Mary Berry Italian Chicken

This was meant to be a quick dinner. You know the kind—shove it in the oven, pour a glass of red, job done. But I underestimated this recipe.

The first time I made Mary Berry’s Italian Chicken, I got cocky and overloaded the cheese filling. It oozed everywhere. What was meant to be a neat, stuffed chicken moment turned into a bit of a hot mess. But the flavours? Oh, worth every splatter. Creamy Dolcelatte, sweet sun-dried tomato, garlicky basil—it’s full-on Tuscan vibes, without the plane ticket.

Let me show you how I fixed the mess, and made it a proper keeper.

Why This One Works So Well

There are loads of “Italian chicken” recipes out there, but this one nails the balance of creamy and sharp, herby and rich.

• Dolcelatte cheese is key—it melts beautifully and gives a creamy hit without being overwhelming like Gorgonzola.
• Sun-dried tomato paste (not purée!) gives depth and tang. I once tried it with tomato purée, and it tasted like pizza sauce. Not the vibe.
• Instead of overloading the filling, I learned to let it just peek out of the chicken pocket. That gives a gorgeous top crust when baked with breadcrumbs.

INGREDIENTS + WHY THEY MATTER

• Dolcelatte cheese – Melts like a dream, adds creamy funk. Gorgonzola’s milder cousin. Don’t sub with cheddar—it won’t behave.
• Sun-dried tomato paste – Brings sweet-tangy punch. Avoid regular tomato paste—it’s too flat.
• Fresh basil – Makes it bright. I once tried dried. Regret. Never again.
• Panko breadcrumbs – Crunchy top magic. Regular breadcrumbs go soggy here.
• Passata – Smooth, rich base sauce. I tested chopped tomatoes—too watery.
• Chicken breasts – Boneless, skinless. Try to find ones not too thick so they cook evenly.

Ingredient Swaps That Hold Up

• No Dolcelatte? I tested with Boursin once—surprisingly lovely but less depth. Also worked with a mix of cream cheese + Stilton.
• DF Option? Use a plant-based cream cheese (Violife worked okay) + a spoon of miso for umami. Not as luscious, but passable.
• Gluten-Free? Use GF panko. I like the Schär brand.
• No basil? I’ve subbed with parsley + a splash of balsamic in the sauce. Still tasty, just less Italian-villa.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cheese leaked everywhere	Overstuffed chicken + too thin slit	Make a deeper pocket, but don’t overfill
Chicken dry	Overbaked by just 5 minutes	Use a meat thermometer—75°C is perfect
Sauce too runny	Used chopped tomatoes	Stick with smooth passata for proper thickness

HOW TO MAKE MARY BERRY’S ITALIAN CHICKEN

1. Preheat oven to 200°C/180°C Fan/Gas 6.
2. Make the filling: In a bowl, mash Dolcelatte with 2 tbsp tomato paste, half the garlic, basil, and panko. Season generously.
3. Make the sauce: Stir remaining paste, garlic, basil into passata. Pour into base of a small roasting dish.
4. Prep the chicken: Cut a pocket in each breast. Spoon in the cheese mix, then spread a bit on top. Sprinkle with remaining breadcrumbs.
5. Bake: Nestle chicken into the sauce. Bake for 30–35 minutes—look for golden tops and bubbling sauce.

TIPS FROM MY KITCHEN

• I use a small roasting tin so the sauce hugs the chicken and doesn’t dry out.
• If using very thick chicken breasts, slice horizontally to butterfly them first.
• I let the chicken rest for 5 minutes after baking—it makes a big difference.
• If I’m feeling fancy, I add a splash of white wine to the sauce base.

STORAGE + SERVING

• Fridge: Keeps for 3 days in an airtight container.
• Freezer: Freeze fully cooked portions (sauce included) for up to 3 months.
• Reheat: Oven is best (170°C for 10 mins). Microwave’s fine in a pinch but the breadcrumb topping softens.
• Serve with: Pasta, rice, or even crusty bread to mop up that dreamy sauce.

FAQs – Real Answers You’ll Actually Use

Q: Can I use chicken thighs instead?
A: Yes, boneless thighs work well. They’re juicier but trickier to stuff—just spread the filling on top.

Q: Is Dolcelatte the same as Gorgonzola?
A: Not quite. Dolcelatte is creamier and milder—less pungent. If you like bold blue cheese, go Gorgonzola.

Q: Can I make it ahead?
A: Absolutely. Assemble in the morning, cover and chill. Bake when you’re ready—just add 5 minutes to the cooking time.

Q: Why did my sauce split?
A: Likely too much cheese leaked into it. Don’t overstuff, and make sure your chicken pocket’s sealed well.

Try More Recipes:

• Mary Berry Stir Fried Chicken and Vegetable Rice
• Mary Berry Sri Lankan Chicken Curry
• Mary Berry Lentil Jumble
• Mary Berry Leek Quiche