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!

Pollo in Potacchio is an Italian braised chicken dish made with tomatoes, rosemary and garlic. The chicken cooks until it's fork tender, which is great served with pasta, noodles, spaghetti squash or polenta.

Pollo in Potacchio (Braised Chicken with Tomatoes and Rosemary)

kosher salt and fresh black pepper

rosemary

celery (chopped)

carrot (chopped)

red pepper flakes (optional)

Imported crushed tomatoes (Tuttoroso)

marjoram

dry white wine (Omit

low sodium (fat free chicken broth)

Lightly season the chicken with salt and fresh pepper. Place a Dutch Oven or large heavy pot on medium-high heat. Add 1 tbsp oil, when hot add the chicken and sear until browned on all sides, about 6-7 minutes on each side. Transfer chicken to a dish and set aside.

Sauté garlic and onions (and red pepper flakes if using) in remaining oil; sauté until golden, about 3 minutes, stirring occasionally. Add celery and carrots and saute on medium-low for about 2-3 minutes, until soft. Add the wine and chicken broth, scraping any caramelized bits from the bottom with a wooden spoon.

Add tomatoes, marjoram, reduce heat to low, adjust salt and pepper to taste and simmer for 30 minutes.

Add the chicken and rosemary to the sauce, partially cover and cook slowly on low heat for another 25 - 30 minutes, stirring occasionally, adding water if needed.

Dutch Oven

Start with the same directions step 1 and 2 on the stove, reducing the chicken broth to 1 cup. Transfer to the slow cooker with the remaining ingredients and cook on low for 8 hours.

Slow Cooker:  

Lightly season the chicken with salt and fresh pepper. Press saute on the Instant Pot and add 1/2 tbsp oil,  brown half of the chicken and sear until browned on all sides, about 6-7 minutes on each side. Transfer chicken to a dish and set aside, repeat with the remaining 1/2 tbsp oil and chicken. Set aside.

Add remaining teaspoon oil, add garlic, onions (red pepper flakes if using) celery and carrots and saute on medium-low for about 3 to 4 minutes, until soft. Add the wine and 1 cup chicken broth, scraping any caramelized bits from the bottom with a wooden spoon.

Add tomatoes, marjoram, adjust salt and pepper to taste and mix, return the chicken to the pot, add the rosemary to the sauce, cover and cook high pressure 30 minutes, natural release.

Instant Pot:  

I have made this recipe many times with bone-in and boneless chicken.  I love this recipe and so does my family.  I follow it exactly and it comes out delicious every time.  This recipe is a keeper as so many are on this website.  Thank you.

Wow! This was so good…definitely going into our regular rotation. Easy to make, just need to allow time for the braising. I’m on Weight Watchers so served over spaghetti squash which added a nice sweetness to the red pepper flakes (which I doubled since we like spicy food). Husband went on and on about how good it was and happy to have 2 rounds of leftovers!

Absolutely delicious! I served it on spaghetti and the sauce was amazing. A keeper for sure.

Delicious! I picked this recipe because it seemed to have pretty standard ingredients and uncomplicated technique involved -  chopping, browning, stirring, got it. Plus I cooked in a heavy pot on the stove top so no fancy equipment needed. I was nervous the sauce would be a little bland after only simmering 30 minutes, but it was amazing! Fragrant and flavorful...my husband loved it, my father in law raved, my teenager cleaned her plate! Will definitely put this one on repeat.

This is one of the best dishes I have ever made.  Although I am an InstantPot devotee I make this in my cast iron pan. Best made with the thighs recommended in the recipe.  They are moist and add so much to the flavor of the dish.  I am not a devotee of chicken breast - it is always too dry.  Making it again for company tonight.  I love to make this dish and freeze portions for nights I don't want to cook. It freezes beautifully. Served with rice or orzo it is delicious.

I have made this recipe several times over the years.  It is very good and never disappoints.  I serve with rice or pasta as a side.  I have tried chicken breast but always go back to the thighs for taste and tenderness.  I also substitute vermouth for wine (if I don’t have wine).

I've made this several times and it's simply delicious.  I serve it on a big pile of spaghetti squash.  I like to make it a day ahead.   It get better and better.

When I input all the nutrition info into the Weight Watchers calculator, the point are off. I get 5 points on blue for this. It's a great recipe and I loved it - but the point total seems incorrect.

Excellent! As usual, your recipes don’t disappoint! I did the stove top version, served over spaghetti squash. My hubby and I both loved it!

Top 4 italian chicken recipes recipes from across the web

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Tuscan Chicken Skillet

Amatriciana chicken traybake

Sun Dried Tomato Chicken Pasta

Pollo in Potacchio (Braised Chicken...

Top 4 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

Pollo in Potacchio (Braised Chicken...

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