American · Italian

Pepperoni Pizza Chicken Cacciatore

Name: Pepperoni Pizza Chicken Cacciatore
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: American, Italian
Ingredients: to taste kosher salt and black pepper; 2 TBSP olive oil; 1 red bell pepper, sliced; 1 link Italian sausage, casing removed; ½ sweet yellow onion, chopped; 3 cloves garlic, minced; ½ tsp dried basil; ½ tsp dried oregano; ½ cup white wine; 1 28-oz. can crushed tomatoes; ¼ cup unsalted chicken stock; ¼ cup capers, drained; 3 boneless chicken breasts, cut in half lengthwise; 2 cups mozzarella cheese, shredded; 8 oz. pepperoni; as needed fresh basil, for garnish; as needed red chili flakes, for garnish; as needed cooked pasta, optional, for serving; as needed grated Parmesan cheese, for garnish

I love a dinner that starts as one favorite and turns into another. This begins as chicken cacciatore, with tender chicken simmering in a rich tomato sauce with Italian sausage, peppers, white wine, and capers. Then comes the fun part: I cover it with mozzarella and pepperoni and pop it under the broiler until the cheese bubbles and the pepperoni crisps. Suddenly, my chicken cacciatore has turned into a crustless pizza! It brings a comforting Italian classic together with everything I love about an American pepperoni pizza night. With a transformation like that, who needs the crust?

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇮🇹 Italian

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

This hearty skillet layers classic chicken cacciatore with the crowd-pleasing flavors of pepperoni pizza. Tomato, wine, herbs and capers build the sauce before mozzarella and pepperoni melt into a bubbling finish.

Why These Flavors Work

Cacciatore’s tomato, wine, peppers and herbs provide a savory Italian base, while mozzarella and pepperoni add the melted, spicy character of pizza. Capers sharpen the rich sauce.

SAVE FOR THE LEFTOVER IDEA

Save Reserve 1 1/2 cups of the prepared Pepperoni Pizza Chicken Cacciatore mixture — about 1 cooked chicken breast (cut into 4 thin slices, ~4–5 oz cooked) plus 3/4 cup sauce/peppers; reserve 2 oz pepperoni sliced and 1/2 cup shredded mozzarella from the original. to make Chicken Cacciatore Parm Panini (2 sandwiches, 2 servings).

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LEFTOVER IDEAS

Turn the leftovers into something new.

Photo coming soon

Chicken Cacciatore Parm Panini (2 sandwiches, 2 servings)

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COOKING MODEPepperoni Pizza Chicken Cacciatore

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 6

STEP 1

Season the chicken with kosher salt and pepper. Heat the olive oil in a large, heavy ovenproof skillet with high sides over medium heat. Brown the chicken on both sides, about 2 minutes per side. Transfer to a plate.

STEP 2

Add the sausage and brown it, breaking it into small pieces. Add the onion, bell pepper and garlic and sauté for 3 minutes. Add the dried basil and oregano and sauté for 1 minute.

STEP 3

Add the wine and simmer until reduced by half. Add the crushed tomatoes, chicken stock and capers. Return the chicken and spoon sauce over it. Season with kosher salt and pepper.

STEP 4

Cover and simmer for about 30 minutes, or until the chicken is cooked through and tender. Remove the lid and simmer over medium heat for 15 minutes more to thicken the sauce.

STEP 5

Preheat the broiler. Top with mozzarella and pepperoni and broil until the pepperoni is crisp and the mozzarella is melted.

STEP 6

Garnish with basil, Parmesan and red chili flakes. Serve over pasta if desired.

How to Make Pepperoni Pizza Chicken Cacciatore

Season and Brown

Season the chicken and brown it in olive oil.

Cook the Sausage

Brown the sausage and break it into small pieces.

Sauté the Vegetables

Add onion, bell pepper and garlic, then the dried herbs.

Build the Sauce

Reduce the wine, then add tomatoes, stock and capers.

Simmer the Chicken

Return the chicken, cover and simmer about 30 minutes.

Thicken

Uncover and simmer 15 minutes more.

Add Pizza Toppings

Cover with mozzarella and 8 ounces pepperoni.

Broil and Garnish

Broil until melted and crisp, then add the garnishes.

Recipe Guidance

Storage

Refrigerate chicken and sauce in an airtight container within 2 hours and use within 3 to 4 days. Store pasta separately.

Reheating

Cover and reheat gently until the chicken reaches 165°F. Uncover briefly to restore the pepperoni edges.

Make Ahead

Prepare the cacciatore through the covered simmer up to 1 day ahead. Reheat, thicken and add pizza toppings just before serving.

Serving Suggestions

Serve on its own or over cooked pasta and finish with basil, Parmesan and red chili flakes.

Mary’s Introduction

Why These Flavors Work