41 Best Italian Chicken Recipes for Dinner

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Creamy Chicken Gnocchi Soup

Creamy Chicken Gnocchi Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT16M · Total: PT28M · Yield: [‘7’, ‘7 cups’]

{Easy, Lightened-Up Olive Garden “Copycat”}This delicious, cozy soup is so easy to whip up at home … in under 30 minutes! Bonus: it’s cleverly lighter and leaner (but still every bit as yummy as the original)!

Ingredients

• 1 tablespoon olive oil
• 1 cup diced sweet onion
• 1/3 cup diced celery
• 1 tablespoon minced garlic
• 1 (14.5-ounce) can fat-free, reduced-sodium chicken broth ( (see note))
• 1 (12-ounce) can evaporated fat free milk ( (NOT sweetened condensed milk; see note))
• 16 ounces gnocchi ((we prefer frozen; no need to thaw))
• 2 cups diced, cooked chicken breasts ( (we use rotisserie chicken))
• 1 cup shredded carrots ( (from about 1 large carrot; we use the large holes on a box grater))
• 2½ teaspoons chopped fresh thyme ( (or 1 teaspoon dried thyme; see note))
• 1½ cups roughly chopped fresh baby spinach
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• optional for garnish: additional chopped fresh thyme or thyme sprigs

Instructions

1. Heat oil over medium heat in a large pot or dutch oven. Cook onion, celery, and garlic until starting to soften but not too browned, stirring occasionally, about 6-7 minutes.
2. Add broth and milk (making sure to include any creamy solids at the bottom of the milk can). Cover and bring to a boil over high heat.
3. Once the soup is boiling, add gnocchi, chicken, carrots, and thyme. Cook on high, covered, until gnocchi are cooked through, about 6-8 minutes depending on your brand of gnocchi. (The soup will likely return to a boil during this time, although it’s fine if it doesn’t.)
4. Remove soup from heat and stir in spinach, salt, and pepper. Serve immediately, garnished with a few extra thyme leaves or sprigs, if desired.

2. Italian Dressing Chicken

Italian Dressing Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT45M · Yield: [‘6’]

Italian Dressing Chicken is juicy, tender, and made with just 2 ingredients! You can make this easy recipe on the grill or in the oven for a chicken dinner the whole family will love.

Ingredients

• 1 cup Italian Dressing (store bought or homemade)
• 2.5-3 pounds boneless skinless chicken breasts
• Kosher salt and fresh cracker pepper

Instructions

1. Place the chicken breasts between two pieces of plastic wrap or directly on a cutting board. Use a meat mallet to pound the chicken to an even thickness.
2. Place the chicken in a ziplock bag or large baking dish and pour the marinade over top. Turn the breasts over to ensure it’s evenly covered. Marinade in the refrigerator for at least 30 minutes, preferably 2-4 hours.

To grill:

1. Grease your grill grates, then preheat the grill to 400-450 degrees.
2. Sprinkle both sides of the chicken lightly with Kosher salt and pepper. Remove the chicken from the marinade and place it directly on the grill. Grill for 4-5 minutes per side, or until internal temperature reaches 165 degrees. Allow to rest for 5-10 minutes before slicing.

To bake:

1. Preheat the oven to 375 degrees. Place the chicken and a shallow coating of the marinade in a baking dish. Sprinkle both sides of the chicken lightly with Kosher salt and pepper. Bake for 20-30 minutes depending on the thickness, or until chicken reaches an internal temperature of 165 degrees. Allow to rest for 5-10 minutes before slicing.

3. Homemade Lorighittas with Chicken Ragu

Homemade lorighittas with chicken ragu. A traditional recipe from Sardinia is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT75M · Yield: [‘4’]

This beautiful homemade braided pasta is a traditional pasta from Sardinia where it has been made since the 16th century. The free-range chicken sauce is also traditional and together they are a unique pasta dish that your family and friends will fall in love with! Definitely worth making!

Ingredients

• 300 g durum wheat semolina flour ((10.5 ozs))
• 2 ladles warm water
• 1 pinch salt
• 1 kg free-range chicken ((2.2lbs) or 2 small ones cut into pieces)
• 1 onion (peeled and chopped)
• 2 cloves garlic (peeled and choppped)
• 1 glass red wine
• 700 g tomato pulp or passata ((1.5lbs))
• 1 tsp sugar
• 1 handful fresh parsley
• 2 sprigs rosemary
• 1-2 bay leaves
• 1 handful fresh basil
• 5 fresh sage leaves
• 3-4 tbsp extra virgin olive oil.
• 100 g Pecorino ((3.5ozs))

Instructions Make your homemade lorighittas

1. Boil some water, measure out 2 ladles, add a generous pinch of salt and let the water cool slightly. It still needs to be warm when making the dough. Put the semolina flour into a bowl, add the warm salted water a bit at a time whilst using your hand or a fork to mix the flour and water together. Once you have a ‘dough’ turn it out onto a lightly floured work surface. I use a wooden pastry board. You may not need all the water as you don’t want it to be very wet.
2. Continue to work and knead the dough until it is soft, supple and just slightly tacky. Roll it into a ball and then wrap it in a sheet of cling film or a cotton kitchen towel and let it rest for at least 30 minutes at room temperature.
3. When you are ready to make your lorighittas, cut off a small piece of the dough and stretch and roll it with the palms of your hands until you get a strand with a diameter slightly larger than a strand of bucatini. (also about the size of a US size 3/ UK size 10 knitting needle!) Don’t worry if a bit bigger. You’ll get better at it. Mine were quite thick. My hubby’s were better! The important thing is the strands don’t break.
4. Roll the strand around the index, middle and ring fingers of one hand making two loops, join the two ends by pressing with your fingertips to obtain a double ring, then intertwine the two rings on themselves to obtain a single braided ring. (Hold the rings where they are joined then gently take one ring and weave it in and out the other). Repeat with the rest of the dough.
5. Place the ready lorighittas on a floured tray or cotton kitchen towel until you have made them all.

Make the free-range chicken ragu

1. Cut the chicken into relatively small pieces (quarters if using small birds). Peel and chop the onion and garlic. Chop the rosemary, parsley, basil and sage.
2. Heat the extra virgin olive oil in a heavy pan (I used my Dutch oven) and brown the chicken pieces on both sides. You may have to do it in batches. Add the bay leaves, finely chopped onion, garlic and rosemary and continue cooking for a few minutes, then add the red wine and let the alcohol evaporate for a few moments.
3. Add the tomato pulp/passata and a teaspoon of sugar, season with salt and pepper and cook covered over a low-medium heat for at least 1 hour. Once the chicken is cooked, add the coarsely chopped parsley, basil and sage to the sauce. Mix everything together. Cook for a couple more minutes. Remove the chicken pieces from the sauce before adding the cooked pasta.

Finish and serve.

1. Add the pasta to a pot of boiling salted water. Stir gently to stop it sticking to the bottom and then wait for pasta rings to rise to the surface. Depending on the thickness of your lorighittas, they should be ready 2-3 minutes after rising to the surface. Try one before removing them all. You may have to cook the pastai n batches not to overcrowd the pot. In that case, remove the ready pasta from the water using a slotted spoon. Add it to the sauce and cook another batch.
2. After adding the cooked pasta to the sauce. Mix carefully and plate with a chicken piece or two per person. Serve with grated Pecorino (preferably Pecorino Sardo)

4. Creamy Chicken Pasta

Marry Me Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 Servings’]

Crafted only using pantry staples, this creamy chicken pasta recipe is one you’ll find yourself coming back to again and again.

Ingredients

• 3 pcs garlic cloves ((minced))
• 4 oz sun-dried tomatoes
• 2 tbsp olive oil
• 1 lb chicken breast ((sliced))
• 1/2 tsp salt
• 1/4 tsp paprika
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 cup mozzarella cheese ((shredded))
• 8 oz penne pasta ((for gluten free, use gluten free brown rice pasta))
• 1 tbsp basil
• 1 tbsp oregano
• 1/4 tsp red pepper flakes
• 1/2 cup reserved cooked pasta water or more

Instructions

1. Once you have all your ingredients ready, here’s what you need to do to put the dish together.
2. In a large skillet, sauté garlic from oil in 2 tablespoons of olive oil for 1 minute on medium heat until the garlic is fragrant.
3. Add sliced chicken with salt and cook on high heat for 1 minute on each side.
4. Slice the sun-dried tomatoes into small pieces and add them to the skillet with chicken. Then add paprika, heavy cream and milk.
5. Cook pasta according to package instructions. Remember to reserve some cooked pasta water.
6. Add cooked and drained pasta to the skillet with the mozzarella cheese and bring to a gentle boil.
7. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms.
8. Then add 1 tablespoon of basil, and oregano.
9. If the creamy sauce is too thick, add about ½ cup of reserved cooked pasta water to the skillet to thin it out. Do not add all of the pasta water at once – you might need less or more of it.
10. Season the chicken pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavours to combine.

