Italian Chicken Bake


by: This Little Piggy Loves Food

I haven't been cooking very many new recipes recently because we were in France for half term and I don't find it very easy to cook in a different kitchen with foreign ingredients. I did make my millionaire shortbread as it is my husband's favourite however I didn't have any scales and had to guess the measurements - it was good but incredibly sweet as I majorly overdid the golden syrup!! Anyway now I am home and back into cooking - I made this a couple of years ago for a dinner party and it was a great success. However I can't believe I have never cooked it for Arabella and I as it a great family friendly recipe. It tool about 45 minutes in total.


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serves: 4

1 onion, peeled and chopped

1 tbsp olive oil

3 skinless chicken breasts, diced

2 cloves garlic peeled and thinly sliced

2 tsp dried oregano

2 x 400g tins chopped tomatoes

250g ball mozzarella cheese, thinly sliced

75g sliced pepperoni or salami

Nutrition Facts
Italian Chicken Bake

Servings Per Recipe: 4

Amount per Serving

Calories: 483

  • Total Fat: 21.1 g
  •     Saturated Fat: 5.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 121.1 mg
  • Sodium: 1462.9 mg
  • Total Carbs: 27.4 g
  •     Dietary Fiber: 2.7 g
  •     Sugars: 20.8 g
  • Protein: 48.2 g

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1.  Preheat the oven to 180C (fan), 200 C, gas mark 6.

2.  In a frying pan, fry the onion in the olive oil for a few minutes until translucent.

3.  Add the diced chicken and fry, browning them for 5 minutes.

4.  Add the garlic and oregano and fry for a couple of minutes before pouring in the tomatoes. Let it bubble gently for 5 more minutes and season to taste.

5.  Pop the lot into an ovenproof dish and top it first with the mozzarella and then then pepperoni / salami. Bake in the oven for 25 minutes.

6.  About half way through cooking, pop the garlic bread in the oven and cook according to the packet's instructions. Mine took 12 minutes.

7.  When the Italian chicken bake is ready, serve with the warm garlic bread.

8.  There is a reason why I have every single one of Fay Ripley's cookbooks - all her recipes are so so good and both adult and kid friendly. Arabella and I both really enjoyed this, the ingredients all go so well together and it is not too dissimilar to a pizza! Typically Arabella suggested adding goats cheese rather than mozzarella which I am sure would definitely work, although to be honest I would probably add both! The garlic bread was a wonderful addition although you could have it with a crisp green salad if you wanted to be a little healthier.

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