Some nights call for a dinner that feels a little special without requiring extra hours in the kitchen. This Chicken and Sun-Dried Tomato Pasta is one of those easy meals that tastes restaurant-worthy, but comes together in just about 30 minutes. Full of big flavor and made in just one pan, this pasta is easy enough for busy weeknights, and special enough for entertaining, too.

Tender chicken and pasta are tossed in a rich, garlicky cream sauce with juicy, flavorful sun-dried tomatoes in every bite. Made with simple ingredients, this pasta with chicken and sun-dried tomatoes is creamy, comforting, and just the right amount of impressive, but without the effort. We think this one is close to pasta perfection, and after one taste, we think you’ll agree.

If you like the rich, creamy flavors in this dish, be sure to try some of our other favorite pasta dishes. Like this easy Creamy Tomato Pasta and this flavor-packed Marry Me Tortellini.

Why You’ll Love This Recipe

• Big, bold flavor from sun-dried tomatoes. These add a concentrated, tangy-sweet flavor that takes this pasta to the next level, beyond a basic cream sauce.
• Simple, one-pan method means minimal clean-up. The chicken and sauce come together in just one pan, making clean-up easy and simple.
• Ready in about 30 minutes. This whole dish can be made and served in just 30 minutes, making it easy and realistic for busy weeknights.
• Restaurant-style flavor without the effort. With big, bold flavor and good quality ingredients, this pasta tastes restaurant style, but without needing any special techniques.

Ingredients

• Mezze Rigatoni: Short cut and ridged, to hold the sauce. Cook this to al dente.
• Sun Dried Tomatoes & Oil: Juicy, tangy, and sweet. These are the key ingredients to take this pasta to the next flavor level.
• Butter: For richness.
• Shallot & Garlic: Aromatics to build the sauce.
• Calabrian Chili Paste: Savory with a bit of heat, add as much or as little as you’d prefer.
• Heavy Cream: For that creamy, silky sauce.
• Parmesan Cheese: Nutty and sharp, freshly grate your own.
• Shredded Chicken: Rotisserie works nicely. Otherwise, cook and shred your own.
• Spinach: Wilt in fresh baby spinach for color and added flavor.
• Basil: Fresh and vibrant, to finish.
• Pasta Water: Reserve some of the starchy cooking liquid to help build the sauce.
• Salt & Pepper: Season and adjust as needed.

How To Make Chicken Pasta with Sundried Tomatoes

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.

2. Meanwhile, heat the sun-dried tomato oil and butter in a large skillet over medium heat. Add the shallot and cook for 2–3 minutes, until softened.

3. Add the garlic and Calabrian chili paste and cook for about 30 seconds, until fragrant. Stir in the sun-dried tomatoes and cook for 1–2 minutes.

4. Pour in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes, until slightly thickened. Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.

5. Add the chicken, spinach, and cooked pasta and toss until the spinach is wilted and everything is evenly coated. Add reserved pasta water, a little at a time, as needed to loosen the sauce.

6. Remove from the heat and stir in the fresh basil. Season with salt and black pepper to taste. Divide among bowls and top with additional Parmesan cheese.

Substitutions & Variations

• Add mushrooms for extra earthiness. These pair nicely alongside the sun-dried tomatoes.
• Try a different protein. Swap out the chicken and use shrimp for a different flavor profile.
• Lighten it up with half-and-half. Use this in place of heavy cream for a slightly lighter but still creamy sauce.
• Add a squeeze of lemon juice at the end. To add some brightness to the rich sauce.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop over medium-low heat with a splash of cream, milk, or broth to loosen the sauce if needed. Serve hot.

We don’t recommend freezing this, as the sauce can break once frozen and thawed. Enjoy fresh for the best results.

Frequently Asked Questions

More Easy Pasta Recipes

• Zucchini Pasta
• Carbonara Rigatoni
• Creamy Eggplant Pasta
• Bolognese Pasta Bake

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Creamy Chicken and Sun-Dried Tomato Pasta

This Creamy Chicken and Sun-Dried Tomato Pasta is rich, creamy and packed with garlicky flavor for an easy and comforting restaurant-style dinner you can have on the table in just 30 minutes.

Course dinner, Main Course, Pasta

Cuisine Italian, italian american

Keyword chicken and sun-dried tomato pasta, cream chicken pasta with sun dried tomatoes, creamy chicken pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 845kcal

Ingredients

• 1 pound mezze rigatoni
• 2 tablespoons sun-dried tomato oil, reserved from the jar
• 1 tablespoon butter
• 1 large shallot, finely chopped
• 3 cloves garlic, minced
• ¾ cup oil-packed sun-dried tomatoes, drained and chopped
• 1 teaspoon Calabrian chili paste, optional
• 2 cups heavy cream
• ¾ cup Parmesan cheese, freshly grated
• 2½ cups rotisserie chicken, shredded or chopped
• 2 cups fresh spinach
• ¼ cup fresh basil leaves, torn
• 1 cup reserved pasta water, as needed
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

• Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
• Meanwhile, heat the sun-dried tomato oil and butter in a large skillet over medium heat. Add the shallot and cook for 2–3 minutes, until softened.
• Add the garlic and Calabrian chili paste and cook for about 30 seconds, until fragrant. Stir in the sun-dried tomatoes and cook for 1–2 minutes.
• Pour in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes, until slightly thickened. Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.
• Add the chicken, spinach, and cooked pasta and toss until the spinach is wilted and everything is evenly coated. Add reserved pasta water, a little at a time, as needed to loosen the sauce.
• Remove from the heat and stir in the fresh basil. Season with salt and black pepper to taste. Divide among bowls and top with additional Parmesan cheese.

Notes

Storage:

• Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop over medium-low heat with a splash of cream, milk, or broth to loosen the sauce if needed. Serve hot.
• We don’t recommend freezing this, as the sauce can break once frozen and thawed. Enjoy fresh for the best results.

Tips: 

• Use sun-dried tomato oil for sautéing. The flavorful oil from the jar of sun-dried tomatoes adds an extra depth of flavor when sautéing the garlic, vs. regular oil.
• Gently simmer the cream sauce. Don’t let the cream sauce boil too hard, or it can break. Keep it at a gentle simmer.
• Reserve some pasta water. Be sure to set some aside before fully draining it, in case the sauce needs thinning after combining with the pasta.
• Perfect recipe for leftover chicken too. Since the chicken is shredded, I buy a rotisserie chicken from the store or use leftover roasted chicken breasts for ease.

Nutrition

Serving: 1serving | Calories: 845kcal | Carbohydrates: 65g | Protein: 45g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 198mg | Sodium: 642mg | Potassium: 627mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2553IU | Vitamin C: 23mg | Calcium: 242mg | Iron: 2mg

The post Creamy Chicken and Sundried Tomato Pasta appeared first on Italy In Your Kitchen.

There’s something about a homemade lasagna that makes dinnertime feel a little more special. It’s a classic comfort food everyone gets excited about, and this Easy Homemade Lasagna recipe is layered with all the traditional cheesy, baked flavor you love and crave in a more approachable version that takes less than 30 minutes to prep before baking.

Layers of tender noodles, rich homemade meat sauce, and creamy ricotta filling are baked together until bubbly, golden, and perfectly cheesy. This easy Homemade Lasagna has all the hearty, comforting flavor you expect from a classic lasagna without making the method feel complicated (no boiling of the noodles necessary!).

If you like classic lasagna flavors, be sure to also try our Meatball Lasagna for another twist on tradition, and this Slow Cooker Lasagna Soup for all the same flavors by the spoonful.

Why You’ll Love This Recipe

• A true classic done the easy way. It doesn’t get more traditional than lasagna, and this simple version doesn’t call for any complicated techniques. The method is easy but still has all the classic flavor you crave.
• Layered with simple ingredients and traditional flavor. This dish is layered with savory beef sauce, fluffy ricotta, and melty mozzarella for that iconic lasagna bite.
• Great make-ahead dinner. Easy to assemble the night before then bake the next day, this lasagna recipe is ideal for meal prep. Plus, clean up is quick since you don’t have the boil the noodles.
• Easily feeds a crowd. Made in just one 12×14-inch pan, this is perfect for family dinners or potlucks.

Ingredients

• Ground Beef: Use 80/20 for the best juicy flavor and texture.
• Italian Sausage: Savory and flavorful, use mild or hot depending on taste preference.
• Tomato-Basil Pasta Sauce: Your favorite store-bought jar works perfectly.
• Ricotta Cheese: Rich and creamy, choose whole milk ricotta for the best consistency and taste.
• Egg: Acts as a binder to hold the filling together.
• Parsley & Basil: Fresh herbs for brightness.
• Salt & Pepper: Season generously.
• No-Boil Lasagna Noodles: Any store-bought variety works.
• Mozzarella Cheese: Use whole milk for that perfectly melty, stretchy cheese pull.
• Parmesan Cheese: Nutty and bold, freshly grate your own.

How to Make Easy Homemade Lasagna

1. Preheat the oven to 375°F.

2. Heat a large skillet over medium-high heat. Add the ground beef and Italian sausage and cook, breaking the meat into crumbles, until browned and cooked through, about 8–10 minutes. Drain any excess fat.

3. Add the tomato basil sauce to the skillet and stir to combine. Reduce the heat to low and simmer for 5–10 minutes while you prepare the ricotta filling. Season with salt and pepper to taste, if needed.

4. In a medium bowl, combine the ricotta, ½ cup Parmesan, egg, parsley, and basil. Season lightly with salt and pepper and stir until well combined.

5. Spread a thin layer of the meat sauce evenly over the bottom of a 12 × 14-inch baking dish. Arrange a single layer of no-boil lasagna noodles over the sauce, breaking the noodles as needed to fit the dish.

