Chicken Savoy Recipe a Quick and Flavorful Italian Dinner
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Chicken Savoy is a quick, no-fuss dish packed with bold Italian-American flavors. This dish, rooted in New Jersey’s Italian American culinary tradition, combines tender chicken with a bold blend of garlic and herbs. It’s a recipe for two that is perfect for busy weeknights or an indulgent date-night meal; you can skip the restaurant and easily recreate this iconic New Jersey classic at home.
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Why Chicken Savoy Will Become Your Go- to- Dinner
What is chicken savoy?
Chicken savoy is a popular dish featured in Italian restaurants across northern New Jersey. It originated at the legendary Belmont Tavern, an iconic red-checkered tablecloth restaurant, and was created years ago by a chef known as Stretch. This historic spot is also renowned for another classic favorite, chicken murphy.
Traditionally, Chicken Savoy is prepared using whole chickens or bone-in pieces for its rich, hearty flavor. However, I’ve given my chicken savoy recipe a modern twist by using boneless chicken breasts and thighs. This version not only cooks faster but also delivers the same incredible flavor as the classic recipe.
Here is what you will need
Chicken Savoy Ingredient List
How to make chicken savoy with boneless chicken breasts
Prepare the ingredients:
- Preheat the oven to 400 degrees F.
- Shred the parmesan cheese with a small Microplane grater.
- Measure the herbs and vinegar.
STEP 1: Crush the garlic with the back of a spoon or a garlic crusher and place it into a small bowl. Add the herbs, grated cheese, and 1 tablespoon of olive oil.
STEP 2: Heat the remaining oil in a heavy cast-iron skillet over high heat until simmering. Pat the chicken pieces dry with a paper towel and sprinkle with sea salt and pepper. Once the pan is hot, add the chicken and cook until the underside starts to turn golden brown (about 3 – 5 minutes).
STEP 3: Flip the chicken breasts over, and use an offset spatula to spread the herb mixture over the chicken.
STEP 4: Transfer the cast-iron skillet to a preheated oven and bake at 400 degrees for 10 to 12 minutes until the internal temperature reaches 165 degrees f.
STEP 5: Remove the skillet from the oven and place it on top of the stove over low heat. Add the vinegar and stir. Let the chicken simmer for at least 5 minutes before serving.
Tips & Tricks
- Cooking time can vary depending on the thickness of the chicken. Begin checking the temperature after the chicken has been in the oven for 10 minutes.
- The key to keeping the boneless chicken breast moist and juicy is to remove the chicken from the oven just as it reaches 165 degrees f.
- To get a beautifully golden-brown crust on the chicken (thanks to the Maillard reaction), make sure to pat the chicken dry with a paper towel before adding it to the hot skillet.
Recipe variations
This is a very basic recipe in that you can easily build the flavors. Here are some suggestions to try.
Spicy – Add 1/4 to 1/2 teaspoon of red pepper flakes to the herb mixture.
Vinegar – Instead of red wine vinegar, use an equal amount of balsamic vinegar.
Herbs – Add any of these herbs for extra flavor: basil, tarragon, parsley, herbs de Provence, or Italian seasoning.
Bone-in meat – Do you prefer bone-in chicken? Use breasts or thighs and adjust the cooking time. Keep in mind the cook time willhave to be adjusted for approximately 10 to 15 more minutes until the chicken reaches an internal temperature of 165 degrees f.
Meat – This dish also tastes great made with boneless pork chops or pork tenderloin.
How to store leftovers
Even though this is a recipe for two, leftover chicken savoy will last in the refrigerator for 3 to 4 days in an airtight container. Serve leftovers heated or cold in a salad, sandwich or wrap.
Serving suggestions
Serve chicken savoy with a spinach salad and a side of sauteed cauliflower or sauteed spinach with mushrooms, roasted brussels sprouts, and smashed rosemary garlic baby potatoes or roasted potatoes with leeks.
Recipe FAQs
The oil is ready for cooking when it shimmers in the skillet. When you add the chicken, the pan should sizzle.
If you are substituting bone-in chicken breasts for baking, you will need to add 10 to 15 minutes more of cooking time until the internal temperature reaches 165 degrees f.
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Chicken Savoy
Equipment
Ingredients
- 3/4 pound boneless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic
- 2 teaspoons dried oregano
- 1/4 cup parmesan cheese shredded
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup red wine vinegar
Instructions
- Prepare – Preheat the oven to 400 degrees f. Shred the parmesan cheese with a small micorplane grater. Measure the herbs and vinegar.
- Crush the garlic with the back of a large spoon or use a garlic crusher and place into a small bowl. Add the dried herbs, grated cheese and 1 tablespoon olive oil.
- Heat the remaining olive oil in a heavy skillet over medium to high heat. Pat the chicken pieces dry with a paper towel and sprinkle with sea salt and pepper. Once the pan is hot, add the chicken breasts and cook until the underside starts to turn golden brown (about 3-5 minutes).
- Flip the chicken breasts over, and spread the herb/garlic mixture over the cooked sides of chicken.
- Place the skillet into a preheated oven and bake at 400 degrees f. for 10 to 12 minutes until the internal temperature reaches 165 degrees f.
- Remove the skillet from the oven and place it on top of the stove over low heat. Stir in the vinegar, and simmer the chicken for at least 5 minutes before serving.
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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