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Good Italian Chicken Recipes?

Ok, i love italian food, and i love chicken, so what are some authentic italian recipes using chicken.


Chicken Parm
Chicken Marsala
Veal Marsala
Anything too heavy on pasta.


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9 Responses to “Good Italian Chicken Recipes?”

  1. Happily Ever Us! said :

    Try You may want to try an angel hair pasta w/ olive oil/ garlic–sautee’ chicken & add veggies 🙂

  2. annienyc_1120 said :

    This is a nice recipe for chicken caccitore. It’s a quick method but good!

    1 tbsp garlic oil
    75g/2½oz pancetta cubes
    6 spring onions, finely sliced
    1 tsp finely chopped fresh rosemary
    500g/1lb boneless chicken thighs, cut into bite-sized pieces
    ½ tsp celery salt
    125ml/4½fl oz white wine
    1 x 400g/14oz can chopped tomatoes
    2 bay leaves
    ½ tsp sugar
    1 x 400g/14oz can cannellini beans, rinsed and drained (optional)

    1. Heat the garlic oil in a pan and fry the pancetta, spring onions and chopped rosemary for 2-3 minutes.
    2. Add the chicken pieces, sprinkle in the celery salt and stir well.
    3. Pour in the wine and bring to a simmer, then add the tomatoes, bay leaves and sugar. Cover with a lid and leave to simmer for 20 minutes.
    4. Add the drained cannellini beans, if using, and simmer until the beans are warmed through and the chicken is completely cooked through.
    5. To serve, divide among four serving dishes.

  3. tone said :

    Chicken alfredo
    chicken cacciatore
    chicken scampi

  4. ♥P!nk♥ said :

    Chicken Marsala:

    6 chicken breasts
    Flour, for dredging
    Canola oil
    10 ounces sliced mushrooms
    1/2 cup marsala wine
    2 cups chicken stock
    1 tablespoon butter
    1 tablespoon flour

    Season chicken with salt, pepper and thyme. Dip chicken breasts in flour. Heat skillet. Add oil to skillet and sauté chicken breasts until brown on both sides. Remove browned chicken breasts from skillet. Add more oil if necessary. Add mushrooms to skillet and sauté on high heat until browned. Mushroom liquid will start to deglaze the pan. Add Marsala to skillet and reduce by half, about 5 minutes. Add chicken stock to skillet and put chicken back to the pan. Simmer until chicken is cooked through, about 5 to 10 minutes. Transfer chicken to platter. Thicken sauce by making a buerre manie with butter and flour, and whisking it in until sauce thickens.

  5. sam said :

    Try: They have tons of recipes and you can type in Italian if that’s all you want to look at. Get spacific and name one of the above dishes. Happy Cooking!

  6. entropy_rhythm said :

    Italian Light Fettuccini Alfredo and Chicken Parmiggiana
    2 pieces Breast of Chicken (breaded to your taste)

    8 oz. Fettuccini

    1/4 C. Butter

    8 oz. Fat Free Sour Cream

    4 oz. Parmesan Cheese

    1 t. Chopped Basil

    1 t. Garlic

    1/2 t. Salt

    1/4 t. Pepper

    2 oz. Shredded Mozzarella Cheese

    Heat frying pan with cube of non-fat butter

    Add one clove of garlic and pinch of basil. Stir for one minute.

    Add sour cream, parmesan cheese, salt, pepper and stir.

    Add cooked fettucini noodles, mix for 30 seconds.

    Bake chicken in 400° F. –five minutes each side with butter until golden brown.

    Melt cheese on top of chicken.

  7. The Mad Greek said :

    Try these:

    Italian Chicken and Vegetable Soup

    2 tablespoons olive oil
    4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
    1 small onion, chopped
    1 cup sliced carrots (about 3 small)
    2 1/2 cups sliced zucchini (about 2 medium)
    2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
    2 (14.5-ounce) cans chicken broth
    Grated Parmesan, optional

    In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.

