Balancing a busy schedule with meal planning can be tough, but Italian chicken recipes have been a game-changer for me. These dishes are not only quick to prepare but also bursting with flavor, making weeknight dinners something to look forward to. From zesty Chicken Parmesan to creamy Tuscan Chicken, each recipe offers a delightful twist to your usual routine. Get ready to transform your evenings with these vibrant and easy-to-make meals. Let’s explore these mouthwatering options together!
Chicken Parmesan With a Zesty Spin
Chicken Parmesan is a beloved Italian-American classic, but adding a zesty spin can elevate this dish to new heights. This version incorporates a tangy lemon zest and a hint of spicy chili flakes to complement the traditional flavors of marinara and mozzarella.
It’s perfect for a cozy family dinner or an impressive meal for guests. The dish remains true to its roots with breaded chicken cutlets, rich tomato sauce, and gooey cheese, but the added zest and spice bring a reviving twist that will tantalize your taste buds.
This recipe serves 4-6 people, making it an ideal option for a small gathering or a hearty family meal. The following ingredients and step-by-step instructions will guide you through creating this deliciously zesty Chicken Parmesan. With a few simple ingredients and a little bit of love, you’ll be able to prepare a meal that’s both comforting and exciting.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- Zest of 1 lemon
- 1 teaspoon red chili flakes
- 2 cups marinara sauce
- 1 ½ cups shredded mozzarella cheese
- 2 tablespoons olive oil
- Fresh basil leaves for garnish
Instructions:
- Prepare the Chicken:
- Start by preheating your oven to 400°F (200°C).
- Season the chicken breasts with salt and pepper on both sides.
- Place the flour in a shallow dish. In another dish, beat the eggs with the milk. In a third dish, combine breadcrumbs, Parmesan cheese, lemon zest, and red chili flakes.
- Bread the Chicken:
- Dredge each chicken breast in flour, shaking off any excess. Then dip them in the egg mixture, allowing any excess to drip off. Finally, coat them in the breadcrumb mixture, pressing gently to confirm the breadcrumbs adhere well.
- Cook the Chicken:
- Heat olive oil in a large oven-safe skillet over medium heat. Add the breaded chicken breasts to the skillet and cook until golden brown on both sides, about 3-4 minutes per side.
- Bake the Chicken:
- Once browned, remove the skillet from heat. Pour marinara sauce over the chicken breasts and sprinkle shredded mozzarella cheese evenly on top.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
- Serve:
- Remove the skillet from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.
Extra Tips:
When making Chicken Parmesan with a zesty spin, use freshly grated Parmesan cheese for the best flavor. If you prefer a spicier kick, you can adjust the amount of chili flakes to your liking.
To confirm the chicken is juicy, avoid overcooking it in the skillet before transferring it to the oven. A meat thermometer can be useful to check that the internal temperature reaches 165°F (74°C). Serving this dish with a side of pasta or a simple green salad can complement the flavors and make for a complete meal.
Lemon Herb Chicken Piccata
Lemon Herb Chicken Piccata is a delightful Italian classic that combines tender chicken cutlets with a tangy lemon and caper sauce, enhanced with fresh herbs. This dish isn’t only visually appealing but also tantalizes the taste buds with its complex flavors. Perfect for a family dinner or a small gathering, Lemon Herb Chicken Piccata brings the essence of Italian cooking to your table with its simplicity and elegance.
The key to this dish is in the balance of flavors. The acidity of the lemon juice is perfectly complemented by the brininess of the capers, while the fresh herbs add a fragrant depth to the dish. Typically served with pasta, rice, or a light salad, this chicken piccata recipe is a versatile option that can easily be adapted to suit different tastes or dietary preferences. Here’s how you can prepare Lemon Herb Chicken Piccata for 4-6 people.
Ingredients:
- 4-6 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup fresh lemon juice
- 1/4 cup capers, drained
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- Lemon slices, for garnish
Instructions:
- Prepare the Chicken: Begin by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound them to an even thickness of about 1/2 inch. Season both sides of each chicken breast generously with salt and pepper.
- Coat the Chicken: Pour the flour onto a large plate and dredge each chicken breast in the flour, shaking off any excess.
- Cook the Chicken: In a large skillet, melt 2 tablespoons of butter with 3 tablespoons of olive oil over medium-high heat. Once the butter has melted and the oil is hot, add the chicken breasts to the skillet. Cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Create the Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute or until fragrant. Pour in the chicken broth and lemon juice, and bring the mixture to a simmer. Allow it to cook for about 5 minutes, or until the sauce reduces slightly.
