italian chicken recipes

This Tuscan Chicken Skillet recipe is so easy to put together but tastes like it took all day. The cannellini beans turn this skillet dish into a one-pan meal by adding extra protein and bulk!

Tuscan Chicken Skillet

chicken breast

salt

black pepper

olive oil, divided

brown mushrooms, sliced

onion

garlic,

c. sun-dried tomatoes, chopped

oregano

thyme

(14.5 oz) can Cannelini Beans, drained and rinsed

(14.5 oz) cans fire roasted diced tomatoes

sugar

Salt and pepper,

Parsley

Season the chicken with salt and pepper. Heat...

Season the chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large sauté pan or cast iron skillet over medium-high heat, then add the chicken and brown for 3 minutes on each side.

Remove chicken and set aside on a plate....

Remove chicken and set aside on a plate. Add the remaining tablespoon olive oil to the pan. Add the sliced mushrooms in a single layer and brown, working in batches, a few minutes per side. Remove from the pan and set aside.

Add the onion and sauté for 3 minutes....

Add the onion and sauté for 3 minutes. Add the garlic, and sundried tomatoes. Sauté for 2 minutes. Stir in the oregano, thyme, beans, diced tomatoes, and sugar.

Transfer the chicken back to the pan and...

Transfer the chicken back to the pan and spoon some of the sauce and vegetables over top of the chicken. Cook, covered, on the stove top until the chicken is cooked through and the sauce is bubbling, about ten minutes. Return the mushrooms to the pan. Taste and add salt and pepper as needed. Serve hot, garnished with parsley.

Inspired by the classic Italian pasta sauce, chicken thighs and new potatoes are flavoured with bacon and tomato in this easy one-pan meal.

Amatriciana chicken traybake

red chilli

tomato purée

olive oil

garlic

chicken thighs

new potato

cubetti di pancetta (or smoked bacon lardons)

tomato, half cherry

green salad and bread, to serve (optional)

Heat oven to 200C/180C fan/gas 6. Find a large roasting tin that will hold the chicken thighs and potatoes in a single layer. Halve the chilli, scrape out and discard the seeds if you don’t like it too hot, and remove the stalk. Put in a small food processor or mini chopper with the tomato purée, olive oil and garlic. Whizz to a paste, then spread over the chicken. Add the chicken and potatoes to the tin with a good grinding of black pepper and some salt, then mix everything together well with your hands. Add the thyme and roast for 30 mins.

Stir in the pancetta and roast for 15 mins more, then add the tomatoes and roast for another 15 mins until the tomatoes have softened and the chicken is cooked. Serve straight from the pan and eat with a green salad and some bread, if you like, for mopping up the juices.

Sun dried tomato chicken pasta is a 30 minute recipe for the best Italian comfort food! You’ll flip for this amazing chicken penne pasta!

Sun Dried Tomato Chicken Pasta

chicken breasts

extra virgin olive oil

penne pasta

sun-dried tomatoes

garlic (peeled and quartered)

mozzarella cheese

basil

salt (or adjust to taste)

black pepper (or adjust to taste)

heavy cream

Fill an 8 quart pot with water, cover the pot and bring to a boil over high heat. Add a small handful of salt to boiling water and cook pasta to al dente (about 7-9 minutes). Drain in a colander.

While pasta is cooking, heat a large skillet over medium high heat. Drizzle oil in the hot skillet and immediately add chicken. Season chicken with salt and pepper and cook 3-5 minutes on each side, or until cooked to an internal temperature of 163°F.

Remove chicken from the pan and set on a cutting board to cool. Once cool, cut chicken into bite sized pieces.

While the chicken is cooking, drain sun dried tomatoes, reserving about 2 tablespoons of the oil. Combine the contents of sun-dried tomatoes, reserved oil, and chopped garlic in a blender or food processor. Blend until the mixture is smooth, scraping the insides of the blender down as necessary.

Add sun dried tomato mixture to the skillet and cook for 30 seconds to 1 minute. Stir in heavy cream, then cook on medium-high heat until slightly boiling. Add in shredded mozzarella cheese and stir to melt.

Reduce heat to medium-low and simmer. Add in cooked chicken.

Add drained penne pasta to the skillet and stir until combined and the pasta is well coated. Continue to simmer for 2-3 minutes on low. Stir in fresh basil. Add additional salt and pepper to taste.

Garnish with additional fresh basil if desired. Serve warm, and enjoy!

Top 3 italian chicken recipes recipes from across the web

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Tuscan Chicken Skillet

Amatriciana chicken traybake

Sun Dried Tomato Chicken Pasta

Top 3 italian chicken recipes recipes from across the web

The most viewed italian chicken recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tuscan Chicken Skillet

Amatriciana chicken traybake

Sun Dried Tomato Chicken Pasta

The most viewed italian chicken recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine