Mary Berry Italian Chicken Recipe

This Mary Berry Italian Chicken recipe brings together tender chicken pieces, aromatic herbs, garlic, tomatoes, and Mediterranean flavours in a comforting one-pan dish. It’s the kind of meal that feels rustic yet refined, perfect for weeknight dinners or relaxed entertaining. With oven-baking as the main cooking method and simple ingredients, this Italian-style chicken delivers hearty flavour without complicated steps.
The sauce thickens beautifully around the chicken, creating a rich base ideal for serving with pasta, rice, mashed potatoes, or crusty bread.

What Is Mary Berry’s Italian Chicken?

Mary Berry’s Italian Chicken is a savoury, tomato-based baked chicken recipe infused with Italian herbs, garlic, and fresh vegetables. The dish uses boneless chicken thighs or breasts cooked gently in a seasoned tomato sauce, allowing the flavours to deepen as it bakes. It’s a warm, home-style meal that captures the essence of Italian comfort cooking with the simplicity Mary Berry is known for.

Why This Recipe Is Worth Trying

• Easy one-pan method – Everything cooks in a single dish for less cleanup.
• Rich Mediterranean flavours – Herbs, garlic, and tomatoes blend beautifully.
• Family-friendly recipe – Mild seasoning suits all ages.
• Perfect for meal prep – Keeps well and reheats wonderfully.
• Pairs with many sides – Works with pasta, bread, grains, or vegetables.
• Beginner-friendly – Straightforward steps with reliable results.

Essential Ingredients to Make Mary Berry’s Italian Chicken

• 8 chicken thighs (boneless, skinless; or use 4 chicken breasts)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 1 red pepper, sliced
• 400g tinned chopped tomatoes
• 150ml chicken stock
• 2 tablespoons tomato purée
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon sugar (balances acidity)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: 75g black olives or sliced mushrooms

Handy Kitchen Tools for Best Results

• Large ovenproof pan or casserole dish
• Sharp knife and chopping board
• Wooden spoon
• Measuring jug
• Oven mitts
• Serving spoon

Step-by-Step Guide to Making Mary Berry’s Italian Chicken

• Season and brown the chicken: Warm olive oil in a pan and brown the chicken on both sides. Remove and set aside.
• Cook the aromatics: Add onions and garlic to the same pan and sauté until softened.
• Add vegetables: Stir in red pepper and cook for a few minutes.
• Pour in liquids: Add chopped tomatoes, chicken stock, and tomato purée.
• Season the sauce: Stir in oregano, basil, sugar, salt, and pepper.
• Return chicken to the pan: Nestle browned chicken pieces into the sauce.
• Bake the dish: Transfer the pan to the oven and bake until the chicken is tender.
• Garnish and serve: Sprinkle parsley on top before serving.

What I Got Wrong (And How I Fixed It)

• Sauce was too runny – I reduced it in the oven for an additional 10 minutes.
• Chicken tasted bland – Seasoning the chicken directly before browning improved flavour.
• Vegetables turned mushy – I sautéed them quickly on high heat instead of low.
• Sauce was too acidic – A small pinch of sugar balanced the tomatoes perfectly.

Healthier Version of Mary Berry’s Italian Chicken

• Use chicken breasts instead of thighs for leaner protein.
• Reduce olive oil to 1 tablespoon.
• Replace tomato purée with extra tinned tomatoes for a lighter sauce.
• Add extra vegetables like courgettes or spinach to increase nutrients.

Ingredient Substitutions for Mary Berry Italian Chicken

• Swap chicken thighs for turkey breast or pork medallions.
• Replace red pepper with yellow or green peppers.
• Use Italian seasoning instead of separate herbs.
• Substitute stock with vegetable broth for a lighter taste.
• Add chilli flakes if you want a spicy version.

Pairing Ideas: What to Serve With Mary Berry Italian Chicken

• Creamy mashed potatoes – The sauce sits beautifully over fluffy mash.
• Al dente pasta – A classic Italian accompaniment.
• Steamed rice – Perfect for soaking up the rich tomato sauce.
• Crusty garlic bread – Great for dipping and scooping.
• Roasted vegetables – Balances the richness of the chicken.

Expert Tips to Make Perfect Mary Berry Italian Chicken

• Brown the chicken properly to build flavour at the start.
• Taste the sauce early so you can adjust herbs and salt.
• Use a heavy pan for even cooking and heat retention.
• Do not rush the baking step—longer cooking helps flavours develop.
• Add olives at the end to preserve their texture.
• Let the dish rest for a few minutes before serving.

Creative Ways to Customize Mary Berry Italian Chicken

• Add mozzarella on top for a melty cheese finish.
• Mix in spinach during the last 5 minutes for colour and nutrients.
• Use sun-dried tomatoes for a deeper tomato flavour.
• Stir in cream at the end for a silky, luxurious sauce.
• Add fresh basil leaves before serving for extra freshness.
• Include mushrooms to add body and earthiness.

Storing Mary Berry’s Italian Chicken the Right Way

• Cool before storing to prevent condensation.
• Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze portions for up to 2 months for easy reheating.
• Store sauce separately if using chicken breasts to avoid overcooking later.

How to Reheat Mary Berry Italian Chicken (If Needed)

Reheat gently in a saucepan over medium heat until hot throughout. Add a splash of stock if the sauce thickens too much. For microwave reheating, cover loosely and heat in short intervals, stirring between each one.

Nutritional Breakdown (per serving)

• Calories: ~360
• Protein: 34g
• Carbohydrates: 12g
• Fat: 20g
• Fibre: 2g
• Sodium: varies based on stock

Print

FAQs

How do I keep Italian chicken from drying out while baking?

Baking the chicken in a tomato-based sauce helps retain moisture, but the key is not overcooking. Use boneless thighs for juicier results and bake until the internal temperature reaches about 75°C (167°F). Keeping the pan covered for part of the cooking time also helps preserve tenderness.

Can I make Mary Berry Italian Chicken ahead of time?

Yes, this recipe reheats beautifully. Prepare the full dish, let it cool, and store it in the fridge. Reheat gently on the stovetop with a splash of stock to freshen the sauce. The flavours deepen overnight, making it even better the next day.

How do I thicken the sauce for Italian chicken?

If your sauce is thinner than expected, simmer it uncovered for 5–10 minutes after baking to reduce excess liquid. You can also stir in 1 teaspoon of tomato purée for extra body without altering the flavour.

Can I use chicken breasts instead of thighs in Italian chicken?

You can use chicken breasts, but they cook faster and may dry out more easily. Reduce the cooking time by about 10 minutes and keep them nestled in the sauce to stay moist.

Wrapping It Up

Mary Berry’s Italian Chicken is a warm, flavour-packed, and dependable recipe that suits any day of the week. With simple ingredients, aromatic herbs, and a one-pan approach, it creates a wholesome dish that feels both comforting and timeless.