Preheat oven to 425 degrees F. Next, slice each chicken breast in half lengthwise and remove and excess fat with a sharp knife. Coat both sides evenly with all the chicken spices.
Heat a large 12 inch cast iron skillet over medium- high heat, then add in olive oil. Place the chicken in the skillet and cook 3 minutes per side. Once cooked through, remove from the skillet and set aside.
Add sliced cherry tomatoes to the same skillet the chicken was cooked in. Cook for 1-2 minutes over medium heat, then add in minced garlic and cook an additional 1 minute until fragrant. Add in all the remaining sauce ingredients to the skillet and stir to combine. Let simmer for at least 5 minutes (or longer to develop more flavor).
Once the sauce is finished, add the chicken breasts back into the pan into the sauce. Sprinkle over cheese, then the pepperoni and bake in the oven for 10 minutes, or until cheese is melted and sauce is bubbling.
Once finished, remove from oven and top with fresh basil, additional cherry tomatoes or extras of your choice. Enjoy warm with pasta or garlic bread.
Leftover Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Rewarm pizza chicken in the microwave or oven before enjoying. Cheese Options: Alternate cheese ideas include cheddar, provel, parmesan or asiago cheese.Chicken Options: Four chicken thighs can be swapped in for the chicken breasts if you prefer. The cook time will be a bit longer and you should NOT slice them in half.Pepperoni Options: Thick cut, spicy or mini pepperonis can be used. My family just prefers the plain, standard pepperoni.Sauce Suggestion: For a quicker meal you can use a store bought marinara sauce or red sauce instead. I love my homemade version, but I get those busy weeknights.