5. Chicken Scarpariello

Chicken Scarpariello is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT52M · Total: PT1H12M · Yield: 6

Classic American-Italian recipe with juicy chicken thighs, mouthwatering sweet Italian sausage, and peppers.

Ingredients

• 3 tablespoon olive oil, divided
• 1 19 oz. package mild Italian sausage links
• 2.5 pounds boneless chicken thighs
• 1 teaspoon salt, divided
• 1/2 teaspoon cracked pepper
• 1 medium onion, chopped
• 2 red or orange bell peppers, sliced into strips
• 3 cloves garlic, minced
• 1 cup chicken broth, divided
• 1/2 cup Jarred sweet cherry peppers, coarsely chopped and seeded
• 1/2 cup liquid from cherry pepper jar
• 1 teaspoon dried oregano
• chopped parsley for garnish

Instructions

1. Heat 1 tablespoon of oil over medium-high heat.
2. Add sausage and stir and cook until all sides are browned. About 10 minutes. Remove from skillet and set aside.
3. Heat 1 tablespoon oil in the same skillet.
4. Add chicken thighs in a single layer. (Cook in batches if necessary) Sprinkle with salt and pepper. Cook each side for 5 minutes or until browned. Remove from skillet and set aside.
5. Drain fat from skillet.
6. Heat remaining 1 tablespoon oil in the same skillet.
7. Add chopped onion and 1/2 teaspoon salt. Cook for about 2 minutes scraping brown bits from the bottom of the skillet.
8. Add bell peppers and garlic. Cook and stir for 5 minutes.
9. Stir in half of the chicken broth. Cook until half of the liquid is reduced.
10. Stir in remaining chicken broth, cherry peppers, cherry pepper liquid, and oregano. Bring to a simmer.
11. Return sausage and chicken to the skillet. Partially cover and simmer for 10 minutes or until chicken is cooked through (internal temp reaches 165F)
12. Garnish with fresh chopped parsley.

6. Italian Sausage Tortellini Soup

Farmer’s Market Italian Sausage-Tortellini Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT13M · Cook: PT40M · Total: PT53M · Yield: 13

This Tortellini Soup is bright and richly flavorful, and brimming with lots of savory, fresh veggies. Hearty enough for a winter supper, yet light enough for warmer months, too. And it’s just as terrific with grocery store veggies as it is with your farmers’ market haul or your garden’s bounty! • Includes Make-Ahead Steps •

Ingredients

• 2 teaspoons extra virgin olive oil
• 12 ounces sweet Italian turkey sausage (bulk, or links cut open)
• 1 1/2 cups chopped yellow onion (about half a large onion)
• 1 1/4 cups chopped green pepper (about 1 large, 7- to 8-ounce pepper)
• 3/4 cup peeled, chopped carrot (about 1 medium, 5- to 6-ounce carrot)
• 2 teaspoons minced garlic
• 46-47 ounces fat-free, reduced-sodium beef broth (1 32-ounce carton + 1 14.5-ounce can)
• 1 (15-ounce) can tomato sauce with Italian herbs
• 1 (5.5-ounce) can vegetable juice (such as V8 Original)
• 2 1/2 cups chopped zucchini (from a 12- to 13-ounce zucchini)
• 2 tablespoons salt-free Italian seasoning blend
• 19 ounces frozen cheese tortellini (no need to thaw – see note)
• 1 1/4 cups seeded, chopped tomato (from about 2 medium tomatoes)
• 1 cup chopped baby spinach (about 1 to 1 1/4 ounces)
• kosher salt to taste (about 1/2 – 1 teaspoon), optional (see note)
• parmesan cheese for serving, optional

Instructions

1. In a large soup pot (I love my Lodge enameled cast iron pot), heat olive oil over medium heat. Add sausage, onion, green pepper, carrot, and garlic. Cook, stirring occasionally to crumble sausage (this is my favorite tool for breaking up ground meats), until sausage is cooked through and no longer pink, about 10 minutes. Drain if needed (if using lean turkey sausage, you probably won’t need to.)
2. Add broth, tomato sauce, vegetable juice, zucchini, and Italian seasoning. Cover, bring to a simmer, reduce heat to low or medium-low to maintain a steady simmer, and allow to simmer for 15 minutes.
3. Add tortellini and tomatoes. Cover and increase heat as needed to regain a simmer, cooking for a total of 10 minutes more, or until tortellini are done.
4. Remove from heat and stir in spinach. Taste and adjust seasoning, adding kosher salt only if needed so the flavors pop (see note).
5. Serve immediately, passing parmesan at the table if desired.

7. Tuscan Chicken Pasta

Tuscan Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz (340 g) penne pasta
• 1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, sliced
• 2 cups fresh spinach
• 1/2 cup sun-dried tomatoes, sliced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• 1 tablespoon chopped fresh basil or parsley (optional, for garnish)

Instructions

1. 1. Bring a large pot of salted water to a boil and cook the pasta until al dente, then drain and reserve 1/2 cup of the pasta water.
2. 2. Season the chicken with salt and pepper. In a large skillet over medium-high heat, brown the chicken in 1 tablespoon olive oil until cooked through, about 5–7 minutes. Transfer to a plate.
3. 3. In the same skillet, add the remaining tablespoon of olive oil and sauté the garlic for about 30 seconds. Add the red bell pepper and sun-dried tomatoes; cook until the pepper is tender, 3–4 minutes.
4. 4. Pour in the chicken broth to deglaze the pan, scraping up any browned bits.
5. 5. Add the cherry tomatoes and spinach; cook until the spinach wilts.
6. 6. Return the chicken to the skillet, stir in the cream, Parmesan, and Italian seasoning; simmer 2–3 minutes until the sauce thickens. If too thick, whisk in a little of the reserved pasta water.
7. 7. Add the cooked pasta to the skillet and toss to coat in the sauce. Season to taste with salt and pepper.
8. 8. Serve with extra Parmesan and a sprinkle of fresh basil or parsley.

8. One Pan Italian Chicken Breasts, Potatoes, and Asparagus

Sheet Pan Chicken and Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

If you want a baked chicken breast dinner that practically makes itself, this sheet pan chicken and potatoes is it. One pan, simple ingredients, and barely any dishes to wash!

Ingredients

• 1 tablespoon red wine vinegar
• 3½ tablespoons olive oil (divided)
• 2 teaspoons Italian seasoning
• 1 pound boneless skinless chicken breasts
• 1 bunch asparagus
• 1½ pounds gold potatoes
• ¼ teaspoon sea salt (or more/less, to taste *see Notes)
• ¼ teaspoon black pepper (or more/less, to taste)

Instructions

1. In a small bowl, stir to combine 1 tablespoon red wine vinegar, 2 tablespoons olive oil, and 2 teaspoons Italian seasoning. Set the 1 pound boneless skinless chicken breasts on a rimmed dish or in a large zip top food storage bag and pour the mixture over the chicken. Turn to coat it on all sides. Allow the chicken to marinate at room temperature for 20-30 minutes.
2. Preheat the oven to 375°F (190°C).Meanwhile, wash the 1 bunch asparagus and cut off woody ends with a sharp knife. Wash the 1½ pounds gold potatoes, peel if desired, then cut into bite sized pieces.
3. Toss the potatoes with 1 ⅖ tablespoons olive oil and season lightly with ¼ teaspoon sea salt and ¼ teaspoon black pepper. Arrange the potatoes onto a lined sheet pan, spreading the pieces apart a bit so they aren’t touching. Transfer the chicken breasts to the sheet pan and set them in the oven.
4. Cook the chicken and potatoes together alone for about 18 minutes. Remove from oven, use tongs to gently turn the potatoes and push them to one side of the sheet pan. Add the asparagus to the sheet pan. Drizzle the asparagus with the remaining ½ tablespoon of oil. Return the chicken and vegetables to the oven and cook for another 7-8 minutes. Once the internal temperature of the chicken reads 165° F (74° C), remove everything from the oven and allow the chicken to rest for about 5 minutes.

9. Italian Chicken Cutlets

Crispy Italian Chicken Cutlets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT12M · Total: PT15M · Yield: [‘2’]

Quick, easy, delicious Italian chicken cutlets are pan-fried in olive oil until perfectly crisp.

Ingredients

• 2 chicken breasts (thin-sliced, or 1 large chicken breast sliced lengthwise into 2 half inch to inch-thick slices)
• 2 tablespoons olive oil
• 1 egg
• ½ cup panko bread crumbs
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder (if your Italian seasoning does not include it)
• 1 teaspoon kosher salt (plus more to taste, see note 1)
• black pepper (to taste)
• lemon wedges (to finish)

Instructions

1. Place a pan on medium heat and add the olive oil.
2. If needed, slice your chicken breast in half.
3. Whisk the egg in the medium bowl.
4. Add the breadcrumbs, Italian seasoning, garlic powder, salt and pepper to a plate, trying to spread the ingredients evenly.
5. Place the chicken in the egg and then into the breadcrumbs. Pat the bread crumbs onto each side of the chicken to ensure it is coated.
6. Once the oil is just shimmering, add the chicken to the pan. Let cook for 4-6 minutes, ensuring the coating does not start to burn.
7. Flip the chicken with tongs or a spatula to the second side. Let cook for 4-6 minutes or until the internal temperature reads 165°F. Remove from the pan.
8. Taste a bit of the chicken. If needed, add some additional kosher salt or finishing salt. Plate the chicken with the lemon wedges to squeeze over.

