Easy One Pan Italian Chicken In Tomato Sauce

One-pan Italian chicken in tomato sauce is a dinner saviour. Tender golden seared chicken in a rich, creamy tomato sauce baked under a topping of bubbling golden mozzarella cheese.

For more easy Italian recipes try my Creamy chicken and bacon pasta, easy homemade pasta sauce, baked mushroom pasta and a collection of 10 pasta recipes you can make all week long.

🧾 Ingredients overview

• Olive oil: Used for sautéing and adding richness to the dish.
• Chicken breast: The main protein in the recipe, providing a lean and tender texture.
• Smoked pancetta: Adds a smoky and salty flavour to the Italian chicken.
• Yellow onion: Enhances the flavour base of the dish and adds sweetness.
• Garlic: Infuses the dish with aromatic and savoury notes.
• Fresh rosemary: Provides a fragrant and earthy flavour to the Italian chicken bake.
• Fresh thyme: Adds a subtle herbaceous flavor to the dish.
• Red pepper: Adds color, sweetness, and a slight crunch.
• Sun-dried tomatoes: Intensifies the tomato flavor and adds a chewy texture.
• Chopped tomatoes: Forms the base of the sauce, providing richness and acidity.
• Tomato puree: Enhances the tomato flavour and thickens the sauce.
• Pasta seasoning mix: A blend of spices that adds depth of flavour to the Italian chicken bake.
• Italian herb mix: A combination of herbs that complements the Italian-inspired flavours of the dish.
• Double cream (heavy cream): Adds creaminess and richness to the sauce.
• Vegetable stock: Optional, adds extra flavor and moisture to the dish.
• Shredded mozzarella: Melts into a golden and bubbly topping for the Italian chicken.
• Chopped parsley: Fresh herb garnish that adds colour and freshness to the finished dish.
  
  For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.

👩🏻‍🍳 Here's how to make it

Italian chicken recipe step-by-step

• Preheat and Prepare
  • Preheat the oven to 180ºC.
  • Heat the olive oil in a cast-iron skillet or oven-safe frying pan with high sides.

• Cook the Pancetta and Aromatics
  • Gently fry the smoked pancetta until it’s golden, crispy, and has rendered all of its fat.
  • Sauté the diced yellow onion and minced garlic in the bacon fat until the onion is soft and starting to turn golden, and the garlic is fragrant.
  • Add the finely chopped fresh rosemary, thyme, and sauté for about 5 minutes. Remove to a small bowl while you sear the chicken.

• Sear the Chicken
  • Season the chicken breast fillets on both sides with salt and pepper.
  • Place them into the skillet and sear on both sides until the chicken is golden. Remove the chicken to a plate and set aside.
• Prepare the Sauce
  • Place the finely chopped red pepper into the pan and sauté for a further 3-5 minutes, until the pepper has softened.
  • Add the onions and pancetta back into the pan.
  • Pour the tinned chopped tomatoes into the pan and add the tomato puree and sun-dried tomatoes.
  • Mix in the pasta seasoning mix and the Italian herb mix.
  • Pour the double cream into the sauce and whisk. Taste and adjust the seasoning.

• Bake the Italian Chicken
  • Place the seared chicken in the sauce and top with the shredded mozzarella.
  • Bake for about 15 minutes, until the cheese is golden and bubbling, and the chicken is cooked through.

❓Recipe FAQ's

Easy One Pan Italian Chicken In Tomato Sauce

This one-pot Italian chicken in tomato sauce is a true winner. Rich and hearty sauce, golden seared chicken and a bubbly topping of melted mozzarella. 

5 from 2 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4 Servings

Save This RecipeSaved!

Cook ModePrevent your screen from going dark

Author: Deborah Rainford

Ingredients

1x2x3x

For the Chicken:

• 600 g chicken breast mini fillets, or chicken breast
• Salt and pepper, to taste

For the Sauce:

• 2 tablespoons olive oil
• 85 g smoked pancetta
• 1 yellow onion, diced
• 2-3 cloves garlic, minced
• 1 sprig fresh rosemary, finely chopped
• 2 sprigs fresh thyme, leaves picked
• 1 red bell pepper, finely chopped
• 2 sun-dried tomatoes, chopped
• 400 g tin chopped tomatoes
• 1 teaspoon tomato puree
• ½ teaspoon pasta seasoning mix
• ½ teaspoon Italian herb mix
• 2-3 tablespoons double cream, *see notes
• 75 ml vegetable stock made with a stock cube, optional (*see notes)
• 30-50 g shredded mozzarella
• 2 tablespoons chopped parsley for serving

Instructions

Preheat the oven to 180ºC.

• Heat the olive oil in a cast-iron skillet or oven-safe frying pan with high sides.

Cook the pancetta and aromatics

• Gently fry the smoked pancetta until golden, crispy, and the fat has rendered. Remove to a bowl lined with kitchen paper to absorb any extra grease.
• In the same pan with the pancetta fat, sauté the diced yellow onion and minced garlic until the onion is soft and starting to turn golden, and the garlic is fragrant.
• Add the finely chopped fresh rosemary and thyme to the pan and sauté for about 5 minutes. Remove the onions from the pan and place them in the bowl with the pancetta.

Sear the chicken

• Season the chicken breast mini fillets on both sides with salt and pepper.
• Place the chicken into the skillet and sear on both sides until golden. Remove the chicken to a plate and set aside.

Prepare the sauce

• Add the finely chopped red pepper to the pan and sauté for a further 3-5 minutes, until softened.
• Return the onions and pancetta to the pan. Pour in the chopped tomatoes and add the tomato puree. Mix in the pasta seasoning mix and the Italian herb mix.
• Pour in the double cream and whisk the sauce. Taste and adjust the seasoning.

Bake the chicken

• Place the seared chicken in the sauce and top with the shredded mozzarella.
• Bake for about 15 minutes, until the cheese is golden and bubbling and the chicken is cooked through. Top with chopped fresh parsley or basil before serving.

Notes

• Double Cream: Use 2-3 tablespoons of double cream to add creaminess to the sauce. You can adjust the amount according to your preference.
• Vegetable Stock: Adding 75 ml of vegetable stock made with a stock cube is optional but adds extra flavour and moisture to the dish. You can substitute with chicken stock or water if preferred.

Nutrition

Calories: 415kcal | Carbohydrates: 11g | Protein: 38g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 588mg | Potassium: 948mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1323IU | Vitamin C: 52mg | Calcium: 99mg | Iron: 2mg

Tried this recipe?Tag Me @savvybites or tag #savvybites!

Meet the Chef!

Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.

Learn more about me →