Step by step

Method

4 steps

1. 1

   Heat the oven to 425°F. Pat 4 boneless chicken breasts dry, pound the thick ends to an even ¾-inch thickness, and season with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon Italian seasoning.

2. 2

   Warm 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken 3–4 minutes per side, until golden; it will not be cooked through yet.

3. 3

   Spoon 1 cup marinara over the chicken. Scatter 1½ cups shredded mozzarella and 12 slices pepperoni over the top, leaving a little space around each piece.

4. 4

   Bake 10–15 minutes, until the sauce bubbles, the cheese has browned in spots, and the thickest chicken reaches 165°F. Rest 5 minutes before serving with the pan sauce.