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This Tie-Dye Chicken is an absolute hit around my family table and I know it will be around yours! All the flavors of a delicious pesto pizza in a nourishing chicken skillet — what more could you want?

Tie-Dye Chicken in white skillet.

This recipe is the product of my kids requesting pizza on a Saturday night. We spent the day eating out for breakfast and lunch so I was determined to make a pizz or meal at home instead! Of course, I had all the things to make pizza, minus the dough so it was time to get creative with the chicken, pesto, marinara, and pepperonis I did have.

Inspired by a delicious tie-dye pizza, that I was originally introduced to at Rubirosa in NYC, this chicken skillet brought those delicious pizza elements into one fantastic dinner. Plus, the addition of pepperoni which is not usually on a tie-dye pizza but I love to add them!

I love how the flavor of this dinner turned out but love even more that you can use this simple method to recreate your favorite pizza recipe! You could even get the kids involved and set up a whole “pizza” bar for them to choose their own toppings. Try olives, bell pepper, onions, or my favorite… jalapenos!  

Tie-Dye Chicken in white skillet.

Ingredients:

  • Boneless Skinless Chicken Breasts
  • Salt
  • Italian Seasoning
  • Freshly Ground Black Pepper
  • Cassava Flour: Sub All-Purpose Flour
  • Extra Virgin Olive Oil
  • Store-bought Marinara: I use Rao’s
  • Shredded Mozzarella Cheese
  • Sliced Pepperoni
  • Store-bought Basil Pesto: Or Homemade!
  • Fresh Basil

Step-by-Step:

Preheat the oven to 400℉.

Step One: Prep the Chicken

Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.

Step Two: Season and Coat the Chicken

Season both sides of the chicken with salt, pepper, and Italian seasoning. Place the cassava flour in a shallow bowl and dredge the chicken so that it is lightly coated on both sides in the flour, shaking off excess.

Raw chicken breasts in low bowl filled with flour.

Step Three: Brown the Chicken

Heat the olive oil in a large, deep oven-safe skillet over medium-high heat. Place the chicken in an even layer in the skillet and cook until a golden-brown crust forms on each side, about 3 minutes per side. The chicken doesn’t have to be fully cooked through, as it will continue to cook in the oven.

Step Four: Top the Chicken

Remove from the heat. ​Evenly distribute the marinara on top and around each of the chicken breasts. Then, sprinkle the mozzarella generously over each of the chicken breasts. Lastly, finish with some pepperoni slices.

Browned chicken breasts in skillet with sauce. Cheese on top of chicken.

Step Five: Transfer the Chicken to the Oven

Transfer to the top rack of the oven and bake until the chicken is fully cooked through and the cheese is melty and lightly browned on the edges, 8 to 12 minutes (this will depend on how big your chicken breasts are. Smaller chicken breasts will take closer to 8 minutes, if they are larger closer to 12 minutes.

Step Six: Finish the Chicken

Let the chicken cool for about 3-5 minutes. To finish, you’re going to swirl the pesto on top of the chicken skillet. do this by scooping the pesto into a zip-top bag and then squeeze the air out of the bag and then seal it. Snip a very small portion of the corner of the bag with scissors (to make a homemade easy piping bag). Next, starting in the center of the skillet squeeze the pesto and go around and around the skillet, making a fun and festive swirl on top. Alternatively, you can dollop some of the pesto all over the breasts.

Tie-Dye Chicken in skillet, Pesto squeezed on top.

Step Seven: Garnish and Serve

Garnish with fresh basil leaves and serve!

Recipe FAQ:

wHAT IF i WANT TO MAKE MY OWN PESTO?

While a store-bought pesto works great, major bonus points if you make a homemade pesto! This is my favorite Basil Pesto recipe.

I don’t think my kids will like pesto, what else could i use?

You can omit the pesto if preferred! What I love about this recipe is that the method can be used with whatever toppings you prefer. Feel free to get creative here!

Tie-Dye Chicken in white skillet.

This Tie Dye Chicken was an immediate favorite around my table and I hope it is for you as well! I like to serve with roasted broccoli or a simple side salad for a low-carb weeknight dinner, but, of course, this is delicious with pasta, too!  

For More Skillet Chicken Recipes:

Creamy Sun Dried Tomato Basil Chicken

Pan-Roasted Chicken with Cherry Tomatoes, Feta and Herbs

Spinach, Artichoke, and Chicken Orzo Skillet

Tie-Dye Chicken in white skillet.
5 from 2 votes

Tie-Dye Chicken

Gluten-Free
Total: 30 minutes
Servings: 4

Ingredients 

  • 4 small boneless skinless chicken breasts
  • 1 teaspoon Kosher salt
  • 2 teaspoons Italian Seasoning
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons cassava flour (sub all-purpose flour)
  • 3 tablespoons extra virgin olive oil
  • 1 ½ cups store-bought marinara (I use Rao’s)
  • ½ cup shredded mozzarella cheese
  • 12 slices pepperoni
  • cup store-bought good basil pesto (or homemade if preferred!)
  • fresh basil, for serving

Instructions 

  • Preheat the oven to 400℉.

Prep the Chicken:

  • Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.
  • Season both sides of the chicken with salt, pepper, and Italian seasoning.
  • ​​Place the cassava flour in a shallow bowl and dredge the chicken so that it is lightly coated on both sides in the flour, shaking off excess.

Brown the Chicken:

  • Heat the olive oil in a large, deep oven-safe skillet over medium-high heat. Place the chicken in an even layer in the skillet and cook until a golden-brown crust forms on each side, about 3 minutes per side. The chicken doesn’t have to be fully cooked through, as it will continue to cook in the oven.

Top Chicken and Bake:

  • Remove from the heat. ​Evenly distribute the marinara on top and around each of the chicken breasts. Then, sprinkle the mozzarella generously over each of the chicken breasts. Lastly, finish with some pepperoni slices.
  • Transfer to the top rack of the oven and bake until the chicken is fully cooked through and the cheese is melty and lightly browned on the edges, 8 to 12 minutes (this will depend on how big your chicken breasts are. Smaller breasts will take closer to 8 minutes, if they are larger closer to 12 minutes.

Finish the Chicken:

  • Let the chicken cool for about 3-5 minutes. To finish, you’re going to swirl the pesto on top of the chicken skillet. do this by scooping the pesto into a zip-top bag then squeeze the air out of the bag then and seal it. Snip a very small portion of the corner of the bag with scissors (to make a homemade easy piping bag).
  • Next, starting in the center of the skillet squeeze the pesto and go around and around the skillet, making a fun and festive swirl on top. Alternatively, you can dollop some of the pesto all over the breasts.
  • Garnish with fresh basil leaves and serve!

Notes

If you want to make a homemade basil pesto, try this recipe!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4

Photography by Eat Love Eats.



Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!


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Recipe Rating




4 Comments

  1. 5 stars
    We made this last night and my 3-year-old loved “throwing” the pepperonis on. It was a huge hit for our family and will be added to our regular weeknight rotation! The pesto really elevates the dish, as well!