chicken breasts in half to make two thinner halves. Place your hand flat on top of the chicken breast while holding a sharp knife parallel to your cutting board, and slice in half.
Sprinkle both sides of the chicken breasts with seasoning, sea salt, and black pepper. Set aside.
Heat oil in a large skillet over medium-high heat. Once hot, add the chicken breasts with the cut side facing up, and cook until golden brown, about 2 to 3 minutes.
Flip the chicken over and brown the other side, they will not be cooked through. Transfer to a plate and set aside.
Reduce heat to medium and add the chopped onion. Sauté until softened, 3 to 4 minutes and add the minced garlic. Stir to combine and cook for one additional minute.
Pour in the pizza sauce and stir while scraping the bottom to remove all of the cooked on bits. Place the chicken breasts back in the skillet and nestle them down into the sauce.
Sprinkle the grated mozzarella over the top of each chicken breast, then arrange the slices of pepperoni on top. Sprinkle grated parmesan and additional Italian seasoning over the top.
Place skillet in the oven and bake bake for 15 to 20 minutes. Chicken is cooked when a thermometer reaches 165° F. when inserted into the thickest part of the breast.
Remove from oven, sprinkle with chopped, fresh Italian parsley, crushed red pepper flakes, and serve immediately with additional grated parmesan on the side.
Notes
If you prefer dark meat, substitute boneless, skinless chicken thighs.
Add your favorite pizza toppings; cooked, crumbled Italian sausage, sliced black olives, sautéed chopped mushrooms, and diced bell pepper.
To store leftovers: allow to cool completely, place in an airtight container and store in the refrigerator for 3 to 4 days.
To reheat: place in a microwave safe bowl and heat in the microwave until heated through.
To freeze: store cooled chicken in a freezer-safe container in the freezer for up to 3 months. Allow to thaw overnight before reheating.