20 Delicious Italian Chicken Recipes Flavorful

You’re in for a treat with our roundup of 20 Delicious Italian Chicken Recipes that promise to bring the rustic charm of Italy right to your kitchen. Whether you’re craving a cozy weeknight dinner or planning a special weekend feast, these flavorful dishes are sure to impress. So, grab your apron, and let’s dive into a world of mouthwatering flavors that’ll have everyone asking for seconds!

Chicken Parmesan with Mozzarella and Basil

Last weekend, I found myself craving something hearty yet comforting, a dish that would bring the whole family to the table without a second thought. That’s when I decided to whip up my all-time favorite Chicken Parmesan, layered with gooey mozzarella and fresh basil. It’s the kind of meal that feels like a warm hug, and trust me, it’s easier to make than you might think.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to an even thickness
• 1 cup all-purpose flour, for dredging
• 2 large farm-fresh eggs, beaten with a splash of water
• 1 cup Italian-style breadcrumbs, mixed with 1/4 cup finely grated Parmesan cheese
• 1/2 cup rich extra virgin olive oil, for frying
• 2 cups marinara sauce, homemade or your favorite store-bought brand
• 8 oz fresh mozzarella cheese, sliced into 1/4-inch thick pieces
• 1/4 cup fresh basil leaves, torn
• Salt and finely ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Season the chicken breasts on both sides with salt and pepper.
3. Dredge each chicken breast in the flour, shaking off any excess.
4. Dip the floured chicken into the beaten eggs, then coat evenly with the breadcrumb-Parmesan mixture.
5. Heat the olive oil in a large skillet over medium-high heat until shimmering. Fry the chicken for 3-4 minutes per side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet; fry in batches if necessary.
6. Transfer the fried chicken to the prepared baking dish. Spoon marinara sauce over each piece, then top with mozzarella slices.
7. Bake for 15-20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Remove from the oven and let rest for 5 minutes. Tip: This allows the juices to redistribute, ensuring moist chicken.
9. Garnish with torn basil leaves before serving.

Out of the oven, this Chicken Parmesan is a masterpiece of textures—crispy on the outside, tender and juicy inside, with the mozzarella stretching beautifully with every bite. Serve it over a bed of spaghetti or with a crisp green salad for a meal that’s sure to impress.

Creamy Tuscan Garlic Chicken

Zesty flavors and creamy textures are what make this Creamy Tuscan Garlic Chicken a standout dish in my kitchen. I remember the first time I whipped this up; it was a chilly evening, and the aroma of garlic and herbs filled the air, promising a comforting meal ahead.

Ingredients

• 2 boneless, skinless chicken breasts, plump and evenly sized
• 1 tbsp rich extra virgin olive oil
• 3 cloves garlic, freshly minced
• 1 cup heavy cream, luxuriously thick
• 1/2 cup sun-dried tomatoes, julienned and packed in oil
• 2 cups fresh baby spinach, vibrant and loosely packed
• 1/2 cup grated Parmesan cheese, finely shredded
• 1 tsp Italian seasoning, aromatic and well-balanced
• 1/2 tsp crushed red pepper flakes, for a subtle kick
• Salt and finely ground black pepper, to season

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Season the chicken breasts with salt and pepper, then sear in the skillet for 5-7 minutes per side, until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure a perfect sear.
3. Remove the chicken and set aside. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
4. Pour in the heavy cream, stirring gently to combine with the garlic. Tip: Keep the heat medium to prevent the cream from separating.
5. Add the sun-dried tomatoes, spinach, Parmesan cheese, Italian seasoning, and red pepper flakes. Stir until the spinach wilts and the sauce thickens slightly, about 2-3 minutes.
6. Return the chicken to the skillet, spooning the sauce over the top. Simmer together for an additional 2 minutes to meld the flavors. Tip: Letting the chicken sit in the sauce for a minute before serving enhances the taste.

This dish boasts a velvety sauce that clings to every bite of the tender chicken, with the sun-dried tomatoes adding a sweet tanginess. Serve it over a bed of al dente pasta or with a slice of crusty bread to soak up every last drop of that creamy goodness.

