How to Make Chicken Recipes from Italy 

When learning how to make chicken recipes from Italy, you will find a great diversity in the cuisines from region to region. Like most countries the recipes reflect the local ingredients of each recipe. The areas rich in dairy will include the creams, butters and cheese. Some areas are known for their rich robust tomato seasoning. Many of the chicken recipes from Italy will have common ingredients like a variety of pastas. Wonderful herbs and spices will be included to achieve those delicious Italian flavors; like oregano, garlic, basil and rosemary.

Italian Chicken Lasagna RecipeItalian Chicken Lasagna Recipe

As you learn how to make chicken recipes from Italy, you will be familiar with the wonderful chicken and pasta recipes; chicken spaghetti and the chicken lasagna recipes. Of course, who doesn’t love good Italian pizza and having chicken on one is a delicacy. Two of my favorites have always been the chicken Parmesan recipe from Southern Italy and chicken Marsala recipe. I love this rich Marsala wine sauce over the chicken with pasta; these are usually what I order when eating out if on the menu.

Many of my friends have always talked about making a chicken cacciatore recipe and other would make a cream chicken tetrazzini recipe. I never really got into those because of so many other favorites but they are both delicious with totally different flavors. There are just so many wonderful recipes from Italy that there is not enough time to make all of them.

The chicken picatta recipe actually refers to the method of preparing the chicken rather than the ingredients included in the recipe. A chicken breast is filleted and pounded out making it more even and thin. Seasoned flour is then pounded into the meat; cover one side with the flour mixture and pound it in; repeat on the other side and then repeat each side again. This will make a nice brown crust as it is fried in butter or olive oil in the skillet. Once the chicken has been cooked, the dripping are used to make a delicious sauce by adding lemon juice, white wine, a little garlic and capers. Once you have learned how to make chicken recipes from Italy you will find is one of the most delicious.

pounding out chicken for a Chicken Picatta RecipeTenderizing Chicken
A perfectly evened out chicken for chicken PicattaTenderizing Chicken

HOW TO MAKE CHICKEN PICATTA RECIPE  This is one of my favorite recipes from Italy.

how to make chicken picatta recipeHow to Make Chicken Picatta Recipe
  • 4 Boneless skinless chicken breast halves
  • Flour
  • Salt/pepper
  • ¼ Cup olive oil
  • ¼ Cup butter
  • ¼ Cup lemon juice
  • ¼ Cup white wine
  • 2 Tablespoons capers
  • Garlic powder (to taste)
  • Paprika
  • Grated Parmesan cheese
  • Thin slices lemon for garnish
  • Hot cooked pasta

Prepare chicken breast as instructed above by pounding in flour, salt and pepper.
Brown in hot olive oil until thoroughly done; remove chicken to warm platter.
Add butter, lemon juice, wine, capers, garlic powder and paprika to skillet drippings.
Bring to a boil and simmer for 5 minutes.
Serve by placing chicken on plate with hot pasta; spoon lemon sauce over top of chicken and pasta.


(This Chicken Marsala is made with my homemade noodles.)

how to make chicken recipes from italyHow to Make Italian Chicken Marsala Recipe

This is one of my favorite recipes from Italy that I typically order at my favorite Italian restaurant.

  • 6 Boneless skinless chicken breast halves
  • Non stick cooking spray
  • 1 ½ Cups Marsala wine
  • 2 Tablespoons olive oil
  • 1 ½ Cups sliced mushrooms
  • 1 Cup sliced red bell pepper
  • 1 Cup sliced yellow bell pepper
  • ½ Cup sliced green onions
  • 3 Cloves minced garlic
  • 2 ¾ Cups chicken broth (no salt added)
  • 1 Tablespoon lemon juice
  • ½ Teaspoon dried oregano
  • ½ Teaspoon dried basil
  • ½ Teaspoon salt
  • ½ Teaspoon black pepper
  • 1 Tablespoon cornstarch
  • ¼ Cup chicken broth (no salt added)

Cut chicken into strips and set aside; spray Dutch oven with spray and place over medium high heat.
Place chicken strips in Dutch oven and sauté until tender; remove to a shallow dish.
Add wine to Dutch oven and bring to a boil; pour wine over chicken.
Add olive oil to Dutch oven and heat until hot.
Add mushrooms, red and yellow peppers and garlic; sauté until tender crisp.
Add the 2 ¾ cups chicken broth, lemon juice, oregano, basil, salt and pepper.
Bring mixture to a boil; add chicken mixture and return to a boil.
Combine cornstarch and ¼ cup chicken broth until smooth; stir into chicken mixture.
Bring to a boil; boil 1 minute stirring constantly.
Serve over hot cooked pasta.


chicken tetrazziniChicken Tetrazzini

When cooking recipes from Italy, the more involved ones like this chicken tetrazzini recipe should be prepared a day ahead. This delicious chicken spaghetti recipe is great for entertaining.