10. Olive Garden Chicken Pasta

Olive Garden Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT250M · Yield: [‘8’, ‘8 servings’]

Olive Garden Chicken Pasta made with Italian Dressing and Cream Cheese in the crockpot. This easy dinner recipe is a family favorite slow cooker meal.

Ingredients

• 1 ½ pounds chicken breasts (boneless and skinless)
• 16 ounce Olive Garden Italian dressing (I recommend homemade, click for recipe! Note 3)
• ½ cup grated parmesan cheese
• 8 ounces cream cheese
• 16 ounces uncooked penne pasta

Instructions

1. Add the ingredients into the slow cooker. First place the chicken breasts in, then pour the entire bottle of Italian dressing over the chicken. Top with parmesan cheese, and place the cream cheese on top of that.
2. Cover with the lid and cook on low for 6 hours or on high for 4 hours. The chicken is ready when the internal temperature of the thickest part of the breast is 165°F/74°C.
3. Just before the chicken is ready, cook the pasta according to the package directions. Drain and set aside.
4. Once the chicken is cooked, shred it using two forks, being careful not to shred it too finely.
5. Add the pasta to the chicken and sauce in the slow cooker, and stir gently to combine. Serve warm with breadsticks and a salad.

11. Chicken Parmesan Pasta

Chicken Parmesan Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘8’, ‘8 1.5 cup servings’]

Easy One Pot Chicken Parmesan Pasta is the best healthy dinner! This One Pot Pasta Recipe is delicious, quick to make and loaded with flavor!

Ingredients

• 1 tablespoon butter
• 1/2 tablespoon garlic (minced)
• ¾ cup panko breadcrumbs
• ⅛ teaspoon black pepper
• 1 tablespoon olive oil
• 1 ½ lb boneless skinless chicken breasts (cut into 1” chunks)
• 1 cup minced yellow onion
• 1 tablespoon minced garlic (3 cloves)
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional)
• 1 lb dried medium pasta (farfalle, campanelle, rigatoni)
• 24 ounces marinara sauce (low or no salt added)
• 4 cups water
• 2.5 cups shredded mozzarella cheese ((8 oz))
• ½ cup grated parmesan cheese
• Torn fresh basil (optional)

Instructions

1. In a large dutch oven or pot, melt butter over medium heat. Add garlic, panko bread crumbs, and a pinch of pepper. Toast the breadcrumbs for about 3 minutes, stirring frequently, until golden brown. Remove from the pot and set aside. Wipe any remaining crumbs out with a paper towel.
2. Raise the heat to medium high and add the olive oil. Pat the chicken dry with a paper towel to remove excess moisture. Once the pot is heated, add the chicken to the pan.
3. Sauté the chicken for 5 minutes, stirring occasionally. Add the onion, garlic, dried basil, oregano, and red pepper flakes (if using). Stir together and cook for an additional 3 minutes.
4. Add the dry pasta, marinara, and water to the pot. Stir together and cover the pot.
5. Bring the liquid to a boil, then reduce the heat to medium and cook covered for 6 minutes or half the amount of time the pasta package recommends. Make sure to stir occasionally to prevent scorching on the bottom of the pot.
6. After 6 minutes, take off the lid and remove the pot from the heat. The pasta will continue to cook as it sits and absorbs the liquid.
7. Once the pasta has sat for 5 minutes off the heat, stir in mozzarella, Parmesan, and fresh basil. Serve right away. Top each bowl with a generous sprinkle of the toasted garlic panko breadcrumb topping before serving for a delicious crunch.

12. Italian Creamy Garlic Chicken Pasta

Italian Creamy Garlic Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: 2

Turn your typical Creamy Garlic Chicken Pasta into an Italian delight! This family favorite weekday meal takes just 30 minutes from start to finish.

Ingredients

• 2 tablespoons olive oil
• 2 large chicken breasts
• 1 teaspoon Italian seasoning
• salt, to taste
• pepper, to taste
• 4 cloves garlic, minced
• 1/4 cup onions, chopped
• 1/4 cup sun-dried tomatoes, cut into strips
• 2 tablespoons capers, drained
• 6 fresh basil leaves, sliced
• 1 jar Bertolli d’Italia Creamy Rosa Sauce
• 1/2 cup heavy cream
• water
• 1/2 box Casarecce or preferred pasta
• parsley, for garnish
• Parmesan cheese, for garnish

Instructions

1. In saute pan over medium heat, add olive oil. Season chicken with Italian seasoning and salt and pepper to taste. Sear chicken breasts on both sides until browned. Remove from pan and set aside.
2. Add garlic and onions to hot pan. Cook until starting to brown. Add sun-dried tomatoes, capers and basil; stir. Add sauce and heavy cream; cook until mixture starts boiling.
3. Bring large stockpot of water to boil. Boil Casarecce pasta until al dente. Divide pasta between two plates. Place one chicken breast over pasta on each plate and top with additional sauce, parsley and Parmesan cheese.

13. Chicken Piccata

Chicken Piccata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Chicken piccata combines juicy crusted chicken cutlets with a bright lemon, garlic butter, and caper sauce for an exciting weeknight meal!

Ingredients

• 3 chicken breasts (skinless and boneless about a pound and half in total (650g))
• 2 tablespoons olive oil (divided)
• 1 teaspoon salt (divided)
• ½ teaspoon ground black pepper (divided)
• ½ cup all purpose flour
• ¼ cup grated parmesan cheese
• 3 tablespoons unsalted butter (divided)
• ¾ cup dry white wine (use non expensive wine)
• 4 teaspoons fresh lemon juice
• 1 clove garlic (minced)
• 3 tablespoons capers in brine (drained)
• 1 teaspoon chopped fresh parsley

Instructions

1. Cut each chicken breast in half vertically. This will leave you with 2 pieces – one will be thinner, which is already a perfect cutlet size. Take the thicker piece and cut it in half horizontally into 2 thinner pieces. You should have 3 pieces altogether.
2. Place the chicken pieces on a cutting board and cover them with a piece of plastic wrap or parchment paper. Using a meat tenderizer, pound the chicken until it’s ½ cm or ¼ inch thickness.
3. Drizzle the cutlets with oil and season with salt and pepper.
4. Combine flour, parmesan, salt, and pepper in a shallow bowl and place each piece of chicken into the flour, turn to coat and then shake off any excess.
5. Heat the remaining olive oil and 1 tablespoon of butter in the skillet over medium-high heat and cook the chicken for 3-4 minutes and then flip over and continue cooking until golden brown. Cook in batches and do not overcrowd the pan. Remove the cutlets from the skillet onto a plate.
6. Add wine (or chicken stock) to the skillet and cook until it reduces in half. While the wine is simmering, scrape off any brown bits stuck to the bottom of the skillet with a wooden spoon. They add lots of flavor! Add lemon, garlic, and remaining butter and cook gently until the sauce emulsifies.
7. Add in the capers and parsley and stir before removing from the heat. Season your chicken piccata to taste.

14. Italian Dressing Chicken

Italian Dressing Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT70M · Yield: [‘6’, ‘6 thighs’]

Grilled chicken marinated in a homemade Italian dressing.

Ingredients

• ¾ cup olive oil
• ¼ cup white wine vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dijon mustard
• 1 teaspoon sugar or honey
• ½ teaspoon red pepper flakes
• ½ teaspoon salt
• 6 chicken thighs
• 1 cup Italian dressing (store bought or homemade)
• salt
• pepper

Instructions Homemade Italian Dressing

1. Make the dressing – place all ingredients in a glass jar and cover with a lid. Shake vigorously until well mixed. (If using store bought dressing, you’ll skip this step!)

Chicken

1. Place chicken in a zip top bag
2. Pour dressing over the top (use homemade dressing or 1 cup of Italian dressing)
3. Seal bag and rotate to distribute dressing
4. Refrigerate for at least 30 minutes and up to 12 hours

Grill the Chicken

1. Preheat grill for 5-10 minutes so the grates are hot
2. Remove chicken from marinade and place chicken on a baking sheet
3. Sprinkle chicken with salt and pepper
4. Discard any remaining marinade
5. Place chicken skin side down on hot grill
6. Cook for about 30-35 minutes rotating chicken every 5-7 minutes (or as needed to avoid burning) until chicken is cooked through
7. Remove from grill and serve hot

15. Creamy Tuscan Chicken Pasta

Creamy Tuscan Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Sauteed chicken breasts and pasta in a delicious garlic Parmesan cream sauce with sun dried tomatoes and spinach.

