When dinner time rolls around, a touch of Italian flavor can turn a simple meal into something truly special. Picture the comforting aroma of herbs and the zesty kick of lemon filling your kitchen. These 14 juicy Italian chicken recipes are perfect for stress-free weeknight cooking. From classic Chicken Parmigiana to refreshing Lemon Herb Chicken, each dish is a delicious treat. Ready to enjoy some effortless and tasty meals?
Classic Chicken Parmigiana
Chicken Parmigiana, a beloved Italian-American classic, is a comforting and satisfying dish that marries tender breaded chicken cutlets with rich marinara sauce and gooey melted cheese. This flavorful recipe is perfect for a family dinner, impressing guests, or simply indulging in a hearty meal.
The key to a great Chicken Parmigiana lies in the perfect balance of crispy chicken and savory tomato sauce, topped with a generous layer of melted mozzarella and Parmesan cheese. Serve it with a side of spaghetti or a crisp green salad for a complete meal that’s bound to delight everyone at the table.
This Classic Chicken Parmigiana recipe serves 4-6 people and is a simple yet delicious way to enjoy Italian cuisine at home. With just a few pantry staples and a bit of preparation, you can create this restaurant-quality dish in your own kitchen.
Whether you’re a seasoned cook or a beginner, this recipe provides clear instructions to guide you through each step, guaranteeing a perfect result every time.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves, chopped (optional)
Instructions:
- Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin. Season both sides with salt and pepper.
- Set Up Breading Station: In a shallow dish, place the flour. In another dish, beat the eggs. In a third dish, combine the breadcrumbs and grated Parmesan cheese.
- Bread the Chicken: Dredge each chicken breast in flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off, then coat it evenly with the breadcrumb-Parmesan mixture. Press the breading onto the chicken to make sure it adheres well.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the breaded chicken breasts and cook for about 4-5 minutes on each side, or until they’re golden brown and cooked through. Remove from the skillet and drain on paper towels.
- Assemble the Dish: Preheat your oven to 400°F (200°C). Spread 1 cup of marinara sauce evenly in the bottom of a baking dish. Place the cooked chicken breasts on top of the sauce. Spoon the remaining marinara sauce over the chicken, then sprinkle with shredded mozzarella cheese.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly. If desired, switch the oven to broil for the last few minutes to achieve a golden brown top.
- Garnish and Serve: Remove the Chicken Parmigiana from the oven and let it rest for a few minutes. Sprinkle with fresh basil leaves before serving. Enjoy with a side of pasta or salad.
Extra Tips:
For the best results, use freshly grated Parmesan cheese and high-quality mozzarella cheese. This will enhance the flavor and texture of the dish.
If you prefer a spicier kick, add a pinch of red pepper flakes to the marinara sauce. Additionally, make sure to pound the chicken evenly to guarantee it cooks uniformly.
If you’re short on time, you can use store-bought marinara sauce, but homemade sauce will elevate the dish to a new level of deliciousness.
Zesty Lemon Herb Chicken
Zesty Lemon Herb Chicken is a delightful Italian-inspired dish that promises a burst of flavor with every bite. The combination of fresh herbs and zesty lemon creates a vibrant marinade that permeates the chicken, guaranteeing it’s both tender and juicy. Ideal for a family dinner or a small gathering, this recipe isn’t only easy to prepare but also a revitalizing twist on traditional chicken dishes.
Perfectly balancing the tangy zing of lemon with the aromatic notes of herbs, this dish is best served with a side of roasted vegetables or a light salad. With its simple preparation and mouth-watering results, Zesty Lemon Herb Chicken is sure to become a staple in your meal rotation. Here’s how to make it for a serving size of 4-6 people:
Ingredients:
- 4-6 boneless, skinless chicken breasts
- 1/3 cup of extra-virgin olive oil
- 1/4 cup of freshly squeezed lemon juice
- Zest of 1 lemon
- 4 cloves of garlic, minced
- 1 tablespoon of fresh thyme leaves
- 1 tablespoon of fresh rosemary, chopped
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Lemon slices for garnish (optional)
Cooking Instructions:
- Prepare the Marinade: In a medium-sized bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, oregano, salt, and pepper. Whisk the ingredients together until well blended.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, guaranteeing each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor infusion.
