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Smothered Chicken Italiano Recipe
Smothered Chicken Italiano Recipe photo by Taste of Home

Smothered Chicken Italiano Recipe

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4.5 7
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From Miami, Florida, Mary Kretschmer writes, “This is one of my husband’s favorites and has become an ‘old reliable’ to serve dinner guests. It’s impressive and tasty but so easy to prepare.“
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 4 servings


  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 teaspoons canola oil
  • 1 cup part-skim ricotta cheese
  • 1 cup crushed tomatoes
  • 4 slices part-skim mozzarella cheese

Nutritional Facts

1 serving equals 252 calories, 11 g fat (5 g saturated fat), 85 mg cholesterol, 341 mg sodium, 6 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat.


  1. In a small bowl, combine the oregano, garlic powder, 1/8 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. In a large nonstick skillet coated with cooking spray, brown chicken in oil for 3-4 minutes on each side.
  2. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Combine ricotta cheese and remaining salt and pepper; spoon over chicken. Top with tomatoes.
  3. Bake, uncovered, at 350° for 15 minutes. Top with cheese. Bake 5-10 minutes longer or a meat thermometer reads 170°. Yield: 4 servings.
Originally published as Smothered Chicken Italiano in Light & Tasty February/March 2007, p54

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Apr. 14, 2013

"Very good, yet simple to make. I'm making this again this evening."

Reviewed Oct. 10, 2012

"It was awesome I tweeked it a little with extra seasoning's My whole family loved it!"

Reviewed Mar. 9, 2011

"Cooked exactly the way the recipe called for it. Chicken was tough and the flavor was bland. I think it would have tasted better if I would have used the italian seasoned tomatoes. My family was not crazy about this and neither was I."

Reviewed Jul. 15, 2010

"The recipe was great. I like being able to just follow the recipe and have an excellent end result."

Reviewed Dec. 6, 2008

"i make this dish quite often but i substitute the tomatoes with spaghetti sauce. Also instead of buying all the different cheeses separately I buy a shredded Italian Cheese blend. Its much quicker and quite tasty!"

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