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Our best Italian recipes - 108 recipes

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Season chicken w salt, pepper and oregano and dredge in flour

  • 8 -10 chicken thighs or 1 whole cut-up chicken
  • salt & pepper & oregano
  • flour
  • olive oil
  • 1 onion, chpd
  • 5 garlic cloves, minced
  • 1 red pepper & yellow pepper, diced
  • 2 small carrots, peeled and sliced
  • 8 oz baby bella mushrooms, sliced
  • 1 c. chicken broth
  • 1 c. dry white wine
  • 1 - 14 oz crushed tomatoes
  • 1 - 14 oz tiny whole tomatoes or whole tomatoes
  • pitted kalmata olives, a large handful
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 c. chpd fresh basil or 1 T. pesto
0/5 (0 Votes)

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Italian dish Serve with egg noodles Use veal as an alternate meat

  • 1/3 cup flour
  • 1 teaspoon Minced Garlic
  • 1 teaspoon Marjoram leaves
  • 1 teaspoon Minced Onions
  • 1 teaspoon salt
  • 1/2 teaspoon Ground Black Pepper - coarse
  • 1 teaspoon Basil Leaves
  • 3/4 teaspoon Parsley Flakes - garnish
  • 3 tablespoons of butter, divided
  • 2 tablespoons olive oil
  • 1 package (8 oz) sliced mushrooms
  • 1/2 cup chicken broth
  • 3/4 cup Marsala wine (usually next to the Port)
  • 4-6 boneless skinless chicken breast (no more than 1 inch thick - thinner preferred). Put in plastic bag and pound with a mallet to about 1/2 inch thick.
0/5 (0 Votes)

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Mix flour, salt, & pepper in a shallow dish

  • 1 Lb Chicken Breasts, Pounded Thin
  • Flour
  • Salt & Pepper
  • 4 Eggs
  • 3 Tbsp Water
  • 1/4 Cup Olive Oil
  • 1/2 Lemon Cut Into Rounds
  • 1/2 Cup Pinot Grigio
  • 1 Cup Chicken Broth
  • 1/2 Lemon Juiced
  • 2 Tbsp Butter
  • Parsley
0/5 (0 Votes)

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This piccata is so rich that one breast half can serve two people

  • 4 chicken cutlets
  • 2 Tbsp vegetable oil
  • 1/4 cup dry white wine
  • 1 tsp garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp capers, drained
  • 2 Tbsp unsalted butter
  • Fresh lemon slices
  • Chopped fresh parsley
  • Flour
0/5 (0 Votes)

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Grease roasting pan with 1 T

  • 1 whole chicken, cut up
  • 1/4 cup olive oil
  • 2 cups bread crumbs
  • 1/2 cup parmesan
  • 1 garlic clove, minced
  • 1/2 tsp basil
  • 1 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp pepper
  • 1 1/2 cups buttermilk
1/5 (1 Votes)

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Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes

  • 1 1/2 pounds boneless skinless chicken breasts, thinly sliced
  • 2 Tablespoons olive oil
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • 1/2 cup parmesan cheese
  • 1 cup spinach, chopped
  • 1/2 cup sun dried tomatoes
0/5 (0 Votes)

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This was the "Better Chicken Marsala" recipe that America's Test Kitchen introduced in 2016

  • 2-1/4 C dry Marsala
  • 4 tsp unflavored gelatin
  • 1 oz. dried porcini mushrooms, rinsed
  • 4 (6- to 8-oz) boneless, skinless chicken breasts, trimmed
  • Kosher salt and pepper
  • 2 C chicken broth
  • 3/4 C all-purpose flour
  • 1/4 C plus 1 tsp vegetable oil
  • 3 oz. pancetta, cut into 1/2-inch pieces (I don't do pork so I substitute a few dashes of Liquid Smoke)
  • 1 lb cremini mushrooms, trimmed and sliced thin
  • 1 shallot, minced
  • 1 Tbsp tomato paste
  • 1 garlic clove, minced
  • 2 teaspoons lemon juice
  • 1 tsp fresh oregano
  • 3 Tbsp unsalted butter, cut into 6 pieces
  • 2 tsp minced fresh parsley
4/5 (3 Votes)

