19 Delicious Authentic Italian Chicken Recipes Amazing

Ever dreamed of whisking away to the rustic countryside of Italy with just a forkful of food? Well, buckle up, because we’re bringing Italy to your kitchen with 19 Delicious Authentic Italian Chicken Recipes that are nothing short of amazing. From cozy weeknight dinners to show-stopping Sunday feasts, these dishes promise to sprinkle a little Italian magic into your cooking routine. Let’s dive in!

Chicken Cacciatore

This classic Italian dish is a hearty, flavorful meal that’s perfect for a cozy dinner. Today, we’ll walk through making Chicken Cacciatore step by step, ensuring even beginners can achieve delicious results.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• A couple of tablespoons of olive oil
• 1 medium onion, thinly sliced
• 2 cloves of garlic, minced
• 1 bell pepper, sliced
• A splash of red wine (about 1/2 cup)
• 1 can (28 oz) of crushed tomatoes
• A pinch of salt and pepper
• 1 teaspoon of dried oregano
• A handful of fresh basil leaves

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Season chicken thighs with salt and pepper, then place them skin-side down in the skillet. Cook for about 5 minutes until the skin is golden and crispy.
3. Flip the chicken and cook for another 3 minutes. Remove from the skillet and set aside.
4. In the same skillet, add the onion, garlic, and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
5. Pour in the red wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Let it simmer for 2 minutes.
6. Add the crushed tomatoes and oregano, stirring to combine. Bring to a gentle simmer.
7. Return the chicken to the skillet, nestling it into the sauce. Cover and simmer on low heat for 25 minutes.
8. Tear the basil leaves and stir them into the sauce. Cook for another 5 minutes uncovered.

Delight in the tender chicken and rich, aromatic sauce that’s packed with flavors. Serve it over a bed of creamy polenta or with crusty bread to soak up every last bit of the delicious sauce.

Chicken Piccata

Ready to dive into a classic that’s both elegant and easy? Chicken Piccata is your go-to for a quick, flavorful meal that feels gourmet. Let’s break it down step by step to ensure your dish turns out perfectly every time.

Ingredients

• 2 boneless, skinless chicken breasts, sliced in half horizontally
• A couple of tablespoons of all-purpose flour
• Salt and freshly ground black pepper, just a pinch of each
• 2 tablespoons of olive oil
• A splash of dry white wine, about 1/4 cup
• 1/2 cup of chicken broth
• Juice of 1 lemon, plus a couple of thin slices for garnish
• 2 tablespoons of capers, drained
• 2 tablespoons of unsalted butter
• A small handful of fresh parsley, chopped

Instructions

1. Pound the chicken breasts to an even 1/2-inch thickness between two pieces of plastic wrap for uniform cooking.
2. Lightly dredge each piece in flour seasoned with salt and pepper, shaking off any excess.
3. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
4. Add the chicken and cook for about 3 minutes per side, until golden and just cooked through. Remove and set aside.
5. Deglaze the pan with white wine, scraping up any browned bits, and let it reduce by half, about 2 minutes.
6. Stir in chicken broth, lemon juice, and capers, bringing the mixture to a simmer for another 2 minutes.
7. Whisk in butter until the sauce is smooth and slightly thickened, then return the chicken to the pan to warm through.
8. Sprinkle with chopped parsley and garnish with lemon slices before serving.

Silky sauce clings to tender chicken, with capers adding a briny pop and lemon brightening every bite. Serve over a bed of pasta or with crusty bread to soak up every last drop of that delicious sauce.