6. Spread a layer of ricotta mixture over the noodles, followed by meat sauce and a sprinkle of mozzarella. Repeat the layers of noodles, ricotta mixture, meat sauce, and mozzarella. Sprinkle the remaining ¼ cup Parmesan cheese evenly over the top.

8. Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 15–20 minutes, or until the cheese is melted and bubbling and the lasagna is hot throughout.

9. Remove from the oven and let the lasagna rest for 10-15 minutes before slicing and serving.

Variations & Substitutions

• Add in veggies. Add in wilted spinach or sautéed mushrooms between the layers for extra vegetables, flavor and texture.
• Use a mix of meat. Using a combination of seasoned ground beef and savory Italian sausage will give the lasagna even deeper flavor, vs. just one or the other.
• Swap ricotta for cottage cheese. If you happen to have this on hand, cottage cheese works nicely and gives the lasagna an extra creamy note.
• Make it ahead of time. Assemble and prep the lasagna in advance, then refrigerate unbaked for up to a day — or freeze unbaked for longer storage. It’s a great meal prep option to save time.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven at 350° covered until hot and cheese is melty.

Freeze leftovers or individual portions in an airtight container for up to 3 months. The texture of the noodles may soften slightly, but thaw in the fridge overnight before serving then reheat in the oven until warmed through.

This is great to make in advance, store in the fridge covered and unbaked for up to a day, then bake when you’re ready to serve.

Frequently Asked Questions

More Easy Italian Recipes

• Baked Rigatoni and Sausage
• Meatballs with Ricotta Cheese
• Sheet Pan Gnocchi
• Caprese Pasta Salad

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Easy Homemade Lasagna (No-boil)

This Easy Homemade Lasagna is cheesy, saucy, and packed with layers of classic flavor. It's the perfect easy-to-make version for weeknights, weekends or entertaining with no boiling of the noodles needed!

Course dinner, Main Course, Pasta

Cuisine Italian

Keyword easy homemade lasagna, easy lasagna, lasagna, shortcut lasagna

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings

Calories 758kcal

Equipment

• 12 × 14-inch baking dish

Ingredients

• 1 ½ pounds ground beef
• 1 pound ground Italian sausage
• 32 ounces store-bought tomato basil pasta sauce
• 32 ounces whole-milk ricotta cheese drained if watery
• ½ cup Parmesan cheese freshly grated
• 1 large egg lightly beaten
• ¼ cup fresh parsley chopped
• 2 tablespoons fresh basil chopped
• Salt and freshly ground black pepper to taste
• 1 package no-boil lasagna noodles
• 1 ½ cups whole-milk mozzarella cheese shredded
• ¼ cup Parmesan cheese freshly grated, for topping

Instructions

• Preheat the oven to 375°F.
• Heat a large skillet over medium-high heat. Add the ground beef and Italian sausage and cook, breaking the meat into crumbles, until browned and cooked through, about 8–10 minutes. Drain any excess fat.
• Add the tomato basil sauce to the skillet and stir to combine. Reduce the heat to low and simmer for 5–10 minutes while you prepare the ricotta filling. Season with salt and pepper to taste, if needed.
• In a medium bowl, combine the ricotta, ½ cup Parmesan, egg, parsley, and basil. Season lightly with salt and pepper and stir until well combined.
• Spread a thin layer of the meat sauce evenly over the bottom of a 12 × 14-inch baking dish. Arrange a single layer of no-boil lasagna noodles over the sauce, breaking the noodles as needed to fit the dish.
• Spread a layer of ricotta mixture over the noodles, followed by meat sauce and a sprinkle of mozzarella. Repeat the layers of noodles, ricotta mixture, meat sauce, and mozzarella. Sprinkle the remaining ¼ cup Parmesan cheese evenly over the top.
• Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 15–20 minutes, or until the cheese is melted and bubbling and the lasagna is hot throughout.
• Remove from the oven and let the lasagna rest for 10-15 minutes before slicing and serving.

Notes

Storage:

• Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven at 350° covered until hot and cheese is melty.
• Freeze leftovers or individual portions in an airtight container for up to 3 months. The texture of the noodles may soften slightly, but thaw in the fridge overnight before serving then reheat in the oven until warmed through.
• This is great to make in advance, store in the fridge covered and unbaked for up to a day, then bake when you’re ready to serve.

Tips: 

• Let the lasagna rest. Allow it to sit and set for at least 10-15 minutes after baking so it holds together when sliced. This will give you nice, clean slices, to see each layer.
• Spread a thin layer of sauce on the bottom of the dish. Doing this first will prevent the noodles from sticking to the bottom.
• Cover with foil. Do this for most of the bake time to keep the top of the lasagna from over-browning before the inside is hot and ready.
• Add a little extra sauce. Using no-boil noodles as a shortcut is convenient, just be sure to add a little extra sauce, as they absorb more liquid while baking.

Nutrition

Serving: 1serving | Calories: 758kcal | Carbohydrates: 13g | Protein: 46g | Fat: 58g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 1395mg | Potassium: 881mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1425IU | Vitamin C: 12mg | Calcium: 500mg | Iron: 4mg

The post Easy Homemade Lasagna appeared first on Italy In Your Kitchen.

Why You’ll Love This Recipe

• Lighter than traditional eggplant Parmesan. The eggplant is coated with just flour and egg—no breadcrumbs—so the finished dish feels lighter and more delicate.
• Great make-ahead dinner. Assemble it ahead of time, then bake when you’re ready. Leftovers also reheat well.
• A family recipe we’ve made for years. This is my mom’s version, with a few simple techniques that make it especially good.
• Hearty vegetarian main. Even with no meat, this dish is hearty, satisfying and extra delicious. Even meat lovers love this recipe.

Ingredients

• Eggplant: Tender slices are the star of the show here — for the best texture, use medium globe eggplants that are firm, smooth, and heavy for their size. Very large eggplants can be seedier and have tougher skin.
• Salt: To season and draw out extra moisture.
• All-Purpose Flour & Eggs: For the light coating.
• Olive Oil: Use a good quality extra virgin olive oil for frying.
• Marinara Sauce: Rich and savory, use homemade or your favorite good-quality storebought jar.
• Mozzarella Cheese: Use thin slices of whole milk mozzarella for the best flavor and melty texture.
• Parmesan: Freshly grated is best.
• Butter: A few small pieces dotted over the top help the mozzarella and Parmesan brown beautifully and give the finished casserole a richer, golden crust.

How To Make Eggplant Parmesan

1. Peel the eggplants and slice into ¼-inch-thick rounds. Arrange in a single layer on paper towel-lined baking sheets and lightly sprinkle with kosher salt. Let sit for 30–45 minutes to draw out excess moisture. Blot thoroughly with paper towels.

2. Place the flour in a shallow bowl. In a second shallow bowl, whisk the eggs.

3. Pour enough olive oil into a large skillet to reach about ¼ inch up the sides. Heat over medium to medium-high heat. Working in batches, lightly dredge each eggplant slice in flour, shaking off the excess, then dip into the beaten egg, allowing the excess to drip off.

4. Fry the eggplant for 1–2 minutes per side, until lightly golden and tender. Adjust the heat as needed to prevent the coating from browning too quickly. Transfer to a paper towel-lined baking sheet to drain. Add more olive oil to the skillet between batches as needed.

5. Preheat the oven to 350°F. Spread a thin layer of marinara sauce over the bottom of a 9 x 13-inch baking dish.

6. Arrange a layer of fried eggplant over the sauce, slightly overlapping the slices. Spoon a thin layer of marinara over the eggplant and sprinkle with Parmesan. Add a layer of mozzarella every other layer. Continue layering the eggplant, marinara, Parmesan, and mozzarella (every other layer) until all of the eggplant has been used.

7. Finish the final layer with marinara sauce, mozzarella, and Parmesan. Scatter the butter evenly over the top.

8. Bake uncovered for 25–30 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden.

9. Let the Eggplant Parmesan rest for 10–15 minutes before slicing and serving.

Variations & Substitutions

• Add a layer of ricotta. Mix some ricotta cheese with a beaten egg and fresh herbs, then dollop on top of the eggplant layer for an even heartier dish.
• Make a gluten-free version. Use a 1:1 gluten-free all-purpose flour in place of regular flour, if preferred.
• Make it spicy. Swap in a spicy marinara sauce instead of regular or traditional for an extra kick.
• Top it off with extra flavor. Sprinkle on red pepper flakes, basil, or an grating of fresh parmesan before serving.

Storage

This eggplant parmesan is fridge, make-ahead, and freezer friendly, making it the perfect meal!

Freezing before baking: Assemble the Eggplant Parmesan as directed, but do not bake. Cover tightly with plastic wrap, then aluminum foil, and freeze for up to 1 month. Thaw completely in the refrigerator for about 24 hours before baking. Remove the plastic wrap and bake as directed, adding additional baking time as needed until the center is hot and the sauce is bubbling.

Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat in the oven at 350° until warmed through and melty.

Freeze baked and cooled portions wrapped tightly or in an airtight container for up to 2-3 months. Thaw in the fridge overnight, then reheat in the oven for the best texture.

When it becomes to making in advance, the dish can be assembled ahead of time and refrigerated before baking. 

Frequently Asked Questions

More Easy Italian Vegetable Recipes

• Pepperonata
• Italian Chopped Salad
• Zucchini Pasta
• Cherry Tomato Sauce

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Authentic Eggplant Parmesan Recipe

This easy Eggplant Parmesan is a recipe passed down from my mom to me. It's her lighter twist on a classic Italian favorite, with all that saucy, melty goodness and plenty of flavor and texture, perfect for any night when you’re craving homemade comfort food.

