One day, I will go to Italy. That is the dream.
For now, I will just make Italian Chicken.
Before I made this dish, I didn’t know that it was going to be called “Italian Chicken.” All I knew was that I had chicken, butter, spaghetti sauce, and cheese in my fridge and I needed to make something decent out of them. When Mike tasted it, he said, “Hmm… interesting! It has this… Italian taste to it.” So there you go! Let’s call it that.
- Boneless chicken thighs
- Tomato sauce
- Spaghetti sauce
- Cheese slices
- Italian Herbs (dried oregano, parsley, and thyme)
- Garlic Powder
- Chicken broth
- Fresh parsley (or cilantro, if you have no parsley)
- Olive oil
- Put butter in a microwavable bowl and heat until melted
- Add half a cup of chicken broth, garlic powder, and the Italian herbs to the bowl
- Soak chicken thighs in the butter and Italian herbs mixture.
- Add salt and pepper. Mix well.
- Marinade chicken in the mixture for 30 to 45 minutes
- Add olive oil to the baking sheet
- Transfer marinated chicken to the baking pan and top with spaghetti sauce, cheese, and fresh parsley or cilantro
- Bake for about 20 minutes
Other things to note:
- I might have used too much butter OR too much chicken broth. As you can see, the chicken is swimming in sauce. That sauce is a mix of the spaghetti sauce, butter, and chicken broth. It’s still good, though! The only bad thing about it is that I wanted to eat all of the sauce (and eating too much butter is NOT healthy!). Don’t do it!
- If you can, use mozzarella cheese. I only used some inferior quality cheddar cheese, but I bet this would be more awesome with the right cheese. Cheese really makes a big difference!