Lemon Herb Roasted Italian Chicken

This summer, I’ve been all about meals that feel like a hug from the inside, and nothing says comfort to me quite like a perfectly roasted chicken. Today, I’m sharing my go-to Lemon Herb Roasted Italian Chicken recipe that’s as flavorful as it is simple to make. It’s the kind of dish that fills your kitchen with the most inviting aromas, promising a meal that’s both hearty and refreshing.

Ingredients

• 1 whole chicken (about 4 lbs), patted dry with paper towels
• 3 tbsp rich extra virgin olive oil
• 2 lemons, thinly sliced and seeds removed
• 4 cloves garlic, minced
• 1 tbsp finely chopped fresh rosemary
• 1 tbsp finely chopped fresh thyme
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and position the rack in the middle.
2. In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and pepper to create a fragrant herb paste.
3. Gently loosen the skin of the chicken over the breasts and thighs, then rub half of the herb paste underneath the skin for maximum flavor.
4. Rub the remaining herb paste all over the outside of the chicken, ensuring it’s evenly coated.
5. Place the lemon slices inside the chicken cavity and tie the legs together with kitchen twine to help the chicken cook evenly.
6. Transfer the chicken to a roasting pan and roast for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
7. Let the chicken rest for 10 minutes before carving to allow the juices to redistribute, ensuring every bite is moist and flavorful.

Delightfully crisp on the outside and tender on the inside, this Lemon Herb Roasted Italian Chicken is a testament to how simple ingredients can create something extraordinary. Serve it alongside a crisp salad or roasted vegetables for a meal that’s as vibrant as it is satisfying.

Chicken Piccata with Capers and White Wine

Nothing beats the classic comfort of Chicken Piccata, especially when it’s as flavorful as this version with capers and white wine. I remember the first time I tried making it at home; the aroma of lemon and garlic filled my kitchen, instantly transporting me to a cozy Italian trattoria. Now, it’s a staple in my recipe rotation, perfect for both weeknight dinners and special occasions.

Ingredients

• 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/2 cup all-purpose flour, for dredging
• 1/4 cup rich extra virgin olive oil
• 1/2 cup dry white wine, like Pinot Grigio
• 1 cup chicken broth, low-sodium preferred
• 1/4 cup fresh lemon juice, from about 2 lemons
• 1/4 cup briny capers, drained
• 2 tbsp unsalted butter, cold and cut into pieces
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• Salt and finely ground black pepper, to season

Instructions

1. Season the pounded chicken breasts with salt and pepper on both sides.
2. Dredge each chicken breast in the all-purpose flour, shaking off any excess.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering.
4. Add the chicken breasts and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove and set aside on a plate.
5. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
6. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it reduce by half, about 2 minutes.
7. Add the chicken broth, lemon juice, and capers, bringing the mixture to a simmer for 3 minutes.
8. Reduce the heat to low and whisk in the cold butter, one piece at a time, until the sauce is smooth and slightly thickened.
9. Return the chicken breasts to the skillet, spooning the sauce over them, and heat for 1-2 minutes.
10. Sprinkle with fresh parsley before serving.

Golden and glistening, this Chicken Piccata is a symphony of tangy, briny, and buttery flavors, with the chicken staying incredibly tender beneath its crispy exterior. Serve it over a bed of al dente pasta or with a side of roasted vegetables for a meal that’s as beautiful as it is delicious.

One-Pan Italian Chicken and Potatoes

Venturing into the kitchen after a long day, I often crave something hearty yet hassle-free, and that’s exactly what this One-Pan Italian Chicken and Potatoes delivers. It’s a dish that reminds me of cozy family dinners, where the aroma of garlic and herbs fills the air, and the oven does most of the work.