Course Main Course

Cuisine Italian

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8 servings

Calories 436kcal

Equipment

• 9×13-inch baking dish

Ingredients

• 3-4 medium eggplants
• Kosher salt, for salting the eggplant
• 2 cups all-purpose flour, more as needed
• 4-6 large eggs
• Olive oil, for frying
• 3-4 cups marinara sauce
• 12 ounces whole-milk mozzarella cheese, thinly sliced
• 1½ cups Parmesan cheese, freshly grated
• 2 tablespoons unsalted butter, cut into small pieces

Instructions

• Peel the eggplants and slice into ¼-inch-thick rounds. Arrange in a single layer on paper towel-lined baking sheets and lightly sprinkle with kosher salt. Let sit for 30–45 minutes to draw out excess moisture. Blot thoroughly with paper towels.
• Place the flour in a shallow bowl. In a second shallow bowl, whisk the eggs.
• Pour enough olive oil into a large skillet to reach about ¼ inch up the sides. Heat over medium to medium-high heat. Working in batches, lightly dredge each eggplant slice in flour, shaking off the excess, then dip into the beaten egg, allowing the excess to drip off.
• Fry the eggplant for 1–2 minutes per side, until lightly golden and tender. Adjust the heat as needed to prevent the coating from browning too quickly. Transfer to a paper towel-lined baking sheet to drain. Add more olive oil to the skillet between batches as needed.
• Preheat the oven to 350°F. Spread a thin layer of marinara sauce over the bottom of a 9 x 13-inch baking dish.
• Arrange a layer of fried eggplant over the sauce, slightly overlapping the slices. Spoon a thin layer of marinara over the eggplant and sprinkle with Parmesan. Add a layer of mozzarella every other layer. Continue layering the eggplant, marinara, Parmesan, and mozzarella (every other layer) until all of the eggplant has been used.
• Finish the final layer with marinara sauce, mozzarella, and Parmesan. Scatter the butter evenly over the top.
• Bake uncovered for 35–40 minutes, until the sauce is bubbling and the cheese is melted and golden brown.
• Let the Eggplant Parmesan rest for 10–15 minutes before slicing and serving.

Video

Notes

Storage:

• Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat in the oven at 350° until warmed through and melty.
• Freeze baked and cooled portions wrapped tightly or in an airtight container for up to 2-3 months. Thaw in the fridge overnight, then reheat in the oven for the best texture.
• The dish can be assembled ahead of time and refrigerated before baking. 
• Freezing before baking: Assemble the Eggplant Parmesan as directed, but do not bake. Cover tightly with plastic wrap, then aluminum foil, and freeze for up to 1 month. Thaw completely in the refrigerator for about 24 hours before baking. Remove the plastic wrap and bake as directed, adding additional baking time as needed until the center is hot and the sauce is bubbling.

Tips: 

• Salt the eggplant and let it sit. This is a key step — it draws out excess moisture and bitterness for a better final texture. Blot the slices very well before dredging; there is no need to rinse.
• Don’t crowd the pan with eggplant slices while shallow frying. The eggplant should be in a single layer, so frying in batches is key for a crisp, golden color and texture on the flour coating.
• Let the assembled dish rest once baked. After it comes out of the oven, let it set for a few minutes so it slices cleanly.
• Use a wire rack or plate with paper towels to drain the fried eggplant. After the slices fry, you want to make sure any excess oil is drained off so the final baked dish isn’t greasy.
•  

Nutrition

Serving: 1serving | Calories: 436kcal | Carbohydrates: 41g | Protein: 25g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 1038mg | Potassium: 780mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1078IU | Vitamin C: 10mg | Calcium: 483mg | Iron: 3mg

The post Eggplant Parmesan Recipe appeared first on Italy In Your Kitchen.

Grilled Chicken Margherita has become one of our go-to’s, and for good reason, it’s a beautiful and fresh, Italian-inspired dish packed with just a few ingredients (only 7!) that lend the best flavor. It’s simple to make, light and satisfying, and is inspired by an Olive Garden favorite. My kids tell me that my version is better than a restaurant, the ultimate compliment!

Made with juicy grilled chicken that gets topped with melted mozzarella, ripe tomatoes and fresh basil, this Grilled Chicken Margherita is perfect for summer dinners. Simple enough for busy weeknights, but impressive enough to entertain with a couple of side dishes, this recipe truly has it all.

If you like this dish, try some of our other fresh, flavor-packed chicken recipes. This Chicken Pesto Pasta Salad is always a fan favorite and it doesn’t get more classic and delicious than this Chicken Saltimbocca.

Why You’ll Love This Recipes

• Protein-Packed and Satisfying: Lean and high in protein, this flavor-packed dish will fill you up without weighing you down. It’s a dish you’ll feel good about eating.
• Easy to Make in 30 Minutes: With a simple preparation, easily make this on the grill or stovetop, it’s a versatile recipe.
• Elevated But Simple: Using just a few good quality ingredients and a beautiful presentation once plated, this dish feels fancy and elevated but is actually very simple to prepare. It’s got restaurant-quality flavor but with minimal at-home effort.

Ingredients

• Chicken: Use boneless skinless breasts for the best texture and flavor.
• Salt & Pepper: Season generously, always. It makes all the difference.
• Dried Oregano: A pantry staple with big, classic Italian flavor payoff.
• Garlic Powder & Onion Powder: More aromatic seasonings.
• Olive Oil: Use a good quality, extra virgin olive oil.
• Cherry Tomatoes: Ripe and fresh bursts of color and sweet flavor.
• Mozzarella: Use creamy, mild mozzarella for the best melt.
• Basil Pesto: Herby and savory, use your favorite store-bought variety or homemade.
• Basil Leaves: The perfect fresh, finishing touch.

How To Make Grilled Chicken Margherita

1. Pat the chicken cutlets very dry with paper towels.
2. In a small bowl, combine the kosher salt, black pepper, dried oregano, garlic powder, and onion powder.
3. Drizzle the chicken lightly with olive oil, then season both sides evenly with the seasoning mixture. Let the chicken sit while you preheat the grill and prepare the remaining ingredients.

4. Preheat an outdoor grill or grill pan over medium-high heat.
5. Grill the chicken for 3 to 4 minutes per side, until nicely charred and almost cooked through. The chicken will finish cooking under the broiler. Transfer to a plate.

6. Heat 2 to 3 Tablespoons olive oil in a large skillet over medium heat. Add the cherry tomatoes and sprinkle with a small pinch of sea salt.
7. Cook the tomatoes for 3 to 5 minutes, stirring occasionally, until they begin to soften and release their juices. If the pan begins to brown too quickly, add a small splash of water.
8. Arrange the grilled chicken in the skillet and spread a light layer of basil pesto over each piece.
9. Spoon a few tomatoes over each piece of chicken, then top with the torn mozzarella cheese. Spoon the remaining tomatoes and pan juices around the skillet.

10. Place under the broiler for 3 to 5 minutes, until the mozzarella is melted and bubbly and the chicken is cooked through.
11. Finish with torn fresh basil leaves before serving.

Variations

• Bake or Stovetop: If you aren’t in the mood to grill, or you don’t have one readily available, easily make this in the oven or on the stove — it’s versatile and can be enjoyed year round.
• Pesto Variations: Traditional basil pesto keeps this recipe classic, but sun-dried tomato pesto, roasted red pepper pesto, or my homemade Pistachio Pesto are all delicious here. Each adds a slightly different flavor while still pairing beautifully with the grilled chicken, tomatoes, and mozzarella.
• Serve as a Sandwich: Add this juicy chicken to fluffy focaccia or crusty ciabatta to make a chicken Margherita sandwich, or, even better, press it in a cast-iron pan for a melty, warm panini.

What To Serve With Chicken Margherita

Chicken Margherita pairs perfectly with anything. It’s light and flavorful, yet filling on it’s own, and even better paired with some of our favorites if you’re looking to turn it into more of a robust meal.

• Simple Green Salad or Caesar Salad
• Risotto or Pea Risotto
• Roasted Vegetables
• Pepperonata
• Italian Chopped Salad
• Garlic-butter Pasta
• Grilled Bread or Garlic Bread

Storage

Store any leftover chicken Margherita in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 350° until warmed through.

You can freeze leftovers, too, but the texture of the tomatoes can change once thawed. Store in an airtight container for up to 3 months, and thaw in the fridge overnight before serving again. Reheat in the oven as instructed above, until hot and cheese is melty.

Prep this dish in advance to help save time. Cook the chicken and the tomato topping separately, then cool and store in airtight containers in the fridge. Rewarm the tomato topping on the stove, reheat the chicken in the oven, and assemble everything right before serving.

FAQs

More Easy Summer Italian Recipes

• Peach Caprese Salad
• Bruschetta al Pomodoro
• Melon Prosciutto Skewers
• Caprese Pasta Salad

The post Grilled Chicken Margherita appeared first on Italy In Your Kitchen.

Reader Review: “The Family loved this chicken!!” – Gina

Crispy on the outside, juicy on the inside—these Italian Chicken Cutlets are a simple classic that never goes out of style. Whether you enjoy them on top of pasta, salad, or in a sandwich, they’re a staple protein in any true Italian household.

I’ve been making chicken cutlets for as long as I can remember. It’s a recipe that I grew up learning how to make from my mom. We had them every single week prepared in all different ways. My mom’s secret recipe seasons the Italian breadcrumbs with grated pecorino cheese for any extra salty and delicious bite. I’m also revealing her foolproof tips for dredging the chicken cutlets perfectly for the crispiest texture every single time (keep reading below!).

These breaded chicken cutlets are a recipe I’ve now taught my kids to make, it’s truly that easy. To complete the meal, try serving them with our Pasta and Peas or Smoked Salmon Pasta.