- Preheat the Oven: About 15 minutes before you’re ready to cook, preheat your oven to 400°F (200°C).
- Sear the Chicken: Heat a large oven-safe skillet over medium-high heat. Once hot, remove the chicken breasts from the marinade (allowing excess to drip off) and sear them in the skillet for 2-3 minutes on each side, until they’re golden brown. This step helps lock in the flavors.
- Bake the Chicken: Transfer the skillet with the seared chicken into the preheated oven. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- Rest and Serve: Once cooked, remove the chicken from the oven and allow it to rest for 5 minutes before serving. Garnish with lemon slices and a sprinkle of fresh herbs if desired.
Extra Tips:
For best results, use fresh herbs as they provide a more robust flavor compared to dried ones. If you prefer a more intense lemon flavor, consider adding an additional tablespoon of lemon zest to the marinade.
When searing the chicken, guarantee the skillet is sufficiently hot to prevent sticking and to achieve that beautiful golden crust. Finally, pairing this dish with a crisp white wine such as Pinot Grigio can enhance the meal’s revitalizing qualities.
Tuscan Garlic Chicken
Tuscan Garlic Chicken is a delightful Italian dish that combines tender chicken breasts with a rich, creamy garlic sauce. This dish is inspired by the rustic flavors of the Tuscan countryside, using simple yet flavorful ingredients that come together to create a meal that’s both comforting and elegant.
Perfect for a family dinner or an intimate gathering, Tuscan Garlic Chicken is guaranteed to impress with its savory taste and aromatic appeal.
The combination of sautéed chicken, fragrant garlic, and a creamy sauce enriched with Parmesan cheese makes this dish irresistible. Paired with sun-dried tomatoes and spinach, the flavors meld into a hearty, satisfying meal. This recipe is designed to serve 4-6 people, making it perfect for a small gathering or for leftovers that taste even better the next day.
Ingredients for 4-6 servings:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach leaves
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon fresh basil, chopped (optional, for garnish)
Cooking Instructions:
- Prepare the Chicken: Season the chicken breasts with salt, pepper, and Italian seasoning. Confirm they’re evenly coated for a balanced flavor.
- Cook the Chicken: In a large skillet over medium heat, add the olive oil. Once hot, add the chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Garlic: In the same skillet, add the minced garlic. Sauté for about 1 minute until fragrant, making sure it doesn’t burn.
- Make the Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Allow the mixture to simmer for a few minutes, then add the Parmesan cheese, stirring until it melts and the sauce thickens slightly.
- Add Vegetables: Stir in the sun-dried tomatoes and spinach. Cook until the spinach wilts and the tomatoes are heated through, around 2-3 minutes.
- Thicken the Sauce: If desired, mix the cornstarch with a tablespoon of water to make a slurry, then add to the sauce while stirring, allowing it to thicken further.
- Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Let them simmer together for another 2-3 minutes to meld the flavors.
- Serve: Garnish with fresh basil if using, and serve hot with your choice of side, such as pasta or crusty bread.
Extra Tips:
For an extra burst of flavor, consider marinating the chicken in lemon juice and herbs for an hour before cooking. This adds a zesty undertone that complements the creamy sauce.
If you prefer a spicier dish, a pinch of red pepper flakes can be added with the garlic. Always taste the sauce before serving, adjusting the seasoning as necessary.
This Tuscan Garlic Chicken pairs wonderfully with a light salad or a simple pasta to soak up the delicious sauce.
Baked Chicken Marsala
Baked Chicken Marsala is a delightful Italian-inspired dish that pairs tender chicken with the rich, savory flavors of Marsala wine and mushrooms. This comforting meal is perfect for both weeknight dinners and special occasions. The baking process enhances the flavors, allowing the chicken to absorb the sweet and nutty notes of the Marsala wine, while the mushrooms add a deep, earthy taste to the sauce.
This recipe serves 4-6 people and is quite easy to prepare, making it an excellent choice for those who love to enjoy Italian cuisine without spending too much time in the kitchen. With just a few simple steps, you can create a meal that’s bound to impress your family and friends. Serve it over pasta or mashed potatoes for a complete meal that will leave everyone satisfied.
Ingredients:
- 4-6 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 1/4 cup olive oil
- 1 tablespoon unsalted butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- 1 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to guarantee it’s ready for baking.
- Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides. Dredge each breast in flour, shaking off any excess.
- Brown the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and transfer it to a baking dish.
- Sauté the Vegetables: In the same skillet, add the butter. Once melted, add the chopped onion and garlic, sautéing until fragrant and softened, about 2-3 minutes. Add the sliced mushrooms and cook until they’re browned and have released their moisture.
- Make the Sauce: Pour the Marsala wine into the skillet and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half. Then, add the chicken broth and heavy cream, stirring to combine.
- Bake the Chicken: Pour the sauce with mushrooms over the chicken breasts in the baking dish. Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and tender.
- Garnish and Serve: Once baked, remove the chicken from the oven and garnish with chopped parsley. Serve immediately with your choice of side, such as pasta or mashed potatoes.
Extra Tips:
When making Baked Chicken Marsala, it’s important to use good quality Marsala wine for the best flavor. Sweet Marsala works wonderfully in this recipe, but if you prefer a less sweet option, dry Marsala is also suitable.
To promote even cooking, pound the chicken breasts to an even thickness before dredging in flour. This step will help the chicken cook uniformly and stay juicy. If you prefer a thicker sauce, consider adding a slurry of cornstarch and water to the sauce before baking.
Enjoy your delicious and aromatic Baked Chicken Marsala!
Italian Chicken Piccata
Italian Chicken Piccata is a classic dish that brings together the tender juiciness of chicken and the zesty flavor of lemon, all enhanced with the rich taste of capers. This dish isn’t only quick to prepare but also a delightful option for both weeknight dinners and special occasions.
The chicken is lightly flour-coated and pan-fried to perfection, then simmered in a tangy lemon-butter sauce that captures the essence of Italian cuisine. The combination of simple ingredients produces a symphony of flavors that are vibrant and invigorating.
The tangy sauce is the star of the dish, complementing the savory chicken beautifully. Whether you’re serving it over a bed of pasta or alongside a fresh salad, Italian Chicken Piccata is sure to impress. This recipe serves 4-6 people, making it perfect for family gatherings or intimate dinner parties.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper
- ½ cup all-purpose flour
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1 cup chicken broth
- ⅓ cup fresh lemon juice
- ¼ cup brined capers, rinsed
- ⅓ cup fresh parsley, chopped
- Lemon slices, for garnish
Cooking Instructions:
- Prepare the Chicken: Start by seasoning the chicken breasts with salt and pepper on both sides. Dredge each chicken breast in flour, shaking off any excess.
- Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Once the butter has melted and the oil is hot, add the chicken breasts. Cook them for about 4-5 minutes on each side 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 remaining 2 tablespoons of olive oil. Pour in the chicken broth and lemon juice, stirring to combine. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan for added flavor.
- Finish the Dish: Return the chicken breasts to the skillet, along with the capers, and let them simmer in the sauce for about 5 minutes. This allows the chicken to soak up the flavors. Add the remaining 2 tablespoons of butter to the sauce and stir until it melts and incorporates fully.
- Serve: Once the sauce has thickened slightly, remove the skillet from the heat. Sprinkle the chicken with fresh parsley and garnish with lemon slices. Serve immediately over pasta or with your preferred side dish.
Extra Tips:
When preparing Italian Chicken Piccata, remember not to overcrowd the skillet while cooking the chicken to achieve a nice golden crust. You can use a meat mallet to pound the chicken breasts to an even thickness, which helps them cook more uniformly.
If you prefer a thicker sauce, you can add a slurry of cornstarch and water to the sauce while it simmers. Adjust the amount of lemon juice according to your taste preference for a more or less tangy flavor. Enjoy this dish with a chilled glass of white wine for a true Italian dining experience.
Creamy Sun-Dried Tomato Chicken
Creamy Sun-Dried Tomato Chicken is a delightful Italian-inspired dish that combines the rich flavors of sun-dried tomatoes with tender chicken breasts, all enveloped in a luscious, creamy sauce. This dish is perfect for a comforting weeknight dinner or a special occasion meal.
The sun-dried tomatoes add a tangy sweetness that perfectly complements the creamy sauce, creating a harmonious balance of flavors that will tantalize your taste buds. Pair this dish with pasta, rice, or a fresh salad for a complete meal that will satisfy the whole family.