Ingredients

• 1½ pounds boneless skinless chicken breasts
• 2 tbsp olive oil (divided)
• 1 tbsp butter
• 1 tsp Italian seasoning
• ½ tsp kosher salt
• ⅛ tsp fresh ground black pepper
• 4 cloves garlic (minced )
• ½ cup onion (diced )
• ⅓ cup sun dried tomatoes
• 1 cup heavy whipping cream
• ½ cup chicken broth
• 3 cups fresh spinach
• ¾ cup Parmesan cheese (finely grated, plus additional for topping)
• 16 oz penne or other pasta (cooked)

Instructions

1. Cook your pasta in a large pot of boiling water according to the package directions until al dente.
2. Pound out the chicken breasts to an even ½-¾ inch thickness using a kitchen mallet or heavy skillet then season with Italian seasoning, salt, and pepper.
3. Heat 1 tbsp of oil and the butter over medium high heat in a large pan then add the chicken. Cook on each side for 3 to 5 minutes until golden brown and cooked through then remove the chicken and set aside.
4. Add the remaining tablespoon of olive oil and reduce heat to medium. Cook the onion for 2 to 3 minutes until softened then add the garlic and sun dried tomatoes and cook for 1 minute, stirring frequently to avoid burning.
5. Stir in the cream and chicken broth and scrape up any brown bits from the pan then bring to a low simmer then gradually stir in the Parmesan cheese.
6. After the cheese has melted add the spinach and cook for another 2-3 minutes until the spinach has wilted and the sauce is thickened. While the sauce cooks slice the chicken.
7. Add the pasta and sliced chicken to the pan and stir to combine. Season to taste with additional salt and pepper then top with additional grated Parmesan cheese and serve immediately.

16. Italian Sausage Pasta Bake

Italian Sausage Pasta Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’]

This Italian Sausage Pasta Bake is an easy weeknight meal the whole family will love. Sweet Italian Style Chicken Sausage is mixed with pasta, tomato sauce and cheese and baked to perfection!

Ingredients

• 1 – 11 ounce package of sweet Italian sausage
• 8 ounces of pasta (cooked)
• 1 – 24 ounce jar of tomato sauce
• 1 cup of ricotta cheese
• 1 teaspoon oregano
• 2 cups of mozzarella cheese (shredded)
• 1 cup Parmesan cheese
• Fresh basil or parsley

Instructions

1. Preheat the oven to 350 degrees F.
2. Cook the pasta according to the package. Drain and set aside.
3. In a large mixing bowl combine the tomato sauce, chopped sausage, oregano and ricotta and stir well. Add the pasta in and mix well.
4. Pour the pasta mixture into a 9 x 13 baking dish. Sprinkle the mozzarella cheese and Parmesan cheese on top of the pasta mixture.
5. Bake for 15 to 20 minutes or until the pasta is cooked through and the cheese is bubbling. Garnish with basil and fresh parsley.

17. Caprese Stuffed Chicken

Caprese Stuffed Chicken with Balsamic is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘2’, ‘2 servings’]

This Caprese stuffed chicken breast recipe is perfect for a quick, easy and healthy weeknight meal. Filled with basil pesto, mozzarella and fresh tomatoes, and baked in a balsamic sauce, it’s simple to make and bursting with Mediterranean flavors.

Ingredients

• 2 boneless skinless chicken breasts
• salt and pepper
• 4 tablespoons pesto (homemade or store bought)
• 2 slices of fresh mozzarella
• 1 large tomato (vine ripened, sliced)
• ½ cup balsamic vinegar ((120ml))
• 1 tablespoon brown sugar
• 1 tablespoon oil (for cooking)

Instructions

1. Pre heat the oven to 375F / 190c.
2. Pat the chicken breasts dry.
3. Using a sharp knife, cut partially through each breast lengthways to form a pocket.
4. Season all over the breasts, and inside the pocket, with salt and black pepper
5. Spread 1 to 2 tablespoons of pesto sauce on both sides of the pocket of the chicken breasts.
6. Place a slice of mozzarella and tomato into each pocket and close over. Seal with toothpicks.
7. In a jug or small bowl, mix together the balsamic vinegar and brown sugar, til the sugar dissolves.
8. Heat a little oil in an ovenproof skillet on a medium high heat. Once hot, place the chicken breasts in the skillet and sear on both sides til browned. The chicken doesn’t have to be cooked through.
9. When ready, pour over the balsamic vinegar and place in the preheated oven for 10 to 15 minutes til the chicken is cooked through to 160-165F.
10. Remove the chicken breasts from the skillet, place to one side and cover with foil to keep warm.
11. Place the balsamic in the skillet back on to the stovetop on a high heat. Use a spoon to deglaze the pan and heat the balsamic until it has reduced and is thicker, this will only take a few minutes.
12. Spoon the balsamic reduction over the chicken breasts to serve.

18. Air Fryer Parmesan Chicken Thighs

Air Fryer Parmesan Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT18M · Total: PT28M · Yield: [‘4’]

Juicy chicken thighs are topped with a delicious Parmesan and garlic topping…

Ingredients

• Non-stick cooking spray
• 4 (6-ounce) bone-in, skin-on chicken thighs
• 2 tbsp Parmesan Cheese (grated)
• 2 cloves garlic (mashed into a paste)
• 1/2 tsp Italian seasoning
• to taste salt and ground black pepper

Instructions

1. Grease the Air Fryer Basket with cooking spray and then slide inside.
2. Adjust the temperature of Air Fryer to 380 °F to preheat for 5 minutes.
3. Season the chicken thighs with salt and black pepper.
4. Place the chicken thighs onto a plate, skin-side up and sprinkle with Parmesan, followed by garlic and Italian seasoning.
5. After preheating, arrange the chicken thighs into the greased Air Fryer Basket in a single layer.
6. Slide the basket into Air Fryer and set the time for 18 minutes.
7. After 12 minutes of cooking, flip the chicken thighs.
8. After cooking time is finished, remove the chicken thighs from Air Fryer and serve.

19. Sausage Pesto Pasta with Rapini

Pesto Sausage Pasta with Rapini (Broccoli Rabe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’]

Sausage Pesto Pasta with Rapini is a hearty Italian pasta dish with a little spice. The orecchiette pasta’s texture and curves catch the flavor from the kale pesto, Italian sausage, and flavorful rapini. Each bite of this rustic dish is an explosion of flavor. It’s an effortless pasta recipe that is sure to impress and make you feel like you’re in Italy!

Ingredients

• 1 lb Italian chicken sausage (removed from casing)
• 1 tbsp olive oil
• 1 shallot (finely chopped)
• 1 tsp salt
• 2 tsp dried red chili flakes
• 2 cloves garlic (finely chopped)
• 1 bunch rapini or broccoli rabe (tough stems removed and chopped into 4-inch pieces)
• ½ cup pesto
• 1 lb orecchiette
• ½ cup Italian flat-leaf parsley chopped for serving
• Parmigianno-Reggiano for serving

Instructions

1. Blanch rapini – Add water to a large pot and 2 tablespoons of salt. Heat the water until it reaches a boil. Place the rapini in the water and cook for 3-5 minutes or until tender. Use tongs or a slotted spoon to remove the rapini and place it in a bowl. Save the water in the pot for pasta.
2. Cook Sausage and shallots – In a separate large pan, braiser, or Dutch oven, heat olive oil over medium heat. Add shallots and sausage to the pan and use a wooden spoon to break up the sausage into small pieces. Cook until the sausage is cooked through and becomes golden and crumbly in texture, about 5-7 minutes.
3. Season the meat – Stir in the chili flakes, salt, and garlic to the sausage and cook until fragrant, about 3 minutes.
4. Cook the pasta – Bring the pot of water back to a rolling boil. Add the orecchiette to the water and cook until al dente, about 10 minutes. Before draining the water, reserve a cup of pasta water. Drain the pasta and set aside.
5. Mix ingredients – Add rapini, orecchiette, and pesto to the pan of sausage. Gently fold in the ingredients until the orecchiette is evenly coated with pesto. Stir in pasta water ¼ cup at a time until combined with other ingredients.
6. Serve and enjoy – Serve the pasta in bowls, garnish with parsley, and serve with Parmigianno-reggiano.

20. Air Fryer Chicken Parmigiana

Air Fryer Chicken Parmigiana Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lb total), pounded to 1/2 inch thickness
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs or Italian-seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup marinara sauce
• 8 oz shredded mozzarella cheese
• 1 tablespoon olive oil or cooking spray, for the basket
• Fresh basil leaves, for garnish (optional)

Instructions

1. 1. Place each chicken breast between sheets of plastic wrap and pound to 1/2 inch thickness. Season both sides with salt and pepper.
2. 2. Set up a dredging station: place flour in one shallow dish, beat the eggs in a second, and mix breadcrumbs, Parmesan, garlic powder, oregano, and a pinch of salt and pepper in a third.
3. 3. Dredge each chicken piece in flour, shake off excess, dip in eggs, then coat evenly with the breadcrumb mixture, pressing to adhere.
4. 4. Preheat the air fryer to 400°F (200°C). Lightly spray the air fryer basket with oil.
5. 5. Place the breaded chicken in a single layer in the basket. Lightly spray the tops with oil.
6. 6. Air fry for 8–10 minutes, flipping halfway, until the chicken reaches 165°F (74°C) and the coating is golden.
7. 7. Spoon about 2–3 tablespoons of marinara sauce onto each piece, then top with mozzarella and a little extra Parmesan.
8. 8. Return to the air fryer and cook for 2–4 minutes more, until the cheese is melted and bubbly. Garnish with fresh basil if desired and serve.

