Mary Berry Italian Chicken Recipe​

This flavorful Mary Berry Italian Chicken Recipe is made with tender chicken breasts, canned chopped tomatoes, garlic, Italian herbs, and a splash of white wine. The result is a rich and savory main course with a bright, aromatic sauce that the whole family will love. It’s perfect for a simple weeknight dinner and serves 4 people beautifully.

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Mary Berry Italian Chicken Recipe Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 tablespoon all-purpose flour

For the Sauce:

• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1/2 cup (120ml) dry white wine
• 1 (14-ounce / 400g) can chopped tomatoes
• 1 cup (240ml) chicken stock
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar
• A small bunch of fresh basil, chopped

How To Make Mary Berry Italian Chicken Recipe

1. Prepare the chicken: Lightly season the chicken breasts with salt and pepper, then dust them with the flour. The flour will help create a golden crust and slightly thicken the sauce later.
2. Brown the chicken: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side, until golden brown. You don’t need to cook them through at this stage. Remove the chicken and set it aside on a plate.
3. Sauté the aromatics: Add the chopped onion to the same skillet, lowering the heat to medium. Cook for 5-7 minutes until soft and translucent. Add the crushed garlic and cook for one more minute until fragrant.
4. Create the sauce: Pour the white wine into the skillet to deglaze it. Deglazing means using a liquid to scrape up all the tasty browned bits from the bottom of the pan. Let the wine bubble and reduce by about half. Stir in the chopped tomatoes, chicken stock, dried oregano, and sugar.
5. Simmer everything together: Return the browned chicken breasts to the skillet, nestling them into the sauce. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender.
6. Finish and serve: Remove the skillet from the heat and stir in the fresh chopped basil. Serve the chicken immediately with the sauce spooned over the top.

Recipe Tips

• Don’t Skip the Flour: Dusting the chicken with flour before browning is key. It helps create a beautiful golden crust and works as a natural thickener for the sauce.
• Use Good Quality Tomatoes: The sauce is the star of this dish, so using good quality canned tomatoes will make a big difference in the final flavor.
• Let the Wine Reduce: When you add the white wine, be sure to let it simmer and cook down for a minute or two. This cooks off the alcohol taste and leaves behind a wonderful depth of flavor.
• Fresh Basil is Best: While dried herbs are great for simmering in the sauce, adding fresh basil at the very end brings a bright, fresh aroma and taste that completes the dish.

What To Serve Italian Chicken

This versatile Italian chicken pairs wonderfully with a variety of sides. Serve it over a bed of creamy polenta, tagliatelle pasta, or simple white rice to soak up every drop of the delicious sauce. For a lighter meal, it’s excellent with roasted potatoes and a side of steamed green beans or a crisp green salad with a simple vinaigrette. Don’t forget a piece of crusty bread for dipping!

How To Store Italian Chicken Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
• Freeze: This dish freezes very well. Allow the chicken and sauce to cool completely, then place it in a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Mary Berry Italian Chicken Recipe Nutrition Facts

• Calories: 395 kcal
• Total Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 145mg
• Sodium: 550mg
• Total Carbohydrate: 12g
• Sugars: 7g
• Protein: 48g

Frequently Asked Questions

• Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless chicken thighs would be delicious in this recipe. They may need an extra 5-10 minutes of simmering time to become fully tender, so just adjust accordingly.
• What can I use instead of white wine? If you prefer not to cook with wine, you can simply substitute it with an equal amount of extra chicken stock. You might want to add a small squeeze of lemon juice at the end to add a touch of acidity.
• Can I add vegetables to this dish? Yes, this recipe is very adaptable. You could add sliced mushrooms, bell peppers, or zucchini to the pan along with the onions to make it a complete one-pan meal.
• Is this recipe spicy? As written, this recipe is savory and flavorful, not spicy. If you’d like to add a bit of heat, feel free to add a pinch of red pepper flakes along with the garlic.

Try More Recipes:

• Mary Berry Chicken And Broccoli Bake Recipe​
• Mary Berry Spanish Chicken​ Recipe
• Mary Berry Chicken Tikka Masala​ Recipe