Italian-Style Chicken

Italian-Style Chicken

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"Browned chicken simmers briefly in a creamy, basil and parsley seasoned, mushroom-tomato sauce."
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30 m servings 317 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 37.7 g
  • 75%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 645 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
  2. Stir the soup, water, parsley, basil and tomatoes in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
  3. Remove the chicken from the skillet. Add the butter to the skillet and stir until the butter is melted. Serve the sauce with the chicken.


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Lackluster. Needed to be spiced up. Used some spaghetti sauce I had lying around and extra basil and garlic.

This was delicious! I served it over pasta, can't wait to make it again!

Fairly bland-it needs jazzing up