21. Ground Chicken Meatballs

Healthy Chicken Meatballs Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT19M · Total: PT29M · Yield: [‘4’, ‘4 people, 5 meatballs per person’]

Easy Ground Chicken Meatballs are the perfect weeknight dinner! These Baked Chicken Meatballs are delicious, healthy and hearty!

Ingredients

• 1 lb ground chicken
• 1 large egg (beaten)
• ½ cup panko breadcrumbs
• 1/3 cup grated parmesan cheese
• 1.5 tablespoons olive oil
• ¼ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon dried italian seasoning
• ¼ teaspoon red pepper flakes

Instructions

1. Preheat the oven to 400F and line a baking sheet with parchment paper.
2. Add all ingredients to a large mixing bowl and mix until evenly combined. (Using your hands will yield the best results for even and efficient mixing).
3. Using a 2 tbsp cookie scoop, portion into balls and place on baking sheet 1” apart.
4. Bake for 20-25 minutes, until lightly browned and cooked through.
5. Serve with spaghetti + pasta sauce of choice.

22. One Skillet Italian Chicken

One Skillet Italian Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Chicken breasts in an Italian seasoned sauce with zucchini, tomatoes, bell pepper and onion is an easy and delicious 30-minute dinner!

Ingredients

• 2 large boneless, skinless chicken breasts (sliced in half horizontally (about 1 ½ pounds))
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 small zucchini (thinly sliced)
• 1 medium bell pepper (cored, seeded and thinly sliced)
• 1 small yellow onion (sliced)
• 2 teaspoons minced fresh garlic
• 2 cups marinara sauce
• 1 (14.5 ounce) can diced tomatoes (with juices)
• 1 pinch crushed red pepper
• 1 ½ teaspoons Italian seasoning
• 1 bay leaf
• 1 tablespoon chopped fresh parsley (or basil (optional garnish))

Instructions

1. Season both sides of sliced chicken breasts with salt and pepper.
2. Heat oil in a large skillet over medium high heat. Add chicken and cook until golden brown, cooked through and no longer pink (about 4 minutes on each side depending on thickness). Transfer chicken to a plate and set aside (leave juices in skillet).
3. In the same skillet, cook zucchini, bell pepper and onion until zucchini is crisp-tender (about 3 to 4 minutes), stirring frequently.
4. Add garlic and cook an additional 30 seconds, while stirring.
5. Add marinara sauce, diced tomatoes, red pepper, Italian seasoning and bay leaf. Stir to combine.
6. Bring to a simmer and simmer for 5 minutes, stirring occasionally (reduce heat as necessary to maintain a simmer).
7. Remove and discard bay leaf. Return chicken to skillet and coat with sauce mixture.
8. Serve sprinkled with chopped fresh parsley or basil, if desired.

23. Chicken Pesto Pasta

Chicken Pesto Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

Easy to stock ingredients create a flavor-packed sauce for this rustic Chicken Pesto Pasta. This quick and easy pasta is loaded with tender bites of chicken, pesto, roasted red peppers and creamy ricotta cheese.

Ingredients

• 10 ounces dry penne pasta (about 2 ½ cups (see Notes below))
• 2 tablespoons olive oil
• 1 ½ pounds boneless skinless chicken breast
• 1 teaspoon minced garlic
• ½ teaspoon salt (or to taste)
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper flakes (or to taste)
• 12 ounce jar roasted red peppers (chopped)
• ½ cup half and half
• ½ cup pesto
• 1 cup ricotta cheese (part-skim or whole)
• ⅓ cup grated Parmesan cheese (plus additional for garnish)
• fresh basil (sliced or torn (optional garnish))

Instructions

1. Cook the penne about one minute shy of the package directions. Meanwhile, cut the chicken into bite-sized pieces.
2. While the pasta is cooking, heat the olive oil in a deep 12-inch skillet over MEDIUM-HIGH heat. Add the chicken and garlic and sauté for several minutes, until the chicken is just lightly golden brown. Season with salt, pepper and crushed red pepper. Add the roasted red peppers and cook, stirring, for another minute or two or until the chicken is thoroughly cooked. Reduce the heat to MEDIUM and add the half and half and pesto and stir well to combine it with the chicken and any accumulated juices in the skillet to create a sauce.
3. Drain the cooked pasta well and add it to the skillet with the chicken and stir to combine the mixture. Drop small dollops of the ricotta over the pasta and sprinkle the Parmesan cheese over the top. Cover the skillet and simmer over LOW heat for about 10 minutes, or until the ricotta is softened and beginning to melt into the pasta.
4. Garnish with additional Parmesan and fresh basil before serving, if desired.

24. Chicken Thighs with Olives, Capers, and Lemon

Chicken Thighs with Olives, Capers and Lemon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 Servings’]

Impress your friends and family with this easy and delicious Chicken Thighs with Olives, Capers and Lemon recipe!

Ingredients

• 2 Tablespoons olive oil
• 6 bone-in, skin-on chicken thighs (1 1/4 pounds )
• sea salt and black pepper
• 2 lemons (sliced into 1/4″ rounds)
• 8 sprigs fresh thyme
• 3/4 cup green olives (halved – I used Mezzetta Pitted Castelvetrano Italian olives)
• 1/4 cup capers

Instructions

1. Preheat oven to 450 degrees.
2. Heat a large skillet over medium-high heat. When hot, add the olive oil.
3. Sprinkle the chicken thighs with sea salt and pepper.
4. Once the oil is hot, place the chicken thighs into the skillet skin side down.
5. Sear for 5 to 7 minutes until the skin is golden brown.
6. Flip the chicken thighs over and top with the lemon slices and thyme sprigs.
7. Place the skillet in the oven and bake for 15 to 20 minutes, depending on the size of your chicken thighs.
8. Remove from oven and add the olives and capers to the skillet. I also replaced the thyme sprigs with fresh ones.
9. Cover the skillet and set aside for 10 minutes to rest before serving.

25. Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

Chicken Fettuccine Alfredo is an easy 30-minute dinner made with seasoned pan-seared chicken, tender fettuccine pasta, and a homemade Alfredo sauce with butter, garlic, heavy cream, and freshly grated Parmesan cheese.

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts ((cut in half lengthwise))
• 2 tablespoons butter
• ½ cup all-purpose flour
• ½ teaspoon Italian seasoning
• ½ teaspoon ground black pepper
• ½ teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon onion powder
• 6 tablespoons butter
• 2 cups heavy cream
• 1 ½ cups parmesan cheese ((grated))
• 2 cloves garlic ((minced))
• 16 ounces fettuccine pasta

Instructions

1. Cook the fettuccine in well-salted water until al dente. Before draining, reserve 1 cup of pasta water to adjust the Alfredo sauce later.
2. Pat the chicken dry and slice each breast horizontally into thin cutlets. Combine the flour, Italian seasoning, paprika, onion powder, salt, and black pepper in a shallow dish. Lightly coat each piece of chicken, shaking off any excess.
3. Melt the butter in a large skillet over medium heat. Cook the chicken for 5-6 minutes per side until deeply golden and the center reaches 165°F. Transfer to a cutting board and rest for 5 minutes before slicing.
4. In the same skillet, reduce the heat to medium and melt the remaining butter. Add the garlic and cook for 30 seconds, scraping up the seasoned browned bits left from the chicken.
5. Slowly pour in the heavy cream and stir until the browned bits are incorporated into the sauce. Bring to a gentle simmer and cook for 2-3 minutes, just until the cream begins to thicken.
6. Reduce the heat to low and gradually stir in the freshly grated Parmesan. Continue stirring until the cheese is completely melted and the Alfredo sauce is smooth. Do not let the sauce boil once the Parmesan is added.
7. Add the fettuccine and toss until completely coated. Add reserved pasta water, 1-2 tablespoons at a time, only if needed to loosen the sauce.
8. Slice the chicken and place over the fettuccine and sauce. Spoon any remaining Alfredo sauce over the chicken and serve immediately.

26. Creamy Italian Instant Pot Chicken Thighs

Creamy Italian Instant Pot Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

These Creamy Italian Instant Pot Chicken Thighs are the dinner recipe you’ve been waiting for! They’re full of flavor and on the table in less than an hour!

