This Chicken Pizza Bianca has everything going for it, cheesy, creamy, rich, satisfying and to top it off it is pretty easy to make. I had a really hard time trying to decide what to call it. The flavors reminded me of lasagna but “white chicken lasagna” is misleading and “really good cheesy chicken” just did not cut it. Chicken Pizza Bianca ultimately won because it has all the flavors of a white pizza and the chicken serves as the “crust” for the cheesy topping. You can call it whatever you want but just do yourself a favor and make it! The simple salad is perfect for cutting through the richness of all the cheese.
If you are making this for more than 2 people just follow the instructions for the chicken but instead of keeping the chicken in the cast iron to broil transfer the chicken breasts to a baking tray before topping them with the cheese mixture. Cook the additional breasts in the cast iron the same way then transfer them to the tray with the other breasts. Place the whole tray under the broiler to melt all the cheese at the same time.
The key to this dish is making sure the cheese gets really nice and brown under the broiler, it adds so much flavor and you have the creamy ricotta mixture underneath the crispy cheese, it is just SO GOOD!
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There are links on this site that are defined as “affiliate links”. This means that I may receive a small commission (at no cost to you) if you happen to purchase something through the links provided.
Chicken Pizza Bianca
Ingredients
Chicken
- 2 6 ounce boneless skinless chicken breasts
- 2 tablespoon s extra-virgin olive oil
- 3/4 cup ricotta cheese
- 2 tablespoons fresh parsley chopped
- 1/4 cup parmesan cheese grated
- 1 clove garlic grated or minced
- 1 cup mozzerella shredded, I used a pizza blend with mozz, parm, and asiago.
Salad
- 1 5 ounce shell mixed baby greens
- 1 lemon
- 1 tablespoon extra-virgin olive oil
Instructions
Chicken
- Preheat your broiler. Take your chicken and pound it out with a meat mallet or a fry pan so they are about a half inch thick all over. This will ensure even cooking and more surface area for the cheese topping. Season the breasts with salt and pepper all over.
- In a bowl mix together the ricotta, parsley, garlic, parmesan, a drizzle of olive oil, and a pinch of salt. Reserve this for later
- Take a large cast iron and heat about 1 tablespoon of olive oil over high heat, add the chicken and cook until golden about 3 minutes. Do not move the chicken around just let it sit there and get golden brown. Flip and cook for another 3 minutes the same way.
- Right in the pan top the chicken with the ricotta mixture then top with the mozzerella. Place in the oven under the broiler until bubble and crispy.
- Remove the chicken to a plate and top with a little of the simple salad. Enjoy!
Salad
- Toss the salad with a the juice of the 1/2 of the lemon, salt and pepper, and a small drizzle of olive oil. Serve alongside the chicken.