Chicken Marsala

Mastering Chicken Marsala is easier than you think, especially when you break it down into simple, manageable steps. Let’s dive into creating this classic dish that’s perfect for both weeknight dinners and special occasions.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of tablespoons of olive oil
• A splash of Marsala wine
• 1 cup of sliced mushrooms
• 2 cloves of garlic, minced
• A half cup of chicken broth
• A tablespoon of butter
• A sprinkle of salt and pepper
• A handful of fresh parsley, chopped

Instructions

1. Start by pounding the chicken breasts to an even thickness, about 1/2 inch, to ensure they cook evenly.
2. Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
3. Season the chicken with salt and pepper, then add it to the skillet. Cook for about 5 minutes on each side, or until golden brown and cooked through. Remove and set aside.
4. In the same skillet, add a splash more olive oil if needed, then toss in the sliced mushrooms. Cook until they’re golden and have released their moisture, about 5 minutes.
5. Add the minced garlic and cook for just 30 seconds, until fragrant, to avoid burning.
6. Pour in a splash of Marsala wine and let it simmer for a minute to reduce slightly.
7. Stir in the chicken broth and let the mixture simmer for about 3 minutes to thicken slightly.
8. Return the chicken to the skillet, spooning the sauce over it. Let everything heat through for a couple of minutes.
9. Finish by stirring in a tablespoon of butter until melted and sprinkle with chopped parsley for a fresh touch.

Absolutely delightful, this Chicken Marsala boasts a rich, savory sauce with a hint of sweetness from the wine, perfectly complementing the tender chicken. Serve it over a bed of creamy mashed potatoes or alongside some al dente pasta for a complete meal.

Chicken Parmesan

Sometimes, all you need is a comforting, crispy, cheesy dish to turn your day around, and Chicken Parmesan is just the ticket. Let’s break down this classic into simple, foolproof steps.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of cups of Italian breadcrumbs
• A splash of olive oil
• 1 cup of marinara sauce
• A handful of shredded mozzarella cheese
• A sprinkle of grated Parmesan cheese
• 1 egg
• A dash of salt and pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pound the chicken breasts to an even thickness, about 1/2 inch, for uniform cooking.
3. Season both sides of the chicken with a dash of salt and pepper.
4. Beat the egg in a shallow dish and place the breadcrumbs in another.
5. Dip each chicken breast in the egg, then coat thoroughly with breadcrumbs.
6. Heat a splash of olive oil in a skillet over medium heat and cook the chicken for 3-4 minutes per side until golden.
7. Transfer the chicken to the prepared baking sheet, top each with 1/2 cup of marinara sauce, a handful of mozzarella, and a sprinkle of Parmesan.
8. Bake for 15-20 minutes, until the cheese is bubbly and slightly browned.
9. Let it rest for 5 minutes before serving to allow the juices to redistribute.

Golden and crispy on the outside, tender and juicy on the inside, this Chicken Parmesan is a crowd-pleaser. Serve it over a bed of spaghetti or alongside a crisp salad for a complete meal.

Chicken Saltimbocca

Now, let’s dive into making Chicken Saltimbocca, a dish that’s as fun to say as it is to eat. This classic Italian recipe is all about tender chicken, savory prosciutto, and a sage-infused finish that’ll have your taste buds dancing.

Ingredients

• 4 chicken cutlets, about 1/4 inch thick
• 4 slices of prosciutto
• 4 fresh sage leaves
• A splash of olive oil
• A couple of tablespoons of butter
• 1/2 cup of dry white wine
• 1/2 cup of chicken broth
• A pinch of salt and freshly ground black pepper

Instructions

1. Lay the chicken cutlets flat on a clean surface and season both sides with a pinch of salt and pepper.
2. Place a sage leaf on each cutlet, then wrap each one with a slice of prosciutto, securing the sage underneath.
3. Heat a splash of olive oil and a tablespoon of butter in a large skillet over medium-high heat until the butter is melted and bubbling.
4. Add the chicken to the skillet, prosciutto side down first, and cook for about 3 minutes until the prosciutto is crispy.
5. Flip the chicken and cook for another 3 minutes until the chicken is cooked through and no longer pink in the center.
6. Remove the chicken from the skillet and set aside on a warm plate.
7. Pour the white wine into the skillet to deglaze, scraping up any browned bits with a wooden spoon, and let it simmer for about 2 minutes until slightly reduced.
8. Add the chicken broth and let the sauce simmer for another 3 minutes until it’s reduced by half.
9. Stir in the remaining tablespoon of butter until the sauce is glossy and slightly thickened.
10. Return the chicken to the skillet, turning to coat in the sauce, and heat for about 1 minute.