Ingredients

• 4 large chicken thighs with bone and skin
• Salt (I like to use large flake sea salt, but any kind will work)
• Pepper
• 2 Tbsp. olive oil
• 1 cup chicken broth
• 1/2 cup chicken broth
• 1/3 cup whipping cream
• 2-3 Tbsp. dice sun dried tomatoes
• 1 1/2 Tbsp. flavored oil from the sundried tomatoes
• 1 Tbsp. fresh basil, or 2 tsp. dried
• 1 1/2 Tbsp. cornstarch
• 2 cloves of minced garlic
• Salt & pepper to taste

Instructions

1. Pat both sides of each chicken thigh dry, then sprinkle the skin side liberally with salt and pepper.
2. Heat the 2 Tbsp. olive oil in the Instant Pot on the saute setting until it’s very hot. It will look more runny than olive oil at room temperature, and should move very quickly across the bottom of the pot when you tilt it.
3. Place the chicken thighs skin side down in the bottom of the pot and let them cook for 5-6 minutes, or until they are golden brown and the skin looks crispy. The browner the skins, the more flavor your chicken will have. Flip them over and let the other side cook for another 2 minutes, then remove them to a plate.
4. Pour in the cup of chicken broth and scrape the bottom of your pot with a wooden spoon or rubber spatula. This removes any browned bits that have cooked onto the surface, and leaving them may cause the instant pot to give you a burn warning.
5. Add the chicken thighs back into the pot and place the lid on top with the steam valve set to “sealing.” Turn on the pressure cook setting (it’s called manual on some pots) on high pressure for 10 minutes. The pot should come to pressure quickly since it’s already fairly hot.
6. While the chicken is cooking, whisk all of the sauce ingredients together.
7. When the chicken has finished cooking, allow it to release the pressure manually. If you are short on time, you can manually release the pressure after 5 minutes. Once the pressure pin has dropped, remove the lid and put the chicken on a plate.
8. Turn the Instant Pot back to saute and allow the liquid inside to begin bubbling. Whisk in the sauce mixture and allow it to bubble and thicken, stirring occasionally to prevent the cornstarch from lumping. This should take about 5 minutes.
9. Serve the chicken over pasta or rice and smother with the sauce. Garnish with more basil, parmesan cheese, or freshly cracked pepper if you wish.

27. Chicken Francese

Chicken Francese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 Servings’]

It’s easy to make this Chicken Francese recipe of lightly battered chicken cutlets, pan-fried golden brown, with a flavorful lemon pan sauce

Ingredients

• 3 chicken breasts (boneless and skinless, sliced into cutlets and pounded with a meat tenderizer)
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 5 tablespoons all-purpose flour (divided)
• 1 teaspoon garlic powder
• 2 eggs (lightly beaten)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 cup chicken stock (or half chicken stock and half white wine)
• 2 tablespoons fresh lemon juice

Instructions

1. Place the chicken pieces on a cutting board and cover them with a piece of plastic wrap or parchment paper. Using a meat tenderizer, pound the chicken until it’s ½ cm or ¼ inch thickness. Season with ½ teaspoon salt and ¼ teaspoon of black pepper on both sides.
2. In a skillet, heat olive oil over medium heat and melt 1 tablespoon of butter.
3. In a shallow bowl combine 4 tablespoons of flour with garlic powder, and season with the remaining salt and pepper. In another shallow dish, whisk the eggs.
4. Dredge the chicken in flour, then in the egg mixture
5. Immediately transfer chicken to the hot skillet. Work in 2 batches. Cook the chicken for 3-4 minutes per side, until nicely browned and fully cooked. The chicken should reach an internal temperature of 165°F/74C°. Remove the chicken onto a plate.
6. To the same skillet, melt the remaining butter, and add 1 tablespoon of flour. Whisk until combined
7. Then add the chicken stock (and wine if using). Deglaze the pan, and scrape off any bits stuck of the bottom of the pan using a whisk. Simmer the sauce and reduce until it reaches a thicker consistency, similar to heavy cream. Taste it, add in the lemon juice, and adjust seasonings to your preference.
8. Add the chicken back to the pan, remove from heat, and spoon the sauce over the chicken before serving. Garnish with fresh chopped parsley and extra lemon wedges.

28. Chicken Pesto Pasta Salad

Chicken Pesto Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT5M · Total: PT25M · Yield: [‘4’, ‘4 people’]

Grilled chicken pesto pasta salad made with plump, juicy grilled chicken breasts with fresh basil pesto, cherry tomatoes, and freshly grated Parmesan over pasta. It’s easy recipe and delicious salad hot or cold!

Ingredients

• 2 chicken breasts
• 1 Tablespoon Olive Oil
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 lb farfalle pasta
• ½ cup prepared pesto
• 1 cup cherry tomatoes, halved
• ½ cup fresh sliced basil
• ½ cup freshly grated Parmesan cheese

Instructions

1. Prepare grill or grill pan to cook chicken over direct medium-high heat.
2. While the grill is getting set, brush the chicken with olive oil on both sides and season with salt and pepper.
3. Grill the chicken for about 5 minutes per side, or until juices run clear and the internal temperature is 165 degrees. Remove from grill, and allow to cool.
4. Meanwhile, boil a large pot of water and prepare pasta according to package directions. Drain well.
5. Toss the pasta together with pesto, tomatoes, basil and Parmesan cheese.
6. Slice the chicken into thin strips and place on top of the pasta with additional parmesan cheese and basil, if desired.
7. This pasta can be served warm or cooled and is delicious either way.

29. Creamy Chicken Marsala

Creamy Chicken Marsala is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT20M · Yield: 4

This flavourful Creamy Chicken Marsala recipe features chicken scaloppini, sliced cremini mushrooms, Marsala wine, spices and a generous splash of heavy cream. Follow this simple recipe then serve up a perfect weeknight meal the whole family will love. It’s absolutely delicious over pasta, mashed potatoes, or rice.

Ingredients

• 2 skinless and boneless chicken breasts; cut into halves horizontally to make 4 scaloppini
• 1/2 teaspoon garlic powder
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 Tablespoons olive oil
• 2 Tablespoons unsalted butter
• 2 medium shallots; finely chopped
• 8 oz brown cremini mushrooms; sliced
• 2 cloves garlic; minced
• 3/4 cup Marsala cooking wine
• 3/4 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon chili flakes (optional)
• 1/2 cup Parmesan Reggiano; finely grated for serving
• 2 Tablespoons chopped fresh parsley for serving

Instructions

1. Pat chicken scaloppini dry with a paper towel then season them with the garlic powder, salt, and pepper.
2. Heat the olive oil in a large skillet over medium heat.
3. Place the flour in a low bowl or plate. Dredge the seasoned scaloppini in the flour, then lightly remove excess.
4. Carefully lower the dredged chicken scaloppini into the hot oil. Allow the contact side to sear and become golden before flipping the chicken. Cook for 4-5 minutes, until both sides are golden brown. Transfer scaloppini to a plate and set them aside.
5. Melt the butter in the same skillet used for the chicken. Then add chopped shallots and sauté for 2 minutes.
6. Add the minced garlic and sliced mushrooms to the pan and cook for another 2-3 minutes.
7. Deglaze the pan with the Marsala wine for a minute, then add the chicken stock and allow it to simmer for a few minutes.
8. Add the heavy cream and red pepper flakes to the simmering sauce then allow it to cook further – until it starts to thicken.
9. Return the chicken and its juices to the pan of mushrooms and sauce. Let it cook together for another 3-5 minutes.
10. Serve the Creamy Marsala Chicken on a bed of pasta/mashed potatoes/rice/noodles and garnish with the chopped parsley.

30. Mozzarella Stuffed Chicken Pomodoro

Mozzarella Stuffed Chicken Pomodoro is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘2’]

Mozzarella-Stuffed Chicken Pomodoro is a mouthwatering one-pan 30-minute meal for the whole family! It features juicy Italian-seasoned chicken stuffed with mozzarella and pesto cooked in a flavorful tomato sauce. Add this restaurant-worthy dish to your weekly rotation and be sure to make enough for seconds!

