You’ve got your classic chicken dinner favorites, like chicken pizzaiolo and chicken parmesan. Both hail from Italian roots; both feature tender chicken smothered in a luscious tomato sauce, and both are topped with delicious melted cheese. Sounds pretty similar, right?
Well, not so fast. While these two chicken dishes may seem like long-lost twins at first glance, they’re actually more like distant cousins with some key differences. And trust me, once you understand what sets them apart, you’ll never confuse Chicken Pizzaiola and Chicken Parmesan again.
I know, I know, you’re probably thinking, “What’s the big deal? They’re just chicken with sauce and cheese.” But hold up; there’s more to this story than meets the eye. From the way they’re prepped and cooked to the specific cheeses used and even their origins, these two Italian chicken classics have distinct identities.
So, are you ready to dive into the delicious details and unravel the mysteries of Chicken Pizzaiola vs. Chicken Parm? Keep reading, because by the end of this article, you’ll be a bona fide expert on these two beloved chicken dishes, ready to impress your friends (and taste buds) with your newfound knowledge.
What is chicken pizzaiola?
Chicken Pizzaiola is a classic Neapolitan dish that lives up to its name, which translates to “pizza style” in English. While it may share some ingredients with its saucy sibling, Chicken Parmesan, this dish has a distinct identity and preparation that make it truly unique.
The origins of Chicken Pizzaiola can be traced back to the streets of Naples, where resourceful cooks would braise inexpensive cuts of meat in a flavorful tomato sauce. This humble dish was a creative way to transform tougher, more economical proteins into something incredibly delicious and satisfying.
At its core, Chicken Pizzaiola features chicken cutlets that are lightly seared and then simmered in a rich, aromatic tomato sauce until fall-off-the-bone tender. But it’s the ingredients in this sauce that really make it sing.
Imagine a medley of sweet bell peppers, fragrant garlic, fruity olive oil, and often a splash of dry white wine, all simmered together with ripe tomatoes until they meld into a vibrant, robust sauce. Hints of oregano, basil, and a touch of red pepper flakes add depth and just a kick of heat.
As the chicken cutlets slowly braise in this heavenly sauce, they soak up all those incredible flavors, resulting in succulent, saucy pieces of tender chicken. And just when you thought it couldn’t get any better, a generous sprinkling of creamy, melted mozzarella cheese is added on top, creating a gorgeous crown of cheesy goodness.
While Chicken Pizzaiola may have humble beginnings, there’s nothing simple about the incredible depth of flavor in this dish. The sauce is so delicious and versatile that it can truly shine in other dishes like pasta or used for dipping crusty bread.
But let’s not get ahead of ourselves; the true magic of Chicken Pizzaiola lies in how that incredible sauce melds with the juicy, braised chicken. Serve it up with a side of pasta, crusty bread, or even on its own, and you’ve got a rustic, comforting taste of Naples in every bite.
What is chicken parmesan?
If Chicken Pizzaiola is the sophisticated, Old World cousin, then Chicken Parmesan is the fun, Italian-American relative that shows up to every party. This crispy, cheesy chicken dish has its roots in the classic Italian eggplant-based dish, Melanzane alla Parmigiana. But somewhere along the way, the Italian diaspora in America decided to give it their own delicious twist, swapping out the eggplant for crispy fried chicken cutlets.
The result? wildly popular dish that’s become a staple on Italian-American restaurant menus and in home kitchens across the country. Because, let’s be honest, what’s not to love about tender chicken that’s been coated in a crispy golden breadcrumb crust, smothered in rich tomato sauce, and then blanketed in an obscene amount of melty, gooey cheese?
To make this glorious creation, boneless, skinless chicken breasts get the royal treatment. First, they’re pounded thin and dredged in a secure coating of flour, egg wash, and breadcrumbs—the holy trinity of breading. Then it’s straight into a pan of sizzling hot oil until that crispy outer shell develops.
But that’s just the beginning. The real magic happens when those perfectly fried chicken cutlets get nestled into a baking dish and absolutely drenched in a thick, robust tomato sauce. We’re talking a sauce made from whole peeled tomatoes, garlic, olive oil, and a blend of aromatic Italian herbs.
As if that wasn’t decadent enough, it’s then topped with a blanket of glorious cheese. Traditionally, mozzarella is the star here, but Parmesan or Provolone can also make an appearance to double down on that cheesy goodness.
The whole glorious mess goes into the oven to bake until the cheese is melted, gooey, and borderline obscene. The end result is a plate of pure Italian-American indulgence, with the crispy chicken contrasting beautifully with the soft, creamy cheese and zingy tomato sauce.