- Add Capers and Herbs: Stir in the capers, fresh parsley, and thyme leaves. Return the chicken to the skillet, spooning the sauce over the chicken breasts. Let the chicken simmer in the sauce for another 2-3 minutes to absorb the flavors.
- Finish and Serve: Remove the skillet from heat and stir in the remaining 2 tablespoons of butter until melted and combined. Garnish with lemon slices and additional parsley, if desired. Serve hot with your choice of side.
Extra Tips:
When preparing Lemon Herb Chicken Piccata, verify that the chicken breasts are pounded to an even thickness to guarantee uniform cooking. If you prefer a creamier sauce, you can add a splash of heavy cream towards the end of the cooking process.
Additionally, using fresh lemon juice and herbs will greatly enhance the flavors of the dish, providing a fresh and vibrant taste. Adjust the amount of capers according to your preference for brininess, and feel free to experiment with different herbs such as basil or oregano for a unique twist.
Creamy Tuscan Chicken With Sun-Dried Tomatoes
Creamy Tuscan Chicken With Sun-Dried Tomatoes is a delightful Italian dish that combines tender chicken breasts with a rich and creamy sauce, infused with the robust flavors of sun-dried tomatoes, garlic, and aromatic herbs.
This dish is perfect for a cozy family dinner or a special occasion, offering a restaurant-quality experience right at home. The creamy sauce envelops the chicken, creating a harmonious blend of textures and flavors that are certain to impress your guests.
This recipe serves 4-6 people and is relatively easy to prepare, making it a great option for both weeknight dinners and weekend gatherings. The key to this dish is in the balance of its ingredients, guaranteeing that each component complements the others to create a cohesive and delicious meal.
With the right combination of fresh and pantry ingredients, you can bring a taste of Tuscany to your table in no time.
Ingredients:
- 4-6 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 cup sun-dried tomatoes, drained and chopped
- 2 cups fresh spinach leaves
- Fresh basil, for garnish
Cooking Instructions:
- Prepare the Chicken: Begin by seasoning the chicken breasts generously with salt and black pepper on both sides. This step guarantees that the chicken is flavorful throughout.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side, or until they’re golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic. Pour in the heavy cream and chicken broth, stirring to combine.
- Add Cheese and Seasoning: Reduce the heat to low and stir in the grated Parmesan cheese and Italian seasoning. Continue to stir until the cheese is melted and the sauce is smooth and creamy.
- Incorporate Sun-Dried Tomatoes and Spinach: Add the chopped sun-dried tomatoes and fresh spinach leaves to the sauce. Cook for a few minutes until the spinach wilts.
- Combine with Chicken: Return the chicken breasts to the skillet, spooning the sauce over them. Let the chicken simmer in the sauce for another 5 minutes to absorb the flavors.
- Serve and Garnish: Remove from heat and garnish with fresh basil before serving. Serve hot, spooning the creamy sun-dried tomato sauce over the chicken.
Extra Tips:
For the best results, use high-quality sun-dried tomatoes packed in oil, as they add more flavor and richness to the dish.
If you prefer a thicker sauce, you can simmer it for a bit longer after adding the Parmesan cheese, allowing it to reduce. Additionally, this dish pairs beautifully with pasta or crusty bread, which can help soak up the delicious sauce.
Remember to taste the sauce before serving and adjust the seasoning if necessary, to make sure it’s to your liking.
Italian Herb-Crusted Chicken Breasts
If you’re looking to add a bit of Italian flair to your dinner table, Italian Herb-Crusted Chicken Breasts are the perfect choice. This dish combines succulent chicken breasts with a crispy, flavorful crust that bursts with the essence of Italian herbs. It’s a meal that’s both sophisticated and family-friendly, making it a versatile option for any dinner occasion.
The herbs and cheese create a savory crust that not only enhances the chicken’s flavor but also guarantees it remains moist and juicy. This recipe is designed to serve 4-6 people, making it ideal for a small gathering or a hearty family dinner. The preparation is straightforward, yet the result is impressive enough to dazzle your guests.
By following these simple instructions and using fresh ingredients, you can transform ordinary chicken breasts into a memorable Italian-inspired dish that’s sure to become a favorite in your household.
Ingredients:
- 4 large boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup olive oil
- Lemon wedges for serving
Cooking Instructions:
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Prepare Breading Stations: Set up three shallow dishes. Fill the first with flour mixed with a pinch of salt and pepper. In the second dish, beat the eggs with a tablespoon of water. In the third dish, combine the Italian breadcrumbs, grated Parmesan cheese, dried basil, oregano, thyme, and garlic powder.