Jenn’s Tip: Be sure to pound or cut all of the chicken breast cutlets to be 1/4-inch thick. This allows for even cooking in the pan and prevents the chicken fry drying out or overcooking.

Why You’ll Love this Recipe

• Family favorite meal prep protein. We love to prep a large batch chicken cutlets, cook them, and freeze for up to 2 months. They make the perfect lunch or dinner when we are short on time.
• Easy to customize. Add your favorite herbs or spices, swap the cheese for parmesan, or even use panko breadcrumbs for more crunch in the breading. Chicken cutlets are so versatile.
• Italian Chicken Cutlets pair with so many great dishes. You can serve them on top of pasta, a salad, top them with sauce and cheese, or even make them into a sandwich. The options are endless.

Ingredients

• Chicken cutlets: You can buy chicken breasts cutlets already sliced thin at the store. Alternatively, you can also buy regular boneless, skinless chicken breasts, cut them in half widthwise and then pound them even thinner using a meat mallet and plastic wrap.
• All-purpose flour: The first step in breading the chicken that helps to keep the breadcrumbs adhered.
• Large eggs: The essential ingredient that binds the breading to the chicken breast.
• Italian-style breadcrumbs: We opt for the already seasoned breadcrumbs that have herbs like oregano or Italian seasoning mixed in. You can also use panko breadcrumbs here as well for extra crunch.
• Freshly grated Pecorino romano cheese: Seasons the breadcrumb mixture with delicious cheesy flavor.
• Olive oil: The oil to fry the cutlets in. We don’t use a lot of oil here, it’s a shallow fry which keeps the inside of the chicken moist, but makes the breadcrumb coating extra golden brown and crispy.
• Butter: We love adding a tablespoon to the pan while the cutlets are frying for a little extra richness in flavor.
• Lemon wedges: For garnishing, the juice squeezed over to finish adds bright fresh flavor.

How to Make Italian Chicken Cutlets

1. If needed, pound the chicken cutlets to an even thickness for even cooking.
2. Set up three shallow bowls or dishes for breading.
3. In the first bowl, combine the flour with a generous pinch of salt and black pepper.
4. Beat the eggs in the second bowl.
5. In the third bowl, combine the breadcrumbs and Pecorino Romano cheese.
6. Season the chicken cutlets lightly on both sides with salt and black pepper.
7. Dredge each cutlet in the flour, shaking off any excess. Dip into the beaten eggs, then press into the breadcrumb mixture until evenly coated on both sides.

8. Place the breaded cutlets on a wire rack or baking sheet and let rest for 10–15 minutes before frying. This helps the coating stick and creates a crispier cutlet.

8. In a large skillet, heat the olive oil and butter over medium heat. Once hot, cook the cutlets in batches, being careful not to overcrowd the pan.

10. Cook for 3–4 minutes per side, adjusting heat as needed, until deeply golden brown and cooked through. Add more olive oil between batches if needed.
11. If using thicker chicken breasts instead of thin cutlets, transfer to a baking sheet and finish in a 350°F oven for 5–7 minutes, or until cooked through.
12. Let the cutlets rest for a few minutes before serving. Serve with lemon wedges and fresh parsley if desired.

What to Serve with Italian Chicken Cutlets

There are so many options! Here are some classic pairings my family enjoys:

• Italian Chopped Salad
• Marry Me Tortellini
• Chicken Parm Sliders
• Grilled Peach Burrata Salad

Storage

Store any leftovers in the fridge for up to 3 days. Reheat in the oven (or even better the air fryer) for a few minutes until warmed through and crispy again.

Italian chicken cutlets are truly the best make-ahead meal. They’re my kids favorite, so we make a lot of them! We like to set up a big dredging station on Sundays for weekly meal prepping. After all of the cutlets are cooked, we store them in the freezer for up to 2 months.

Freezing the cutlets makes them so easy to reheat for a quick dinner on a busy night. We love adding them to pasta or serving them with roasted veggies. Give our recipe a try and we guarantee it’ll be on your weekly dinner list.

FAQs

More Delicious Italian Dinner Recipes

• Smoked Salmon Pasta
• Pasta e Piselli (pasta and peas)
• Creamy Lobster Pasta

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Italian Chicken Cutlets

These Italian Chicken Cutlets are the ultimate family favorite recipe in our house. We love to meal prep a big batch of these on the weekends to eat throughout the week on salads, sandwiches, or for an easy chicken parm. With just 6 ingredients, they're quick and simple to make and are always a crowd pleaser.

Course Main Course

Cuisine Italian

Keyword chicken cutlets, easy chicken dinner, italian chicken cutlets, pan fried chicken cutlets

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 790kcal

Equipment

• large skillet
• Shallow bowls for breading
• Wire rack and baking sheet
• Meat mallet

Ingredients

• 2 pounds thin chicken cutlets pounded to about 1/4-inch thick
• salt and freshly ground black pepper
• 1 cup all-purpose flour
• 3 large eggs beaten
• 1 1/2 cups Italian-style breadcrumbs
• 1/2 cup freshly grated Pecorino Romano cheese
• 3 tablespoons olive oil plus more as needed
• 2 tablespoons butter
• fresh parsley chopped, optional
• lemon wedges for serving

Instructions

• If needed, pound the chicken cutlets to an even thickness for even cooking.
• Set up three shallow bowls or dishes for breading.
• In the first bowl, combine the flour with a generous pinch of salt and black pepper.
• Beat the eggs in the second bowl.
• In the third bowl, combine the breadcrumbs and Pecorino Romano cheese.
• Season the chicken cutlets lightly on both sides with salt and black pepper.
• Dredge each cutlet in the flour, shaking off any excess. Dip into the beaten eggs, then press into the breadcrumb mixture until evenly coated on both sides.
• Place the breaded cutlets on a wire rack or baking sheet and let rest for 10–15 minutes before frying. This helps the coating stick and creates a crispier cutlet.
• In a large skillet, heat the olive oil and butter over medium heat. Once hot, cook the cutlets in batches, being careful not to overcrowd the pan.
• Cook for 3–4 minutes per side, adjusting heat as needed, until deeply golden brown and cooked through. Add more olive oil between batches if needed.
• If using thicker chicken breasts instead of thin cutlets, transfer to a baking sheet and finish in a 350°F oven for 5–7 minutes, or until cooked through.
• Let the cutlets rest for a few minutes before serving. Serve with lemon wedges and fresh parsley if desired.

Video

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A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

Storage: 

Store any leftovers in the fridge for up to 3 days. Reheat in the oven (or even better the air fryer) for a few minutes until warmed through and crispy again.

Italian chicken cutlets are truly the best make-ahead meal. They’re my kids favorite, so we make a lot of them! I like to set up a big station on a Sunday for weekly meal prepping. After all of the cutlets are cooked, we store them in the freezer for up to 2 months.

Notes: 

• Buy pre-cut chicken cutlets for ease — they save time and effort, and if needed, lightly pound them to about ¼-inch thick for even cooking.
• Rest the breaded cutlets before frying — this helps the coating adhere better and results in a crispier crust.
• Let the chicken come to room temperature — cold cutlets can cook unevenly and make the breading soggy.
• Cheese options: You can substitute Parmigiano Reggiano for Pecorino Romano if preferred.
• Resting after frying: Place cooked cutlets on a wire rack set over a baking sheet to rest. This keeps the bottoms from getting soggy and allows air circulation. You can place the rack in a 200°F oven to keep them warm for serving.
• Serving ideas: Delicious with a simple arugula salad, over pasta, or tucked into a sandwich with mozzarella and marinara.

Nutrition

Serving: 1serving | Calories: 790kcal | Carbohydrates: 55g | Protein: 66g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 313mg | Sodium: 1113mg | Potassium: 1041mg | Fiber: 3g | Sugar: 3g | Vitamin A: 585IU | Vitamin C: 4mg | Calcium: 254mg | Iron: 5mg

The post Italian Chicken Cutlets appeared first on Italy In Your Kitchen.

When the warmer months come around, this Lemon Chicken Orzo Pasta is one of the first recipes to make on my list. The orzo pasta soaks up all the delicious lemon cream sauce for a bite that’s insanely delicious.

Another reason why we love this orzo pasta recipe is it’s one of those dishes that fits any occasion. It’s gourmet enough for a dinner party, simple enough to make for a quick weeknight meal, and holds well to take to a potluck or picnic. It’s one of those pasta dishes that even my kids have no problem eating, in fact, they often go back for seconds!

With just 10 ingredients and no special equipment, you’ll want to make this lemon orzo pasta all season long. Our secret to making the flavor extra lemony is using freshly squeezed lemon juice as well as lemon zest, you must try it! If you love a great pasta recipe, be sure to also make our Pasta e Piselli and Creamy Lobster Pasta.

Why You’ll Love this Recipe

• One pan pasta recipe. We love that this orzo pasta uses just one skillet to cook everything. It’s simple to prepare when we are short on time and has a ton of flavor. Plus, the cleanup is quick too!
• Decadent flavors with minimal ingredients. When it comes to a lemon orzo pasta recipe, we like to develop the recipe to be simple so we aren’t shopping at the store for hours. All of the ingredients for this lemon chicken orzo pasta are easy to find and affordable.
• Picky eater approved. I’ve tested this meal on all ages both young and old and it’s always a winner. It’s creamy and bright thanks to the lemon and heavy cream. Oh, and don’t forget lots of parmesan cheese too!

Jen’s Tip: When it comes to cooking orzo, especially in a recipe that uses one pan, you want to make sure you have enough cooking liquid. We use chicken broth in this recipe to add extra flavor. Be sure to have some additional broth on hand, orzo cooks similar to rice and often needs more liquid than the recipe calls for.