Ingredients

• 1.5 lbs of boneless, skinless chicken thighs (juicy and tender)
• 1.5 lbs of baby potatoes (halved, with their skins on for extra texture)
• 3 tbsp of rich extra virgin olive oil
• 4 cloves of garlic (minced, for that punchy flavor)
• 1 tbsp of dried Italian seasoning (fragrant and herby)
• 1 tsp of sea salt (coarse and crunchy)
• 1/2 tsp of finely ground black pepper
• 1/2 cup of grated Parmesan cheese (sharp and nutty)
• 1/4 cup of fresh parsley (chopped, for a bright finish)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for roasting.
2. In a large bowl, toss the halved baby potatoes with 2 tbsp of olive oil, half the minced garlic, Italian seasoning, salt, and pepper until evenly coated.
3. Spread the potatoes in a single layer on a large baking sheet, ensuring they have space to crisp up, and roast for 20 minutes.
4. While the potatoes roast, season the chicken thighs with the remaining salt, pepper, and garlic, then drizzle with the last tbsp of olive oil.
5. After the initial 20 minutes, push the potatoes to one side of the pan and add the chicken thighs to the other side, returning the pan to the oven for another 25 minutes.
6. Sprinkle the grated Parmesan cheese over the chicken and potatoes during the last 5 minutes of cooking for a golden, cheesy crust.
7. Once done, garnish with fresh parsley before serving to add a pop of color and freshness.

Bursting with flavors, this dish offers the perfect balance of crispy potatoes and succulent chicken, all infused with the warmth of Italian herbs. Serve it straight from the pan for a rustic, family-style meal that’s sure to impress.

Chicken Marsala with Mushrooms and Cream

Here’s a dish that never fails to impress at my dinner parties, yet it’s surprisingly simple to whip up on a weeknight. Chicken Marsala with Mushrooms and Cream is my go-to when I want something elegant but comforting, and the way the mushrooms soak up that Marsala wine is just magical.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to an even thickness
• 1 cup all-purpose flour, for dredging
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons rich extra virgin olive oil
• 3 tablespoons unsalted butter, divided
• 8 ounces cremini mushrooms, thinly sliced
• 3/4 cup dry Marsala wine
• 3/4 cup heavy cream
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.
2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until the butter is melted and bubbling.
3. Add the chicken breasts to the skillet and cook for about 5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of butter and the mushrooms. Cook over medium heat until the mushrooms are golden and have released their juices, about 5 minutes.
5. Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet, and let it simmer for 3 minutes to reduce slightly.
6. Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for another 2 minutes, until the sauce has thickened slightly.
7. Return the chicken to the skillet, spooning the sauce over the top, and cook for an additional 2 minutes to heat through.
8. Sprinkle with chopped parsley before serving.

Rich and creamy, this Chicken Marsala is a dream over a bed of buttery mashed potatoes or alongside some al dente pasta. The mushrooms add an earthy depth that balances the sweetness of the Marsala perfectly, making every bite a little celebration.

Baked Italian Chicken with Tomatoes and Olives

Baking this dish always reminds me of the cozy Italian trattorias tucked away in the bustling streets of New York, where the aroma of tomatoes and herbs fills the air. It’s a simple yet flavorful recipe that brings a piece of Italy right to your kitchen, perfect for a weeknight dinner or a special occasion.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), patted dry
• 1 cup rich extra virgin olive oil, divided
• 1 pint cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives, roughly chopped
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp finely ground black pepper
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large bowl, combine the chicken breasts with 1/2 cup of olive oil, ensuring each piece is evenly coated for maximum flavor.
3. Add the cherry tomatoes, Kalamata olives, minced garlic, rosemary, sea salt, and black pepper to the bowl, mixing gently to combine all the ingredients without breaking the tomatoes.
4. Transfer the mixture to a baking dish, arranging the chicken breasts in a single layer for even cooking.
5. Drizzle the remaining 1/2 cup of olive oil over the top, then sprinkle the freshly grated Parmesan cheese evenly across the dish.
6. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is golden and bubbly.
7. Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Golden and bubbly straight from the oven, this dish offers a juicy tenderness from the chicken, contrasted with the burst of sweetness from the tomatoes and the salty bite of the olives. Serve it over a bed of creamy polenta or alongside a crisp green salad for a complete meal that’s as satisfying to look at as it is to eat.

Grilled Italian Chicken Skewers with Vegetables

Nothing brings back memories of summer quite like the sizzle of skewers on the grill. I remember the first time I tried making Grilled Italian Chicken Skewers with Vegetables; the aroma alone was enough to convince me this recipe was a keeper. It’s become a staple in my summer cooking, perfect for those lazy evenings when you want something delicious without too much fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
• 1/4 cup rich extra virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 8 oz cremini mushrooms, stems removed

Instructions

1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, black pepper, sea salt, oregano, and basil to create the marinade.
2. Add the chicken chunks to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated chicken, bell peppers, red onion, and mushrooms onto skewers, alternating between ingredients for a colorful presentation.
5. Place the skewers on the preheated grill. Cook for 10-12 minutes, turning every 3 minutes, until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are charred and tender.
6. Remove the skewers from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.