- Coat the Chicken: Dip each chicken breast first in the flour, ensuring it’s fully coated and shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, press the chicken into the breadcrumb mixture, ensuring it’s evenly coated on all sides.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 2-3 minutes on each side until they’re golden brown. You may need to do this in batches to avoid overcrowding the pan.
- Bake the Chicken: Transfer the seared chicken breasts to the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
- Serve: Once baked, remove the chicken from the oven and let it rest for a few minutes. Serve with lemon wedges on the side for an added burst of flavor.
Extra Tips:
For an even more flavorful dish, consider marinating the chicken breasts in a mixture of olive oil, lemon juice, and Italian herbs for a few hours before cooking.
If you’re short on time, you can substitute fresh herbs for dried ones, though fresh herbs will provide a more vibrant taste. Additionally, using a meat thermometer will guarantee your chicken is cooked to perfection without being overdone.
Enjoy your Italian Herb-Crusted Chicken Breasts with a side of roasted vegetables or a fresh green salad for a complete meal.
One-Pan Balsamic Chicken and Vegetables
If you’re in search of a flavorful yet straightforward meal, this One-Pan Balsamic Chicken and Vegetables is the perfect Italian-inspired dish to add to your dinner rotation. The balsamic vinegar adds a rich, tangy depth to the chicken, while the vegetables soak up all the delicious juices, making a harmonious and satisfying meal.
This recipe is perfect for busy weeknights when you want something homemade and wholesome without spending hours in the kitchen. The beauty of this dish is that it requires minimal cleanup since everything is cooked in one pan.
This recipe serves 4-6 people, making it ideal for family dinners or for having leftovers the next day. The combination of tender chicken and roasted vegetables guarantees a balanced meal that’s both nutritious and delicious. Let’s get started on making this easy Italian chicken dinner!
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- 1 pound baby potatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 zucchini, sliced
- Fresh basil leaves for garnish
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C), making sure that it’s hot enough for roasting.
- Prepare the Marinade: In a small bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, dried Italian herbs, salt, and pepper. This will serve as both your marinade and glaze for the dish.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour half of the balsamic marinade over the chicken, making sure each piece is well-coated. Let it marinate for at least 15 minutes while you prepare the vegetables.
- Prepare the Vegetables: On a large baking sheet, spread out the baby potatoes, bell peppers, red onion, and zucchini. Drizzle with a little olive oil and season with salt and pepper. Toss the vegetables to evenly coat them in oil and seasoning.
- Assemble the Dish: Remove the chicken from the marinade and arrange the chicken breasts on the baking sheet among the vegetables. Discard any leftover marinade from the chicken to avoid cross-contamination.
- Add the Remaining Marinade: Drizzle the remaining balsamic marinade over the chicken and vegetables, making sure everything is coated for maximum flavor.
- Bake the Dish: Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. You may want to turn the vegetables halfway through to guarantee even cooking.
- Finish and Serve: Once cooked, remove the baking sheet from the oven. Garnish the dish with fresh basil leaves before serving. Enjoy your One-Pan Balsamic Chicken and Vegetables hot!
Extra Tips:
To make certain the chicken remains moist and flavorful, avoid overcooking it. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).
Additionally, feel free to customize the vegetables based on your preferences or what you have on hand. Carrots, asparagus, or brussels sprouts would make excellent substitutes or additions.
Finally, if you prefer a thicker glaze, reduce the leftover marinade in a small saucepan over medium heat until it thickens before drizzling it over the finished dish.
Garlic Butter Chicken Scampi
Garlic Butter Chicken Scampi is a delightful Italian-inspired dish that combines the rich flavors of butter, garlic, and tender chicken with the lightness of a scampi-style sauce. It’s a perfect meal for a cozy dinner at home or to impress guests with a sophisticated yet simple dish.
This recipe brings together the classic elements of a scampi with succulent pieces of chicken, all cooked in a luscious garlic-butter sauce that’s both savory and satisfying. This dish isn’t only delicious but also quick to prepare, making it an excellent choice for a weeknight dinner.
The ingredients come together harmoniously, creating a flavorful and aromatic experience. The combination of garlic, butter, and fresh herbs infuses the chicken with a depth of flavor that’s both comforting and elegant. Whether you’re a seasoned cook or a beginner, this Garlic Butter Chicken Scampi is bound to become a favorite in your recipe collection.