Ingredients

• Olive oil: The cooking fat for the lemon pasta.
• Butter: Adds richness in flavor as well as creaminess to the sauce.
• Yellow onion: The base of any great pasta sauce recipe.
• Garlic: Infuses each bite with all the garlicky flavor we love.
• Orzo pasta: Short and small noodles that cook quickly and are so versatile. Plus we love you can eat them with a spoon.
• Chicken broth: The cooking liquid for the orzo pasta that adds so much more flavor than just water alone.
• Water — Helps the orzo cook evenly and keeps the sauce light and silky without overpowering the lemon flavor
• Cooked chicken breast or rotisserie chicken: This is the perfect recipe to use up leftover cooked chicken, or you can use a store-bought shortcut and purchase a rotisserie chicken instead.
• Fresh spinach: We love the flavor that fresh leafy greens like spinach add to this dish.
• Lemon zest and juice: We use both here to add extra bright flavor. It’s essential for this recipe.
• Heavy cream: The perfect touch to make every bite creamy.
• Grated parmesan cheese: Adds delicious cheesy flavor as well as salt to the pasta.

How to Make Lemon Chicken Orzo

1. Heat the olive oil and butter in a large skillet or Dutch oven over medium heat. Add the chopped onion with a small pinch of salt and cook for 4–5 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.

2. Add the orzo and toast for 2–3 minutes, stirring frequently to coat in the butter and oil.

3. Pour in the chicken broth and water and bring to a gentle simmer. Cook for 14–16 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, add an extra splash of chicken broth or water as needed during the cooking process.

4. Reduce the heat to low. Stir in the spinach, lemon zest, heavy cream, and Parmesan cheese until the sauce is creamy and the spinach is wilted.

5. Turn off the heat and stir in the cooked chicken and lemon juice. Season with salt and black pepper to taste. Serve immediately.

Storage

Store any leftover lemon chicken orzo pasta in an airtight contaner in the fridge for up to 3 days.

Reheat in the microwave or on the stovetop in a skillet for a few minutes until warmed through. The key to reheating the orzo is to add a splash of chicken broth to the pasta. This helps it to become creamy and delicious again rather than dry or mushy.

We don’t recommend freezing the lemon chicken orzo since it will change the texture of the pasta.

FAQs

More Flavorful Pasta Recipes

• Pasta and Peas
• Smoked Salmon Pasta
• Creamy Lobster Pasta

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Creamy Lemon Chicken Orzo (One pan)

This Lemon Chicken Orzo is the perfect 30 minute dinner recipe and better yet, it's all made in one pan. It's our family's go-to meal during the spring and summer thanks to it's creamy, cheesy, and citrusy flavors.

Course Main Course, Pasta, Side Dish

Cuisine Italian

Keyword 30 minute meals, chicken orzo pasta, easy italian dinner, lemon chicken orzo, one pan dinner

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 784kcal

Equipment

• 1 large skillet

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 3/4 cup yellow onion finely chopped
• 2 garlic cloves minced
• 16 ounces orzo pasta
• 4 cups chicken broth
• 1 cup water
• 2 cup cooked chicken breast or rotisserie chicken shredded or cubed
• 2 cups fresh spinach
• 1 Lemon zested
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese
• Salt to taste
• Freshly cracked black pepper to taste

Instructions

• Heat the olive oil and butter in a large skillet or Dutch oven over medium heat. Add the chopped onion with a small pinch of salt and cook for 4–5 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
• Add the orzo and toast for 2–3 minutes, stirring frequently to coat in the butter and oil.
• Pour in the chicken broth and water and bring to a gentle simmer. Cook for 14–16 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed. Add an extra splash of chicken broth or water as needed during the cooking process.
• Reduce the heat to low. Stir in the spinach, lemon zest, heavy cream, and Parmesan cheese until the sauce is creamy and the spinach is wilted.
• Turn off the heat and stir in the cooked chicken and lemon juice. Season with salt and black pepper to taste. Serve immediately.

Video

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A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

Storage: 

Store any leftover lemon chicken orzo pasta in an airtight contaner in the fridge for up to 3 days. Reheat in the microwave or on the stovetop in a skillet for a few minutes until warmed through.

The key to reheating the orzo is to add a splash of chicken broth to the pasta. This helps it to become creamy and delicious again rather than dry or mushy.

We don’t recommend freezing the lemon chicken orzo since it will change the texture of the pasta.

Tips: 

• Orzo tip: Stir frequently while cooking to prevent sticking, and add extra broth if needed to maintain a risotto-like texture.
• Chicken shortcut: Rotisserie chicken works great here—just shred and stir it in at the end.
• Optional add-ins: Try adding peas, asparagus, or a handful of arugula for extra color and flavor.
• Make it lighter: Swap heavy cream with half-and-half or omit entirely for a less creamy version.
• Leftovers: This dish reheats well with a splash of broth or water to loosen it up.

Nutrition

Serving: 1serving | Calories: 784kcal | Carbohydrates: 94g | Protein: 46g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 1297mg | Potassium: 694mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1974IU | Vitamin C: 27mg | Calcium: 311mg | Iron: 3mg

The post Lemon Chicken Orzo Pasta appeared first on Italy In Your Kitchen.

Fettuccini Alfredo is a fan favorite for good reason – it’s one of the classics that withstands the test of time. This Blackened Chicken Fettuccini Alfredo recipe is a spiced, flavor-packed twist on tradition, and tastes just like a fresh pasta dish from your favorite restaurant, but can be easily made in the comfort of your own kitchen.

Juicy, spice-crusted chicken is paired with a rich, creamy Alfredo sauce and perfectly cooked pasta for a simply irresistible flavor combination. The bold, smoky blackened seasoning balances the luxurious sauce just right, and it comes together quickly in about 30 minutes, making this Blackened Chicken Fettuccini Alfredo ideal for any night of the week.

If you like this recipe, try these other rich and creamy pasta dishes. This Creamy Smoked Salmon Pasta is easy, yet elegant and we love this Lemon Garlic Shrimp Pasta for a quick and flavorful dinner.

Why You’ll Love This Recipe

• Restaurant-Quality At Home: Made with just a handful of good quality, simple ingredients, and a rich, creamy sauce, this dish has all the restaurant-quality flavor you get when dining out, but it’s easy enough to make in your own kitchen.
• Perfect Protein + Pasta Combo: With fresh, chewy pasta and tender chicken, this dish has the best of both worlds – hearty carbs and lean protein.
• Customizable: This recipe is easy enough to change based on your preferences. Add or omit ingredients, and adjust the spice level depending on what you like.
• Family-Friendly But Fancy Enough: Familiar flavors and ingredients make this dish a favorite among adults and kids alike, but the rich, luxurious textures give it a slightly elevated feel.

Ingredients

For The Chicken:

• Chicken: We like boneless, skinless breasts for their tender texture and flavor.
• Olive Oil: Use a high-quality extra virgin olive oil.
• Smoked Paprika: For a subtle smokiness and heat.
• Garlic Powder & Onion Powder: Adds aromatic flavor.
• Dried Thyme & Oregano: Classic Italian herb seasonings to add.
• Cayenne Pepper: Use as little or as much as you’d like depending on how spicy you like it.
• Salt & Pepper: Season generously, always.

For The Pasta:

• Fettuccini: We recommend using a high-quality bronze-die fettuccine or fettuccine nests for the best texture. 
• Butter: We recommend unsalted to control how salty the dish is. You can always adjust as you go.
• Heavy Whipping Cream: For that signature rich and luxurious creamy texture.
• Parmesan: Freshly grate your own for the best flavor and texture.
• Pasta Water: Be sure to reserve about a cup of this liquid gold starchy pasta cooking water to help loosen the sauce and emulsify.
• Parsley: A bright and fresh finishing touch.

How To Make Blackened Chicken Fettuccini Alfredo

1. Preheat oven to 400°F.
2. Pat the chicken dry. Drizzle with olive oil and coat evenly with the seasoning mixture, pressing it into the surface.

3. Heat a large oven-safe skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side until a deep golden crust forms.
4. Transfer the skillet to the oven and cook for 4-6 minutes, or until the chicken reaches 165°F. Remove and let rest before slicing.

5. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Reserve at least 1 cup of pasta water before draining.
6. In the same pot over low heat, add the butter and heavy cream. Stir until the butter is melted and the mixture is warm, not boiling.
7. Add the drained pasta and toss to coat evenly.
8. Turn off the heat. Gradually add the Parmesan cheese, tossing continuously until it melts smoothly.

9. Add reserved pasta water, a few Tablespoons at a time, tossing until the sauce becomes smooth, glossy, and coats the pasta.
10. Slice the chicken into bite-sized strips or pieces. Add most of the chicken back to the pasta and toss gently to combine, reserving a few pieces for serving on top if desired.
11. Garnish with fresh parsley and additional Parmesan cheese before serving.

What Is Blackening Seasoning?

Blackening seasoning is a smoky, savory, and bold spice blend typically made with paprika, garlic powder, onion powder, cayenne, thyme, oregano, and black pepper. It’s usually used as a coating for protein before searing, then creates a flavorful charred crust when cooked in a hot pan.

Variations

• Add Shrimp: Try using blackened shrimp for another lean protein option and a new flavor twist.
• Add Spinach or Broccoli: For extra nutrition and a nice, fresh pop of color.
• Try Different Pasta Shapes: Swap out the fettuccini for any other long, thin noodle like spaghetti, linguini or bucatini. Or try a short cut pasta like rigatoni or cavatappi.
• Use Half-and-Half: If you want a slightly lighter dish that’s still rich and silky, substitute the heavy cream for half and half.
• Add Mushrooms: For a hearty and earthy flavory and meaty texture. A classic flavor combination.

Storage

Store any leftovers in an airtight container in the fridge for 3-4 days. You can store the chicken and pasta separately, if preferred. Reheat gently on the stove over medium with a splash of water, stock, or milk to loosen the sauce, tossing occasionally to warm the chicken.