Ready to serve, this Chicken Saltimbocca boasts a perfect balance of crispy prosciutto, tender chicken, and a rich, sage-infused sauce. Try serving it over a bed of creamy mashed potatoes or alongside a crisp green salad for a complete meal.

Chicken Scaloppine

Gather around, kitchen newcomers, because today we’re diving into the delightful world of Chicken Scaloppine, a dish that’s as fun to make as it is to eat. This recipe will walk you through each step, ensuring you end up with a perfectly tender and flavorful meal.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of tablespoons of all-purpose flour
• A splash of olive oil
• 1/2 cup of chicken broth
• A squeeze of lemon juice
• A handful of capers
• A pat of butter
• A pinch of salt and pepper

Instructions

1. Place each chicken breast between two pieces of plastic wrap and pound them to an even 1/4-inch thickness using a meat mallet.
2. Lightly season both sides of the chicken with salt and pepper, then dredge them in flour, shaking off any excess.
3. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the chicken to the skillet and cook for 3 minutes on each side, or until golden brown and cooked through.
5. Remove the chicken from the skillet and set aside on a warm plate.
6. In the same skillet, add the chicken broth, lemon juice, and capers, scraping up any browned bits from the bottom of the pan.
7. Let the sauce simmer for about 2 minutes, then stir in a pat of butter until melted and the sauce slightly thickens.
8. Return the chicken to the skillet, turning to coat in the sauce, and heat for another minute.

Light and tender, the chicken scaloppine boasts a bright, lemony sauce with the briny pop of capers. Serve it over a bed of pasta or with a side of roasted vegetables for a meal that’s sure to impress.

Chicken alla Diavola

Ever wondered how to bring a little heat to your dinner table? Chicken alla Diavola is your answer, a spicy, flavorful dish that’s surprisingly simple to make. Let’s walk through the steps together, ensuring you end up with a perfectly cooked, devilishly good chicken.

Ingredients

• 2 chicken breasts, about 1 pound total
• A couple of tablespoons of olive oil
• A splash of white wine vinegar
• 2 cloves of garlic, minced
• A pinch of red pepper flakes
• 1 teaspoon of dried oregano
• Salt, just enough to season
• A handful of fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken.
2. Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat. Tip: The oil should shimmer but not smoke.
3. Season the chicken breasts with salt on both sides, then add them to the skillet. Cook for about 5 minutes on each side until they’re golden brown.
4. Add a splash of white wine vinegar to the skillet, followed by the minced garlic, a pinch of red pepper flakes, and a teaspoon of dried oregano. Tip: The vinegar will deglaze the pan, picking up all the flavorful bits.
5. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Garnish with a handful of chopped fresh parsley before serving. Tip: Fresh herbs add a burst of color and flavor.

Finished with a golden crust and juicy interior, this Chicken alla Diavola packs a punch with its spicy, herby flavors. Serve it over a bed of creamy polenta or alongside roasted vegetables for a complete meal that’s sure to impress.

Chicken with Peppers and Olives

Unlock the flavors of the Mediterranean with this simple yet vibrant dish that combines tender chicken with the bold tastes of peppers and olives. Perfect for a weeknight dinner, it’s a one-pan wonder that’ll have everyone asking for seconds.

Ingredients

• 2 boneless, skinless chicken breasts
• a couple of bell peppers, sliced
• a handful of pitted olives
• a splash of olive oil
• 2 cloves of garlic, minced
• a pinch of salt
• a dash of black pepper
• 1 tsp of dried oregano
• 1/2 cup of chicken broth

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat until shimmering.
2. Season the chicken breasts with a pinch of salt and a dash of black pepper, then add them to the skillet. Cook for about 5-7 minutes on each side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure a nice sear.
3. Remove the chicken from the skillet and set aside on a plate.
4. In the same skillet, add the sliced bell peppers and minced garlic. Sauté for about 3-4 minutes, until the peppers start to soften. Tip: Stir occasionally to prevent the garlic from burning.
5. Add the olives, dried oregano, and chicken broth to the skillet. Stir to combine, then let it simmer for about 2 minutes to meld the flavors.
6. Return the chicken to the skillet, nestling it among the peppers and olives. Let everything heat through for another minute or two. Tip: This is a great time to adjust the seasoning if needed.