Ingredients for 4-6 servings:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 1 tablespoon lemon juice
- 1/4 cup unsalted butter
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- 12 ounces linguine or spaghetti
- Grated Parmesan cheese, for serving
Instructions:
- Prepare the Chicken: Start by seasoning the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to package instructions until al dente. Drain the pasta and set it aside, reserving 1/2 cup of the pasta water.
- Make the Sauce: Using the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute, or until fragrant. Pour in the chicken broth, white wine, and lemon juice, scraping the bottom of the skillet to release any browned bits.
- Add the Butter and Seasonings: Stir in the butter, Italian seasoning, and red pepper flakes (if using). Allow the sauce to simmer, stirring occasionally, until the butter has melted and the sauce has slightly thickened, about 5 minutes.
- Combine and Serve: Return the chicken to the skillet and spoon the sauce over the top. Add the cooked pasta to the skillet and toss to coat in the sauce. If needed, add a little reserved pasta water to loosen the sauce. Garnish with chopped parsley and grated Parmesan cheese before serving.
Extra Tips:
For an even richer flavor, try adding a splash of heavy cream to the sauce before combining it with the pasta. If you prefer a spicier dish, increase the amount of red pepper flakes.
To guarantee the chicken remains juicy, avoid overcooking it during the initial browning stage. This dish pairs wonderfully with a side of crusty bread to soak up the delicious sauce or a fresh green salad for a complete meal. Enjoy your Garlic Butter Chicken Scampi with a glass of chilled white wine for a truly Italian dining experience.
Chicken Cacciatore With a Modern Twist
Chicken Cacciatore is a classic Italian dish known for its rustic flavors and hearty ingredients. Traditionally, this dish is prepared with chicken, tomatoes, onions, and herbs, slow-cooked to perfection. However, this modern twist on Chicken Cacciatore introduces a vibrant splash of bell peppers and a hint of balsamic vinegar to elevate the dish while maintaining its comforting essence. The result is a savory and slightly tangy meal that’s certain to impress family and friends alike.
This modern rendition of Chicken Cacciatore isn’t only delicious but also simple to prepare. With the addition of fresh basil and a touch of red wine, this dish brings together traditional Italian flavors with a contemporary flair. Perfect for a weeknight dinner or a special occasion, this recipe is designed to serve 4-6 people, making it ideal for family gatherings or entertaining guests. Follow the instructions below to create a memorable Italian meal that will leave everyone asking for seconds.
Ingredients (serves 4-6):
- 6 bone-in chicken thighs, skin-on
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup chicken broth
- 1/4 cup balsamic vinegar
- 1/2 cup dry red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon capers, drained
- 1/4 cup black olives, pitted and sliced
Cooking Instructions:
- Prepare the Chicken: Season the chicken thighs generously with salt and freshly ground black pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the sliced onion and minced garlic. Sauté for about 2 minutes until the onion starts to become translucent. Add the bell peppers and mushrooms, cooking for an additional 3-4 minutes until the vegetables are softened.
- Build the Sauce: Stir in the diced tomatoes, chicken broth, balsamic vinegar, and red wine. Scrape up any browned bits from the bottom of the skillet for extra flavor. Add the dried oregano, thyme, and red pepper flakes, mixing well.
- Simmer the Chicken: Return the chicken thighs to the skillet, nestling them into the sauce. Lower the heat to a gentle simmer, cover the skillet, and cook for about 30-35 minutes. Confirm the chicken is cooked through and tender by checking that it reaches an internal temperature of 165°F (74°C).
- Finish and Serve: Once the chicken is cooked, stir in the fresh basil, capers, and black olives. Allow the flavors to meld together for an additional 5 minutes. Serve the Chicken Cacciatore hot, over a bed of pasta, polenta, or with crusty bread to soak up the delicious sauce.
Extra Tips:
For an even richer flavor, consider marinating the chicken in olive oil, garlic, and herbs for a few hours before cooking. Additionally, if you prefer a thicker sauce, add a tablespoon of tomato paste while building the sauce.
The dish can also be easily adapted by adding other vegetables like zucchini or carrots, depending on your preference. Finally, for a more traditional touch, substitute the balsamic vinegar with a splash of white wine vinegar for a different depth of flavor.
Enjoy your modern Chicken Cacciatore with a crisp green salad and a glass of red wine for a true Italian dining experience.
Rustic Italian Chicken Stew
Rustic Italian Chicken Stew is a hearty and flavorful dish that brings the comforting tastes of Italy to your table. This stew is perfect for cooler days when you crave something warm and satisfying. The recipe combines tender pieces of chicken with vibrant vegetables and aromatic herbs, all simmered together to create a rich and savory broth.