While it may have been created as a shortcut version of the classic Parmigiana, Chicken Parmesan has secured its place as an iconic dish in its own right. These days, you’ll find it served up in restaurants as an entree with a side of pasta or Italian bread for mopping up any leftover sauce. It’s also a popular choice for chicken parm sandwiches, providing the perfect filling for a crispy roll.
What is chicken parmesan?
If Chicken Pizzaiola is the sophisticated, Old World cousin, then Chicken Parmesan is the fun, Italian-American relative that shows up to every party. This crispy, cheesy chicken dish has its roots in the classic Italian eggplant-based dish, Melanzane alla Parmigiana. But somewhere along the way, the Italian diaspora in America decided to give it their own delicious twist, swapping out the eggplant for crispy fried chicken cutlets.
The result? wildly popular dish that’s become a staple on Italian-American restaurant menus and in home kitchens across the country. Because, let’s be honest, what’s not to love about tender chicken that’s been coated in a crispy golden breadcrumb crust, smothered in rich tomato sauce, and then blanketed in an obscene amount of melty, gooey cheese?
To make this glorious creation, boneless, skinless chicken breasts get the royal treatment. First, they’re pounded thin and dredged in a secure coating of flour, egg wash, and breadcrumbs—the holy trinity of breading. Then it’s straight into a pan of sizzling hot oil until that crispy outer shell develops.
But that’s just the beginning. The real magic happens when those perfectly fried chicken cutlets get nestled into a baking dish and absolutely drenched in a thick, robust tomato sauce. We’re talking a sauce made from whole peeled tomatoes, garlic, olive oil, and a blend of aromatic Italian herbs.
As if that wasn’t decadent enough, it’s then topped with a blanket of glorious cheese. Traditionally, mozzarella is the star here, but Parmesan or Provolone can also make an appearance to double down on that cheesy goodness.
The whole glorious mess goes into the oven to bake until the cheese is melted, gooey, and borderline obscene. The end result is a plate of pure Italian-American indulgence, with the crispy chicken contrasting beautifully with the soft, creamy cheese and zingy tomato sauce.
While it may have been created as a shortcut version of the classic Parmigiana, Chicken Parmesan has secured its place as an iconic dish in its own right. These days, you’ll find it served up in restaurants as an entrée with a side of pasta or Italian bread for mopping up any leftover sauce. It’s also a popular choice for chicken parm sandwiches, providing the perfect filling for a crispy roll.
Chicken Pizzaiola Vs. Chicken Parm:What’s The Difference?
Preparation Method
While both Chicken Pizzaiola and Chicken Parmesan feature chicken smothered in tomato sauce and melted cheese, the way these two dishes are prepared is quite different.
Chicken Pizzaiola:
The preparation for Chicken Pizzaiola begins by lightly searing chicken cutlets in a hot pan with olive oil or butter. This gives the chicken a nice golden color and helps lock in moisture. The seared chicken is then removed and set aside.
Next, the flavorful tomato sauce is made by sautéing aromatics like garlic, onions, and bell peppers. Crushed tomatoes, dry white wine, and herbs like oregano and basil are added and simmered until thickened into a rich, vibrant sauce.
The seared chicken cutlets are then returned to the pan and submerged in the tomato sauce. The dish is partially covered and slowly braised until the chicken is fall-off-the-bone tender, allowing it to soak up all the delicious sauce flavors.
Finally, slices or chunks of fresh mozzarella cheese are placed over the top of the saucy, braised chicken. The lid goes back on just until the cheese melts and becomes oozy and creamy over the chicken.
Chicken Parmesan:
In contrast, chicken parmesan involves a crispy, breaded, and fried chicken preparation before it ever meets the tomato sauce and cheese.
First, chicken breast cutlets are pounded to an even thickness. They go through a classic breading procedure of dredging in flour, egg wash, and finally an herbed breadcrumb coating.
The breaded chicken is then fried in hot oil until golden brown and delightfully crispy on the outside while remaining juicy inside.
The fried chicken cutlets get transferred to a baking dish and topped with prepared tomato sauce, either a quick marinara or a richer tomato sauce.
Finally, slices of mozzarella or a blend of mozzarella and parmesan are layered over the saucy chicken. The entire dish goes into a hot oven to bake until the cheese is melted and lightly browned.
Chicken Coating
One of the most distinct differences between Chicken Pizzaiola and Chicken Parmesan lies in how the chicken itself is coated or prepared before meeting the tomato sauce.
Chicken Pizzaiola:
When making this classic Neapolitan dish, the chicken requires very little in terms of an exterior coating. Chicken Pizzaiola lets the flavorful tomato sauce and gentle braising method take center stage.
