This Mary Berry Italian Chicken Recipe is an easy and flavorful recipe, which is made with tomatoes and fresh basil. It’s the perfect weeknight dinner, ready in about 50 minutes.
Mary Berry Italian Chicken Recipe Ingredients Recipe
- 4 boneless, skinless Chicken Breasts (about 6 oz each)
- 2 tbsp Olive Oil
- 1 large Yellow Onion, finely chopped
- 3 cloves Garlic, minced
- ½ cup dry White Wine (or chicken stock)
- 1 (14.5 oz) can Diced Tomatoes, undrained
- 1 (8 oz) can Tomato Sauce
- 1 tsp Dried Oregano
- ½ tsp Dried Basil (if not using fresh)
- ½ cup Black Olives, pitted and sliced (Kalamata olives are great)
- Salt and freshly ground Black Pepper to taste
- ½ cup grated Parmesan Cheese
- ¼ cup Fresh Basil, chopped (for garnish)
How To Make Mary Berry Italian Chicken Recipe
- Preheat Oven and Prep Chicken: Preheat your oven to 400°F / 200°C. Pat the chicken breasts dry with a paper towel. Season both sides generously with salt and pepper.
- Sear the Chicken: Heat the olive oil in a large, ovenproof skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until a deep golden-brown crust forms. The chicken does not need to be cooked through. Remove the chicken from the skillet and set it aside on a plate.
- Sauté Aromatics: In the same skillet, reduce the heat to medium. Add the chopped onion and cook for 4-5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant, stirring constantly.
- Deglaze and Build Sauce: Pour the white wine (or chicken stock) into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine bubble and reduce by about half.
- Simmer the Sauce: Stir in the diced tomatoes, tomato sauce, dried oregano, and dried basil (if using). Bring the sauce to a gentle simmer and let it cook for 5 minutes for the flavors to meld. Stir in the sliced olives.
- Combine and Bake: Nestle the seared chicken breasts back into the simmering sauce. Sprinkle the grated Parmesan cheese evenly over the chicken.
- Bake to Finish: Transfer the entire ovenproof skillet to the preheated oven. Bake, uncovered, for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the sauce is bubbling.
- Garnish and Serve: Remove from the oven and let it rest for 5 minutes. Garnish generously with the fresh chopped basil and serve immediately.
Recipe Tips
- How to keep the chicken juicy? The secret is searing it hard and fast first, then finishing it in the sauce in the oven. This creates a flavorful crust and ensures the chicken cooks gently without drying out. Pounding the chicken to an even thickness also helps.
- What can I substitute for white wine? If you prefer not to use wine, you can substitute an equal amount of chicken stock. You’ll lose a little acidity, so you may want to add a small splash (about 1 tsp) of white wine vinegar or lemon juice.
- Can I add mozzarella cheese? Yes! For a cheesier, more “parmigiana-style” dish, add slices of fresh mozzarella on top of the chicken during the last 5 minutes of baking.
- What if I don’t have an ovenproof skillet? No problem. After step 5, simply pour the sauce into a 9×13 inch baking dish. Arrange the seared chicken breasts in the sauce, top with Parmesan, and bake as directed.
What To Serve With Italian Chicken Recipe
This saucy chicken dish is perfect for pairing with starches to soak up the delicious tomato sauce.
- Cooked pasta, such as spaghetti or penne
- Creamy polenta
- Crusty bread or garlic bread
- A simple side salad with vinaigrette
- Steamed green beans or roasted broccoli
How To Store Italian Chicken Recipe
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze: This dish freezes well. Let it cool completely, then place the chicken and sauce in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat: Reheat gently in a saucepan over medium-low heat or in the microwave until warmed through.
Italian Chicken Recipe Nutrition Facts Recipe
(Per serving, assuming 4 servings without pasta)
- Calories: 430 kcal
- Total Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 130mg
- Sodium: 980mg
- Total Carbohydrate: 12g
- Dietary Fiber: 3g
- Sugars: 7g
- Protein: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Absolutely. Bone-in or boneless chicken thighs work great. You will need to sear them a bit longer (6-7 minutes per side) and increase the baking time to 25-30 minutes, or until cooked through.
Kalamata olives add a wonderful, briny, and authentic flavor. However, simple canned sliced black olives will also work just fine if that’s what you have.
Yes, as written, this recipe is naturally gluten-free (it doesn’t use any flour for dredging). Just be sure to serve it with gluten-free pasta or a non-gluten side.
Mary Berry Italian Chicken Recipe Recipe
Description
Juicy pan-seared chicken breasts baked in a rustic and flavorful tomato-basil sauce with olives and parmesan cheese.
Ingredients
Instructions
- Preheat oven to 400°F (200°C). Season chicken with salt and pepper.
- Sear chicken in an ovenproof skillet for 4-5 minutes per side. Remove chicken.
- In the same pan, sauté onion until soft, then add garlic for 1 minute.
- Deglaze with white wine, scraping the pan. Let it reduce by half.
- Stir in diced tomatoes, tomato sauce, oregano, and olives. Simmer for 5 minutes.
- Return chicken to the pan. Top with grated Parmesan cheese.
- Bake for 15-20 minutes, until chicken is cooked through (165°F / 74°C).
- Rest for 5 minutes, then garnish with fresh basil and serve.
Notes
- Searing the chicken first is key to a golden crust and juicy interior.
- If you don’t have an ovenproof skillet, transfer the sauce and chicken to a 9×13 baking dish before baking.
- This dish is excellent served over pasta, creamy polenta, or with crusty bread.