    Italian Chicken Salad in Lettuce Cups

    10 cups coarsely shredded cooked chicken (from about 3 purchased roasted whole chickens)
    2 cups roasted red and yellow bell peppers, drained, patted dry, and coarsely chopped
    1 1/4 cups paper-thin slices red onion
    3/4 cup chopped fresh Italian parsley leaves
    3/4 cup slivered almonds, toasted
    1/2 cup drained capers
    1 1/2 cups (about) Red Wine Vinaigrette, recipe follows
    Salt and freshly ground black pepper
    24 butter lettuce leaves (from about 3 large heads)
    1 (4-ounce) piece Parmesan, shaved with vegetable peeler

    Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
    Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.

    Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.

    Red Wine Vinaigrette:
    1/2 cup red wine vinegar
    1/4 cup lemon juice
    2 teaspoons honey
    2 teaspoons salt
    Freshly ground black pepper
    1 cup olive oil
    Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.

    Yield: 1 3/4 cups


    Italian Chicken Sticks

    1 cup seasoned bread crumbs
    1/2 cup freshly grated Parmesan
    11/2 teaspoons dried thyme
    11/2 teaspoons dried basil
    1 teaspoon dried oregano
    1/2 teaspoon salt
    1/2 teaspoon garlic powder
    Pinch ground red pepper
    8 boneless chicken breast halves, cut into 1/2-inch strips
    1/2 cup (1 stick) melted butter
    Marinara sauce or honey mustard, for dipping

    Preheat the oven to 400 degrees F.
    In a pie plate or platter, combine the bread crumbs, Parmesan, thyme, basil, oregano, salt, garlic powder, and red pepper. Dip the chicken strips in the melted butter, then dredge them in the bread crumb mixture. Place the chicken strips in a single layer on a lightly greased baking sheet. Bake for 20 minutes, or until chicken is cooked through. Serve the chicken sticks hot with marinara sauce, or serve hot or cold with honey mustard.

    Italian Baked Chicken and Pastina

    1 cup pastina pasta (or any small pasta)
    2 tablespoons olive oil
    1/2 cup cubed chicken breast (1-inch cubes)
    1/2 cup diced onion (about 1/2 a small onion)
    1 clove garlic, minced
    1 (14.5-ounce) can diced tomatoes with juice
    1 cup shredded mozzarella
    1/4 cup chopped fresh flat-leaf parsley
    1/4 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    1/4 cup bread crumbs
    1/4 cup grated Parmesan
    1 tablespoon butter, plus more for buttering the baking dish

    Preheat the oven to 400 degrees F.
    Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

    Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.


    Northern Italian-Style Chicken Under a Brick

    1 cup olive oil
    1/2 cup lemon juice
    2 tablespoons minced garlic
    1 tablespoon lemon zest
    1 tablespoon freshly chopped rosemary leaves
    1 tablespoon freshly chopped thyme leaves
    1 tablespoon freshly chopped parsley leaves
    1 teaspoon kosher salt
    1/2 teaspoon crushed red pepper flakes
    1 whole chicken, 3 to 3 1/2 pounds
    2 teaspoons Essence, recipe follows
    1/2 teaspoon salt
    1/2 teaspoon freshly ground white pepper
    2 bricks, wrapped in aluminum foil

    Preheat the oven to 500 degrees F and preheat grill to medium-low.
    In a small mixing bowl, combine the olive oil, lemon juice, garlic, lemon zest, rosemary, thyme, parsley, kosher salt, and crushed red pepper. Mix to combine and set aside.
    Place the chicken on a cutting board. With a boning knife and/or poultry scissors, cut along both sides of the backbone and remove. Place the chicken skin side down on a clean work surface and, using a paring or small boning knife, cut underneath and around the breast bone on both sides, cutting the cartilage away from the flesh so that you can work your fingers underneath the bone, and then carefully remove the breast bone. The chicken should lay flat like an open book. Tuck the wing tips behind the joint of the wing that meets the breast. Cut small tips in the skin that hangs beneath the thighs and tuck the tips of the drumstick bones inside.
    Place in a 9 by 13-inch, nonreactive baking dish and add the marinade. Refrigerate for at least 2 hours and up to 6 hours, turning occasionally to evenly coat.

