Chicken Italiano Recipe

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Chicken Italiano

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


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.


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.

About this Recipe

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