This Easy Italian Chicken combines tender chicken, a flavorful tomato sauce, and plenty of melted mozzarella for a comforting, family-friendly dinner. Add this simple recipe to your list of busy weeknight meals!
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A Note From My Kitchen
This Easy Italian Chicken is one of those recipes that’s been in my recipe binder for decades. I made it on repeat when my boys were young because it was simple, dependable, and everyone loved it. Over the years I’ve updated the method a bit, but it still has the same comforting, family-friendly appeal that made it a favorite all those years ago.
This is the definition of an exhausted busy mom recipe. A handful of pantry ingredients, very little prep, and a dinner the whole family was always happy to see on the table. Those recipes are pure gold in my book.
Browning the chicken and then making the sauce in the same skillet creates layers of flavor with just a few ingredients and very little effort. The rest is hands-off while the chicken bakes in the oven until it’s tender, saucy, and irresistibly cheesy.
Ingredient Notes
- Chicken Breasts: You’ll need 2 to 2¼ pounds boneless, skinless chicken breasts, which is usually about 2 large or 3 medium breasts. Slice any large breasts in half horizontally to create thinner cutlets that cook more quickly and evenly.
- Italian-Style Diced Tomatoes: This recipe calls for a can of Italian-style diced tomatoes, like S&W Ready Cut Italian Recipe. They’re seasoned with herbs to give you a headstart on flavor. Use the tomatoes with their juices since the liquid thickens into the sauce.
- Cornstarch: Whisking cornstarch into the undrained tomatoes creates a light, flavorful sauce that coats the chicken as it bakes. Be sure to whisk until no lumps remain before heating.
- Mozzarella Cheese: I recommend shredding mozzarella yourself for the best melt, but pre-shredded mozzarella will work just fine for this easy recipe.
- Seasonings: Dried basil and oregano add classic Italian-inspired flavor, while the crushed red pepper flakes add a subtle kick of heat. Omit the red pepper flakes if you prefer a milder dish.
How to Make Easy Italian Chicken
- Brown the chicken. Cook the seasoned chicken in a skillet until browned on both sides, working in batches if needed. Transfer it to a 9- x 13-inch baking dish.
- Thicken the sauce. Whisk the cornstarch into the tomatoes and cook until the sauce begins to thicken.
- Add the seasonings. Stir in the basil, oregano, and red pepper flakes, if using.
- Cover with sauce. Pour the thickened tomato sauce over the browned chicken in the baking dish.
- Bake covered. Cover the baking dish tightly with foil and bake until the chicken is nearly cooked through.
- Add the cheese. Sprinkle with mozzarella and bake uncovered until the cheese has melted.
Serving Suggestions
Easy Italian Chicken is delicious served over cooked rotini, penne, or fettuccine, or with white rice to soak up the flavorful tomato sauce. Round out the meal with garlic bread and a simple vegetable or salad. Here are some ideas:
- Cheater Garlic Bread
- Sautéed Green Beans
- Pesto Green Beans
- Sautéed Broccolini
- Simple Italian Salad
- Lemon Parmesan Salad
Storage Tips
Transfer leftovers to an airtight container and refrigerate for up to 4 days. Reheat individual servings in the microwave or larger portions in a covered baking dish in a 325 degree F oven until warmed through.
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Easy Italian Chicken
Ingredients
- 2 to 2¼ pounds boneless skinless chicken breasts , (about 2 large or 3 medium)
- Salt and freshly ground black pepper
- 1 tablespoon olive oil, plus additional if needed
- 2 14.5-ounce cans Italian-style diced tomatoes, undrained
- 2 tablespoons cornstarch
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes, optional
- 1 cup shredded part-skim mozzarella cheese, packed
Instructions
- Preheat the oven to 375 degrees F.
- Slice the thicker chicken breasts in half horizontally to create 4 to 5 cutlets. If needed, lightly pound the thicker pieces to an even thickness. Season both sides with salt and pepper.
- Heat the olive oil in a large skillet over MEDIUM-HIGH heat. Working in batches, if necessary, cook the chicken for 2 to 3 minutes per side, until browned but not cooked through, adding additional olive oil as needed. Transfer the chicken to a 9- x 13-inch baking dish, arranging it in a single layer. Remove the skillet from the heat.
- Add the undrained tomatoes to the skillet. Sprinkle the cornstarch over the tomatoes and whisk until no lumps remain. Stir in the basil, oregano, and crushed red pepper flakes (if using). Return the skillet to MEDIUM heat and cook, stirring frequently, until the sauce comes to a simmer and thickens slightly, about 3 to 5 minutes.
- Pour the sauce evenly over the chicken. Cover the baking dish tightly with foil and bake for 15 to 20 minutes.
- Remove the foil and sprinkle the mozzarella evenly over the chicken. Return the baking dish to the oven and bake, uncovered, for about 5 minutes, or until the cheese has melted and the chicken reaches an internal temperature of 165 degrees F.
- Serve with cooked pasta or rice, or with garlic bread and a green salad.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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