    Preheat the bricks for 20 minutes.

    Remove the chicken from the marinade and season on both sides with the Essence, salt, and pepper. Place the chicken, skin side down, on the grill. Place 2 bricks on top of the chicken to cover completely and flatten. Cook until the skin side has nice grill marks, about 20 minutes. Remove the bricks and turn the chicken so that it is skin side up. Cook on the second side for about 15 minutes longer, or until juices run clear and an instant-read thermometer inserted into the deep portion of the thigh registers 165 degrees F.
    Remove the chicken from the grill, place on a cutting board and let rest for 5 minutes. Cut the chicken into quarters and serve immediately.

    Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
    2 1/2 tablespoons paprika
    2 tablespoons salt
    2 tablespoons garlic powder
    1 tablespoon black pepper
    1 tablespoon onion powder
    1 tablespoon cayenne pepper
    1 tablespoon dried oregano
    1 tablespoon dried thyme
    Combine all ingredients thoroughly.

    Yield: 2/3 cup


    Chicken Vesuvio

    1 fryer chicken, about 2 to 3 pounds, cut into 8 pieces (2 wings, 2 breasts, 2 legs, 2 thighs)
    2 teaspoon salt
    1 teaspoon ground black pepper
    1/3 cup olive oil
    2 cups canola oil, for frying
    3 large Idaho or russet potatoes, peeled and cut into thick wedges
    2 clove garlic, peeled and mashed
    1 tablespoon dried oregano
    1/2 cup white wine
    2 tablespoons chopped parsley leaves

    Heat oven to 400 degrees F.
    Clean chicken, rinse with cold water and pat dry. Season with salt and pepper. Heat 1/3-cup olive oil in a large heavy skillet over medium-high heat. When oil is hot, carefully place chicken in pan using tongs. Breasts and thighs first, then the rest. Brown well on all sides, remove chicken from pan. Pour off all but a few tablespoons of oil. Return chicken to skillet and place uncovered in preheated oven for 25 minutes, turning chicken once or twice.

    Heat 2 cups of canola oil to 350 degrees F.

    While chicken is cooking have potatoes peeled, wedged, rinsed and dry. Carefully add wedges into hot oil, about 4 at a time. Avoid crowding. Fry potatoes until golden and remove and let drain on paper towel and reserve for later.

    For the last 5 minutes of cooking for the chicken, add the cooked potatoes, garlic, oregano and wine to skillet, return to oven.

    Remove skillet from oven to stove top after the 5 minutes, add parsley and gently turn with a spoon.

    Remove chicken to a large platter, arrange potatoes atop the chicken and pour the pan juices over all.


    Saute of Chicken and Broccoli – Italian Style

    2 cups broccoli florets
    8 ounces penne
    3 tablespoons olive oil
    1/4 cup minced onion
    12 ounces skinless boneless chicken breast, cut into small dice
    2 tablespoons white wine
    1/2 teaspoon oregano
    1 to 1 1/2 cups tomato sauce
    2 tablespoons minced fresh parsley
    Salt and freshly ground pepper

    Bring salted water to a boil. Parboil the broccoli for a minute and remove. Add the penne and cook for 8 to 10 minutes or until al dente.
    In a large skillet heat the olive oil. When hot, add the onion and saute for 3 to 4 minutes. Add the chicken and saute, stirring continuously until no longer pink. Add the garlic and saute a few moments, then add the white wine, oregano and tomato sauce. Add the parboiled broccoli and simmer just to reheat. Season to taste with salt and pepper and garnish with Italian parsley. Drain penne and transfer to a bowl. Top with chicken and broccoli saute and serve.


