Italian Chicken Bake

Italian Chicken Bake


For cooking the chicken:

4 boneless, skinless chicken breasts (halved horizontally and pat dry with paper towel)

1/2 cup flour

1 teaspoon of salt

¼ teaspoon black pepper

1 teaspoon garlic powder

2 teaspoons Italian seasoning

2 tablespoons olive oil


12 ounces of spaghetti

Parmesan sauce with white wine:

4 tablespoons of butter

1 small yellow onion (or use 1/2 onion) chopped

4 minced garlic cloves

2 chopped green onions

2 small diced tomatoes

1 tablespoon of flour

1 cup heavy cream

1 glass of white wine

½ cup grated parmesan

1 teaspoon Italian seasoning

1/2 teaspoon salt more to taste

¼ teaspoon crushed red pepper flakes


PREPARING THE CHICKEN BREASTS: Be sure to cut the chicken breasts horizontally to make them thin. A paper towel pat the chicken dry.

In a large bowl, combine the flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to mix. Using a fork or tongs, coat the chicken breasts in the flour mixture, pressing down with tongs, then turning the chicken to coat the other side. Put aside.

COOKING CHICKEN BREASTS: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the pan is hot, place the flour-coated chicken breasts in the pan and cook for 4-5 minutes on each side, until browned on both sides and cooked through, turning once between cooking, about 8 to 10 minutes. Remove the chicken from the skillet and set aside.

SAUCE: Add butter, diced yellow onion and minced garlic cloves to skillet. Cook over medium heat until the onions and garlic are translucent, about 2 minutes. Then add the chopped green onions and tomatoes. Add 1 tablespoon of flour to the skillet and whisk to combine.

Now add the heavy cream, wine, Italian seasoning, salt and red pepper flakes. Bring the mixture to a boil, then add ½ cup of grated parmesan. Use a whisk or wooden spoon and stir until smooth.

COOK PASTA according to package directions in salted water. I like pasta neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.

FINAL ASSEMBLY: Add cooked pasta to skillet with sauce and stir to combine over low heat for 2-4 minutes. Taste and add salt, if necessary. Return the chicken to the skillet over the pasta and let it heat through for another 5 minutes.

SERVE chicken over or alongside pasta and sprinkle with Parmesan, if desired.

*NOTE: Not a wine lover? White wine vinegar is an ideal substitute for dry white wine. Made from white wine, it has many of the same taste characteristics. Minus the alcohol. In this recipe, you should start with 1/4 cup vinegar + 2/3 cup chicken broth.


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