Present this dish with the chicken nestled among the colorful peppers and olives for a visually appealing meal. The combination of juicy chicken, sweet peppers, and briny olives creates a harmony of flavors that’s both comforting and sophisticated. Serve it over a bed of fluffy couscous or with crusty bread to soak up the delicious juices.

Chicken with Lemon and Garlic

Kickstart your culinary journey with this simple yet flavorful Chicken with Lemon and Garlic dish, perfect for beginners and seasoned cooks alike. It’s a delightful combination of tangy lemon and aromatic garlic that brings any chicken dish to life.

Ingredients

• 4 boneless, skinless chicken breasts
• A couple of cloves of garlic, minced
• The juice of 1 lemon
• A splash of olive oil
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• A pinch of dried oregano

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a bowl, mix the minced garlic, lemon juice, olive oil, salt, pepper, and oregano to create a marinade. Tip: Letting the chicken marinate for at least 30 minutes can enhance the flavors.
3. Place the chicken breasts in a baking dish and pour the marinade over them, making sure each piece is well coated.
4. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
5. Once done, let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Tip: Covering it loosely with foil during this time keeps it warm.

Relish the tender, juicy chicken with its bright lemon and garlic flavors, perfect alongside roasted vegetables or over a bed of fluffy rice for a complete meal.

Chicken with Mushrooms and White Wine

Cooking a delicious meal doesn’t have to be complicated, and this Chicken with Mushrooms and White Wine recipe is proof of that. Let’s walk through the steps together to create a dish that’s both elegant and comforting.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of cups of sliced mushrooms
• A splash of white wine (about 1/2 cup)
• 1 tbsp of olive oil
• A pinch of salt and pepper
• 1 clove of garlic, minced
• A sprinkle of fresh thyme

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
2. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes on each side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove the chicken from the skillet and set aside on a plate.
4. In the same skillet, add the mushrooms and garlic. Cook for about 5 minutes, stirring occasionally, until the mushrooms are soft and golden. Tip: Let the mushrooms sit undisturbed for a minute to get a nice sear.
5. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes to reduce slightly.
6. Return the chicken to the skillet, spooning the mushroom and wine sauce over the top. Sprinkle with fresh thyme and cook for another minute to warm through. Tip: Fresh herbs add a burst of flavor, so don’t skip them!

Rich in flavor with a tender texture, this dish pairs beautifully with a side of creamy mashed potatoes or a crisp green salad. The white wine sauce adds a subtle acidity that brightens the earthy mushrooms, making every bite a delight.

Chicken with Artichokes

Alright, let’s dive into making a comforting and flavorful dish that’s perfect for any night of the week. Chicken with artichokes is a delightful combination that brings a touch of elegance to your dinner table without requiring chef-level skills.

Ingredients

• 2 boneless, skinless chicken breasts
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 cup of chicken broth
• 1 can (14 oz) of artichoke hearts, drained and quartered
• A handful of fresh parsley, chopped
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side, or until golden brown and cooked through. Tip: Don’t move the chicken around too much to get a nice sear.
3. Remove the chicken from the skillet and set aside on a plate.
4. In the same skillet, add the minced garlic and sauté for about 30 seconds, just until fragrant.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Tip: Those bits are packed with flavor!
6. Add the artichoke hearts to the skillet and let everything simmer together for about 5 minutes, allowing the flavors to meld.
7. Return the chicken to the skillet, spooning some of the artichoke mixture over the top. Let it heat through for another 2-3 minutes.
8. Sprinkle with chopped parsley before serving. Tip: Fresh herbs add a bright contrast to the rich flavors of the dish.