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(OPTIONAL STEP): Season chicken with salt and pepper

  • 6 skinless chicken thighs, bone-in, skin on or off
  • Salt and pepper to season
  • 2 tablespoons olive oil (more if needed )
  • 2 pounds | 1 kg baby potatoes, quartered
  • 2 tablespoons minced garlic (or 8 cloves)
  • 1 medium onion, roughly chopped
  • 1 small yellow pepper (capsicum), deseeded and diced
  • 1 small red pepper (capsicum), deseeded and diced
  • 2 medium-sized carrot, peeled and sliced
  • 14 oz | 410g can crushed tomatoes
  • 1 14 oz | 400g bottle tomato passata (tomato sauce or puree for US readers)*
  • 150 ml red wine (optional -- substitute with beef broth IF DESIRED)
  • 2 tablespoons tomato paste
  • 2 tablespoons freshly chopped parsley
  • 1 teaspoon each dried basil and oregano
  • 1 cube bullion (beef), crushed
  • 1 teaspoon salt (adjust to your taste)
  • pepper (adjust to your taste)
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup sliced mushrooms
  • 1/2 cup pitted black olives
3.7/5 (3 Votes)

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Place the oil, garlic, spinach, and onion or onion powder in a 6-quart dutch oven

  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 2 cups frozen spinach
  • 1/2 onion or 1 tablespoon onion powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 2 (14.5 ounces) cans diced tomatoes, drained
  • 2 cups chicken stock
  • 2 cups rotisserie chicken
  • 1/2 cup fat-free half & half*
  • 3 tablespoons all-purpose flour
  • 16 ounce box penne pasta
  • diced tomatoes, to garnish
  • fresh basil, to garnish
  • parmesan cheese, to garnish
0/5 (0 Votes)

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To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat

  • Lemon Butter Sauce
  • 1/2 cup lemon juice
  • 1/4 cup white wine
  • 1/2 cup heavy cream
  • 1 pound (4 sticks) butter
  • 6-8 (3-oz.) chicken breasts, pounded thin
  • oil and butter for sauteing chicken
  • 1/2 to 3/4 cup flour, seasoned with salt and pepper, for dredging
  • 6 ounces pancetta, cooked
  • 1 1/2 cups mushrooms, sliced
  • 1 1/2 cups artichoke hearts, sliced
  • 1 tablespoon capers
  • 1 pound angel hair pasta, cooked
  • chopped parsley, for garnish
0/5 (0 Votes)

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Chicken Slice cheese. Season both sides of chicken with salt and pepper

  • Chicken
  • 4 oz fresh mozzarella cheese, thinly sliced
  • 1 lb boneless chicken cutlets
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup white wine
  • 1 cup fresh pre-sliced mushrooms
  • 1 bag fresh baby spinach leaves (5–6 oz)
  • 1 (14.5-oz) can Italian-style diced tomatoes (drained)
  • Italian Beans
  • 1/2 cup roasted red peppers
  • 3 fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 1/2 teaspoons minced garlic
  • 2 (15-19-oz) cans cannellini beans (drained; rinsed)
  • 1/4 cup white wine
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
0/5 (0 Votes)

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On a cutting board, fillet each chicken breast and trim off any fat

  • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds fillet and pounded thin)
  • 1-8 0z. container of fresh mushrooms, sliced
  • 1/2 cup of flour, for dredging
  • 1/4 cup olive oil
  • 4 slices of prosciutto, chopped
  • 1 cup Marsala wine
  • 1/2 cup chicken stock
  • 3 tablespoon unsalted butter
  • 1/4 cup chopped flat-leaf parsley
  • Salt and pepper
3.7/5 (53 Votes)

Any burning questions? Our chefs answer!

Make ahead chicken Marsala Chicken Cacciatore