If needed, you can freeze leftovers for up to 2-3 months in an airtight container, but we don’t usually recommend this, as the sauce can separate once thawed, and the noodles can turn mushy.

To save time, make the chicken in advance and store in the fridge. Then, add it into the hot pasta dish as it cooks to rewarm.

FAQs

More Easy Italian Chicken Recipes

• Chicken Saltimbocca
• Italian Chicken Cutlets
• Chicken Piccata Meatballs
• Chicken Parm Sliders

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Blackened Chicken Fettuccini Alfredo

This easy to make Blackened Chicken Fettuccini Alfredo is rich and creamy, and the ultimate comfort food with a bold, flavorful twist. It's easy to make in under 45 minutes and has restaurant-quality flavors.

Course Main Course, Pasta

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 965kcal

Equipment

• 1 Large Pot
• 1 Large oven-safe skillet

Ingredients

For the chicken:

• 1 1/2 pounds boneless skinless chicken breasts
• 2 Tablespoons olive oil
• 1 Teaspoon smoked paprika
• 1 Teaspoon garlic powder
• 1/2 Teaspoon onion powder
• 1/2 Teaspoon dried oregano
• 1/2 Teaspoon dried thyme
• 1/4 Teaspoon cayenne pepper
• 1 Teaspoon kosher salt
• 1/2 Teaspoon black pepper

For the pasta:

• 12 ounces fettuccine
• 3 Tablespoons unsalted butter
• 1 cup heavy whipping cream
• 1 cup finely grated Parmesan cheese
• 1 cup reserved pasta water
• 2 tablespoons fresh parsley

Instructions

• Preheat oven to 400°F.
• Pat the chicken dry. Drizzle with olive oil and coat evenly with the seasoning mixture, pressing it into the surface.
• Heat a large oven-safe skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side until a deep golden crust forms.
• Transfer the skillet to the oven and cook for 4-6 minutes, or until the chicken reaches 165°F. Remove and let rest before slicing.
• Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Reserve at least 1 cup of pasta water before draining.
• In the same pot over low heat, add the butter and heavy cream. Stir until the butter is melted and the mixture is warm, not boiling.
• Add the drained pasta and toss to coat evenly.
• Turn the heat to low. Gradually add the Parmesan cheese, tossing continuously until it melts smoothly.
• Add reserved pasta water, a few tablespoons at a time, tossing until the sauce is smooth and glossy, and coats the pasta.
• Slice the chicken into bite-sized pieces. Add most of the chicken back to the pasta and toss gently to combine, reserving a few pieces for serving on top if desired.
• Garnish with fresh parsley and additional Parmesan cheese before serving.

Video

View this post on Instagram

A post shared by Jenn Laprade | Italian Recipes & Pasta (@italyinyourkitchen)

Notes

Storage:

• Store leftovers in an airtight container in the fridge for 3-4 days. You can store the chicken and pasta separately, if preferred. Reheat gently on the stove over medium with a splash of water, stock or milk to loosen the sauce, tossing occasionally to warm the chicken.
• If needed, freeze leftovers for up to 2-3 months in an airtight container. It’s not usually recommended to do this, as the sauce can separate once thawed, and the noodles can turn mushy

Tips:

• To save time, make the chicken in advance and store in the fridge. Then, add it to the hot pasta dish as it cooks to rewarm.
• Use freshly grated Parmesan cheese for the smoothest sauce. Pre-shredded cheese will not melt properly.
• Keep the heat low when adding the cheese to prevent clumping or separation.
• Add pasta water gradually until the sauce is glossy and lightly coats the pasta, not thick or heavy.
• Let the chicken rest before slicing to keep it juicy.
• Bronze-die fettuccine nests give a softer texture and help the sauce cling better than traditional boxed fettuccine..

Nutrition

Serving: 1serving | Calories: 965kcal | Carbohydrates: 65g | Protein: 59g | Fat: 52g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 287mg | Sodium: 1507mg | Potassium: 960mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1912IU | Vitamin C: 5mg | Calcium: 389mg | Iron: 3mg

The post Blackened Chicken Fettuccini Alfredo appeared first on Italy In Your Kitchen.

Risotto is one of those Italian dishes that’s simply unmatched in texture and flavor. It’s all in the art of cooking it, and this Pea Risotto does not disappoint. Creamy arborio rice meets sweet peas for a fresh take on the classic dish. Not only is this recipe is one of my favorites, but it’s such a beautiful way to highlight seasonal produce. And you’re in luck! I’m giving you all my tips to make it perfectly tender.

Arborio rice is slowly cooked with warm broth until silky and tender, then finished with fresh peas and a generous shower of Parmesan for a savory and satisfying meal. Impressive and surprisingly easy to make, this Pea Risotto is elegant enough for entertaining, yet simple enough for a cozy weeknight dinner with family.

If you like this decadent one pot dish, try these other hearty favorites. This Pumpkin Risotto is another seasonal spin on the traditional, and we love this cozy Lemon Chicken Orzo Pasta.

Why You’ll Love This Recipe

• Fresh, vibrant flavor from sweet peas: Peas are naturally sweet and fresh in flavor, and have an earthy, “green” taste that pairs nicely with rich cheese and butter.
• Perfect side or main dish: This is hearty enough to be a vegetarian main, or a side dish served with a simple protein.
• Great for spring gatherings: Nothing says “spring has sprung” more than fresh peas. This recipe is the perfect way to celebrate the season.

What Is Risotto?

Risotto is a rich and creamy traditional Northern Italian rice dish made by slowly adding warm broth, wine, onion, butter, and Parmesan cheese to extra starchy, short-grain rice – usually Arborio or Carnaroli.

During cooking, stirring releases the rices’s natural starches, creating a creamy, decadent texture. Risotto should be slightly loose and silky — not dry or stiff.

Jenn’s Tip: Stir the risotto frequently as it cooks so the rice releases its natural starches and becomes creamy. Once the rice is tender, remove from the heat and vigorously stir in the butter and Parmesan cheese for a creamy finish.

Ingredients

• Arborio Rice: High in starch, this rice gives risotto its signature creamy texture. It’s an essential ingredient for the dish.
• Vegetable Stock: Either store-bought or homemade works well, the key is to add this gradually, by the ladleful. Don’t rush the process.
• Peas: Sweet in taste and a pop of color to give this dish an earthy, fresh flavor.
• Shallot & Garlic: Aromatics to flavor the risotto.
• White Wine: Tangy and bright, use something dry and acidic to balance out the richness from the cheese and butter.
• Butter: Use unsalted to control how salty the dish is.
• Olive oil: Use extra virgin olive oil to sauté the shallot and garlic and build the flavorful base of the risotto.
• Parmesan Cheese: Sharp and nutty, freshly grate your own.
• Chives: A subtle onion flavor and nice added color.
• Mint: The perfect fresh herb to pair beautifully with peas.
• Lemon Zest: For brightness.
• Salt & Pepper: Seasoning is always essential.

Substitutions

• Arborio rice is essential for the signature creamy texture. If you can’t find arborio, other high-starch rices like Carnaroli or Vialone Nano would work.
• Frozen peas work beautifully and are convenient. Fresh are lovely if you have them, but not a must.
• Substitute wine with extra broth if you’d like to skip the alcohol all together. Add a splash of lemon juice for extra brightness and depth of flavor, too.
• Pecorino Romano can replace Parmesan for sharper, tangier flavor.

How To Make Pea Risotto

1. In a small saucepan, bring the vegetable stock to a gentle simmer and keep warm over low heat.
2. In a wide heavy-bottomed pan or Dutch oven, heat the olive oil and 2 Tablespoons of the butter over medium heat. Add the shallot and cook for about 2 minutes until soft and translucent. Stir in the garlic and cook for about 30 seconds.

3. Add the Arborio rice and stir constantly for about 2 minutes, until the grains are well coated and the edges begin to turn slightly translucent.

4. Pour in the white wine and cook, stirring, until it is fully absorbed.
5. Add one ladle of warm stock and stir frequently until the liquid is absorbed. Continue adding stock one ladle at a time, stirring often and seasoning lightly with salt as you cook.

6. After about 20 minutes, begin tasting the rice. It should be tender but still slightly firm in the center.
7. Stir in the frozen peas and another small ladle of stock if needed. Cook for 2 to 3 minutes more until the peas are heated through and the risotto is creamy.

8. Remove from heat. Stir in the remaining 3 Tablespoons butter, the Parmesan cheese, mint, 1 Tablespoon of the chives, and the lemon zest. Taste and adjust seasoning with salt and pepper.
9. If the risotto becomes too thick, stir in a small splash of warm stock until it reaches a creamy consistency.
10. Spoon into bowls, garnish with the remaining chives, and serve immediately.

Storage

If you have leftovers, store them in the fridge for up to 3 days in airtight container. Reheat gently with a splash of broth or water to loosen slightly. Risotto thickens as it sits, so it will need it to bring it back to a smooth, creamy consistency.

We don’t recommend freezing risotto, as thawing will change the texture.

Variations

• Add crispy pancetta. Salty and crunchy, this would be a delicious addition.
• Stir in mascarpone for extra creaminess. To make it next-level indulgent.
• Add asparagus pieces. For even more spring freshness and flavor. Simply saute or blanch, then stir in at the end of cooking.
• Make vegan by skipping cheese and butter. Omit either or both, if preferred.

Frequently Asked Questions

More Decadent Italian Recipes

• Creamy Lobster Pasta
• Sunday Sauce
• Ricotta and Spinach Gnocchi
• Creamy Smoked Salmon Pasta

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Pea Risotto

This delicious Pea Risotto is the perfect balance of creamy comfort and bright flavor, and a fresh spring version of the creamy arborio rice dish. It's a restaurant-quality main that will impress the whole family.