Here’s the best part: the chicken is incredibly juicy, with a perfect char from the grill, and the vegetables add a sweet, smoky flavor that complements the Italian herbs beautifully. Serve these skewers over a bed of fluffy couscous or with a side of garlic bread to soak up all the delicious juices.

Slow Cooker Italian Chicken and Peppers

Craving something hearty yet hassle-free for dinner? I’ve been there, especially on those busy weeknights when time is scarce but the desire for a home-cooked meal isn’t. That’s why this Slow Cooker Italian Chicken and Peppers has become a staple in my kitchen—it’s a dump-and-go kind of dish that doesn’t skimp on flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (preferably organic, for tenderness)
• 2 large bell peppers (a mix of red and yellow for sweetness and color), sliced into 1/2-inch strips
• 1 medium yellow onion, thinly sliced (for a subtle sharpness)
• 3 cloves garlic, minced (because everything’s better with garlic)
• 1/2 cup rich extra virgin olive oil
• 1/4 cup balsamic vinegar (aged, for depth)
• 1 tbsp dried Italian seasoning (for that classic herbaceous note)
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1/2 cup chicken broth (low sodium, to control the saltiness)

Instructions

1. Place the chicken thighs at the bottom of your slow cooker, ensuring they’re spread out evenly.
2. Layer the sliced bell peppers and onion over the chicken, followed by the minced garlic.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, black pepper, and sea salt until well combined.
4. Pour the mixture over the chicken and vegetables, making sure everything is lightly coated.
5. Add the chicken broth to the slow cooker, which will help keep everything moist during cooking.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
7. Once done, use two forks to shred the chicken directly in the slow cooker, mixing it with the peppers and onions.
8. Let it sit for 5 minutes to allow the flavors to meld together before serving.

My favorite part? The chicken turns out incredibly tender, soaking up all the vibrant flavors of the peppers and balsamic. Serve it over a bed of creamy polenta or tucked into a crusty roll for an irresistible sandwich.

Chicken Cacciatore with Bell Peppers and Onions

Kitchen adventures have led me to some unforgettable dishes, but none quite as comforting as Chicken Cacciatore with Bell Peppers and Onions. It’s a dish that reminds me of Sunday dinners at my grandma’s, where the aroma of simmering tomatoes and herbs would fill the house. Today, I’m sharing my take on this classic, packed with vibrant flavors and simple enough for a weeknight meal.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs), patted dry
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 2 red bell peppers, seeded and sliced into strips
• 3 garlic cloves, minced
• 1 cup dry white wine
• 1 can (28 oz) crushed tomatoes, with their juices
• 1 tsp dried oregano
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• Fresh basil leaves, for garnish

Instructions

1. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
2. Season the chicken thighs with sea salt and black pepper, then place them skin-side down in the skillet. Cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove and set aside.
3. In the same skillet, add the sliced onions and bell peppers. Cook, stirring occasionally, for about 5 minutes until they begin to soften.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
6. Stir in the crushed tomatoes and dried oregano. Bring the mixture to a simmer.
7. Return the chicken thighs to the skillet, nestling them into the sauce. Cover and simmer on low heat for 25 minutes, until the chicken is cooked through.
8. Garnish with fresh basil leaves before serving.

Every bite of this Chicken Cacciatore is a harmony of tender chicken, sweet bell peppers, and a robust tomato sauce. Serve it over a bed of creamy polenta or with crusty bread to soak up all the delicious sauce. It’s a dish that’s as satisfying to make as it is to eat, with flavors that deepen beautifully the next day.

