Chicken Italiano Recipe

Chicken breasts: Boneless and skinless, these are the main protein component of the dish.

Olive oil: Used for cooking the chicken, it adds a rich flavor and helps achieve a golden brown crust.

Tomato sauce: Provides a tangy and savory base for the dish, complementing the chicken and cheese.

Italian seasoning: A blend of herbs that infuses the dish with classic Italian flavors.

Mozzarella cheese: Shredded and used as a topping, it melts beautifully to create a bubbly, golden layer.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the seasoning.

When cooking the chicken breasts in the skillet, make sure not to overcrowd the pan. This ensures that the chicken browns evenly and develops a nice golden crust. If necessary, cook the chicken in batches to maintain the right temperature and achieve the best texture.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and can be cooked in the same way as chicken breasts.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for cooking.

• tomato sauce - Substitute with marinara sauce: Marinara sauce is a seasoned tomato-based sauce that can add more flavor to the dish.

• italian seasoning - Substitute with herbes de Provence: Herbes de Provence contains a mix of herbs that can provide a similar aromatic profile to Italian seasoning.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone cheese melts well and has a slightly sharper flavor, which can add depth to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile, which can add a subtle complexity.

• Allow the chicken breasts to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the Chicken Italiano to an airtight container. If you have multiple pieces, layer them with parchment paper in between to avoid sticking.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. This keeps the mozzarella cheese fresh and the tomato sauce flavorful.
• For longer storage, place the airtight container in the freezer. The Chicken Italiano can be frozen for up to 2-3 months without losing its taste and texture.
• When ready to reheat, thaw the frozen Chicken Italiano in the refrigerator overnight. This gradual thawing helps maintain the quality of the chicken breasts and tomato sauce.
• Preheat your oven to 350°F (175°C). Place the thawed Chicken Italiano in a baking dish and cover with aluminum foil to prevent drying out.
• Bake for 15-20 minutes or until the chicken breasts are heated through and the mozzarella cheese is melted and bubbly. If you prefer a crispier top, remove the foil for the last 5 minutes of baking.
• Alternatively, you can reheat individual portions in the microwave. Place a piece of Chicken Italiano on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Chicken Italiano in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the chicken from drying out.
  4. Heat for about 20 minutes, or until the chicken is warmed through and the mozzarella cheese is bubbly again.
  5. Remove the foil for the last 5 minutes if you want the cheese to get a bit crispy.

• Microwave Method:

  1. Place the Chicken Italiano on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to keep the moisture in.
  3. Heat on medium power for 2-3 minutes.
  4. Check the chicken and stir the tomato sauce to ensure even heating.
  5. Continue heating in 30-second intervals until the chicken is hot throughout.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil.
  2. Place the Chicken Italiano in the skillet and cover with a lid.
  3. Heat for about 5-7 minutes, turning occasionally to ensure even heating.
  4. Add a splash of tomato sauce or chicken broth if the chicken seems dry.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Chicken Italiano in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure the chicken is heating evenly.
  4. If the cheese isn't as bubbly as you'd like, you can add an extra minute or two.

• Skillet: A flat-bottomed pan used for browning the chicken breasts evenly on both sides.

• Oven: Used to bake the chicken until it is cooked through and the cheese is bubbly and golden.

• Baking dish: A heatproof dish where the chicken, tomato sauce, and cheese are combined and baked.

• Tongs: Handy for flipping the chicken breasts in the skillet to ensure they cook evenly.

• Measuring spoons: Essential for accurately measuring the olive oil, salt, pepper, and Italian seasoning.

• Measuring cup: Used to measure the tomato sauce and shredded mozzarella cheese.

• Spatula: Useful for transferring the chicken breasts from the skillet to the baking dish.

• Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.

Preheat while prepping: Start preheating the oven as you prepare the chicken breasts and other ingredients to save time.

Use pre-made sauce: Opt for a high-quality, store-bought tomato sauce to cut down on preparation time.

Thin chicken breasts: Pound the chicken breasts to an even thickness for quicker and more uniform cooking.

One-pan method: Use an oven-safe skillet to sear the chicken and then transfer it directly to the oven, reducing the number of dishes to wash.

Prep in advance: Season and sear the chicken ahead of time, then refrigerate until ready to bake.