Finished with a sprinkle of fresh parsley, this dish offers a juicy tenderness from the chicken paired with the slightly tangy and soft texture of the artichokes. For a creative twist, serve it over a bed of creamy polenta or alongside a crisp green salad to round out the meal.

Chicken with Sun-Dried Tomatoes

Begin by gathering your ingredients for a dish that combines the hearty comfort of chicken with the tangy sweetness of sun-dried tomatoes. This recipe is perfect for a weeknight dinner that feels a bit special without requiring hours in the kitchen.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of tablespoons of olive oil
• A splash of balsamic vinegar
• 1/2 cup of sun-dried tomatoes, chopped
• 2 cloves of garlic, minced
• A pinch of salt and pepper
• 1/4 cup of chicken broth
• A handful of fresh basil leaves, torn

Instructions

1. Preheat your skillet over medium heat and add a couple of tablespoons of olive oil.
2. Season the chicken breasts with a pinch of salt and pepper on both sides.
3. Place the chicken in the skillet and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Tip: Don’t move the chicken around too much to get a nice sear.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add a splash of balsamic vinegar and the minced garlic, sautéing for about 30 seconds until fragrant.
6. Add the chopped sun-dried tomatoes and chicken broth to the skillet, stirring to combine. Let it simmer for 2-3 minutes to reduce slightly. Tip: This is a great time to scrape up any browned bits from the chicken for extra flavor.
7. Return the chicken to the skillet, spooning the tomato mixture over the top. Let it cook together for another 2 minutes.
8. Garnish with torn basil leaves before serving. Tip: Fresh basil adds a bright contrast to the rich flavors of the dish.

Serve this chicken with sun-dried tomatoes over a bed of fluffy quinoa or alongside roasted vegetables for a complete meal. The chicken is juicy and flavorful, with the sun-dried tomatoes adding a chewy texture and a burst of sweetness in every bite.

Chicken with Pesto

On a bustling weeknight, nothing beats the simplicity and flavor of Chicken with Pesto. This dish combines tender chicken with the vibrant, herby punch of homemade pesto, creating a meal that’s both effortless and impressive.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of tablespoons of olive oil
• A pinch of salt and pepper
• A cup of fresh basil leaves
• A quarter cup of grated Parmesan cheese
• A splash of lemon juice
• A couple of tablespoons of pine nuts
• A small garlic clove
• A quarter cup of olive oil (for the pesto)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures even cooking and a juicy interior.
2. Season the chicken breasts with a pinch of salt and pepper on both sides. Tip: Letting the chicken sit at room temperature for 10 minutes before cooking ensures even cooking.
3. Heat a couple of tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken breasts.
4. Sear the chicken for 3-4 minutes on each side until golden brown. Tip: Don’t move the chicken around too much to get a perfect sear.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
6. While the chicken cooks, make the pesto. In a food processor, combine the basil, Parmesan, lemon juice, pine nuts, and garlic. Pulse until finely chopped.
7. With the processor running, slowly drizzle in a quarter cup of olive oil until the pesto is smooth. Tip: For a brighter pesto, add the lemon juice after the oil to preserve its freshness.
8. Once the chicken is done, let it rest for 5 minutes before slicing. This keeps the juices inside.
9. Serve the sliced chicken topped with the fresh pesto.

Perfectly seared chicken paired with the fresh, herby pesto offers a delightful contrast in textures and flavors. Try serving it over a bed of quinoa or alongside roasted vegetables for a complete meal.

Chicken with Balsamic Vinegar

Getting dinner on the table doesn’t have to be complicated, especially when you’re whipping up something as flavorful and straightforward as Chicken with Balsamic Vinegar. This dish combines the tangy sweetness of balsamic with the savory depth of chicken, creating a meal that’s both easy to make and sure to impress.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of tablespoons of olive oil
• A splash of balsamic vinegar (about 1/4 cup)
• A pinch of salt and pepper
• A teaspoon of minced garlic
• A handful of fresh basil leaves, chopped

Instructions

1. Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Season the chicken breasts with a pinch of salt and pepper on both sides.
3. Place the chicken in the skillet and cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add a teaspoon of minced garlic and sauté for about 30 seconds until fragrant.
6. Pour in a splash of balsamic vinegar and let it simmer for a minute to reduce slightly.
7. Return the chicken to the skillet, turning to coat it in the balsamic glaze, and cook for an additional 2 minutes.
8. Sprinkle a handful of chopped fresh basil over the chicken before serving.