    Crispy Chicken Cutlets with Basil-Parsley Sauce

    2 pounds chicken cutlets
    Salt and pepper
    3 to 4 tablespoons all-purpose flour
    1 cup Italian bread crumbs
    1/3 to 1/2 cup grated Parmigiano, a couple of handfuls
    1 teaspoon crushed red pepper flakes
    2 teaspoons poultry seasoning
    1 clove garlic
    1 (3-ounce) jar pine nuts (pignoli)
    1 lemon, zested
    2 eggs, beaten
    Olive oil, for shallow frying
    Basil- Parsley Sauce:
    1 cup loosely packed basil leaves
    1/2 cup loosely packed parsley leaves
    1/2 lemon, juiced
    Salt and freshly ground black pepper
    1/4 cup extra-virgin olive oil, eyeball it
    1 Roma or plum tomato, seeded and finely chopped, for garnish

    Season the cutlets with salt and pepper on both sides turn lightly in flour.
    Combine next 7 ingredients in food processor and pulse-process the crumbs to chop the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese mixture. Transfer the mixture to a plate. Beat eggs in a separate shallow dish.

    Heat a thin layer of oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium high heat. Coat the cutlets in eggs then breading and add to the hot oil. Cook cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets’ juices run clear and breading is evenly browned.

    Return food processor bowl to base and add basil, parsley and lemon juice. Add a little salt and pepper. Turn processor on and stream in oil until a loose paste forms.

    Serve chicken cutlets with a generous amount of basil and parsley sauce poured over the cutlets. Garnish the chicken with finely chopped Roma tomato. Serve Cheesy Risi e Bisi alongside.

    Cheesy Risi e Bisi:
    2 tablespoons extra-virgin olive oil
    1 large clove garlic, finely chopped
    1 small onion, finely chopped
    1 cup arborio rice
    Salt and pepper
    1/2 cup dry white wine
    3 to 4 cups chicken stock, 1 quart size box, available on soup aisle of the market
    1/4 to 1/3 cup grated Parmigiano, a generous handful
    2 tablespoons chopped flat-leaf parsley
    1 cup tiny frozen peas
    Heat a medium skillet over medium high heat. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.

    When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.

    Yield: 4 servings as a side dish
    Prep Time: 5 minutes
    Cook Time: 18 minutes
    Inactive Prep Time:
    Ease of preparation: easy


    Chicken Milanese with Salsa Rosa

    8 (2-ounce) pieces boneless, skinless chicken breast
    Sea salt, preferably gray salt
    Freshly ground black pepper
    1 cup Mama’s Salsa Rosa, recipe follows
    Parmesan wedge
    1 lemon, quartered
    2 cups fine dried bread crumbs
    1/2 cup freshly grated Parmesan
    2 tablespoons minced fresh Italian parsley leaves
    1 teaspoon sea salt, preferably gray salt
    Several grinds black pepper
    1 tablespoon olive oil
    1/2 cup unbleached all-purpose flour
    2 eggs
    Olive oil, for frying

    Arugula Salad:
    4 ounces arugula, washed and stemmed (about 8 cups)
    Extra-virgin olive oil, for drizzling
    Fresh lemon juice, for drizzling
    Salt and freshly ground black pepper

    Preheat oven to 350 degrees F.
    With a meat mallet or a rolling pin, pound the chicken cutlets between sheets of plastic wrap to 1/8-inch thickness. Season the cutlets with salt and pepper and press the seasonings into the meat with your fingers.

    Make the coating: Combine the bread crumbs, cheese, parsley, salt, and pepper in a small bowl. Work in the olive oil by hand, then spread the mixture on a dinner plate. Spread the flour on another dinner plate. Break the eggs into a shallow bowl and beat lightly. Dip the cutlets in the flour, coating both sides and shaking off the excess. Then dip in the egg, letting any excess drip back into the bowl. Finally, coat the cutlets on both sides with the seasoned bread crumbs, pressing them into place. As each cutlet is coated, place it on a tray. Cover the cutlets and refrigerate until you are ready to fry them.

    Heat a large skillet over high heat until very hot. Add olive oil to a depth of 1/4-inch. When the oil is almost smoking, add as many cutlets as the skillet will hold comfortably; do not crowd the pan. Cook until the cutlets are golden on the bottom, about 1 minute. Turn and cook on the second side about 30 seconds to 1 minute longer. With tongs, lift the cutlets as they are done, allowing any excess oil to drain back into the skillet, and transfer to cookie sheet lined with paper bag to drain excess oil. Repeat with the remaining cutlets.

