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Best Italian Chicken Recipe

Best Italian Chicken Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 3 hours YIELD:6 servings


  • 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


  • 1. 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°.
  • 2. 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 each: 285 calories, 5g fat (2g saturated fat), 125mg cholesterol, 627mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 47g protein .

Reviews for Best Italian Chicken

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Reviewed May. 13, 2016

"Delicious recipe! I made this super tender chicken over white rice for our Mother's Day dinner."

Reviewed Dec. 4, 2015


Reviewed Nov. 4, 2015

"Was great!"

Reviewed Apr. 9, 2015

"Made as directed and found it delicious with a nice little spice to it. Very easy to make, too."

Reviewed Feb. 18, 2014

"So delicious! I made this using garlic and onion instead of the powder types and served on rice pilaf and my family really enjoyed it- will be making again."

Reviewed Nov. 14, 2012

"I made this recipe last night. The only difference was I used thighs instead of breasts. We think they have more flavor and are moister. I braised the chicken in olive oil until almost done. I did not use chili powder nor terrigon. I would never have thought of such a thing, definitely not Italian. I used a whole chopped small onion, 8 ounces of sliced muhrooms and two cans of Italian tomatoes. I poured all ingredients over chicken, covered and simmered for about thirty minutes. No corn starch, just let it cook until liquid is reduced. I adjusted the seasonings and then I baked it in the oven for about thirty minutes and sprinkled Mozarella (sp) cheese on top and baked it a few minutes longer to melt and brown the cheese. I served it over angel hair spaghetti with Caesar salad and sweet Italian bread. I definitely will do this again. My husband loved it and so did I."

Reviewed Sep. 22, 2012

"Hubby and I really liked all of the flavors together. Delicous as is!!!!"

Reviewed Sep. 6, 2012

"tarragon+ chili - ITALIAN ????

not enough garlic !!!
a lot of water to add in slow cooker recipe / the cooker ** makes ** water
bouillion / yuk !!! - use a good stock instead - ( make your own / freeze in cup size bags ) -"

Reviewed Sep. 5, 2012

"Which reminds me .... sheesh. Old Ruciptie but very good. Up the Italinan seemesize me, or a cup out of a bottle."

Reviewed Sep. 5, 2012

"I thought this was great, however I used chicken broth in place of the water & bouillon cubes. I've never liked the strong taste of them. Otherwise perfect!!"

Reviewed Mar. 31, 2012

"I made this this week. My husband and I didn't care for it. Won't make it again. I think it was the chili powder that gave this Itlalian chicken a strange flavor."

Reviewed Mar. 4, 2012

"Never mind chicken bouillon. There's a product called Better Than Bouillon and boy, is it ever! Once I found this, I never used bouillon cubes or granules or watered-down stock again! It comes in beef, chicken, ham, turkey (when you can find it so look way before Thanksgiving). It's made from roasting drippings and it is delicious.

The herbs definitely need to be kicked up a lot in this recipe, basil orgegano, but watch out on tarragon-too much and you have a licorce flavor. Really, never heard of tarragon and chili powder with Italian so I left out all together. Use Roma diced tomatoes with roasted garlic-Contadina or Hunts? chicken and rice need lots of help! Real onions, real garlic. No water please-plenty from crockpot."

Reviewed Sep. 20, 2011

"My family and I did not like this recipe. It was tasteless and boring"

Reviewed Mar. 2, 2011

"My whole family loved it I think my 8 year old daughter ate the most of it and she can be picky"

Reviewed Feb. 2, 2011

"after reading the reviews, i made sure to load up on the seasonings, and my husband and 4 year old LOVED it!! My husband told me to put a star next to this one..."

Reviewed Jan. 13, 2011

"I love the recipe as is!!!!"

Reviewed Sep. 25, 2009

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

Karen Berryman
Reviewed Sep. 24, 2009

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

Reviewed Sep. 22, 2009

"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 Sep. 22, 2009

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

Reviewed Sep. 21, 2009

"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 Sep. 21, 2009

"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 ...
Beautiful downtown Heltonville, Indiana"

Reviewed Mar. 2, 2009

"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 Feb. 4, 2009

"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 Aug. 28, 2008

"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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Wine Pairings

Full-Bodied White Wine

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