This Chicken with Balsamic Vinegar turns out wonderfully juicy with a glossy, flavorful glaze that’s both sweet and tangy. Try serving it over a bed of creamy mashed potatoes or alongside some roasted vegetables for a complete meal that’s as beautiful as it is delicious.

Chicken with Rosemary and Potatoes

Preparing a comforting meal doesn’t have to be complicated, and this Chicken with Rosemary and Potatoes is proof. Let’s walk through the steps together to create a dish that’s as satisfying to make as it is to eat.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• A couple of medium-sized Yukon Gold potatoes, cut into chunks
• 2 tbsp of olive oil
• A splash of chicken broth (about 1/4 cup)
• 1 tbsp of fresh rosemary, finely chopped
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. Season the chicken thighs generously with salt and pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Place the chicken thighs skin-side down in the skillet. Cook for about 5-7 minutes until the skin is golden and crispy. Tip: Don’t move the chicken around too much to get that perfect sear.
5. Flip the chicken thighs and add the potato chunks around them in the skillet.
6. Sprinkle the chopped rosemary over the chicken and potatoes, then pour in the chicken broth.
7. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender. Tip: Use a meat thermometer to check the chicken’s internal temperature reaches 165°F (74°C).
8. Let the dish rest for a few minutes before serving to allow the juices to redistribute. Tip: This resting period makes the chicken even more succulent.

Rich in flavor with crispy skin and tender potatoes, this dish is a hearty meal on its own. For a fresh twist, serve it alongside a crisp green salad dressed with lemon vinaigrette.

Chicken with Sage and Butter

Ready to elevate your weeknight dinner with a dish that’s both simple and sophisticated? Chicken with Sage and Butter combines tender poultry with the earthy aroma of sage, all brought together with rich, melted butter. It’s a classic that feels special yet is straightforward enough for any home cook to master.

Ingredients

• 4 boneless, skinless chicken breasts
• A couple of tablespoons of butter
• A handful of fresh sage leaves
• A splash of olive oil
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken later.
2. Season both sides of the chicken breasts with salt and pepper, making sure they’re evenly coated for maximum flavor.
3. Heat a splash of olive oil in a large oven-safe skillet over medium-high heat until it shimmers, indicating it’s hot enough to sear the chicken.
4. Add the chicken to the skillet and sear for about 3 minutes on each side, or until you achieve a golden-brown crust. Tip: Don’t move the chicken around too much while searing to get that perfect crust.
5. Reduce the heat to medium and add the butter and sage leaves to the skillet. Let the butter melt and the sage crisp up slightly, about 1 minute.
6. Baste the chicken with the melted butter and sage for another minute, infusing it with flavor. Tip: Use a spoon to scoop the butter over the chicken continuously for even flavor distribution.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Always use a meat thermometer to check for doneness to avoid overcooking.
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring every bite is moist and flavorful.

Perfectly seared on the outside and juicy on the inside, this Chicken with Sage and Butter is a testament to how a few quality ingredients can create a memorable meal. Serve it over a bed of creamy mashed potatoes or alongside a crisp green salad for a complete dish that’s sure to impress.

Chicken with Pancetta and Peas

Kickstart your culinary adventure with this comforting dish that combines tender chicken, crispy pancetta, and sweet peas in a harmonious blend. Perfect for a weeknight dinner, it’s a straightforward recipe that promises rich flavors with minimal fuss.

