Jake Harper
Chicken is a versatile meat that can be cooked in a variety of ways, and Italian cuisine showcases this beautifully. From the classic chicken Parmesan to the creative chicken fra diavolo, Italian chicken dishes are full of flavour and colour. Whether it's a simple weeknight dinner or a romantic meal for two, these recipes are sure to impress. With options like chicken saltimbocca, chicken piccata, and chicken cacciatore, there is an Italian chicken dish for every taste and occasion. So, get ready to explore the wonderful world of Italian chicken cuisine and prepare to be delighted!
| Characteristics | Values |
|---|---|
| Dish Names | Chicken Parmesan, Chicken Marsala, Chicken Piccata, Chicken Cacciatore, Chicken Scarpariello, Chicken Saltimbocca, Chicken Pesto Pasta, Chicken Fra Diavolo, Chicken Lasagna, Chicken Scallopini, Chicken Milanese, Chicken Sausage Soup, Skillet Orange Chicken Thighs, Pollo con Peperoni, Pollo al Limone, Chicken al Mattone, Chicken Involtini, Chicken Cutlets |
| Ingredients | Chicken, Cheese, Vegetables, Pasta, Sauce, Bread, Wine, Vinegar, Herbs, Spices, Lemon, Olive Oil, Capers, Olives, Mushrooms, Prosciutto, Beans, Tomatoes, Peppers, Onions, Carrots |
| Cooking Techniques | Baking, Roasting, Frying, Grilling, Simmering, Braising, Skillet-Cooking, Crockpot-Cooking |
| Dish Characteristics | Quick, Easy, Flavorful, Moist, Crispy, Tender, Juicy, Spicy, Romantic, Rustic, Authentic |
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What You'll Learn
Chicken Parmesan
To make chicken Parmesan, you'll first need to prepare your chicken cutlets. Place your hand on top of a chicken breast and carefully cut through the centre to create two thin halves. Then, pound the chicken breasts to an even thickness of about half an inch. Season the chicken well with salt and pepper.
Next, set up three bowls for dredging. In the first bowl, add flour. In the second, beat eggs with a little water. In the third bowl, combine breadcrumbs, grated Parmesan, and garlic powder. Take each piece of chicken and dip it first in the flour, then the egg mixture, and finally, the breadcrumb mixture. Make sure the chicken is well coated at each step.
Heat oil in a large skillet over medium-high heat. Add the breaded chicken and cook for about 2 minutes on each side, until golden brown. Transfer the chicken to a baking dish and add a spoonful of marinara sauce, followed by a sprinkle of mozzarella and Parmesan cheese. Bake at 450 degrees Fahrenheit for 10-15 minutes, or until the cheese is melted and bubbly.
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Chicken Cacciatore
There are countless variations of Chicken Cacciatore, and it is a dish that lends itself to adaptation. The basic ingredients are chicken, onions, herbs, and tomatoes. Some recipes also include mushrooms, while others may add carrots, celery, or bell peppers. The tomato sauce can be flavoured with anchovies for an extra savoury note.
To make Chicken Cacciatore, start by browning the chicken pieces in extra virgin olive oil. Bone-in, skin-on chicken pieces are recommended for the best flavour and texture. Thighs, drumsticks, or a combination of both are ideal. You can also use a mix of white and dark meat, such as chicken breasts and thighs.
Once the chicken is browned, transfer it to a slow cooker or a pot on the stovetop. Add the vegetables, including onions, celery, bell peppers, mushrooms, and garlic. Season with salt and pepper, and pour in the wine and crushed tomatoes. Cover and cook on low heat for several hours until the chicken is tender and the sauce has thickened.
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Chicken Scarpariello
The recipe has many variations, but the chicken and vinegar seem to be the constants. The chicken is preferably bone-in, skin-on thighs or legs, but you can also use boneless skinless thighs, chicken drumsticks, or even a whole chicken cut into eight or twelve pieces. The chicken is browned with the skin side down to get it crisp and to start building fond, or the tasty browned bits in the pan that will form the sauce base.
Once the chicken is browned, add some whole Italian sausages, preferably with the casing intact, and then slice them into chunky pieces before braising them along with the chicken. Some recipes also include bacon. After browning the sausages, add an onion and bell pepper and saute them until tender, then add some sliced garlic cloves and fresh sage leaves. The Cook's Illustrated version of this recipe suggests using a combination of bell pepper and sliced pickled cherry peppers for the best flavor. You can use either sweet or hot pickled peppers, depending on your preference. Other recipes also include pickled cherry peppers, cabbage, and white wine.