    When ready to serve, place chicken cutlets on cookie sheet to finish cooking, about 2 minutes.

    Place the arugula in a large bowl. Drizzle with enough extra-virgin olive oil to coat the leaves lightly. Add a squeeze of lemon and some salt and pepper. Toss, taste, and adjust the seasoning.

    Divide the cutlets among 4 plates, placing them in the center. Spoon a little Salsa Rosa on each side of the cutlets. Mound the arugula salad on top. With a vegetable peeler, shave a little Parmesan on top of the salad.

    Michael’s Notes: If you like my version of Chicken Milanese, and I know you will, try the same method on pounded veal, turkey breasts or on very thin swordfish steaks.

    Mama’s Salsa Rosa:
    12 large red bell peppers
    2 tablespoons olive oil, plus more for brushing peppers
    4 serrano chiles
    2 cloves garlic, thinly sliced
    1 tablespoon chopped fresh oregano leaves
    1 cup fresh tomato puree
    1 1/2 teaspoons sea salt, preferably gray salt
    1 tablespoon red wine vinegar
    Freshly ground black pepper

    Preheat oven to 450 degrees F.
    Line a baking sheet with aluminum foil. Brush the bell peppers lightly with olive oil and place on the baking sheet. Bake, turning every 10 to 15 minutes, until the peppers are blistered all over, about 30 minutes total. Transfer the peppers to a brown paper bag, and close tightly so they steam as they cool. You can roast the peppers under the broiler or over a gas flame, if you prefer, but I like to do them in a hot oven. It takes a little longer, but you don’t have to monitor them as closely.

    While peppers are steaming, heat the 2 tablespoons olive oil in a small skillet over high heat. Add the whole chiles, lower the heat to moderate, and cook, turning occasionally, until the chiles are softened, lightly browned, and blistered on all sides, about 8 to 10 minutes. Remove the skillet from the heat and let the chilies cool in the oil for several minutes. When cool enough to handle, remove the stems.

    Add more oil to the skillet, if needed, to make 2 tablespoons. Reheat the oil over moderate heat and add the garlic. Cook until lightly browned, about 30 seconds, then add the oregano and saute briefly to release its fragrance. Add the tomato puree and salt, bring to a simmer, and simmer for about 5 minutes to thicken slightly.

    Remove peppers from bag, peel and remove the stems, seeds, and ribs; avoid the temptation to rinse the peppers, which would wash away flavor. You should have about 4 cups.

    Combine the red peppers, serrano chiles, and tomato sauce in a blender and puree until smooth. Add the vinegar and the black pepper to taste and puree again. Taste and adjust the seasoning. Refrigerate for up to 5 days or freeze for up to 4 months.

    Yield: about 4 cups




  8. darwical said :

    Pollo a la Romano
    picture is here:,,FOOD_9936_33365,00.html?rsrc=search
    4 skinless chicken breast halves,
    2 skinless chicken thighs, with bones
    1/2 tsp salt, plus 1 teaspoon
    1/2 tsp freshly ground black pepper, plus 1 tsp
    1/4 cup olive oil
    1 red bell pepper, sliced
    1 yellow bell pepper, sliced
    3 ounces prosciutto, chopped
    2 cloves garlic, chopped
    1 (15-ounce) can diced tomatoes
    1/2 cup white wine
    1 tablespoon fresh thyme leaves
    1 teaspoon fresh oregano leaves
    1/2 cup chicken stock
    2 tablespoons capers
    1/4 cup chopped fresh flat-leaf parsley leaves

    Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
    Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
    If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve. (serve with Potatoes & Onions)

  9. mechelle371968 said :

    You can make spaghetti the traditional way, but add chicken instead and use angel hair pasta, But fry your chicken in olive oil and cut into bite sized pieces and when it’s done put cheddar cheese on it. Good luck. 🙂


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