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Ingredients

Scale
  • 2 chicken breast (halved lengthwise to make four cutlets)
  • kosher salt (as needed)
  • garlic powder (as needed)
  • 1 tbsp italian seasoning
  • neutral oil (as needed to cook)
  • 24 fl oz marinara sauce
  • 1 bulb fresh mozzarella (sliced thin)
  • 2 oz pepperoni (about 34 slices per piece of chicken)
  • basil (chiffonade; to top)
  • 1 spaghetti squash 

Instructions

  1. Cook spaghetti squash (see directions, below).
  2. Heat oil in a large cast-iron (preferred) or saute pan to medium high.
  3. Pat chicken dry and season WELL with kosher salt, garlic powder and herbs.
  4. Make sure pan is HOT before adding chicken. Place chicken in pan (careful to avoid splattering).
  5. Sear for 2-3 minutes, until golden. DO NOT touch until two minutes is up (if chicken isn’t golden after two minutes, your heat wasn’t high enough!)
  6. Flip chicken, reduce heat to low. If chicken is thick, cover with a lid (no lid? foil works here, too).
  7. Cook for 4-6 minutes, or until chicken reaches internal temperature of 165F.
  8. Remove from pan and preheat oven to 400.
  9. Once spaghetti squash is done, scrape squash from skin using a fork and let drain for 2-3 minutes in a colander to release excess liquid. Place in pan.
  10. Top with chicken and sauce. Top each piece of chicken with 1-2 slices of mozzarella, followed by pepperoni. Bake in oven at 400F for 10 minutes or until cheese is melted and bubbling. Serve with sliced basil on top.