Italian Chicken Bake
Ingredients
For cooking chicken:
4 boneless skinless chicken breasts (halved horizontally and paper towel dried)
1/2 cup flour
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon garlic powder
2 teaspoons Italian seasoning
2 tablespoons olive oil
Pasta:
12 oz of spaghetti
White Wine Parmesan Sauce:
4 tablespoons butter
1 small yellow onion (or use 1/2 onion) chopped
4 garlic cloves minced
2 scallions chopped
2 small tomatoes diced
1 tablespoon flour
1 cup heavy cream
1 cup white wine
½ cup Parmesan cheese shredded
1 teaspoon Italian Seasoning
1/2 teaspoon salt more to taste
¼ teaspoon crushed red pepper flakes
Instructions
PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken.
In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.
COOKING CHICKEN BREASTS: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.
SAUCE: Add butter, diced yellow onion and minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add chopped scallions and tomatoes. Add 1 tablespoon flour to pan and whisk to combine.
Now add heavy cream, wine, Italian Seasoning, salt and red pepper flakes. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
COOKING PASTA according to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.
FINAL ASSEMBLY: Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes.
SERVE chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.
*NOTE: Not a wine person? White Wine Vinegar is an ideal substitute for dry white wine. Made from white wine, it has many of the same flavor characteristics. Minus the alcohol. In this recipe you should start with 1/4 cup vinegar + 2/3 cup chicken stock.
Nutrition Information:
Per Serving
Calories: 700 | Protein: 37g | Fat: 36g | Carbohydrates: 55g
Frequently Asked Questions:
Can I use chicken thighs instead of chicken breasts?
Yes, you can substitute boneless, skinless chicken thighs for the chicken breasts.
Adjust the cooking time to ensure they are cooked through.
Is there a non-alcoholic substitute for white wine in the sauce?
Yes, you can use white wine vinegar as a non-alcoholic substitute.
Start with 1/4 cup of vinegar and add 2/3 cup of chicken stock to maintain flavor.
Can I use a different type of pasta?
Certainly! While the recipe calls for spaghetti, you can use your preferred pasta type.
Just adjust the cooking time according to the package instructions.
Is it necessary to use both scallions and onions in the sauce?
The combination of scallions and onions adds depth to the flavor, but you can adjust based on your preference.
You can use one or the other if needed.
Can I make this dish ahead of time?
Yes, you can prepare the components ahead of time.
Cook the chicken, pasta, and sauce separately, then assemble and warm them together before serving.
Adjust seasoning as needed.
Can I use a different type of cheese instead of Parmesan?
Yes, you can substitute Parmesan with a similar hard cheese like Pecorino or Asiago.
Adjust the quantity based on your taste preferences.
How can I make the dish less spicy if I don’t like too much heat?
To reduce spiciness, omit or reduce the amount of crushed red pepper flakes in the recipe.
Taste and adjust according to your preference.
Can I use pre-cooked chicken instead of cooking it from raw?
Yes, you can use pre-cooked chicken, such as rotisserie chicken or leftover grilled chicken.
Add it to the skillet during the final assembly stage to warm it up.
What is the purpose of cutting the chicken breasts horizontally?
Cutting the chicken horizontally helps create thinner pieces, ensuring even and quicker cooking.
It also allows for better absorption of flavors from the seasoning.
Can I make this recipe vegetarian?
Yes, you can make a vegetarian version by omitting the chicken and using vegetable broth instead of chicken stock.
Increase the amount of vegetables or add your favorite meat alternatives.