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Best Italian Chicken Recipe

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A friend gave me this easy, low-fat chicken recipe years ago, and I've tweaked the spices to my family's tastes. I'm requested to make it at least twice a month. —Judi Guizado, Rancho Cucamonga, California

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Best Italian Chicken Recipe

Prep: 20 min. Cook: 3 hours

Yield: 6 Servings

20 180 200

Ingredients

6 boneless skinless chicken breast halves
1 can (14-1/2 ounces) Italian stewed tomatoes
3/4 cup plus 3 tablespoons water, divided
2 tablespoons dried minced onion
2 teaspoons chicken bouillon granules
2 teaspoons chili powder
1/2 teaspoon dried tarragon
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
3 tablespoons cornstarch
Hot cooked rice

Directions

Place chicken in a 5-qt. slow cooker. In a small bowl, combine the tomatoes, 3/4 cup water, onion, bouillon and seasonings; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 170°.
Transfer chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; bring to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice. Yield: 6 servings.

Nutritional Facts 1 chicken breast half with about 1/2 cup sauce (calculated without rice) equals 285 calories, 5 g fat (2 g saturated fat), 125 mg cholesterol, 627 mg sodium, 10 g carbohydrate, 2 g fiber, 47 g protein.

Originally published as Italian Chicken in Simple & Delicious September/October 2008, p58

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Best Italian Chicken

Best Italian Chicken

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Reviewed on Jan. 13, 2011 by mamamerg

I love the recipe as is!!!!

Reviewed on Sep. 25, 2009 by toothfairytp

I do a similar dish. Just add frozen stir fry pepper mix.

Reviewed on Sep. 24, 2009 by Karen Berryman

I followed the recipe exactly, and we loved it. The chicken was very moist and tender, and the flavor was excellent.

Reviewed on Sep. 22, 2009 by jmyuhnke

I'm with John on this one. You especially need bold spices with chix breasts because they are so bland to begin with. Never be afraid to experiment - everyone's tastebuds are different. I'll be trying this one with my own changes next week.

Reviewed on Sep. 22, 2009 by Cat57

I think John and Marcia should have TOTALLY wrote their own recipe and not of trashed this one. :)

Reviewed on Sep. 21, 2009 by mfjbh

TOTALLY AGREE WITH JOHN!!!! Since I usually use recipes as a GUIDELINE, I got into the habit of thoroughly reading them prior to deciding if it is good or if "it needs help", This particularly one falls in the "need help" category. As John wisely mentioned, REAL garlic and onions ARE a must! And I would add the "touch" of white wine too, because it enriches the whole thing. Seasoning is a personal choice but I tend to use them freely, which is something most people are indeed afraid of doing. It is good to read comments that add something to the recipe being reviewed! Thanks John, and thanks eagleswingz!

Marcia, presently in the mountains of temperate Petropolis, Brazil, South America

Reviewed on Sep. 21, 2009 by Washbush

Maybe you want to try making this one more time. Putting the chicken in a marinade is probably a good idea. But, just reading this recipe gives me a clue as to where the problem is. It rests within these ingredients:

3/4 cup plus 3 tablespoons water, divided

2 tablespoons dried minced onion

2 teaspoons chicken bouillon granules

2 teaspoons chili powder

1/2 teaspoon dried tarragon

1/2 teaspoon Italian seasoning

1/4 teaspoon garlic powder

For me, the problem starts with chicken bullion granules. Scrap that. All you will get is a weak, watery, very salty liquid. Get some good old chicken broth, salt free if you like, and begin with that. Add REAL onions and REAL garlic. That is a must. Then, don't be afraid to use seasonings. The chili powder seems OK, but I would use paprika instead, or maybe some of each. Give it some tarragon. That is great stuff. Italian seasoning is OK, but 1/2 t of each isn't enough. Kick that up to a T of each.

Now ... doesn't that seem better already? And, if that isn't enough, throw in a splash or two of dry white wine and see what happens.

I am going to make this tonight. I will start by firing up the grill, and, with it really hot, I will sear the chicken quickly over the fire so that the outside seals up. Then, it will go into the crock pot to finish cooking.

OK ... it takes a few minutes more, but I expect to get an entirely different dish than the one that you guys didn't like. Give it a go ...

John

Beautiful downtown Heltonville, Indiana

Reviewed on Mar. 02, 2009 by eagleswingz

There were some mixed feeling in my house over this recipe. I was able to quickly throw it together in the crock pot and go to church. I loved the flavors but my husband didn't think it had enough flavor. Next time I think I will marinate my chicken in Italian dressing overnight to add a little more flavor.

Reviewed on Feb. 04, 2009 by ericnabby

I absolutly hated this recipe. Although it was easy to prepare and such, I thought it was terribly flavorless and what flavor there was, was not good. Not one member of my family ate it. I followed the directions and used the exact measurements. I will never make this again.

Reviewed on Aug. 28, 2008 by janetkingschild

I served this at our Church Fellowship Dinner and it is "a keeper and a repeat". I will be serving it again. All I did was figure out how many I would be serving and increased the ingredients.

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