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Italian Restaurant Chicken Recipe

Italian Restaurant Chicken Recipe

Here’s a healthful dish that’s a favorite with family and friends. While the chicken and sauce cook, I make pasta to serve with it. The moist, tender, richly seasoned chicken is something special! —Patricia Nieh, Portola Valley, California
TOTAL TIME: Prep: 25 min. Bake: 50 min. YIELD:6 servings


  • 1 broiler/fryer chicken (3 pounds), cut up and skin removed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped carrot
  • 3 garlic cloves, minced
  • 1/2 cup dry red wine or reduced-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 bay leaf
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/4 cup minced fresh basil


  • 1. Preheat oven to 325°. Sprinkle chicken with salt and pepper. In an ovenproof Dutch oven, brown chicken in oil in batches. Remove and keep warm.
  • 2. In same pan, saute onion, celery, carrot and garlic in pan drippings until tender. Add wine, stirring to loosen browned bits from pan. Stir in tomatoes, bay leaf, rosemary and chicken; bring to a boil.
  • 3. Cover and bake 50-60 minutes or until juices run clear. Discard bay leaf; sprinkle with basil. Yield: 6 servings.

Nutritional Facts

3 ounces cooked chicken with 2/3 cup sauce: 254 calories, 11g fat (2g saturated fat), 73mg cholesterol, 442mg sodium, 12g carbohydrate (1g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

Reviews for Italian Restaurant Chicken

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cookfill User ID: 6733498 247206
Reviewed Apr. 17, 2016

"I think it is a great recipe for a simple but tasty chicken dinner. A combo of many Italian dishes all in one. I have to wonder what the negative comments expectations were."

cmdaiber User ID: 3144864 241764
Reviewed Jan. 14, 2016

"I thought this turned out pretty good. I did a few modifications. I used only chicken breast which I cut into tenders basically then baked them in the oven with salt and pepper and a little oil in the pan/foil liner. For the sauce I used my own quart of canned tomatoes and about half a can (about 7 ounces) tomato paste. The sauce recipe I basically doubled. I used the wine and used some of the liquid from the chicken for added liquid. When I cooked the celery, onion and carrot I used my canned tomato liquid to keep it from burning the bottom of the pan. I used a mandolin to cut the carrots, celery and onion with the julienne cutter. I wasn't sure how it would turn out. I was ready to put a pizza in the oven it if was horrible. I used egg noddles to serve with the chicken and sauce. I think this turned out really well. Maybe for the meh reviews adding tomato paste to sweeten the sauce would help? I do not own a Dutch Oven. I have a large pot with lid I can put in the oven and will act as a Dutch Oven. After I cooked the sauce a bit I threw the chicken in then put the enter thing in the oven at 325 for about 45 minutes. Hope this helps someone when they try the recipe."

khegeman User ID: 2379383 239236
Reviewed Dec. 12, 2015

"We thought it was just ok. Nothing special. Disappointed."

cbenne12 User ID: 7424916 228633
Reviewed Jun. 27, 2015

"not bad, but too time-intense for such lack-luster flavor."

bjsilve0 User ID: 172187 135204
Reviewed Apr. 1, 2012

"So So. I would not bother making this again. The flavor did not warrent the prep time/chopping."

Carc User ID: 4348330 197822
Reviewed Jan. 30, 2012

"Great flavor! My husband said this is a keeper. The sauce was a little thin for us, next time I'll thicken the sauce up some."

mrscrazyed1 User ID: 6143812 196119
Reviewed Dec. 2, 2011

"This is a great recipe if you like chicken covered in marinara. Made it exactly as directed and served with pasta. The seasoning was excellent and the chicken came out moist and tender. Unfortunately, I found I didn't care for the sauce-covered chicken -- just personal preference."

Farmchef User ID: 854510 193048
Reviewed Oct. 25, 2011

"This was easy and very good. My husband said immediately that this was a "keeper"."

scotchcat User ID: 1323433 196172
Reviewed Oct. 18, 2011

"Excellent!!! easy, hearty - served with whole wheat pasta. Made it with the red wine, made it special. Husband asked that I make this again."

mcbryde User ID: 3425478 180135
Reviewed Aug. 14, 2011

"This dish was fantastic. Great flavor and very easy to make."

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