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Pizza is most Americans’ favorite food, with 1 in 8 people enjoying a pizza pie every single day. Who can blame us? It’s a scrumptious, gooey treat that is perfect for any time of day.
But, sometimes, healthier minds must prevail. Eating pizza for dinner every night probably isn’t a good decision. Thankfully, there are ways to enjoy the flavors of a delicious slice without blowing your diet and your bank account on delivery pizza.
Enter this delicious recipe from New York Times food writer Melissa Clark. Her new book, “Dinner: Changing the Game,” is built on one simple concept: Each recipe creates “one fantastic dish that is so satisfying and flavor-forward it can stand alone—or be paired with a simple salad or fresh bread on the side.”
And her “Pizza Chicken With Pancetta, Mozzarella, and Spicy Tomatoes” is the perfect example of that concept. The smoky pancetta, aromatic basil, sweet tomatoes and cubes of fresh mozzarella make a typical chicken dinner anything but ordinary.
Watch the video of how to prepare the dish below:
“With a topping of tomato sauce and fresh mozzarella, it’s no wonder that I always think of this easy skillet dish as ‘pizza chicken,'” Clark says. “It’s a tangy, milky, gooey, lovable meal that’s somewhat reminiscent of chicken Parmesan, but with succulent bone-in chicken pieces instead of breaded and fried cutlets.”
You’ll need a cast-iron pan (or similar oven-safe skillet). After some prep work, you can have pizza chicken on the table in about 30 minutes. And, fresh ingredients like basil, mozzarella and pancetta elevate this simple dish. Get the recipe here.
Serve with some crusty bread, a leafy green salad and maybe some fresh fruit for dessert—and you’ve got a tasty, low-carb three-course dinner. Of course, a delicious meal like this wouldn’t be complete without a glass of wine or two!
[h/t: Pop Sugar]