Pesto Stuffed Chicken Breast with Sun-Dried Tomatoes

Unbelievably, the first time I tried making Pesto Stuffed Chicken Breast with Sun-Dried Tomatoes, it was a happy accident. I had some leftover pesto and sun-dried tomatoes from a pasta night, and voila, this dish was born. It’s become a staple in my kitchen for its simplicity and the burst of flavors it offers.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup homemade or store-bought basil pesto (vibrant green and aromatic)
• 1/4 cup sun-dried tomatoes in oil, drained and chopped (intensely sweet and tangy)
• 1/2 cup shredded mozzarella cheese (creamy and mild)
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt (flaky and clean-tasting)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Using a sharp knife, carefully slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
3. In a small bowl, mix the vibrant green pesto with the chopped sun-dried tomatoes for a flavorful stuffing.
4. Generously stuff each chicken breast with the pesto mixture, then sprinkle the creamy mozzarella inside.
5. Secure the openings with toothpicks to keep the stuffing inside while baking.
6. Brush the chicken breasts with rich extra virgin olive oil and season with flaky sea salt and finely ground black pepper.
7. Place the chicken on a baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
8. Let the chicken rest for 5 minutes before removing the toothpicks and serving. This allows the juices to redistribute, ensuring moist and flavorful meat.

This dish is a delightful combination of juicy chicken, gooey cheese, and the bold flavors of pesto and sun-dried tomatoes. Try serving it over a bed of fluffy quinoa or alongside roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Italian Chicken and Orzo Soup

Warmth fills my kitchen as I reminisce about the first time I tried Italian Chicken and Orzo Soup at a tiny trattoria in Rome. It was love at first spoonful, and I’ve been perfecting my version ever since, especially on chilly evenings when comfort food is non-negotiable.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 cup diced yellow onion, sweet and crisp
• 2 cloves garlic, minced to aromatic perfection
• 1 lb boneless, skinless chicken thighs, tender and juicy
• 6 cups homemade chicken stock, deeply flavorful
• 1 cup orzo pasta, tiny and pearly
• 1 cup diced carrots, vibrant and crunchy
• 1 cup diced celery, fresh and slightly bitter
• 1 tsp finely ground black pepper, for a subtle kick
• 1/2 cup freshly grated Parmesan cheese, salty and nutty
• 2 tbsp chopped fresh parsley, bright and herbaceous

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the onion and garlic, sautéing until translucent and fragrant, roughly 5 minutes.
3. Season the chicken thighs with salt and pepper, then add to the pot. Brown each side for 4 minutes, ensuring a golden crust.
4. Pour in the chicken stock, scraping the bottom of the pot to release any flavorful bits.
5. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until the chicken is tender and cooked through.
6. Remove the chicken and shred it into bite-sized pieces using two forks. Tip: Let the chicken cool slightly to handle easily.
7. Return the shredded chicken to the pot. Add the orzo, carrots, and celery. Simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.
8. Season with black pepper and stir in the Parmesan cheese until melted. Tip: Freshly grated Parmesan melts more evenly than pre-shredded.
9. Garnish with fresh parsley before serving. Tip: For an extra layer of flavor, toast the orzo in a dry pan before adding it to the soup.

Absolutely divine, this soup boasts a creamy texture from the orzo and Parmesan, with each spoonful packed with tender chicken and crisp vegetables. Serve it with a crusty baguette for dipping, or sprinkle with red pepper flakes for a spicy twist.

Chicken Saltimbocca with Prosciutto and Sage

Zesty flavors and hearty meals are my go-to when I want to impress dinner guests without spending all day in the kitchen. Chicken Saltimbocca with Prosciutto and Sage is one of those dishes that looks and tastes like you’ve put in way more effort than you actually have. It’s a classic Italian dish that I’ve tweaked over the years to make it even more flavorful and foolproof.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 8 thin slices of prosciutto, with a rich, salty flavor
• 8 fresh sage leaves, aromatic and slightly peppery
• 1/2 cup all-purpose flour, for a light, even coating
• 2 tbsp rich extra virgin olive oil, for sautéing
• 1/2 cup dry white wine, with a crisp acidity
• 1/2 cup low-sodium chicken broth, for a flavorful base
• 2 tbsp unsalted butter, for a silky finish
• 1/2 tsp finely ground black pepper, for a subtle kick

Instructions

1. Place each chicken breast between two pieces of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin. This ensures even cooking.
2. Lay 2 slices of prosciutto and 2 sage leaves on top of each chicken breast, pressing lightly to adhere. The prosciutto adds saltiness, so no extra salt is needed.
3. Dredge each chicken breast lightly in flour, shaking off any excess. This creates a delicate crust that’ll brown beautifully.
4. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken, prosciutto-side down, and cook for 3-4 minutes until golden brown. Flip carefully to keep the prosciutto in place.
5. Add the white wine and chicken broth to the skillet, scraping up any browned bits. Reduce heat to medium and simmer for 5 minutes, until the chicken is cooked through and the sauce slightly reduces.
6. Remove the chicken to a plate. Whisk butter into the sauce until melted and slightly thickened. Pour the sauce over the chicken before serving.