Once the sauce is ready, return the chicken and any accumulated juices to the skillet and add the peppers, cooking and turning the chicken until it is coated in the sauce. Chicken Scarpariello is great alongside garlicky greens such as sauteed broccoli rabe or spinach, or with crusty bread to mop up the sauce.
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Chicken Saltimbocca
To make Chicken Saltimbocca, start by pounding chicken cutlets to a thickness of about 1/4" or thinner. Season the chicken pieces with salt and pepper on both sides. Then, layer on prosciutto, trimming any excess. Secure 1-2 sage leaves on top of the prosciutto with toothpicks for a beautiful presentation, or layer the sage leaves between the chicken and prosciutto if you don't want to use toothpicks.
Next, cook the chicken in a skillet with olive oil. You can also pan-sear or pan-roast the chicken, as in the traditional Roman version. For sides, you have a variety of options, including garlic sauteed spinach, Parmesan basil orzo, or crusty bread to soak up the delicious sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-5 days and reheated in the microwave, on the stovetop, or in the oven. Chicken Saltimbocca is a quick, easy, and impressive dish that your family and guests will surely enjoy!
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Chicken Pesto Pasta
Ingredients
For this recipe, you will need the following ingredients:
- Pasta: Penne pasta is a great option as the ridges grip onto the creamy pesto sauce. However, any short pasta or even spaghetti can be used.
- Chicken: Boneless, skinless chicken breasts or thighs cut into evenly sized 1-inch pieces.
- Olive oil: For pan-searing the chicken, opt for a high-quality extra virgin variety.
- Butter: This adds flavour and helps to brown the chicken.
- Milk: Heavy cream or milk is used to create a rich, creamy sauce.
- Cheese: Parmesan adds a deep umami flavour to the dish, while cream cheese helps to emulsify the sauce and creates a velvety texture. You can also sprinkle some Romano cheese on top.
- Pesto: Basil pesto is preferred for its herby flavour, but any type of pesto will work. Homemade pesto will taste even better but requires more prep time.
- Sun-dried tomatoes: These add tangy, slightly sweet bursts of flavour and a springy texture. You can substitute them with halved cherry tomatoes.
- Spices: Red pepper flakes or crushed red pepper add a spicy kick to the dish. Black pepper is also commonly used, but additional salt is usually not needed due to the saltiness of the cheese and broth.
- Garlic: Mince fresh garlic cloves to sauté with the chicken for added flavour.
Method
- Bring a large pot of lightly salted water to a boil and add the pasta. Cook until al dente (usually 8 to 10 minutes) and then drain.
- Heat olive oil in a large skillet over medium heat.
- Add butter and garlic to the skillet and sauté until the garlic is tender.
- Stir in the chicken and season with red pepper flakes. Cook until the chicken is golden and cooked through.
- In a separate bowl, combine the cooked pasta, chicken, pesto, and sun-dried tomatoes. Toss to coat evenly.
- Vigorously stir the mixture to release the pasta's starch, which will thicken the sauce.
- Serve with crusty bread and a fresh side salad or roasted vegetables.
Tips and Variations
- This recipe is versatile and can be adapted to your taste. You can use as much or as little pesto as you like and adjust the spice level by adding more or less red pepper.
- For a lighter version, you can reduce the amount of cream or milk and add some chicken broth to create a thinner sauce.
- If you have leftover basil, you can make your own homemade pesto by blending it with olive oil, pine nuts, garlic, and Parmesan cheese.
- For a more colourful and nutritious dish, add some spinach, arugula, or other mixed greens.
- If you're a fan of spice, you can also add some red pepper flakes directly to the pasta for an extra kick.
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Frequently asked questions
There are many Italian chicken dishes, including Pollo al Limone, Roman-Style Pollo con Peperoni, Chicken Saltimbocca, Chicken Piccata, and Chicken Marsala.
Pollo al Limone, or Lemon Chicken, is a rustic dish with olives, peppers, and garlic. The chicken is marinated in herbs, lemon juice, and spices, resulting in a succulent and tender dish.
This dish combines tender chicken with slow-cooked bell peppers and tomatoes. It is often served with bread to scoop up the tomato sauce.
Chicken Saltimbocca is a quick and easy dish that combines chicken with sage, prosciutto, and a buttery sauce.
Chicken Piccata is a classic Italian dish featuring fried chicken cutlets in a lemon-butter pan sauce. It is often served with pasta or crusty bread to soak up the sauce.
Chicken Marsala is a chicken dish with a pan sauce. It is made by browning chicken cutlets, blooming gelatin in stock, deglazing, and finishing with butter and soy sauce.