This recipe serves 4-6 people, making it an ideal choice for gatherings or a family dinner. The preparation is straightforward, and the cooking process is quick, allowing you to have a delicious meal on the table in under an hour.
By using simple, fresh ingredients, you can create a restaurant-quality dish in the comfort of your own home. Follow the steps below to make this irresistible Creamy Sun-Dried Tomato Chicken.
Ingredients:
- 4-6 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Fresh basil leaves, for garnish (optional)
Instructions:
- Prepare the Chicken: Season the chicken breasts on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, add the butter and let it melt. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and bring it to a simmer, scraping any browned bits from the bottom of the pan for added flavor.
- Add Cream and Tomatoes: Lower the heat to medium and stir in the heavy cream. Add the sun-dried tomatoes and Parmesan cheese, stirring continuously until the cheese has melted and the sauce has thickened slightly.
- Combine Chicken and Sauce: Return the chicken breasts to the skillet, making sure they’re well-coated in the sauce. Sprinkle the Italian seasoning over the top. Let the chicken simmer in the sauce for an additional 5 minutes to absorb all the flavors.
- Serve: Garnish with fresh basil leaves, if desired, and serve hot with your choice of side dish.
Extra Tips:
For the best results, make sure to use high-quality sun-dried tomatoes, as they’re the star ingredient in this dish. You can soak them in hot water for a few minutes if they seem too dry.
Adjust the thickness of the sauce by adding more cream or broth, depending on your preference. If you like a bit of heat, consider adding a pinch of red pepper flakes to the sauce.
To guarantee the chicken remains juicy, avoid overcooking it; a meat thermometer can be helpful to check that the internal temperature reaches 165°F (75°C).
Caprese Stuffed Chicken
Caprese Stuffed Chicken is a delightful fusion of Italian flavors and classic comfort food that will elevate your dinner table. This dish combines tender chicken breasts with the fresh and vibrant tastes of a traditional Caprese salad, featuring mozzarella cheese, tomatoes, and basil. The chicken is stuffed with these ingredients, creating a gooey and flavorful surprise in every bite. Not only is this dish visually appealing, but it also offers a healthy and satisfying option for those looking to enjoy Italian cuisine without the heaviness of pasta.
Perfect for a family dinner or a special occasion, this recipe is designed to serve 4-6 people. The chicken breasts are seasoned and then filled with fresh mozzarella, juicy cherry tomatoes, and aromatic basil leaves. The combination of these ingredients creates a harmonious balance of flavors that’s both rich and invigorating. As the chicken bakes, the cheese melts beautifully, and the tomatoes release their juices, guaranteeing that each serving is moist and full of flavor. This dish is sure to become a favorite in your culinary repertoire.
Ingredients:
- 4 large boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 8 ounces fresh mozzarella cheese, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil leaves
- 2 tablespoons olive oil
- Balsamic glaze, for drizzling (optional)
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will guarantee that the chicken cooks evenly and thoroughly.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Using a sharp knife, make a horizontal slit in each chicken breast to create a pocket for the stuffing. Be careful not to cut all the way through.
- Season the Chicken: Season each chicken breast, inside and out, with salt, pepper, garlic powder, and Italian seasoning. This will enhance the flavor of the chicken and complement the stuffing.
- Stuff the Chicken: Stuff each pocket with slices of mozzarella cheese, a few cherry tomato halves, and fresh basil leaves. Be generous with the filling, but confirm you can still close the pocket securely.
- Secure the Filling: Use toothpicks to secure the edges of the chicken breast, preventing the filling from spilling out during cooking.
- Sear the Chicken: In a large oven-safe skillet, heat olive oil over medium-high heat. Add the stuffed chicken breasts and sear them for about 2-3 minutes on each side until golden brown.
- Bake the Chicken: Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes. This allows the juices to redistribute, keeping the chicken moist. Remove the toothpicks, drizzle with balsamic glaze (if using), and serve.
Extra Tips: To guarantee the cheese doesn’t leak out, make sure to use fresh mozzarella, which tends to melt less quickly than pre-shredded cheese. You can also add a layer of prosciutto inside the chicken for an extra flavor dimension.
When searing the chicken, avoid overcrowding the pan to ensure even browning. For a complete meal, pair your Caprese Stuffed Chicken with a side of roasted vegetables or a fresh green salad.