With its crispy prosciutto, tender chicken, and a sauce that’s rich with the flavors of wine and sage, this dish is a showstopper. I love serving it over a bed of creamy polenta or alongside roasted vegetables for a complete meal that’s sure to wow.

Spicy Italian Chicken Sausage Pasta

Hungry for a dish that packs a punch and comforts the soul? I stumbled upon this Spicy Italian Chicken Sausage Pasta during one of those evenings when my fridge was nearly empty, but my craving for something hearty was anything but. It’s since become my go-to for a quick, flavorful meal that never fails to impress.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb spicy Italian chicken sausage, casings removed
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 can (28 oz) San Marzano tomatoes, hand-crushed
• 1/2 cup heavy cream
• 1 lb penne pasta
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh basil
• Salt to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the chicken sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Stir in the garlic and red pepper flakes, cooking for 1 minute until fragrant.
4. Pour in the crushed tomatoes and bring to a simmer. Let it cook for 10 minutes, stirring occasionally.
5. Meanwhile, cook the penne in boiling salted water until al dente, about 11 minutes. Reserve 1/2 cup of pasta water before draining.
6. Reduce the heat to low and stir the heavy cream into the tomato sauce. Simmer for 2 minutes.
7. Add the drained pasta to the skillet, tossing to coat. If needed, add reserved pasta water to loosen the sauce.
8. Remove from heat and stir in the Parmesan and basil. Season with salt if necessary.

Absolutely divine, this pasta strikes the perfect balance between spicy and creamy, with the sausage adding a satisfying depth. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit of sauce.

Chicken Scarpariello with Sausage and Peppers

How many times have I found myself staring into the fridge, wondering what to make for dinner, only to settle on something that feels both comforting and a bit special? That’s how Chicken Scarpariello with Sausage and Peppers became a staple in my kitchen. It’s a dish that marries the rustic charm of Italian cooking with the hearty, no-fuss appeal of American weeknight dinners.

Ingredients

• 1.5 lbs of boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 lb of sweet Italian sausage, casings removed and crumbled
• 2 large bell peppers, thinly sliced (I love using one red and one yellow for color)
• 1 large onion, thinly sliced
• 3 cloves of garlic, minced
• 1/2 cup of dry white wine
• 1 cup of chicken broth
• 2 tbsp of rich extra virgin olive oil
• 1 tsp of crushed red pepper flakes (adjust to your heat preference)
• Salt and freshly ground black pepper to taste
• 1/4 cup of fresh parsley, chopped for garnish

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken pieces, seasoning them with salt and pepper, and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add the crumbled sausage and cook until browned, breaking it apart with a spoon, about 5 minutes.
4. Add the sliced onions and bell peppers to the skillet, cooking until they start to soften, about 5 minutes.
5. Stir in the minced garlic and red pepper flakes, cooking for just 30 seconds until fragrant.
6. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it reduce by half, about 2 minutes.
7. Return the chicken to the skillet, add the chicken broth, and bring to a simmer. Reduce the heat to low, cover, and cook for 15 minutes, or until the chicken is cooked through.
8. Uncover, increase the heat to medium-high, and let the sauce thicken for about 5 minutes.
9. Garnish with chopped parsley before serving.

Perfectly tender chicken, spicy sausage, and sweet peppers come together in a sauce that’s just begging to be sopped up with a piece of crusty bread. I love serving this over a bed of creamy polenta or alongside a simple arugula salad for a complete meal that feels anything but ordinary.

