Chicken Italiano

Chicken Italiano Recipe

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Mary-Ann D'Antonio


My Mom would make this for us on a week night and serve it the next evening. It was made with red pepper flakes and hot marinated cherry peppers, I thought it was a little hot so together we worked on it and came up with a lighter flavor. Much more enjoyable.


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45 Min
50 Min


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1/4 c
olive oil
1 lb
mild or hot italian sausages cut into 2 inch lenghts
2 lb
bonless, skinless chicken thighs, each piece cut into three pieces
peppers (any color) cut into strips
onion cut into rings
1 c
warm water, melt a chicken bouillon (i use salt free) let it melt in the cup of warm water
1/2 c
balsamic vinegar
2 tsp
minced garlic
1 tsp
dry oregano
8 oz
fresh or canned mushrooms (drain)
marinated cherry peppers, halved. you can use the hot ones if you would like.

How to Make Chicken Italiano


  • 1Heat the oven to 375 degrees. This recipe is done on top of the stove and then baked in the over to finish.
  • 2Heat 2 tablespoons of the oil in a large frying pan over medium/high heat. Add the sausage (you can use turkey sausage, it would lower the fat content in the recipe) and chicken, cook stirring occasionally, until browned. It will take about 5 minutes.
  • 3The meat does not need to be fully cooked at this point.
  • 4Take meat out and drain fat from pan.
  • 5Heat another two tablespoons of oil in the skillet, over medium/high heat. Add the onions and peppers and cook until tender, about two minutes.
  • 6Transfer to a casserole dish and add meat mixture. Toss to combine and stir in all remaining ingredients.
  • 7Bake in the over for 40 minutes.
  • 8Garnish with lemon slices if you would like, it gives it a nice flavor.
  • 9Serve with a nice garden salad.

Printable Recipe Card

About Chicken Italiano

Course/Dish: Chicken
Main Ingredient: Pork
Regional Style: Italian
Dietary Needs: Low Carb

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