Italian Chicken Cacciatore
Chicken Cacciatore is a classic Italian dish that brings the flavors of rustic Italy right to your table. This hearty meal, often referred to as “hunter’s chicken”, combines tender chicken with a rich tomato sauce, olives, and a lively mix of vegetables and herbs. The dish is a celebration of simple, wholesome ingredients that work together to create a meal full of depth and flavor.
Perfect for a family dinner, Italian Chicken Cacciatore is a comforting and satisfying dish that’s both easy to prepare and impressive to serve.
Traditionally, Chicken Cacciatore is made with bone-in chicken pieces, which are first browned and then simmered in a savory sauce until perfectly tender. The sauce is typically made from tomatoes, bell peppers, onions, and garlic, enriched with a splash of wine and fragrant herbs. This recipe will guide you through creating a version of Chicken Cacciatore that serves 4-6 people, making it ideal for a family meal or a small gathering.
Ingredients for 4-6 people:
- 4-6 chicken thighs and drumsticks, skin-on
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup dry white wine
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup chicken broth
- 1/2 cup black olives, pitted and halved
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley
Cooking Instructions:
- Prepare the Chicken: Season the chicken pieces generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the chicken pieces skin-side down and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the sliced onions and minced garlic, cooking until the onions are translucent and fragrant, about 3 minutes. Stir in the sliced bell peppers and mushrooms, and cook until they start to soften, about 5 minutes more.
- Add Seasonings and Liquids: Sprinkle the oregano, basil, and red pepper flakes over the vegetables, stirring well to combine. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by half, about 5 minutes.
- Simmer with Tomatoes: Add the crushed tomatoes and chicken broth to the pan, stirring to combine. Bring the mixture to a simmer.
- Return Chicken to the Pan: Nestle the browned chicken pieces back into the skillet with the sauce. Cover the pan, reduce the heat to low, and let simmer for 30-40 minutes, or until the chicken is cooked through and tender.
- Final Touches: Stir in the black olives and capers, allowing them to warm through for about 5 minutes. Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve the Dish: Garnish with freshly chopped parsley before serving. Chicken Cacciatore is delicious served over pasta, rice, or with crusty bread on the side to soak up the savory sauce.
Extra Tips:
When making Chicken Cacciatore, choosing bone-in chicken is essential for achieving maximum flavor and tenderness. If you prefer a thicker sauce, allow the dish to simmer uncovered for an additional 10-15 minutes to reduce the liquid further.
For a more robust flavor, consider marinating the chicken in olive oil, garlic, and herbs for a few hours before cooking. Adjust the spice level to your preference by increasing or reducing the amount of red pepper flakes. Ultimately, this dish tastes even better the next day, making it perfect for leftovers!
Parmesan Crusted Chicken
Parmesan Crusted Chicken is a delightful Italian-inspired dish that combines the classic flavors of Parmesan cheese and herbs with juicy, tender chicken breasts. This recipe is perfect for both a weeknight meal or a special dinner occasion. The crispy, golden crust adds a wonderful texture to the dish, while the Parmesan cheese infuses it with a rich, savory flavor. Served alongside a simple salad or some roasted vegetables, this dish is sure to impress your family and friends.
The secret to achieving the perfect crust lies in the combination of Parmesan cheese, breadcrumbs, and a blend of aromatic Italian herbs. The chicken breasts are first coated in a mixture of beaten eggs and a hint of garlic, guaranteeing the cheesy crust adheres beautifully. As the chicken bakes in the oven, the coating becomes irresistibly crisp and fragrant, while keeping the meat tender and juicy on the inside.
With just a few simple ingredients and minimal prep time, you can enjoy a delicious and satisfying meal that brings a taste of Italy to your table.
Ingredients for 4-6 servings:
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably Italian-style)
- 2 large eggs
- 2 tablespoons milk
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Lemon wedges (optional, for serving)
Cooking Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with olive oil or use parchment paper to prevent sticking.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. If they’re particularly thick, you may want to pound them gently to guarantee even cooking.
- Set Up Breading Stations: In a shallow bowl, whisk together the eggs, milk, and minced garlic. In another bowl, combine the Parmesan cheese, breadcrumbs, oregano, basil, salt, and pepper.