Course dinner, Main Course, Side Dish

Cuisine Italian

Keyword arborio rice risotto, italian pea risotto, pea risotto, spring risotto, vegetarian risotto

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 576kcal

Equipment

• medium saucepan
• large skillet
• microplane or fine grater for Parmesean and lemon zest

Ingredients

• 1 ½ cups Arborio rice
• 6 cups warm vegetable stock plus more as needed
• 1 cup frozen peas
• 1 shallot finely minced
• 1 garlic clove minced
• ½ cup dry white wine
• 1 tablespoon olive oil
• 5 tablespoons unsalted butter divided
• 3/4 cup freshly grated Parmesan cheese
• 2 tablespoons finely chopped fresh chives divided
• 1 ½ teaspoons finely chopped fresh mint
• 1 teaspoon lemon zest
• kosher salt to taste
• freshly ground black pepper to taste

Instructions

• In a small saucepan, bring the vegetable stock to a gentle simmer and keep warm over low heat.
• In a wide heavy-bottomed pan or Dutch oven, heat the olive oil and 2 Tablespoons of the butter over medium heat. Add the shallot and cook for about 2 minutes until soft and translucent. Stir in the garlic and cook for about 30 seconds.
• Add the Arborio rice and stir constantly for about 2 minutes, until the grains are well coated and the edges begin to turn slightly translucent.
• Pour in the white wine and cook, stirring, until it is fully absorbed.
• Add one ladle of warm stock and stir frequently until the liquid is absorbed. Continue adding stock one ladle at a time, stirring often and seasoning lightly with salt as you cook.
• After about 20 minutes, begin tasting the rice. It should be tender but still slightly firm in the center.
• Stir in the frozen peas and another small ladle of stock if needed. Cook for 2 to 3 minutes more until the peas are heated through and the risotto is creamy.
• Remove from heat. Stir in the remaining 3 Tablespoons butter, the Parmesan cheese, mint, 1 Tablespoon of the chives, and the lemon zest. Taste and adjust seasoning with salt and pepper.
• If the risotto becomes too thick, stir in a small splash of warm stock until it reaches a creamy consistency.
• Spoon into bowls, garnish with the remaining chives, and serve immediately.

Notes

Storage:

• If you have leftovers, store them in the fridge for up to 3 days in an airtight container. Reheat gently with a splash of broth or water to loosen slightly. Risotto thickens as it sits, so you will need to bring it back to a smooth, creamy consistency.
• We don’t recommend freezing, as thawing will change the texture.

Expert Tips:

• Keep broth warm. Keep it at a low simmer so it’s warm each time it’s added. This will ensure the rice cooks properly and evenly, so the risotto has the right texture. Adding cold broth can shock the rice, preventing it from releasing all of that beautiful starch.
• Stir frequently but gently. This will help to release the starch for that creamy texture, while maintaining the integrity of the grains. Stirring too aggressively could break them.
• Do not rush the cooking process. This is key. Risotto is a labor of love that’s worth every minute. Slowly add the liquid one ladle at a time, and wait until it’s mostly absorbed before adding more. This is essential for creating that luscious, silky texture.
• Risotto should flow slowly when plated. The end result should be creamy and thick, but slightly loose. You don’t want a heavy, dense serving of risotto.
• Serve immediately for the best texture. Risotto is best served hot and fresh, straight from the stove, when it’s the creamiest and silkiest.

Nutrition

Serving: 1serving | Calories: 576kcal | Carbohydrates: 72g | Protein: 14g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 1717mg | Potassium: 213mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1612IU | Vitamin C: 16mg | Calcium: 245mg | Iron: 4mg

The post Pea Risotto appeared first on Italy In Your Kitchen.

I love finding ways to serve salmon in an interesting way. It’s tender and buttery, so it felt like the perfect fit for piccata. Salmon Piccata is a savory seafood twist on the classic Italian piccata – lighter than chicken but just as flavorful. It comes together so quickly (30 minutes!), making it the perfect meal for weeknight dinners, dinner parties, or date night at home.

Salmon Piccata is made with tender, pan-seared salmon that gets topped with a silky lemon butter caper sauce that’s fresh, briny, and perfectly balanced. It’s next-level delicious and pairs beautifully with pasta, rice or vegetables, making it the ideal dinner for the whole family.

If you like this bright and flavorful dish, try these other lemony recipes. These Chicken Piccata Meatballs are a delicious spin on a classic, and we love this easy Spaghetti With Lemon Cream Sauce.

Why You’ll Love This Recipe

• Quick and easy: With just a handful of ingredients and a quick cooking method, this comes together fast and can be ready in 25–30 minutes. This is dinner you can get on the table, fast.
• Big flavor from simple ingredients: Good quality salmon is paired with a savory butter sauce and tangy, briny capers for an easy meal that has big flavor payoff.
• Light yet satisfying: This recipe is low-carb and won’t weigh you down, and the big, bold flavors make the dish unbelievably satisfying. Plus, because salmon is naturally high in protein, it fills you up without feeling heavy. 

What is Piccata?

Piccata is a traditional Italian cooking preparation where thinly pounded meat, typically veal or chicken, is dredged in flour, sauteed, and served in a bright, tangy sauce made with lemon juice, butter and capers.

Salmon Piccata is a flavorful seafood version that provides a rich, flaky base that pairs beautifully with the signature, bright sauce.

Ingredients

• Salmon: Buttery, tender and flaky, use center-cut fillets with skin on or off. Both will get that crisp, pan-sear.
• Salt & Pepper: Don’t be afraid to season generously.
• Olive Oil: This will give the salmon a nice sear.
• Shallot: Provides a nice aromatic flavor.
• White Wine: For the sauce, use something dry, bright and acidic.
• Chicken Broth: Store-bought or homemade works.
• Lemon Juice: Bright, tangy, and a signature flavor to piccata.
• Capers: Briny, bold pops of flavor – there’s really nothing like these. They’re another signature ingredient for classic piccata.
• Butter: To finish the rich, glossy sauce. Use unsalted, as the capers can be quite salty.
• Parsley: A final pop of color, and a bright and citrusy finish. Fresh is a must!

How To Make Salmon Piccata

1. Pat the salmon fillets dry with paper towels. Season evenly on both sides with the kosher salt and black pepper.

2. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, place the salmon skin-side down in the pan. Press gently with a spatula for 10 seconds to prevent curling.

3. Cook the salmon skin-side down for 4 to 5 minutes, until the flesh is mostly opaque and cooked about three-quarters of the way up the sides.

4. Flip the salmon and cook for an additional 1 to 2 minutes, just until cooked through. Remove the salmon from the pan and set aside.

5. Reduce the heat to medium. Add the minced shallot to the same pan and sauté for 1 to 2 minutes, until softened but not browned.

6. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by about half, about 2 to 3 minutes.

7. Add the chicken broth and lemon juice. Bring to a gentle simmer and cook for 3 to 5 minutes to slightly reduce.

8. Stir in the capers. Turn off the heat and whisk in the cold butter until the sauce is smooth and glossy.

9. Stir in the chopped parsley.

10. Return the salmon to the pan or plate the salmon and spoon the sauce around and lightly over the top. Serve immediately.

What To Serve With Salmon Piccata

Salmon Picatta is perfectly light and flavorful, and pairs beautifully with our favorite ideas here,

• Angel hair pasta: Tender and light, this will bulk up the dish.
• Roasted asparagus: Simple and colorful.
• Steamed green beans: Another quick and easy side.
• Arugula salad: Peppery and sharp, a nice flavor pairing to the bright sauce.
• Rice pilaf: To soak up that rich, buttery lemon sauce.

Storage

You can store salmon piccata leftovers in an airtight container in the fridge for up to 3 days. We recommend storing it in the lemon-butter sauce to keep it moist. To reheat, warm gently on the stove over medium heat for about 5-10 minutes. Alternatively, you can reheat in the microwave in 30 second intervals, in a pinch.

Variations

• Add cherry tomatoes. For a pop of color and fresh flavor.
• Add a splash of cream. Not necessarily traditional, but this will make the sauce extra rich and decadent.
• Make it dairy-free. If you’d like to skip the butter and make this dish completely dairy-free, simply build the sauce with olive oil.
• Swap salmon for trout or cod. Try a flaky, meaty white fish for a slightly different flavor profile.

Frequently Asked Questions

More Delicious Seafood Recipes

• Creamy Smoked Salmon Pasta
• Seafood Linguine
• Spicy Shrimp Pasta
• Creamy Lobster Pasta

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Salmon Piccata

This bright and buttery Salmon Piccata is an easy and flavorful twist on the classic Italian recipe, perfect for elegant weekend entertaining or a flavorful weeknight meal that comes together effortlessly.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 389kcal

Ingredients

• 4 salmon fillets 6 ounces each, skin on
• 1 Teaspoon kosher salt
• 1/2 Teaspoon freshly ground black pepper
• 2 Tablespoons extra virgin olive oil
• 1 small shallot finely minced
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 3 Tablespoons freshly squeezed lemon juice about 1 large lemon
• 2 Tablespoons capers drained and lightly rinsed
• 2 Tablespoons unsalted butter
• 2 Tablespoons finely chopped fresh flat-leaf parsley

Instructions

• Pat the salmon fillets dry with paper towels. Season evenly on both sides with the kosher salt and black pepper.
• Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, place the salmon skin-side down in the pan. Press gently with a spatula for 10 seconds to prevent curling.
• Cook the salmon skin-side down for 4 to 5 minutes, until the flesh is mostly opaque and cooked about three-quarters of the way up the sides.
• Flip the salmon and cook for an additional 1 to 2 minutes, just until cooked through. Remove the salmon from the pan and set aside.
• Reduce the heat to medium. Add the minced shallot to the same pan and sauté for 1 to 2 minutes, until softened but not browned.
• Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by about half, about 2 to 3 minutes.
• Add the chicken broth and lemon juice. Bring to a gentle simmer and cook for 3-5 minutes to slightly reduce.
• Stir in the capers. Turn off the heat and whisk in the cold butter until the sauce is smooth and glossy.
• Stir in the chopped parsley.
• Return the salmon to the pan or plate the salmon and spoon the sauce around and lightly over the top. Serve immediately.