Ingredients

• 2 boneless, skinless chicken breasts
• a couple of slices of pancetta, diced
• a cup of frozen peas
• a splash of olive oil
• a tablespoon of butter
• a pinch of salt and pepper
• a half cup of chicken broth

Instructions

1. Heat a splash of olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced pancetta and cook until crispy, stirring occasionally, for about 5 minutes. Tip: Keep an eye on it to prevent burning.
3. Remove the pancetta with a slotted spoon and set aside, leaving the fat in the skillet.
4. Season the chicken breasts with a pinch of salt and pepper on both sides.
5. Increase the heat to medium-high and add the chicken to the skillet. Cook for about 6 minutes on each side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Remove the chicken and set aside on a plate.
7. Lower the heat to medium and add a tablespoon of butter to the skillet. Once melted, add the frozen peas and sauté for 2 minutes.
8. Pour in the half cup of chicken broth, scraping up any browned bits from the bottom of the pan. Tip: This adds depth to the sauce.
9. Return the chicken and pancetta to the skillet, stirring to combine. Simmer for another 2 minutes to heat through.

Just before serving, give it a final taste and adjust the seasoning if needed. The chicken should be juicy, the pancetta adds a salty crunch, and the peas bring a pop of sweetness. Try serving it over a bed of creamy polenta for an extra comforting meal.

Chicken with Fennel and Orange

Venturing into the world of citrus-infused poultry, this dish combines the subtle licorice notes of fennel with the bright zest of orange, creating a symphony of flavors that’s both refreshing and comforting.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 1 large fennel bulb, thinly sliced
• 1 orange, zested and juiced
• 2 cloves of garlic, minced
• A splash of olive oil
• A couple of sprigs of fresh thyme
• 1/2 cup of chicken broth
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. Season the chicken thighs generously with salt and pepper on both sides.
3. Heat a splash of olive oil in a large oven-proof skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for about 5 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove and set aside.
4. In the same skillet, add the sliced fennel and minced garlic. Cook for about 4 minutes until the fennel starts to soften.
5. Stir in the orange zest, orange juice, and chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
6. Return the chicken thighs to the skillet, nestling them among the fennel. Add the thyme sprigs on top.
7. Transfer the skillet to the preheated oven and roast for 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
8. Let the dish rest for 5 minutes before serving to allow the juices to redistribute.

Zesty and aromatic, this chicken with fennel and orange offers a delightful contrast between the crispy skin and tender meat, with the fennel becoming wonderfully silky. Serve it over a bed of creamy polenta or alongside a crisp green salad to round out the meal.

Chicken with Prosciutto and Mozzarella

Let’s dive into creating a dish that’s as delightful to make as it is to eat, combining the savory flavors of chicken, prosciutto, and mozzarella in a way that’s sure to impress.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of slices of prosciutto
• A handful of fresh mozzarella, sliced
• A splash of olive oil
• A pinch of salt and pepper
• A sprinkle of dried oregano

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Season both sides of the chicken breasts with a pinch of salt, pepper, and a sprinkle of dried oregano for that herby flavor.
3. Heat a splash of olive oil in a skillet over medium-high heat, then add the chicken breasts. Cook for about 5 minutes on each side until they’re golden brown. Tip: Don’t overcrowd the pan to get a nice sear.
4. Once the chicken is browned, transfer it to a baking dish. Lay a slice of prosciutto on top of each breast, followed by a slice of mozzarella.
5. Bake in the preheated oven for about 15 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on it to prevent the cheese from burning.
6. Let the chicken rest for a couple of minutes before serving to allow the juices to redistribute. Tip: This step ensures your chicken stays juicy.

Here you have it, a dish where the salty prosciutto and creamy mozzarella perfectly complement the tender chicken. Try serving it over a bed of arugula for a peppery contrast or alongside roasted vegetables for a hearty meal.

Conclusion

These 19 Delicious Authentic Italian Chicken Recipes offer a treasure trove of flavors waiting to elevate your home cooking. Whether you’re craving something creamy, herby, or zesty, there’s a dish here to satisfy every palate. We’d love to hear which recipe becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!