Mary Berry Italian Chicken Recipe Recipe

Jump to Recipe Print Recipe

This comforting Italian chicken dish is full of rich tomato flavour, tender chicken, and fragrant herbs. It has a beautifully saucy texture with a lightly golden finish, making it both hearty and satisfying. The recipe is straightforward and ideal for midweek cooking, yet impressive enough for guests. From start to finish, it takes around 50 minutes.

Ingredients

For the Chicken

4 boneless, skinless chicken breasts
2 tbsp olive oil
Salt and freshly ground black pepper

For the Tomato Sauce

1 onion, finely chopped
2 garlic cloves, crushed
400g chopped tomatoes (tinned)
2 tbsp tomato purée
1 tsp dried oregano
1 tsp dried basil
1 tsp sugar
100ml chicken stock

For the Topping

100g mozzarella, sliced
25g Parmesan cheese, grated
Fresh basil leaves, to garnish

How to Make Mary Berry Italian Chicken Recipe Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken cooks evenly and the topping melts nicely.
Season the chicken: Rub the chicken breasts with olive oil and season well with salt and black pepper.
Sear the chicken: Heat a large frying pan over medium heat and brown the chicken on both sides for 3 to 4 minutes. Transfer to a baking dish.
Make the sauce: In the same pan, cook the onion for 5 minutes until soft. Add garlic and cook for 1 minute, then stir in chopped tomatoes, tomato purée, herbs, sugar, and stock.
Simmer the sauce: Let the sauce simmer for 10 minutes until slightly thickened and rich in flavour.
Assemble the dish: Pour the sauce over the chicken in the baking dish, ensuring each piece is well coated.
Add the topping: Place slices of mozzarella over each chicken breast and sprinkle with Parmesan.
Bake: Bake in the oven for 20 to 25 minutes until the chicken is cooked through and the cheese is melted and lightly golden.
Rest and serve: Remove from the oven and allow to rest for a few minutes before garnishing with fresh basil.

Tips

How do I keep the chicken juicy?

Avoid overcooking and allow the chicken to rest after baking. Searing first helps lock in moisture.

Can I make the sauce richer?

Add a splash of cream or a knob of butter at the end for a richer, silkier sauce.

What cheese works best?

Mozzarella melts beautifully, while Parmesan adds a salty depth. A mix of both gives the best result.

Can I prepare this ahead?

Yes, assemble the dish up to a day in advance and keep it chilled. Bake when ready to serve.

Serving Suggestions

Serve with buttery mashed potatoes
Pair with steamed green beans or broccoli
Add a side of garlic bread
Enjoy with a simple green salad

Storage

Room Temperature

Keep covered for up to 2 hours before refrigerating.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze for up to 2 months. Defrost overnight in the fridge and reheat in the oven until hot.

Nutrition

Calories: 420 kcal
Carbohydrates: 10g
Protein: 38g
Fat: 25g
Saturated Fat: 9g
Sodium: 520mg

Values are estimates and may vary depending on ingredients used.

FAQs

Can I use chicken thighs instead?

Yes, boneless chicken thighs work well and stay very juicy. Adjust cooking time slightly if needed.

Can I make this dish spicy?

Add a pinch of chilli flakes or a chopped fresh chilli to the sauce for extra heat.

What can I use instead of mozzarella?

You can use cheddar or provolone, though the texture will be slightly different.

Can I cook this on the hob only?

You can finish cooking the chicken in the sauce on the hob, but baking gives the best melted cheese topping.