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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 (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.

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!!"

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