Quick Chicken Pizzaiola with Garlicky Smashed Potatoes

Quick Chicken Pizzaiola with Garlicky Smashed Potatoes ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1.5 lbs baby potatoes
• 3 tbsp olive oil
• 6 cloves garlic
• 15 oz crushed tomatoes
• 1 tsp dried oregano
• 0.5 tsp dried basil
• 0.25 tsp sugar (optional, to balance acidity)
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh parsley (for garnish)

How to make Quick Chicken Pizzaiola with Garlicky Smashed Potatoes

1. Wash the 1.5 lbs of baby potatoes thoroughly and place them in a large pot. Cover with cold water by about an inch, add 1/2 teaspoon of salt, and bring to a boil over high heat. Cook for 15-20 minutes, or until the potatoes are fork-tender. Drain well and set aside.
2. While potatoes cook, pat the 1.5 lbs of chicken breasts dry and slice them in half horizontally to create thinner cutlets, which cook faster. Season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken cutlets and sear for 3-4 minutes per side, until lightly golden brown. The chicken does not need to be cooked through at this stage. Remove the chicken from the skillet and set aside.
4. Mince 4 cloves of garlic. Add 1 tablespoon of olive oil to the same skillet (if needed) and reduce heat to medium. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Pour in the 15 oz can of crushed tomatoes, 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, and the optional 1/4 teaspoon of sugar. Stir well, bring the sauce to a gentle simmer, and season with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
6. Return the seared chicken cutlets to the simmering sauce, ensuring they are partially submerged. Cover the skillet, reduce heat to low, and simmer for 8-10 minutes, or until the chicken is cooked through to an internal temperature of 165°F (74°C).
7. While the chicken simmers, mince the remaining 2 cloves of garlic. Heat 1 tablespoon of olive oil in a separate large non-stick pan over medium-high heat. Place the drained, boiled potatoes in the hot pan and gently smash each potato with the back of a fork or potato masher. Cook for 5-7 minutes, flipping once, until golden brown and crispy on both sides. Add the minced garlic during the last 2 minutes of cooking the potatoes.
8. Once the chicken is cooked, remove from heat. Garnish the chicken pizzaiola with 2 tablespoons of fresh chopped parsley. Serve the chicken and its rich tomato sauce immediately with the crispy garlicky smashed potatoes alongside.

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