The depth of flavor is achieved by using fresh and high-quality ingredients that are staples in Italian cooking, such as tomatoes, garlic, and rosemary. This dish isn’t only delicious but also versatile, allowing you to modify and add ingredients based on your personal preferences.
Whether you serve it with a crusty loaf of Italian bread or over a bed of creamy polenta, this stew is sure to be a hit with family and friends. With just the right balance of protein and vegetables, it provides a complete meal that’s as nutritious as it’s delightful. Perfect for a family dinner, this recipe serves 4-6 people, making it ideal for gatherings or meal-prepping for the week.
Ingredients (Serves 4-6):
- 2 pounds bone-in chicken thighs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 red bell pepper, chopped
- 1 can (14 ounces) diced tomatoes
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 2 bay leaves
- 3 medium potatoes, peeled and diced
- 1/4 cup chopped fresh parsley
- Fresh basil leaves for garnish (optional)
Cooking Instructions:
- Prepare the Chicken: Season the chicken thighs with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the chicken, skin side down, and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
- Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté for about 3 minutes until the onion becomes translucent and the garlic is fragrant.
- Add Vegetables: Stir in the carrots, celery, and red bell pepper. Cook for another 5 minutes until the vegetables begin to soften.
- Simmer the Stew: Add the diced tomatoes, chicken broth, and tomato paste to the pot. Stir in the oregano, thyme, crushed red pepper flakes, and bay leaves. Return the chicken to the pot and bring the mixture to a boil.
- Incorporate Potatoes: Add the diced potatoes to the stew. Reduce the heat to low, cover the pot, and let it simmer for about 35-40 minutes, or until the chicken and potatoes are tender.
- Finish and Serve: Remove the bay leaves and stir in the chopped parsley. Taste and adjust seasoning with salt and pepper if necessary. Serve the stew hot, garnished with fresh basil leaves if desired.
Extra Tips:
For an even richer flavor, consider deglazing the pot with a splash of white wine after browning the chicken and before adding the onions. This will lift all the delicious browned bits from the bottom of the pot into your stew.
You can also add a handful of olives or capers towards the end of cooking for an extra burst of taste. If you prefer a thicker stew, mash some of the potatoes directly in the pot to thicken the broth naturally.
Finally, this stew can be made a day ahead, as the flavors will deepen and improve with time.
Chicken Marsala With Mushrooms
Chicken Marsala with Mushrooms is a classic Italian-American dish that combines the rich, savory flavors of Marsala wine with tender chicken and earthy mushrooms. This dish is perfect for a family dinner or when you want to impress your guests with a restaurant-quality meal.
The key to this recipe is in the Marsala wine, which gives the dish its distinctive taste, and the butter, which adds a luxurious texture to the sauce. The mushrooms provide an additional depth of flavor, making this a truly satisfying meal.
This recipe is designed to serve 4-6 people and is relatively simple to prepare, making it a great option for both weeknight dinners and special occasions. The chicken is lightly coated in flour, which helps to thicken the sauce as it cooks. The mushrooms are sautéed to release their natural juices, which blend beautifully with the wine and chicken stock to create a rich, flavorful sauce.
Serve the Chicken Marsala with Mushrooms over pasta or alongside your favorite vegetables for a complete meal.
Ingredients:
- 2 lbs chicken breast, pounded to even thickness
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 cup sliced mushrooms (such as cremini or button mushrooms)
- 1 cup Marsala wine
- 1 cup chicken stock
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley, for garnish
Cooking Instructions:
- Prepare the Chicken: Begin by pounding the chicken breasts to an even thickness to guarantee they cook evenly. Season the flour with salt and pepper and dredge each piece of chicken in the flour mixture, shaking off any excess.
- Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on each side, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté the Mushrooms: In the same skillet, add 2 tablespoons of butter and let it melt. Add the sliced mushrooms and cook until they’re browned and have released their juices, about 5 minutes.
- Make the Sauce: Pour the Marsala wine into the skillet with the mushrooms, scraping up any browned bits from the bottom of the pan. Let the wine simmer for a couple of minutes to reduce slightly. Then, add the chicken stock and bring to a simmer.
- Combine Ingredients: Return the chicken breasts to the skillet and let them cook in the sauce for about 10 minutes, or until they’re cooked through and the sauce has thickened slightly.
- Finish the Sauce: Stir in the heavy cream and remaining 2 tablespoons of butter, allowing the sauce to thicken to your desired consistency. Taste and adjust seasoning with salt and pepper if needed.