Italian Chicken Stuffed with Ricotta and Spinach

Oh, the joy of finding a recipe that feels like a hug from Nonna! This Italian Chicken Stuffed with Ricotta and Spinach is my go-to when I want to impress without the stress. It’s a dish that sings with simplicity and elegance, perfect for a cozy dinner or a fancy gathering.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), plump and evenly sized
• 1 cup whole milk ricotta cheese, creamy and smooth
• 1 cup fresh spinach leaves, finely chopped and vibrant green
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 cloves garlic, minced and fragrant
• 1 tbsp rich extra virgin olive oil
• 1 tsp kosher salt, for seasoning
• 1/2 tsp finely ground black pepper, for a subtle kick
• 1/2 tsp dried oregano, aromatic and earthy

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a medium bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, minced garlic, salt, pepper, and oregano. Mix until the ingredients are well incorporated and the filling is uniform.
3. Carefully slice a pocket into the side of each chicken breast, being cautious not to cut all the way through. This creates a space for the filling.
4. Evenly divide the ricotta and spinach mixture among the chicken breasts, stuffing each pocket generously.
5. Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil shimmers, add the stuffed chicken breasts.
6. Sear the chicken for 3-4 minutes on each side, or until golden brown. This step locks in the juices and adds a beautiful color.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring every bite is moist and flavorful.

Unbelievably tender and bursting with the creamy richness of ricotta paired with the earthy notes of spinach, this dish is a testament to the magic of simple ingredients. Serve it alongside a crisp salad or over a bed of al dente pasta for a meal that’s as satisfying to the soul as it is to the palate.

Chicken Milanese with Arugula Salad

Many evenings, I find myself craving something crispy yet light, and that’s when Chicken Milanese with Arugula Salad comes to mind. It’s a dish that perfectly balances the richness of golden, breaded chicken with the peppery freshness of arugula, making it a weeknight favorite in my kitchen.

Ingredients

• 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup all-purpose flour, for dredging
• 2 large farm-fresh eggs, beaten with a splash of water
• 1 cup panko breadcrumbs, for that extra crunch
• 1/2 cup grated Parmesan cheese, for a salty depth
• 1/2 teaspoon kosher salt, to season
• 1/4 teaspoon finely ground black pepper, for a subtle kick
• 1/2 cup rich extra virgin olive oil, for frying
• 4 cups baby arugula, for a peppery bite
• 1/2 lemon, juiced, for brightness
• 2 tablespoons high-quality olive oil, for dressing
• Shaved Parmesan cheese, for garnish

Instructions

1. Place the pounded chicken breasts between two sheets of plastic wrap to prevent splattering and pound them evenly to ensure uniform cooking.
2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mix of panko, grated Parmesan, salt, and pepper.
3. Dredge each chicken breast in flour, shaking off excess, then dip in egg, and finally coat with the panko mixture, pressing gently to adhere.
4. Heat the olive oil in a large skillet over medium heat until shimmering but not smoking, about 350°F, for perfect frying.
5. Fry the chicken for 3-4 minutes per side until golden brown and crispy, then transfer to a paper towel-lined plate to drain.
6. In a large bowl, toss the arugula with lemon juice, olive oil, and a pinch of salt until lightly dressed.
7. Serve the crispy chicken atop the arugula salad, garnished with shaved Parmesan.

Out of the skillet, the Chicken Milanese boasts a satisfying crunch that gives way to juicy tenderness, while the arugula salad cuts through with its vibrant, peppery notes. For a twist, try serving it with a side of roasted cherry tomatoes or a drizzle of balsamic glaze for added sweetness.

Garlic Butter Italian Chicken Thighs

Deliciously savory and bursting with flavor, these Garlic Butter Italian Chicken Thighs have become a staple in my kitchen. Whether it’s a busy weeknight or a lazy Sunday, this dish never fails to impress with its juicy tenderness and aromatic herbs.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry for perfect browning
• 3 tbsp unsalted butter, creamy and rich
• 4 cloves garlic, minced to release its pungent aroma
• 1 tbsp Italian seasoning, a fragrant blend of herbs
• 1/2 tsp salt, finely ground to enhance flavors
• 1/4 tsp black pepper, freshly cracked for a sharp bite
• 1/4 cup chicken broth, low-sodium for a balanced taste
• 1 tbsp fresh parsley, chopped for a bright, herbal finish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking the chicken.
2. In a large oven-safe skillet, melt the butter over medium heat until it’s frothy and golden, about 2 minutes.
3. Add the minced garlic to the skillet, sautéing for 1 minute until fragrant but not browned, to avoid bitterness.
4. Season the chicken thighs evenly with salt, pepper, and Italian seasoning, pressing the herbs gently into the skin.
5. Place the chicken thighs skin-side down in the skillet, cooking for 5-6 minutes until the skin is golden and crispy.
6. Flip the chicken thighs and pour the chicken broth around them, not over, to keep the skin crispy.
7. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the internal temperature reaches 165°F (74°C).
8. Remove from the oven and let rest for 5 minutes; this allows the juices to redistribute for maximum moisture.
9. Sprinkle with fresh parsley before serving for a pop of color and freshness.