- Coat the Chicken: Dip each chicken breast first into the egg mixture, ensuring it’s well-coated. Then, dredge it in the Parmesan-breadcrumb mixture, pressing gently to adhere the coating to the chicken.
- Arrange on Baking Sheet: Place the coated chicken breasts on the prepared baking sheet, spacing them evenly apart.
- Drizzle with Olive Oil: Drizzle a little olive oil over each piece of chicken. This will help the crust become golden and crispy during baking.
- Bake the Chicken: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown. The internal temperature should reach 165°F (74°C).
- Serve and Enjoy: Remove from the oven and let the chicken rest for a couple of minutes before serving. Serve with lemon wedges if desired, to add a fresh, zesty flavor.
Extra Tips:
For an even crispier crust, you can use panko breadcrumbs instead of regular breadcrumbs. If you prefer a bit of a kick, consider adding a pinch of red pepper flakes to the breadcrumb mixture.
Always verify the chicken is cooked to the right temperature by using a meat thermometer. Additionally, this dish pairs wonderfully with a side of pasta or a simple green salad, offering a complete and balanced meal.
Chicken Alfredo Bake
Chicken Alfredo Bake is a delicious and comforting Italian-inspired dish that’s perfect for family dinners or gatherings. This recipe combines tender chicken, creamy Alfredo sauce, and a hint of garlic, all baked to perfection with a cheesy topping. The pasta absorbs the rich flavors, making each bite satisfying and full of taste.
The dish is easy to prepare and can be made ahead of time, making it a convenient option for busy weeknights or when entertaining guests. This Chicken Alfredo Bake serves 4-6 people and is a great way to enjoy classic Italian flavors in a baked casserole format.
It’s a one-dish meal that pairs well with a simple side salad or some garlic bread. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding, promising to be a hit with anyone who appreciates a hearty, cheesy meal.
Ingredients:
- 2 cups cooked chicken breast, diced
- 12 ounces penne pasta
- 2 cups Alfredo sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Cooking Instructions:
- Prepare the Pasta: Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Cook the Chicken: In a skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add the diced chicken and cook until it’s no longer pink, about 5-7 minutes. Season with salt, pepper, and Italian seasoning. Remove from heat.
- Combine Ingredients: In a large bowl, mix together the cooked pasta, chicken, and Alfredo sauce until everything is well coated.
- Assemble the Bake: Preheat your oven to 350°F (175°C). Pour the pasta mixture into a greased 9×13-inch baking dish. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
- Bake the Dish: Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
- Serve: Once baked, remove from the oven and let it cool for a few minutes. Garnish with chopped parsley if desired, and serve warm.
Extra Tips:
For an even richer flavor, you can use a homemade Alfredo sauce instead of store-bought. Feel free to substitute the chicken with rotisserie chicken for added convenience.
If you want a bit of a kick, add a pinch of red pepper flakes to the sauce. This dish can be prepared in advance; simply assemble, cover, and refrigerate until ready to bake. Add a splash of milk or cream before reheating to guarantee the pasta remains creamy.
Italian Herb Grilled Chicken
Italian Herb Grilled Chicken is a simple yet flavorful dish that brings the authentic taste of Italy right to your kitchen. By using a blend of classic Italian herbs and spices, this recipe enhances the natural flavors of the chicken, resulting in a juicy and aromatic meal that’s perfect for any occasion.
Whether you’re planning a casual family dinner or hosting a summer barbecue, this dish is sure to impress your guests with its delightful taste and enticing aroma.
The secret to this Italian Herb Grilled Chicken lies in its marinade, which infuses the meat with a rich blend of herbs and spices. Allowing the chicken to marinate for a few hours, or ideally overnight, guarantees that every bite is packed with flavor.
Grilling the chicken adds a smoky depth that complements the herbal notes, making it a versatile dish that pairs well with a variety of sides, such as grilled vegetables, pasta, or a fresh salad.
Ingredients (Serves 4-6):
- 4-6 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
Cooking Instructions:
- Prepare the Marinade: In a bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, basil, parsley, salt, black pepper, and crushed red pepper flakes. Mix well until all the ingredients are fully incorporated.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the Grill: About 30 minutes before you’re ready to cook, preheat your grill to medium-high heat. This will guarantee the grill grates are hot enough to sear the chicken, locking in its juices.
- Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the grill and cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C). Avoid moving the chicken too much to achieve beautiful grill marks.
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for about 5 minutes before serving. This allows the juices to redistribute throughout the meat, guaranteeing each bite is tender and moist.
Extra Tips:
For the best results, use fresh herbs if available, as they can enhance the flavor profile of the dish even more.
Don’t forget to keep a close eye on the grill to prevent the chicken from burning; flipping the pieces only once ensures they stay juicy.
If you’re using a charcoal grill, consider adding a few wood chips for an extra smoky flavor.
Finally, remember to clean and oil the grill grates before cooking to prevent the chicken from sticking.
Chicken Pesto Pasta
Chicken Pesto Pasta is a delightful and easy-to-make Italian dish that combines tender chicken breast pieces with the rich and aromatic flavors of pesto, all tossed together with perfectly cooked pasta. This dish isn’t only bursting with flavor but also a quick meal that can be put together in under 30 minutes, making it ideal for busy weeknights or a cozy family dinner.
The fresh basil pesto adds a vibrant green color and a nutty, herbaceous taste, while the chicken provides a hearty protein component, making this dish both nutritious and satisfying. The creamy texture of the pesto sauce melds beautifully with the al dente pasta, creating a harmonious blend of flavors in every bite.
Best served hot, Chicken Pesto Pasta is a crowd-pleaser that pairs well with a simple green salad or a glass of white wine. Whether you’re a seasoned cook or a novice in the kitchen, this recipe is straightforward and requires minimal ingredients, making it accessible to everyone looking to bring some Italian flair into their home cooking.
Ingredients (Serves 4-6):
- 1 pound (450g) of boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 12 ounces (340g) of pasta (penne, fusilli, or spaghetti)
- 1 cup (240ml) of basil pesto
- 1/4 cup (60ml) of heavy cream (optional)
- 1/4 cup (25g) of grated Parmesan cheese
- 1/4 cup (30g) of pine nuts, toasted (optional)
- Fresh basil leaves, for garnish
Cooking Instructions:
- Prepare the Chicken: Start by cutting the chicken breasts into bite-sized chunks. Season them with salt and pepper to taste, verifying each piece is well-coated.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and cook until they’re golden brown and cooked through, about 6-8 minutes. Stir occasionally to verify even cooking. Remove the chicken from the skillet and set aside.
- Cook the Pasta: In the meantime, bring a large pot of salted water to a boil. Add your choice of pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1 cup of the pasta water.
- Combine the Ingredients: Return the skillet to medium heat and add the cooked pasta. Lower the heat and stir in the basil pesto and heavy cream (if using), mixing until the pasta is well-coated. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
- Add Chicken and Cheese: Add the cooked chicken back to the skillet, tossing to combine. Sprinkle with grated Parmesan cheese and continue to cook for another 2 minutes, allowing the flavors to meld together.
- Serve: Transfer the Chicken Pesto Pasta to a serving dish. Top with toasted pine nuts and fresh basil leaves for garnish. Serve immediately.
Extra Tips:
For the best results, use fresh basil pesto either homemade or from a reputable store, as it greatly enhances the dish’s flavor. If you prefer a lighter version, skip the heavy cream and increase the amount of pesto.
Toasting the pine nuts adds a nice crunch and additional flavor; however, if you have nut allergies, you can omit them or replace with another crunchy topping like toasted breadcrumbs. Always taste and adjust the seasoning before serving to verify the flavors are balanced and to your liking.
Slow Cooker Italian Chicken and Potatoes
Indulge in the comforting flavors of Italy with this Slow Cooker Italian Chicken and Potatoes recipe. This dish combines tender chicken thighs with perfectly cooked potatoes, all infused with delightful Italian herbs and spices. The slow cooker does all the hard work, guaranteeing that the chicken remains juicy and the potatoes absorb all the rich flavors.
It’s a perfect meal for busy weeknights or cozy family dinners. This recipe serves 4-6 people, making it an ideal choice for family gatherings or when you want to have leftovers for the next day. The simplicity of using a slow cooker means you can prepare everything in the morning and come home to a ready-to-eat, delicious meal.
The combination of chicken, potatoes, and Italian seasoning will transport your taste buds to the heart of Italy with every bite.
