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Italian Baked Chicken

 Italian Baked Chicken
For a casual get-together, this saucy herbed chicken is a terrific choice. Serve it over angel hair pasta for a delicious dinner that's special enough for company. —Marcello Basco, Deerfield Beach, Florida
4 ServingsPrep: 25 min. Bake: 35 min.


  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 3 tablespoons olive oil, divided
  • 5 garlic cloves, minced
  • 2 cups chicken broth
  • 1 cup tomato puree
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 4 slices mozzarella cheese
  • 4 tomato slices
  • 4 teaspoons grated Parmesan cheese
  • Hot cooked angel hair pasta
  • Minced fresh parsley


  • In a large resealable plastic bag, combine the flour, salt and
  • pepper; add chicken, one piece at a time, and shake to coat. In a
  • large skillet over medium heat, brown chicken in 2 tablespoons oil
  • on each side. Transfer to a greased 11-in. x 7-in. baking dish.
  • In the same skillet, saute garlic in remaining oil for 1 minute. Stir
  • in the broth, tomato puree, basil and oregano. Bring to a boil. Pour
  • mixture over chicken.

2 of 2

Italian Baked Chicken (continued)

Directions (continued)

  • Cover and bake at 400° for 25-30 minutes or until a thermometer
  • reads 170°.
  • Remove chicken and set aside. Pour sauce into a small bowl and keep
  • warm. Return chicken to the pan; top with mozzarella and tomato.
  • Sprinkle with Parmesan cheese.
  • Bake, uncovered, for 6-8 minutes or until cheese is melted. Arrange
  • pasta on a large serving platter; top with chicken. Pour sauce over
  • chicken and sprinkle with parsley. Yield: 4 servings.
Nutritional Facts: 1 chicken breast half (calculated without pasta) equals 477 calories, 23 g fat (7 g saturated fat), 125 mg cholesterol, 1,124 mg sodium, 20 g carbohydrate, 1 g fiber, 46 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.