Notes

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days. We recommend storing it in the lemon-butter sauce to keep it moist. To reheat, warm gently on the stove over medium heat for about 5-10 minutes. Alternatively, you can reheat in the microwave in 30 second intervals, in a pinch.

Nutrition

Calories: 389kcal | Carbohydrates: 3g | Protein: 34g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 880mg | Potassium: 910mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 2mg

The post Salmon Piccata appeared first on Italy In Your Kitchen.

Every time I make Chicken Saltimbocca, I’m reminded why we love it so much. It’s just that good. Saltimbocca literally translates to “jumps in the mouth” which is reason enough to make this flavorful Italian main, but just one bite clearly explains why. Made with tender chicken cutlets layered with crispy, salty prosciutto and fresh sage, this traditional dish is a favorite for good reason.

This Chicken Saltimbocca is finished with a rich and decadent buttery white wine pan sauce that’s bright, savory, and incredibly flavorful. Truly, once it hits the plate you won’t be able to get enough. This dish pairs beautifully with pasta, potatoes, roasted vegetables or simple greens, making it perfect to serve for dinner parties, date night, or an elevated weeknight meal.

If you like this flavor-packed chicken recipe, try these other simple, satisfying ideas. We love these Italian Chicken Cutlets for any occasion, and these Chicken Piccata Meatballs for a tasty twist on tradition.

Why You’ll Love This Recipe

• Restaurant-quality at home: This dish is easy enough to make at home, and it tastes like restaurant quality, without the hassle or price tag. No need to go out for great Italian food.
• Ready in about 30 minutes: With just a few, simple steps, this comes together quickly. You can make this fast, hassle-free.
• Simple ingredients: This recipe calls for simple, good quality ingredients you’re familiar with. They’re easy to shop for and cook with, and turn into a flavor-packed dish the whole family loves.

What is Chicken Saltimbocca?

Chicken saltimbocca is inspired by the classic Roman dish, traditionally made with veal. This version features thinly pounded chicken cutlets, pan-seared until crispy, and topped with salty prosciutto and fresh sage leaves. They get finished in a rich and savory wine-butter sauce.

Both veal and chicken are delicious in this dish, but we find that chicken can be a bit more accessible, family-friendly variation.

Ingredients

• Chicken: Thinly pounded, for even cooking and the best results.
• Prosciutto: Crispy and salty, an essential layer for saltimbocca.
• Sage: Use fresh leaves. A signature ingredient for this dish.
• All-Purpose Flour: To dredge the chicken and achieve that crispy coating.
• Butter: For searing the chicken and added richness.
• Olive Oil: Use a good quality extra virgin olive oil.
• White Wine: Use something bright and crisp you’d like to drink. This will deglaze the pan and build the rich, savory sauce.
• Salt & Pepper: Season generously, always.

How To Make Chicken Saltimbocca

1. Pound the chicken cutlets evenly to about ¼-inch-thick. Season lightly on both sides with salt and black pepper.

2. Lay one slice of prosciutto over each cutlet and press firmly so it adheres.

3. Lightly dredge both sides of each cutlet in flour, shaking off excess. The coating should be very thin.

4. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium heat until the oil shimmers.

5. Place the chicken in the skillet prosciutto-side down first. Cook for 2–3 minutes until the prosciutto sets and lightly crisps at the edges. Flip and cook another 1–2 minutes until the chicken is just cooked through. Transfer to a plate.

6. Reduce heat slightly. Add 1 tablespoon of butter to the pan. Add the sage leaves and let them sizzle gently for 10–15 seconds until fragrant.

7. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 1–2 minutes until slightly reduced.

8. Swirl in the remaining 1 tablespoon butter until the sauce is glossy.

9. Return the chicken to the skillet briefly to coat in the sauce. Spoon the sage wine sauce over the top and serve immediately.

Substitutions and Variations

• Prosciutto adds saltiness and crisp texture: Thin, delicate ribbons are ideal, as they crisp up perfectly. Avoid using overly thick slices – they won’t crisp as well and could have a tough texture.
• Use dry white wine: Something crisp, bright and acidic, like a Pinot Grigio or Sauvignon Blanc will create the best flavored sauce and balances out the rich butter
• Fresh sage is essential: This dish is made with so few ingredients, it’s important to include all of them. Fresh sage is a key ingredient here for authentic flavor – a dash of dried will not do it.
• Substitute additional broth: If you decide to skip the wine, create the sauce with more broth plus a splash of fresh lemon juice for a touch of acidity.
• Add capers for brightness: This dish is simple and perfect as is, but the addition of bright, tangy capers is delicious and compliments the butter-wine sauce nicely.
• Add cream for a richer sauce: A splash of heavy cream takes the rich sauce to an indulgent level. It’s creamy and luxurious and a bit different than the classic.
• Make dairy-free by using only olive oil: You can easily make this a dairy-free recipe by omitting the butter. Simply use all olive oil as your fat for an equally delicious version.
• Try pork cutlets instead of chicken: Thinly pounded pork cutlets are a tasty variation on this dish. Lean and flavorful, they’re a delicious and easily accessibly (and affordable) substitute if you’re looking to change it up from time to time.

What To Serve With Chicken Saltimbocca

Chicken Saltimbocca is a satisfying main dish. Serve it alongside some of our favorite sides for a well-rounded, delicious meal.

• Angel hair pasta or spaghetti: Tender, chewy pasta is always a great with sauce chicken.
• Mashed potatoes: Smooth and creamy, another perfect pairing with the tender chicken.
• Lemon risotto: Rich and flavorful, for an irresistible dinner.
• Sautéed spinach or roasted asparagus: Simple and complimentary to round out the richness of the chicken saltimbocca.
• Crusty Italian bread: To soak up all of that delicious, buttery sauce.

Storage

Chicken Saltimbocca is best enjoyed right after cooking, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, either on the stovetop over medium heat with a splash of stock to loosen the sauce, or in the microwave in 30 second intervals.

You can freeze leftovers in an airtight container for up to 2 months, although the texture might change slightly. Thaw in the fridge overnight before you’re ready to serve again, and warm on the stovetop with a splash of stock to bring the sauce back together.

Frequently Asked Questions

More Easy Italian Recipes

• Italian Chicken Cutlets
• Sunday Sauce
• Slow Cooker Osso Bucco
• Italian Lemon Ricotta Cake

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Chicken Saltimbocca

This Chicken Saltimbocca is a simple, yet elegant Italian dish that comes together in less than 30 minutes, for a rich and satisfying chicken dinner that's perfect for weeknights or entertaining.

Course Main Course

Cuisine Italian

Keyword 30 minute meals, italian chicken recipe, prosciutto chicken, weeknight italian dinner

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 461kcal

Equipment

• large skillet

Ingredients

• 4 thin chicken cutlets pounded to ¼-inch thickness
• 4 thin slices prosciutto
• 10-12 fresh sage leaves
• ¼ cup all-purpose flour for light dredging
• 3-4 tablespoons olive oil
• 3 tablespoons unsalted butter divided
• 3/4 cup dry white wine such as Pinot Grigio
• kosher salt, to season
• freshly cracked black pepper, to season

Instructions

• Pound the chicken cutlets evenly to about ¼-inch thick. Season lightly on both sides with salt and black pepper (the prosciutto adds saltiness).
• Lay one slice of prosciutto over each cutlet and press firmly so it adheres.
• Lightly dredge both sides of each cutlet in flour, shaking off excess. The coating should be very thin.
• Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium heat until the oil shimmers.
• Place the chicken in the skillet prosciutto-side down first. Cook for 2–3 minutes until the prosciutto sets and lightly crisps at the edges. Flip and cook another 1–2 minutes until the chicken is just cooked through. Transfer to a plate.
• Reduce heat slightly. Add 1 tablespoon of butter to the pan. Add the sage leaves and let them sizzle gently for 10–15 seconds until fragrant.
• Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until slightly reduced and the sauce has lightly thickened.
• Swirl in the remaining 1 tablespoon butter until the sauce is glossy.
• Return the chicken to the skillet briefly to coat in the sauce. Spoon the sage wine sauce over the top and serve immediately.

Video

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Notes

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, either on the stovetop over medium heat with a splash of stock to loosen the sauce, or in the microwave in 30 second intervals.

Tips:

• Pound chicken evenly: Don’t skip this step, it’s worth it for quick and even cooking, and will yield the best texture.
• Do not overcook: Thin cutlets cook fast, so don’t walk away from the pan. You don’t want overcooked, dried out or rubbery chicken.
• Let prosciutto crisp slightly: Prosciutto has wonderful flavor that’s only enhanced once it’s crisped up. It’s a nice bite with the tender chicken,.
• Deglaze thoroughly: Be sure to scrape up all of those delicious browned bits at the bottom of the pan once the wine is added for maximum flavor in the sauce.
• Use a stainless steel pan: These conduct the best heat evenly, so using this type of pan will ensure the chicken is nice and browned.

Nutrition

Calories: 461kcal | Carbohydrates: 7g | Protein: 38g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 137mg | Sodium: 254mg | Potassium: 688mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 317IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

The post Chicken Saltimbocca appeared first on Italy In Your Kitchen.