- Garnish and Serve: Sprinkle the chopped parsley over the finished dish for a fresh touch, and serve immediately with your choice of side.
Extra Tips:
When selecting Marsala wine, opt for a dry variety rather than sweet, as this complements the savory elements of the dish better.
Be sure to use fresh mushrooms for the best flavor and texture. If you prefer a thicker sauce, you can let it simmer a bit longer or add a touch more flour when dredging the chicken.
For added flavor, consider including a dash of garlic or shallots when sautéing the mushrooms.
Caprese Stuffed Chicken
Caprese Stuffed Chicken is a delicious and elegant Italian dish that pairs the classic flavors of caprese salad—fresh tomatoes, basil, and mozzarella—with juicy, tender chicken breasts. This recipe elevates a simple chicken dinner into a gourmet experience, perfect for both family meals and special occasions.
The flavors meld beautifully as the chicken bakes, creating a savory dish that’s both satisfying and visually appealing.
The key to a successful Caprese Stuffed Chicken is in the preparation. The chicken breasts are carefully sliced to create a pocket for the stuffing, which allows the mozzarella to melt and fuse with the fresh basil and tomatoes. This dish is then seasoned and baked to perfection, resulting in a meal that’s both flavorful and nutritious.
It’s best served with a light side salad or a serving of pasta to complement the rich flavors of the chicken.
Ingredients (For 4-6 servings):
- 4 large boneless, skinless chicken breasts
- 2 medium tomatoes, sliced
- 1 cup fresh mozzarella, sliced
- 1 cup fresh basil leaves
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Balsamic glaze (optional, for drizzling)
Cooking Instructions:
- Preheat the Oven: Start by preheating your oven to 375°F (190°C) to guarantee it’s ready for baking the chicken.
- Prepare the Chicken: Carefully slice each chicken breast horizontally to create a pocket, making sure not to cut all the way through. This pocket will hold the stuffing.
- Stuff the Chicken: Open the pocket of each chicken breast and layer in slices of tomato, mozzarella, and fresh basil leaves. Be generous but make sure you can close the pocket.
- Season the Chicken: Sprinkle garlic powder, Italian seasoning, salt, and pepper evenly over the stuffed chicken breasts. Drizzle with olive oil to enhance the flavors and help with the cooking process.
- Secure the Stuffing: Use toothpicks to secure the opening of each chicken breast to prevent the stuffing from spilling out during baking.
- Bake the Chicken: Place the stuffed chicken breasts in a baking dish and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Rest and Serve: Allow the chicken to rest for 5 minutes before slicing. This helps the juices redistribute, making sure the chicken remains tender and juicy. Drizzle with balsamic glaze if desired before serving.
Extra Tips:
For best results, choose chicken breasts that are relatively uniform in size to guarantee even cooking. You can also use toothpicks or kitchen twine to keep the stuffing secure.
Consider using fresh mozzarella for its superior melting qualities and taste. If you prefer a hint of sweetness, a balsamic glaze can be drizzled over the chicken just before serving.
This dish pairs beautifully with a side of roasted vegetables or a simple green salad for a complete meal.
Crispy Italian Chicken Cutlets
Crispy Italian Chicken Cutlets are a classic and beloved dish that brings the authentic flavors of Italy right to your dinner table. This recipe is perfect for a family meal or a gathering with friends, as it combines the comforting taste of seasoned chicken with the satisfying crunch of a perfectly fried coating.
The dish is all about simplicity and the quality of ingredients, featuring tender chicken breasts that are lightly breaded and fried until golden brown. The result is a deliciously crispy exterior that encases juicy, flavorful chicken, making it a crowd-pleaser for all ages.
This recipe for Crispy Italian Chicken Cutlets serves 4-6 people, and it’s an excellent choice for a main course that pairs beautifully with a variety of sides, such as pasta, salad, or roasted vegetables. The key to achieving the perfect cutlet lies in the balance of flavors and the technique used for breading and frying.
With a few simple ingredients and some easy-to-follow steps, you can create a dish that’s both elegant and comforting, reminiscent of a home-cooked Italian meal.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 3 large eggs
- 2 tablespoons milk
- 1 cup Italian-style breadcrumbs
- 1 cup grated Parmesan cheese
- 1 tablespoon dried Italian herbs (such as oregano, basil, and thyme)
- Olive oil, for frying
- Lemon wedges, for serving
Cooking Instructions:
- Prepare the Chicken: Begin by placing the chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch. Season both sides of the chicken with salt and pepper.