Rich in flavor with a crispy skin and tender meat, these chicken thighs are a dream. Serve them over a bed of creamy polenta or alongside roasted vegetables for a meal that feels both rustic and refined.

Chicken Alfredo with Fettuccine and Parmesan

Last night, as I was rummaging through my fridge, I realized I had all the makings for a comforting Chicken Alfredo with Fettuccine and Parmesan. It’s one of those dishes that feels like a warm hug after a long day, and honestly, who doesn’t love that?

Ingredients

• 8 oz fettuccine pasta, perfectly al dente
• 2 boneless, skinless chicken breasts, juicy and tender
• 2 tbsp unsalted butter, rich and creamy
• 2 cloves garlic, minced to aromatic perfection
• 1 cup heavy cream, luxuriously thick
• 1 cup freshly grated Parmesan cheese, sharp and nutty
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 2 tbsp fresh parsley, finely chopped for a burst of color

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook for 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, season the chicken breasts with salt and pepper. Heat a large skillet over medium-high heat and cook the chicken for 6-7 minutes per side, until golden brown and cooked through. Tip: Let the chicken rest for 5 minutes before slicing to retain its juices.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce is smooth and creamy.
5. Drain the pasta and add it to the skillet with the Alfredo sauce. Toss to coat evenly.
6. Slice the rested chicken and arrange it over the pasta. Garnish with fresh parsley.

Every bite of this Chicken Alfredo is a creamy, dreamy delight, with the fettuccine perfectly coated in that velvety sauce. Serve it with a side of garlic bread to soak up every last drop of that deliciousness.

Italian Chicken and Mushroom Risotto

Craving something creamy, comforting, and packed with flavor? I recently whipped up this Italian Chicken and Mushroom Risotto on a lazy Sunday, and it was the perfect dish to unwind with. The combination of tender chicken, earthy mushrooms, and creamy Arborio rice is simply irresistible.

Ingredients

• 1 cup Arborio rice (for that perfect creamy texture)
• 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
• 1 cup sliced cremini mushrooms (for their deep, earthy flavor)
• 4 cups chicken stock (homemade or high-quality store-bought)
• 1/2 cup dry white wine (a crisp Pinot Grigio works wonders)
• 1/4 cup grated Parmesan cheese (freshly grated for the best flavor)
• 2 tbsp rich extra virgin olive oil
• 1 small onion (finely diced)
• 2 cloves garlic (minced)
• 1 tbsp unsalted butter
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Heat the chicken stock in a saucepan over low heat; keep it warm throughout the cooking process.
2. In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, seasoning with sea salt and black pepper, and cook until golden brown, about 5 minutes. Remove and set aside.
3. In the same skillet, add the butter, then sauté the onion and garlic until translucent, about 3 minutes.
4. Add the Arborio rice to the skillet, stirring to coat each grain with the oil and butter, for about 2 minutes.
5. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
6. Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
7. Halfway through adding the stock, stir in the sliced mushrooms.
8. Once the rice is creamy and al dente, stir in the cooked chicken and Parmesan cheese. Adjust seasoning if necessary.
9. Remove from heat, cover, and let it rest for 2 minutes before serving.

Unbelievably creamy with a slight chew to the rice, this risotto is a testament to the magic of simple ingredients. Serve it with a sprinkle of extra Parmesan and a glass of the remaining white wine for a truly indulgent experience.

Summary

Great flavors await in our roundup of 20 Delicious Italian Chicken Recipes! Whether you’re craving something creamy, herby, or zesty, there’s a dish here to satisfy. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!