Ingredients

• 2 chicken breasts (even sized pieces)
• 1 tbsp pesto (divided)
• 2 oz mozzarella (about 4 slices of fresh mozzarella; about a quarter cup of shredded mozzarella)
• 3 tbsp olive oil (divided)
• 1 tsp garlic powder
• ½ tsp dried basil
• ½ tsp dried oregano
• 1 tsp sea salt
• black cracked pepper
• 2 cloves garlic (pressed)
• 1 shallot (chopped)
• 1 pint cherry tomatoes
• ⅓ cup white wine
• ⅓ cup chicken broth
• fresh basil (torn)

Instructions

1. Cut chicken – Place the chicken breasts flat on a cutting board. Tenderize the breasts to make them the same thickness. Use a knife to cut about ¾ of the way through the chicken without cutting all the way through. Make the incision parallel to the cutting board. This creates a pocket that will hold the cheese.
2. Stuff and season chicken – Spread about a ½ tablespoon of pesto inside of the chicken breast pockets. Place a slice of mozzarella or about a tablespoon of shredded mozzarella inside of the pockets on top of the pesto and push the cheese toward the back of the pocket. Use toothpicks to close the pockets. Rub the breasts with about a tablespoon of olive oil and season the outside of the chicken with the garlic powder, dried basil, dried oregano, salt, and pepper on both sides, or season to taste. You can also use premixed Italian seasoning.
3. Sear chicken – Heat about a tablespoon of olive oil in a large heavy bottomed skillet or cast iron skillet over medium heat. Sear chicken until each piece is golden, about 4 minutes each side. Place the lid on once you flip the chicken over. Remove the chicken from the pan.
4. Make tomato sauce – In the same skillet, heat about a tablespoon of olive oil over medium heat. Add garlic and shallots to the oil and sauté for 1 minute until fragrant. Add the tomatoes and allow them to cook untouched for 2-3 minutes until they begin to char and blister. Stir the tomatoes and add white wine to deglaze the pan. Use a wooden spoon to scrape the bits of chicken and tomatoes from the pan.
5. Cook chicken in sauce – Once most of the wine burns off, turn down the heat, stir in chicken broth, and let the sauce simmer for about 5 minutes. Add torn basil leaves, pepper, and salt, and give the sauce a stir to incorporate all of the ingredients. Add chicken back into the pan and nestle each breast in the sauce. Spoon some of the sauce onto each piece and simmer for an additional 3-5 minutes until the internal temperature of the chicken reaches 165 degrees. Remove the pan from heat and serve immediately.

31. Grilled Chicken Kebabs Marinated in Italian Dressing

Italian Dressing Marinated Grilled Chicken Kebabs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

These delicious grilled chicken kebabs are marinated in the easiest marinade ever – bottled Italian dressing! This super simple grilling recipe will surely become your favorite!

Ingredients

• 2 lbs chicken thighs
• 1 bottle (8 oz Italian dressing)

Instructions Marinate the chicken

1. Cut the chicken thighs into 1-inch pieces.
2. Put chicken pieces in a bowl and pour Italian dressing over them. Toss with your hands to evenly coat all chicken with the dressing.
3. Put the chicken in refrigerator and let marinate for at least 2 hours (preferably overnight).

Grill the chicken

1. If using wooden skewers, soak them for 30 minutes in water.
2. Preheat the grill to medium-high heat.
3. Thread the chicken pieces onto the skewers.
4. Put the chicken kebabs on a grill so they are not touching. Close the grill and let the chicken cook for 7 minutes.
5. Open the grill and carefully flip over the chicken kebabs. If some chicken is stuck, carefully separate it from the grill before flipping by using a spatula.
6. Close the grill and cook for another 7 minutes.
7. Take one skewer off the grill and test one piece of chicken for doneness (chicken should be no longer pink in center and juices should run clear). If the chicken is not done, grill with the cover closed for another 5 minutes. When the chicken is done, remove from the grill and serve.

32. Italian Sheet Pan Chicken Thighs with Potatoes and Carrots

Baked Italian Chicken Thighs and Sheet-Pan Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

An easy and tasty Baked Italian Chicken Thighs and Sheet-Pan Dinner. Done in just 45 minutes, this recipe will fill you up, give you nutritional needs, is very little cleanup, and the best part is that it tastes great.

Ingredients

• 4 Chicken Thighs
• 2 teaspoons olive oil + 2 tablespoon olive oil
• 1 Tablespoon Salt
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• ½ teaspoon red chili flakes
• 1 ½ teaspoon black pepper
• 4 medium russet potatoes, chopped
• 4 medium carrots, roughly chopped
• 1 tablespoon fresh rosemary (1 teaspoon dried)

Instructions

1. oven to 400° Fahrenheit
2. with a paper towel
3. olive oil over thighs
4. 2 teaspoons salt, oregano, thyme, basil, chili flakes, and 1 teaspoon pepper.
5. , seal, and shake so all thighs are coated with seasoning.
6. all of the ingredients listed under Potatoes and carrots and combine well.
7. on one side (skin side up) and the rest of the ingredients on the other side.
8. for 35 minutes or until chicken internal temperature reaches 165° Fahrenheit.
9. and carrots and place the chicken under the broiler for 1-2 minutes.

33. Creamy Italian Chicken

Creamy Crockpot Italian Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [‘6’, ‘6 servings’]

Make this 5 ingredient creamy crockpot Italian chicken for quick and delicious dinner!

Ingredients

• 2 pounds boneless skinless chicken breasts
• 8 ounces cream cheese (soft or melted)
• 10.5 oz cream of chicken soup
• 12 ounces rotini pasta (cooked)
• 1 Italian Dressing Mix

Instructions

1. Place chicken in slow cooker.
2. In mixing bowl add chicken soup, cream cheese, and Italian dressing packet. (Cream cheese chunks are fine, they will melt while cooking)
3. Pour sauce over chicken and mix well.
4. Cover and cook on low for 4 hours or 2 1/2 on high.
5. Mix halfway through to get cream cheese fully mixed in.
6. Cook pasta and pour into slow cooker. Stir to combine.

34. Creamy Chicken Florentine

Chicken Florentine is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘3’, ‘3 servings’]

Creamy Chicken Florentine with spinach and parmesan is a one-skillet meal that will be on the table in less than 30 minutes!

Ingredients

• 3 large chicken breasts (boneless and skinless, sliced lengthwise into 6 thin cutlets)
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon Italian seasoning
• ¼ cup all purpose flour
• 1 tablespoon olive oil
• 2 tablespoons butter (divided)
• 2 cloves garlic (minced or pressed)
• ¼ cup water, chicken stock, or dry white wine
• 1 cup heavy cream
• ½ cup grated parmesan cheese
• 2 cups baby spinach leaves

Instructions

1. Start by seasoning the chicken cutlets with salt and pepper.
2. Then add Italian seasoning to the flour in a shallow bowl. Dredge the chicken cutlets in the flour mixture shaking off any excess.
3. In a large skillet, heat oil and melt 1 tablespoon of butter over medium heat, swirling the pan to coat with melted butter. Add chicken to the pan, working in batches if needed to avoid crowding the pan.
4. Cook the chicken cutlets for 4-5 minutes on each side, or until golden brown and cooked through to a temperature of 165°F/74°C. Transfer chicken to a plate, cover to keep warm, and set aside.

To make the cream sauce:

1. Add the remaining butter and garlic to the skillet, and cook for 30 seconds or 1 minute until the garlic is fragrant. Add the chicken stock or water or wine, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
2. Adjust the heat to medium-low, and add the heavy cream and parmesan cheese to the skillet, seasoning with a little ground pepper if desired. Allow the sauce to simmer for a couple of minutes and thicken. If it gets too thick, stir in a tablespoon of water.
3. Add the spinach, stir it in and let it wilt in the sauce.
4. Put the chicken back in the sauce, and spoon the sauce over the cutlets. Serve warm over pasta, rice, or with steamed vegetables.

35. Balsamic Chicken Bruschetta Pasta

Balsamic Chicken Bruschetta Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT30M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

A light balsamic chicken on top of fresh and bright pasta with tomatoes and basil.

Ingredients

• 2 pounds chicken breasts ((4 breasts))
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 lemon
• 1 teaspoon dried thyme ((or rosemary))
• 1/2 teaspoon garlic powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 pound angel hair pasta ((capellini, thin spaghetti))
• 2 pounds roma tomatoes
• 1/3 cup fresh basil leaves ((approximately 15 leaves))
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon olive oil
• 2 garlic cloves (minced)
• 1/2 teaspoon salt

Instructions

1. Make the chicken marinade by mixing together the oil, balsamic, juice of 1 lemon, thyme, garlic powder, salt, and black pepper. This can be done in a baking dish.
2. Add the chicken. Let the chicken marinade 30 minutes, up to 2 hours, rotating at least once in the marinade.
3. Preheat oven to 350F. You can bake the chicken in the same dish that you marinaded the chicken in. Leave the marinade in the dish. Bake until the chicken is fully cooked through, approximately 20-30 minutes.
4. While the chicken is baking, cook the pasta in a large pot of salted, boiling water as per package directions until al dente. Drain and set aside.
5. While the pasta is cooking, make the bruschetta mixture. Finely dice the tomatoes, discarding the seeds and insides. (I like to use a chopping tool to make this go much faster! See note).
6. Combine the tomatoes with the balsamic, olive oil, garlic, and salt. Toss to combine and season to taste.
7. Once the pasta is drained, quickly heat the tomato bruschetta mixture in the same pot until just warm, approximately 3-5 minutes (or, you can leave it cold if desired). Do not cook too long as the goal is just to warm, not to break down the tomatoes. Remove from heat and stir in the basil.
8. When ready to serve, scoop the tomato mixture on top of the pasta. Serve alongside the balsamic chicken, or slice the chicken and place on top. Garnish with more fresh basil and Parmesan if desired. Serve.

36. Creamy Pesto Chicken Stuffed Pasta Shells

Creamy Pesto Chicken Stuffed Pasta Shells is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

Herby pesto ground chicken and vegetables are piled into jumbo pasta shells, baked in a creamy Alfredo sauce and topped with cheese for a delicious and comforting family dinner.