For Chicken Pizzaiola, boneless, skinless chicken breast or thighs are simply seasoned with salt, pepper, and perhaps a touch of Italian seasoning. The chicken may get a very light dredge in flour or it can go straight into the pan to get lightly seared in olive oil or butter.
The goal is to get a nice golden color on the chicken while leaving the surface relatively naked so it can better absorb all the delicious braising liquid as it simmers. No heavy breading is needed since the chicken doesn’t require a crunchy exterior.
Chicken Parmesan:
In contrast, Chicken Parmesan is all about that crispy, crunchy coating that serves as a perfect textural contrast to the tender chicken and gooey melted cheese.
The chicken for Chicken Parmesan goes through a standard breading procedure of three coatings:
- Dredged in all-purpose flour or a flour/seasoning blend
- Dipped in beaten egg wash
- Coated in herbed breadcrumbs or panko breadcrumbs
This breading trifecta allows the chicken to develop an authentic crispy, golden-brown exterior when it gets fried in hot oil or melted butter and oil blend.
Some recipes may use egg and breadcrumbs only for a lighter crunch. But a full three-stage breading creates that satisfyingly thick and crispy crust that chicken parmesan is famous for.
Versatility and Uses
While both Chicken Pizzaiola and Chicken Parmesan make supremely satisfying centerpiece dishes, they each offer some versatility in how they can be served up.
Chicken Pizzaiola:
This rustic Neapolitan dish shines in its simplicity, making it extremely versatile. The real star is that incredibly flavorful tomato sauce that the chicken simmers in.
Chicken Pizzaiola can easily be served as a classic entrée, with the saucy chicken and melted mozzarella taking center stage. Pair it with a side of pasta, crusty Italian bread, or a simple salad for a homestyle Italian meal.
But the versatility lies in that luscious sauce. The sauce alone can be used as a base for other dishes, like:
- Tossed with pasta as a chicken pizza
- Used for dipping bread like an Italian bread dip
- Served over vegetables or sauteed greens
- Spread over an Italian chicken sandwich or chicken parmesan
The saucy chicken can even be shredded or sliced for delicious Pizzaiola chicken sandwiches, tacos, or pizza toppings.
Chicken Parmesan:
As an Italian-American classic, Chicken Parmesan’s iconic presentation is as an entrée with the breaded, fried chicken smothered in tomato sauce and melted cheese. It’s commonly served with a side of pasta or italian bread.
However, Chicken Parmesan is extremely portable as well. The crispy chicken holds up perfectly when stuffed into Italian rolls or hoagie buns for chicken parmesan sandwiches. This allows it to travel well for picnics or meals on-the-go.
Leftover Chicken Parmesan can be easily repurposed into:
- Chicken Parmesan-baked pasta or pasta bakes by combining everything with pasta
- Chicken Parmesan-stuffed mushrooms, peppers, zucchini boats, etc.
- Layered into a Chicken Parmesan salad with greens, tomatoes and dressing
- Crumbled over salads or pizza as a Parmesan-crusted chicken topping
FAQs
What is the origin of the name “Chicken Pizzaiola”?
The name “Pizzaiola” refers to the pizza-style preparation of braising the chicken in a tomato sauce, similar to how some pizza toppings are cooked. It comes from the Italian word “pizza,” meaning pizza.
Can I use boneless, skinless chicken thighs for Chicken Pizzaiola?
Absolutely! Boneless, skinless chicken thighs work great for Chicken Pizzaiola. The darker meat can add even more flavor as it simmers in the tomato sauce.
How can I get a crispy coating on chicken parmesan without frying?
If you want to avoid frying for a healthier chicken parmesan, you can bake the breaded chicken instead. Arrange the breaded chicken on a wire rack set over a baking sheet, and bake at 400°F until crispy and cooked through.
What wine pairs best with chicken pizzaiolo or parmesan?
Both dishes pair nicely with Italian red wines like Chianti, Montepulciano d’Abruzzo, or Primitivo/Zinfandel. The bright acidity can hold up to the tomato sauce. An Italian white like Pinot Grigio also works.
Are there vegetarian versions of these chicken dishes?
Yes, eggplant can be used instead of chicken to make eggplant pizzaiola or the original eggplant Parmigiana. Meat-free chicken substitutes can also be breaded and baked for vegetarian Parmesan.
Can I make chicken pizza or parmesan ahead of time?
Both dishes can be made 1-2 days ahead. For pizza, cool and refrigerate the sauce and chicken separately, then reheat them together. For Parmesan, fully bake, then refrigerate and reheat in the oven before serving.
