My Supreme Pizza Chicken Skillet Dinner is a cheesy skillet chicken loaded with all the toppings from your favorite pizza. If you love chicken pizza, treat yourself to this comforting one skillet meal, it’s ready in 30 minutes, and has way less carbs. (PS the kids love it too.)
Wherever there’s pizza, there’s bound to be a supreme pizza ~ it follows some pretty basic logic: why have something good, when you can have something great? It applies to chicken dinners, too.
Everyone will fall over themselves trying to be first to the table on supreme pizza chicken night…and to think it all starts with boneless skinless chicken breasts and a jar of tomato sauce. But this meal is alllllllllll about the toppings, and I swiped those from the king of all pizzas, so you know it’s going to be good.
Chicken is the base for more family meals than anything else, but it’s not easy keeping things interesting night after night. Even when I serve it only once a week it takes some creativity to keep it fresh.
This supreme pizza chicken is definitely something they won’t expect. You’ll get all those wonderful pizza parlor smells when this comes hot and bubbling out of the oven, and it’s fun to watch everybody’s eyes bug out when you set it down on the table.
Of course swap out any toppings you don’t like (banana peppers, maybe?) and add in some you do (hello sausage and extra cheese.)
What goes on a supreme pizza?
There are lots of variations on this, but I used the basics…
- black olives
- pepperoni
- red onion
- green peppers
- banana peppers (marinated)
- roasted red peppers
- mushrooms
It’s nice and low carb if you lean that way, and if you don’t ~ definitely serve this with some crusty bread for mopping up all the extra sauce. Come to think of it you could make a supreme pizza chicken sub… but that’s another post altogether.
How to cook the boneless skinless chicken breasts so that they’re tender and juicy ~
Yes, there is a secret to doing this and no, it’s not complicated…
- Gently pound your chicken breasts to an even thickness. I like to do this between 2 pieces of waxed paper, and I use my rolling pin, but you can use any heavy object, even your cast iron skillet. Go slowly so you can control the ‘smush’ factor!
- Heat a little butter and olive oil in a skillet until it sizzles. Season the chicken with salt and pepper on both sides.
- Brown the chicken, in batches if necessary, for about 2-3 minutes per side.
- Finish the cooking in the tomato sauce, gently simmering, covered, for about 5-10 minutes until the chicken is just cooked through, an instant read thermometer should read 165F. (affiliate link) Cooking the breasts in the sauce keeps them moist and tender.
Did you know that chicken is the most popular dinner in America? And did you know that we’ve got lots of it on the blog?
Creamy Tuscan Chicken Thighs
Creamy Chicken with Wild Rice and Mushrooms
Ina Garten’s Mustard Roasted Chicken
Pizza Supreme Chicken
Ingredients
- 6 chicken breasts, I used boneless skinless about 1 1/2 to 2 pounds
- salt and pepper
- 1 Tbsp butter
- 1 Tbsp olive oil
- about 12 ounces, give or take, of your favorite jarred pasta or pizza sauce
- 2 cups shredded mozzarella cheese, you can use other types as well
- 1/3 cup sliced olives
- 1/3 cup marinated red pepper strips
- 1/4 cup banana pepper rings
- 1/4 cup pepperoni or other small salami type slices
- 1/2 green bell pepper, cut in thin rings
- a handful of small button mushrooms, sliced
- 1/4 small red onion, thinly sliced
- about 1/4 cup grated Parmesan cheese
Instructions
- If your chicken breasts are very thick, or are uneven, place them between layers if waxed paper and pound them down a little bit to an even thickness so they will cook at the same rate. If you don’t have a meat pounder use a rolling pin or even a cast iron skillet.
- Season the chicken on both sides with salt and pepper. Heat the butter and oil in a large skillet until sizzling, and then brown the chicken, cooking for a few minutes on each side. Do this in batches so as not to crowd the pan. Have the heat high enough that you get some color on the chicken, but not so high that it burns. Set aside.
- Add the sauce to the pan and bring to a simmer. Nestle the chicken breasts back into the pan, cover (or use foil) and simmer gently for about 10 minutes, just until the chicken is cooked through. (You can check with an instant read thermometer ~ it should read 165F) Don’t over cook your chicken, they don’t need a lot of time.
- Remove from heat and scatter about a cup of the mozzarella over the skillet. Arrange the rest of the toppings over the top. Finish with a little more mozzarella.
- Put under the boiler (on the second shelf down, not right up against the flame) and broil until the cheese is melted and everything is bubbling. I like to let it get a little charred, so if your cheese isn’t getting bubbly and browned, move the pan closer to the flame.
- Finish with a dusting of Parmesan cheese and serve asap.
- Note: this reheats fairly well in the microwave.
Nutrition
Make this Supreme Pizza Chicken your own ~
- Make it with extra cheese ~ you can add an extra thick layer under and over the toppings.
- Make it a personal ~ use indiviudal oven safe baking dishes for person supreme pizza chicken!
- Make it with chicken thighs (use skinless)
- Make it with sausage. I think this meal would be great with Italian sausage standing in for the chicken. I might have to try this asap.
- Make it uber fresh with homemade tomato sauce.
I pretty much am a meat and veg person and I use starch sparingly. I’m not on a low carb diet it’s just my eating preference. I love meat and veggies.
The pizza looks amazing. I love the pictures. This will be a great dinner on weekends. The supreme pizza will be a hit in the family. Thank you for sharing.
Such a great skillet of deliciousness! Such a great idea 🙂
It looks like a super delicious and comforting dinner!
What a great comfort food dish Sue! My whole family loves supreme pizza, so this would be a hit here!
This was absolutely brilliant – I’m always looking for ways to cut carbs but adore all that pizza flavor. Thank you!!!
Thanks Tricia, this idea hit me the other night and I couldn’t wait to test it out. Not sure I’ll ever need the carby crust again!