Ingredients

• 16 jumbo pasta shells ((plus a few extra incase of breakage. Measure the shells in your baking dish to make sure you have enough!))
• 1 large onion ((diced))
• 1 red bell pepper ((diced))
• 1 tablespoon oil
• 1 pound ground chicken ((455g))
• salt and black pepper
• 1 jar green pesto ((6.7oz / 190g))
• 1 jar Alfredo sauce ((13.7oz / 405ml)
• ½ cup shredded cheddar cheese ((60g))
• 1 tablespoon freshly grated parmesan
• black pepper

Instructions

1. Preheat the oven to 360F / 180c.
2. Cook the jumbo pasta shells as per the box instructions. Once cooked, drain, rinse with cold water and set to one side.
3. While the pasta is cooking, dice the onion and red bell pepper finely.
4. Heat the oil in a skillet on a medium high heat. Once hot, add in the diced onion and bell pepper and ground chicken. Season with a pinch of salt and pepper.
5. Cook til the veggies have softened and the chicken is cooked through.
6. Stir in the pesto, take off the heat and set to one side.
7. Pour the Alfredo sauce into the bottom of your baking dish.
8. One by one, spoon the pesto chicken mix into the cooked jumbo pasta shells, and place each shell on top of the Alfredo sauce in the baking dish.
9. Once all the shells are stuffed, sprinkle over the shredded cheese and parmesan and sprinkle with a little black pepper.
10. Bake for 20 to 25 minutes til the cheese has melted and the sauce underneath is bubbling.

37. Chicken Piccata

Copycat Cheesecake Factory Chicken Piccata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘4’]

The thing about Cheesecake Factory Chicken Piccata that I enjoy is it has mushrooms and a delicious creamy sauce. Most piccata recipes don’t include mushrooms which is what makes this version of piccata stand out from the others.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts (about 4 small chicken breasts)
• 1/2 cup butter
• 1/4 cup Lemon Juice
• 1/4 cup White Wine
• 2 cloves Garlic, minced
• 2 tablespoons Capers
• 8 ounces Mushrooms
• 1/2 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 cup Heavy Whipping Cream
• 16 ounces Pasta (angel hair)
• fresh parsley (for garnish)
• 1 Lemon (sliced, optional)

Instructions

1. Start by slicing the butter and placing it in the crockpot. Place the chicken breasts on top of the butter.
2. Sprinkle the chicken with salt and pepper. Divide the minced garlic, capers and sliced mushrooms over the top of the chicken.
3. Pour in the white wine and lemon juice.
4. If you are adding slices of fresh lemon just lay them on top of the chicken.
5. Cook on high for 4 to 5 hours or on low for 6 to 8 hours. Once the chicken is tender shut off the crockpot. Stir in the heavy cream into the broth.
6. Serve over angel hair pasta.

38. Baked Chicken Parmesan

Healthy Chicken Parmesan Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: [‘4’, ‘4 people (about 1 chicken cutlet each)’]

This Baked Chicken Parmesan recipe is so easy to make! Perfectly crispy, coated with a delicious sauce and cheese for a healthy dinner!

Ingredients

• 1½ pounds boneless, skinless chicken breasts
• ½ cup whole wheat flour
• 3 large eggs
• 1 cup whole wheat breadcrumbs (unseasoned)
• ½ cup grated Parmesan
• ¼ teaspoon black pepper
• 2 teaspoons dried basil
• 2 teaspoons dried parsley
• 1½ cups marinara sauce
• 1½ cups shredded mozzarella

Instructions

1. Butterfly the chicken by slicing the chicken breasts in half lengthwise (like a book). Place the chicken in between plastic wrap and use a meat mallet to pound the chicken until it is about ¼-inch thick. This is important, as skipping this step will result in undercooked, tough chicken. You should have 6 cutlets when finished butterflying.
2. Preheat the oven to 425 degrees F and prepare a parchment-lined baking sheet.
3. Set out 3 large shallow bowls.
4. In the first bowl, add the flour.
5. In the second bowl, crack and whisk the eggs
6. In the third bowl, mix together breadcrumbs, Parmesan, pepper, basil, and parsley.
7. Form an assembly line with your bowls. Take the chicken cutlet and cover in the flour, then dip in the egg, then dip in the breadcrumb mixture. Press gently to make sure the cutlets are coated. Repeat for all the cutlets.
8. Place breaded cutlets on a baking sheet. Bake at 425 for 15 minutes, then flip the cutlets and bake for another 15 minutes.
9. After the chicken has been baking for 30 minutes, top each cutlet with about ¼ cup tomato sauce and ¼ cup shredded mozzarella. Return to the oven and set to broil for about 2 minutes until the cheese is melted.
10. Serve over pasta or a salad.

39. One Pan Italian Chicken

One Pan Italian Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: 6

Easy Chicken in Tomato Sauce one-skillet dish with pan seared chicken breasts cooked in an incredibly delicious tomato sauce (passata)

Ingredients

• 6 medium chicken breasts
• 2 tablespoons olive oil
• 1 medium onion, thinly chopped
• 2 medium celery sticks, sliced
• 8-10 bacon strips, chopped
• 1 L tomato passata
• 1 cup chicken stock/ broth
• 1 cup fresh basil, roughly chopped
• salt and pepper

Instructions

1. Heat 1 tablespoon olive oil in a large oven proof skillet. Season with salt and pepper the chicken breast and add them to the pan, cooking 2 minutes per each side, 4 minutes in total. Remove from the pan and set aside on a large plate.
2. Return the pan to the heat, add olive oil (1 tablespoon leftover) and onion and cook for 1-2 minutes until softens. Add chopped bacon and sliced celery sticks and sauté for a couple of minutes. Season with salt and pepper and add tomato passata. Mix to combine, add 1/2 cup fresh chopped basil and reduce the heat to low, allowing to simmer for 10 minutes. If the mixture get too thick, add 1 cup chicken broth.
3. Meanwhile, preheat oven to 350F/ 170C.
4. Remove the pan from heat, add chicken breasts to it, cover with aluminum foil and bake for 20 minutes. Remove from oven, remove the foil, sprinkle 1/2 cup fresh basil on top and serve warm.

40. Grilled Chicken Margherita with Pesto

Grilled Chicken Caprese with Pesto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

This grilled chicken caprese with pesto is a healthy, flavorful meal that’s perfect for a quick and easy weeknight dinner.

Ingredients

• 4 chicken breasts
• 1 cup low moisture mozzarella, shredded (or 4 slices fresh mozzarella)
• 1 cup cherry tomatoes, chopped (romas or plum tomatoes would also work well.)
• 2 teaspoons Italian seasoning
• 2 teaspoons Kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup basil pesto
• finely grated Parmesan cheese (optional for topping)

Instructions

1. Flatten the chicken by pacing it between a piece of plastic wrap or waxed paper on a cutting board. Then, using a kitchen mallet or heavy skillet, pound the chicken out to an even thickness, around ¾ of an inch thick.
2. Lightly coat the chicken with olive oil then season with salt, pepper, and Italian seasoning.
3. Preheat your grill to medium-high heat. Then cook the chicken for around 3-4 minutes per side until cooked through to an internal temperature of 165° F.
4. In the last minute or two of cooking top the chicken with the mozzarella cheese and close the lid to allow the cheese to melt.
5. Top with the chopped tomatoes, around 1 Tablespoon of pesto, and some finely grated parmesan cheese before serving.

41. Italian Chicken Bean Soup

Slow Cooker Italian Chicken Bean Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT420M · Total: PT430M · Yield: [’12’]

A variety of beans, Italian seasoning, and chicken slow cooked together for a wonderful hearty soup.

Ingredients

• 15.5 oz. Hurst’s Italian Bean Soup Mix
• 1 1/2 lbs. boneless skinless chicken breasts
• 3 celery ribs (sliced)
• 2 carrots (sliced)
• 1 yellow onion (diced)
• 2 garlic cloves (minced)
• 1 sprig rosemary ((or 1/2 tsp dried rosemary))
• 8 cups chicken broth
• 30 oz. Italian diced tomatoes ((two 15-oz. cans) WAIT TO ADD UNTIL END OF COOKING TIME)
• parmesan cheese
• garlic bread

Instructions

1. Add the beans to a colander and rinse, sort out any unwanted debris and discard. Add the beans to the slow cooker.
2. Add the chicken, celery, carrots, onion, garlic, rosemary and chicken broth. (WAIT TO ADD THE TOMATOES AND ITALIAN SEASONING PACKET)
3. Place the lid on the slow cooker. Cook on HIGH for 7 hours without opening the lid during the cooking time. There are a lot of large beans in this and the longer cooking time is needed to soften them.
4. Remove the rosemary spring from the top (if you used a sprig).
5. Remove the chicken breasts onto a plate and cut into cubes (or shred) and add back into the soup.
6. Add the two cans of diced tomatoes and the included Italian seasoning packet. Stir.
7. Add salt to taste. Serve and enjoy!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.