Chicken Italiano

Chicken Italiano

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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


  • 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
  • 3
    peppers (any color) cut into strips
  • 1
    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)
  • 4
    marinated cherry peppers, halved. you can use the hot ones if you would like.

How to Make Chicken Italiano


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