- Set Up Breading Station: In three separate shallow dishes, prepare the breading station. In the first dish, place the flour. In the second dish, whisk together the eggs and milk until well combined. In the third dish, mix the breadcrumbs, Parmesan cheese, and dried Italian herbs.
- Bread the Chicken: Dredge each chicken breast first in the flour, shaking off any excess. Next, dip it into the egg mixture, ensuring it’s fully coated. Finally, press the chicken into the breadcrumb mixture, making sure the breadcrumbs adhere evenly.
- Heat the Oil: In a large skillet, heat enough olive oil to cover the bottom of the pan over medium-high heat. The oil should be hot but not smoking.
- Fry the Chicken: Carefully place the breaded chicken cutlets in the skillet, being careful not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until the cutlets are golden brown and cooked through with an internal temperature of 165°F (74°C).
- Drain and Serve: Remove the chicken cutlets from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve hot with lemon wedges on the side for an added burst of freshness.
Extra Tips:
For the crispiest cutlets, make sure not to overcrowd the pan when frying, as this can lower the oil temperature and result in soggy breading. If necessary, fry the chicken in batches to maintain the oil’s heat.
Additionally, feel free to customize the breadcrumb mixture with your favorite herbs or spices to suit your taste preferences. If you prefer a lighter version, you can bake the breaded chicken in the oven at 400°F (200°C) for about 20 minutes, flipping halfway through, until golden and cooked through.
Chicken Alfredo With Pesto
Chicken Alfredo with Pesto is a delightful fusion of creamy Alfredo sauce and fragrant basil pesto, making it an irresistible Italian chicken dinner recipe. This dish combines tender chicken breasts with a rich and creamy Alfredo sauce, elevated by the earthy and aromatic notes of pesto. The result is a comforting and satisfying meal that’s perfect for a family dinner or an intimate gathering with friends.
The creamy texture of the sauce complements the juicy chicken, while the pesto adds a pop of color and freshness that ties everything together beautifully.
This recipe is designed to serve 4-6 people, making it ideal for a small group or a family meal. The preparation involves creating a simple yet flavorful Alfredo sauce from scratch, which is then infused with homemade or store-bought pesto for added depth. Paired with al dente pasta, this Chicken Alfredo with Pesto offers a delightful balance of creaminess, flavor, and heartiness that will have everyone reaching for seconds.
It’s an easy-to-follow recipe that promises a restaurant-quality dish in the comfort of your own home.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup prepared basil pesto
- 1 pound fettuccine or pasta of choice
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
Instructions:
- Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until they’re golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
- Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the fettuccine or your pasta of choice and cook according to the package instructions until al dente. Drain the pasta and set aside.
- Make the Alfredo Sauce: In the same skillet used for the chicken, add the butter and melt it over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, stirring constantly, and bring to a simmer. Reduce the heat and let it simmer gently for about 3-4 minutes, allowing the sauce to thicken slightly.
- Incorporate the Cheese and Pesto: Gradually whisk in the grated Parmesan cheese until it melts and the sauce is smooth. Stir in the basil pesto until fully combined, creating a vibrant and aromatic sauce.
- Combine the Pasta and Sauce: Add the cooked pasta to the sauce, tossing to coat the pasta evenly. Slice the cooked chicken breasts and arrange them over the pasta in the skillet. Let everything heat through for a couple of minutes.
- Serve: Transfer the Chicken Alfredo with Pesto to serving plates. Garnish with fresh basil leaves and extra grated Parmesan cheese. Serve immediately while hot.
Extra Tips:
To guarantee your Chicken Alfredo with Pesto is creamy and luscious, be sure to use freshly grated Parmesan cheese, as it melts more smoothly than pre-grated options.
If you prefer a slightly lighter dish, you can substitute half-and-half for the heavy cream, though the sauce will be less rich. For a burst of freshness, consider adding a squeeze of lemon juice to the sauce just before serving.
Finally, feel free to customize the dish by adding vegetables such as cherry tomatoes or spinach for added nutrition and color.
Italian Sausage and Chicken Bake
Italian Sausage and Chicken Bake is a hearty and flavorful dish that brings together the savory goodness of Italian sausage with the tender juiciness of chicken. This recipe is perfect for a family dinner, offering a delightful blend of spices and herbs that’s certain to please everyone at the table.
The combination of these proteins, along with a medley of vegetables and aromatic seasonings, creates a comforting and satisfying meal that’s both simple to prepare and impressive to serve. This dish is versatile and can be tailored to your preferences by adjusting the level of spice or the types of vegetables included.
