Chicken Savoy Recipe a Quick and Flavorful Italian Dinner

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.

a close up picture of finished chicken savoy in a cast iron sskillet with a spoon and sprigs or rosemary

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Why Chicken Savoy Will Become Your Go- to- Dinner


  • Quick and Easy – Savoy chicken is a simple recipe that is ready in under an hour.
  • Flavor – The combination of garlic, fresh herbs, and parmesan creates a delicious, savory dish!
  • Portioned for Two – This is a recipe for two: no leftovers or waste!

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

an overhead view of chicken savoy ingredients of boneless chicken breasts, oregano, rosemary, thyme, olive oil, parmesan cheese, red wine vinegar, garlic, sea salt and pepper


  • Boneless skinless chicken breasts or thighs
  • Garlic
  • Sea salt
  • Black pepper
  • Olive oil
  • Parmesan cheese
  • Dried oregano
  • Dried thyme
  • Dried rosemary
  • Red wine vinegar
  • Chicken broth

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.
Chicken Savoy, Process Step #1. Herbs mixed with parmsan cheese shreds in a small  white bowl

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.

Process step number 2: two boneless chicken breasts in a heavy skillet with a golden brown crust

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).

Process step #3: a knife  spreading teh the herb crust  on two chicken breasts

STEP 3: Flip the chicken breasts over, and use an offset spatula to spread the herb mixture over the chicken.

Process step 3: chicken savoy in a cast iron skillet in the oven

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.

Process step 5: cooked chicken savoy in a skillet with wine vinegar pouring in the skillet

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.
an overhead view of finished chicken savoy in a cast iron skillet with a spoon and sprigs of fresh Rosemary

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.

close up of two pieces of chicken savoy in a skillet with a spoon

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.

How do you know when the oil in the pan is hot enough to cook the chicken?

The oil is ready for cooking when it shimmers in the skillet. When you add the chicken, the pan should sizzle.

How long does it take to bake bone-in chicken breasts?

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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close up of two pieces of chicken savoy in a skillet with a spoon

Chicken Savoy

A flavor-packed chicken recipe for two that's ready in 45 minutes!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Click on serving size to scale this recipe

Course: Dinner
Cuisine: American
Servings: 2 People
Calories: 488kcal
Author: Anne Lawton

Chicken Savoy

Scale this Recipe 2 People

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

Scale this recipe for two in the recipe card above!
Store leftover chicken savoy in the refrigerator in an airtight container for 3-4 days. 
Serve leftover chicken reheated, in salads, sandwiches or wraps.
See the article above for recipe tips, variations, suggestions, and more!

Nutrition

Serving: 1chicken breast | Calories: 488kcal | Carbohydrates: 5g | Protein: 40g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 621mg | Potassium: 458mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 295IU | Vitamin C: 2mg | Calcium: 178mg | Iron: 3mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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