Ingredients:
- 4-6 chicken thighs (bone-in, skin-on)
- 1.5 pounds of baby potatoes, halved
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions:
- Prepare the Ingredients: Start by washing and halving the baby potatoes. Slice the onion thinly and mince the garlic cloves. This will guarantee that all ingredients are ready for assembly.
- Season the Chicken and Potatoes: In a large bowl, combine the chicken thighs, potatoes, onion, and garlic. Drizzle with olive oil, then sprinkle the Italian seasoning, salt, and black pepper over the top. Toss everything together to guarantee even coating with the spices.
- Layer in the Slow Cooker: Place the seasoned chicken thighs at the bottom of the slow cooker. Add the potatoes and onion mixture on top. This arrangement allows the chicken juices to flavor the potatoes as they cook.
- Add Liquid: Pour the chicken broth over the top of the chicken and potatoes. This will help in creating a flavorful cooking liquid and keep the chicken moist throughout the cooking process.
- Cook: Cover the slow cooker with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be cooked through and the potatoes tender.
- Finish with Cheese and Herbs: About 15 minutes before serving, sprinkle the grated Parmesan cheese over the dish and allow it to melt. Garnish with freshly chopped parsley for a pop of color and freshness.
Extra Tips:
For extra crispy chicken skin, you can transfer the cooked chicken thighs to a baking sheet and broil them in the oven for a few minutes before serving. This step is optional but adds a nice texture contrast.
If you prefer, you can also add other vegetables like carrots or bell peppers to the slow cooker for more variety. Finally, guarantee your slow cooker isn’t overly packed to allow even cooking. Enjoy your flavorful Italian meal!
Spinach and Ricotta Stuffed Chicken
Spinach and Ricotta Stuffed Chicken is a delightful Italian-inspired dish that’s both savory and satisfying. This recipe combines tender chicken breasts with a rich and creamy spinach and ricotta filling, providing a burst of flavor in every bite. Perfect for a weeknight dinner or a special occasion, this dish is both impressive and easy to prepare.
The combination of fresh spinach, creamy ricotta, and savory Parmesan cheese creates a filling that complements the juicy chicken perfectly, making it a favorite among family and friends. This dish isn’t only delicious but also visually appealing, with its golden-brown crust and vibrant filling.
Preparing Spinach and Ricotta Stuffed Chicken is relatively straightforward, requiring simple ingredients that come together beautifully. The stuffed chicken breasts are baked to perfection, guaranteeing that the meat is tender and juicy while the filling remains creamy and flavorful. Serve it with a side of roasted vegetables or a fresh salad for a complete meal that everyone will enjoy.
Ingredients (Serves 4-6):
- 4 large boneless, skinless chicken breasts
- 2 cups fresh spinach leaves
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1/2 cup breadcrumbs
- Toothpicks or kitchen twine
Cooking Instructions:
- Prepare the Chicken: Preheat your oven to 375°F (190°C). Rinse the chicken breasts under cold water and pat them dry with paper towels. Use a sharp knife to carefully slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
- Make the Filling: In a skillet over medium heat, add the olive oil and minced garlic. Sauté until fragrant, about 1 minute. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- Combine Filling Ingredients: In a mixing bowl, combine the cooked spinach, ricotta cheese, grated Parmesan cheese, egg, and a pinch of salt and pepper. Mix until well combined.
- Stuff the Chicken: Spoon the spinach and ricotta mixture into the pocket of each chicken breast. Secure the openings with toothpicks or kitchen twine to keep the filling inside.
- Season the Chicken: Sprinkle the outside of the stuffed chicken breasts with Italian seasoning, salt, and pepper. Then, coat each piece with breadcrumbs, pressing lightly to adhere.
- 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 juices run clear. The internal temperature should reach 165°F (74°C).
- Serve: Once cooked, remove the toothpicks or twine before serving. Arrange the chicken on a platter and serve hot.
Extra Tips:
To guarantee the filling remains inside the chicken breast, be sure to secure it well with toothpicks or kitchen twine. If you prefer a crispier crust, you can lightly pan-fry the stuffed chicken breasts in olive oil for a couple of minutes on each side before baking.
Additionally, feel free to experiment with different herbs or add a splash of lemon juice to the filling for extra flavor. This dish pairs well with a simple tomato sauce, which can be drizzled over the top before serving for added richness.
