Best Italian Chicken Recipe

4 25 25
Best Italian Chicken Recipe
Best Italian Chicken Recipe photo by Taste of Home
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Best Italian Chicken Recipe

Read Reviews
4 25 25
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 3 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 3 hours

Ingredients

  • 6 boneless skinless chicken breast halves (about 8 ounces each)
  • 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. 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 meat thermometer inserted into the chicken reads 170°.
Transfer chicken to a serving platter; keep warm. Pour cooking juices into a small saucepan. Combine cornstarch and remaining water until smooth; stir into cooking juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with chicken and rice. Yield: 6 servings.
Originally published as Italian Chicken in Simple & Delicious September/October 2008, p58

Nutritional Facts

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

  • 6 boneless skinless chicken breast halves (about 8 ounces each)
  • 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. Combine the tomatoes, 3/4 cup water, onion, bouillon and seasonings; pour over chicken.
  2. Cover and cook on low for 3-4 hours or until a meat thermometer inserted into the chicken reads 170°.
  3. Transfer chicken to a serving platter; keep warm. Pour cooking juices into a small saucepan. Combine cornstarch and remaining water until smooth; stir into cooking juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with chicken and rice. Yield: 6 servings.
Originally published as Italian Chicken in Simple & Delicious September/October 2008, p58

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Reviews forBest Italian Chicken

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katlaydee3 User ID: 3741999 248189
Reviewed May. 13, 2016

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

MY REVIEW
psygrad95 User ID: 1413766 238727
Reviewed Dec. 4, 2015

"Bland"

MY REVIEW
JudyCar User ID: 6850380 236315
Reviewed Nov. 4, 2015

"Was great!"

MY REVIEW
pajamaangel User ID: 1603339 224558
Reviewed Apr. 9, 2015

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

MY REVIEW
[email protected] User ID: 7060486 149585
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."

MY REVIEW
mas4144 User ID: 6300876 163401
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."

MY REVIEW
swinny User ID: 1858482 102840
Reviewed Sep. 22, 2012

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

MY REVIEW
olddutch User ID: 4601197 94946
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 ) -"

MY REVIEW
fredaevans User ID: 6360805 94945
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."

MY REVIEW
tsuop User ID: 6274346 149583
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!!"

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