It’s an ideal choice for busy weeknights or when you want to prepare something special without spending hours in the kitchen. The Italian Sausage and Chicken Bake can be served on its own or complemented with a side of crusty bread or a fresh salad. Follow this recipe to create a delicious Italian-inspired meal for 4-6 people.
Ingredients:
- 1 lb Italian sausage (mild or spicy, based on preference)
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large onion, sliced
- 2 bell peppers (red and yellow), sliced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 cup chicken broth
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare the Sausage and Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it into pieces with a spoon. Remove the sausage from the skillet and set aside.
- Sear the Chicken: In the same skillet, add another tablespoon of olive oil. Season the chicken breasts with salt and pepper, then sear them in the skillet for about 3-4 minutes on each side, or until they’re golden brown. Remove from the skillet and set aside.
- Cook Vegetables: In the same skillet, add the sliced onion and bell peppers. Sauté for about 5 minutes until they’re softened. Add the minced garlic and sauté for another minute.
- Combine Ingredients: Add the cooked sausage back to the skillet along with the diced tomatoes, oregano, basil, and red pepper flakes (if using). Stir to combine, then pour in the chicken broth.
- Bake the Dish: Transfer the mixture from the skillet to a baking dish. Nestle the seared chicken breasts into the vegetable and sausage mixture. Cover the dish with aluminum foil.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Garnish and Serve: Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
Extra Tips:
For an extra burst of flavor, consider adding a splash of white wine to the skillet when cooking the vegetables. Confirm the chicken isn’t overcooked by checking its internal temperature with a meat thermometer.
If you prefer a creamier sauce, stir in a tablespoon of cream before baking. This dish pairs well with a side of pasta or risotto, and leftovers can be stored in the refrigerator for up to 3 days.
Mediterranean Chicken With Artichokes and Olives
Mediterranean Chicken With Artichokes and Olives is a flavorful and hearty Italian dish that combines tender chicken, tangy artichokes, and briny olives. This dish brings the vibrant flavors of the Mediterranean to your dinner table, offering a delicious and satisfying meal that’s perfect for family gatherings or a special dinner.
The savory combination of ingredients isn’t only delicious but also healthy, providing a wonderful balance of protein, vegetables, and healthy fats.
This recipe is designed for a serving size of 4-6 people and is perfect for those who want to enjoy an Italian-inspired meal without spending hours in the kitchen. The preparation is straightforward, and the cooking process allows the flavors to meld beautifully, resulting in a dish that’s both aromatic and visually appealing.
Whether you’re a seasoned cook or a kitchen novice, this Mediterranean Chicken With Artichokes and Olives will certainly impress your family and guests.
Ingredients:
- 4-6 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup white wine (optional)
- 1 can (14 ounces) artichoke hearts, drained and halved
- 1 cup green olives, pitted and halved
- 1 lemon, sliced
- 1/4 cup fresh parsley, chopped
Cooking Instructions:
- Prepare the Chicken: Season the chicken breasts with salt, pepper, oregano, and thyme. Confirm that each piece is evenly coated with the seasoning for maximum flavor.
- Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts to the skillet and sear them for about 5-6 minutes on each side until they’re golden brown. Remove the chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until it becomes fragrant. Be careful not to burn the garlic as it can become bitter.
- Deglaze the Skillet: Pour in the chicken broth and white wine (if using) to deglaze the skillet, scraping up any browned bits from the bottom. This will add depth to the sauce.
- Add Vegetables: Return the chicken to the skillet and add the artichoke hearts, olives, and lemon slices. Stir gently to combine and make certain everything is coated with the sauce.
- Simmer the Dish: Reduce the heat to low, cover the skillet, and let the dish simmer for about 20-25 minutes. This will allow the chicken to cook through and the flavors to meld together.
- Finish and Serve: Once the chicken is fully cooked, sprinkle the dish with fresh parsley. Serve the Mediterranean Chicken With Artichokes and Olives hot, accompanied by crusty bread or over a bed of rice, if desired.
Extra Tips:
To enhance the flavors further, consider marinating the chicken in olive oil, lemon juice, and herbs for a couple of hours before cooking.
If you prefer a richer sauce, you can add a tablespoon of butter towards the end of the cooking process. For a spicier kick, add a pinch of red pepper flakes along with the garlic.
This dish can easily be adapted to include additional vegetables such as cherry tomatoes or bell peppers for extra color and nutrition.
Enjoy your Italian-inspired meal with a glass of white wine for the perfect complement.