  • 4 ½ Pound roasting chicken
  • 3 Cups hot water
  • 1 Teaspoon onion salt
  • ½ Teaspoon celery salt
  • ½ Pound thin spaghetti
  • 2 Tablespoons salt
  • 6 Tablespoons butter divided
  • ½ Teaspoon salt
  • 1 Tablespoon lemon juice
  • ½ Pound fresh mushrooms quartered
  • 2 cans (14 ounces each) artichokes
  • 2 Tablespoons flour
  • ¼ Teaspoon paprika
  • 1 ½ Teaspoons salt
  • 1/4 Teaspoon white pepper
  • 1/8 Teaspoon nutmeg
  • 1 Cup heavy cream
  • 2/3 Cup Parmesan cheese grated

Place chicken in pot with 3 cups water, onion salt and celery salt.
Simmer about 90 minutes or until tender; remove chicken from broth to platter to cool
Reserve 2 ½ cups of the chicken broth and set aside.
Add 3 quarts water to remaining broth and 2 tablespoons salt.
Bring liquid to a boil; add spaghetti and cook until tender.
Drain spaghetti and place in a 9 X 13 inch baking dish.
Remove chicken from bones; discard bones and skin and set chicken aside in deep bowl.
Heat 3 tablespoons butter in heavy skillet; add sliced mushrooms, lemon juice and ½ teaspoon salt.
Sauté mixture until soft; toss mixture with artichokes and spaghetti and set in refrigerator.
In saucepan melt 3 tablespoons butter.
Remove from heat and stir in flour, ¼ teaspoon paprika, 1 ½ teaspoons salt, pepper and nutmeg.
Slowly stir in 2 ½ cups reserved broth; cook and stir until broth thickens.
NOTE: Mixture will not be as thick as white sauce.
Stir in the 1 cup heavy cream; pour sauce over the chicken and refrigerate.
To serve preheat oven to 400F degrees.
Stir chicken and sauce mixture and pour over the spaghetti.
Top with Parmesan cheese and additional paprika; bake uncovered for 25 minutes.


easy chicken parmesan recipeEasy Chicken Parmesan Recipe

This is probably one of the best known recipes from Italy.

  • 2 ½ TO 3 Pound frying chicken cut in pieces
  • 1 Can (10 ¾ ounces) tomato soup (not diluted)
  • 1 Can (6 ounces) tomato paste
  • 1 Small finely chopped onion
  • 3 Clove crushed garlic
  • 1 Teaspoon oregano
  • ¼ Cup dry red wine
  • 5 large sliced mushrooms
  • 2 Cup Mozzarella cheese
  • ½ Cup grated Parmesan cheese

Arrange chicken pieces in oiled baking dish.
Distribute mushrooms over chicken pieces.
Combine and blend tomato soup, tomato paste, wine, onion, garlic and oregano together.
Spoon mixture over the chicken and mushrooms.
Bake in preheated oven at 350F degrees for about 50 minutes or until tender turning occasionally.
Sprinkle top of chicken with both cheeses; return to oven 5 to 6 minutes or until cheese melts.

easy chicken parmesan recipeEasy Chicken Parmesan Recipe

EASY CHICKEN ALFREDO RECIPE a chicken tenders recipe

This is always one of the recipes from Italy that is a real treat! 

  • 6 Ounces dried bow tie pasta
  • 2 Tablespoons olive oil
  • ½ Pound chicken tenders (or boneless skinless chicken breast cut in strips)
  • 2 Green onions chopped
  • 1 Tablespoon butter
  • ¾ Cup sliced mushrooms
  • 1 Teaspoon dried thyme
  • ½ Tablespoon garlic powder
  • 2 Cups heavy cream
  • ¾ Cup grated Parmesan cheese or Romano cheese
  • ½ Teaspoon salt
  • ½ Teaspoon black pepper
  • 1/8 Cup pine nuts

Cook pasta according to package directions; drain and set aside.
Heat oil in large skillet over medium heat; and chicken and stir fry until cooked through about 5 minutes.
In separate pan sauté green onion in 1 tablespoon butter until tender.
Add mushrooms, thyme and sautéed onions to chicken.
Add garlic powder, cream, cheese, salt and pepper.
Simmer about 30 minutes stirring frequently until chicken is tender.
Serve over the pasta and top with pine nuts; serves 2.      


There are many pizza recipes from Italy; how Italian this barbecued chicken pizza recipe is, I do not know. It is easy and very good but if I was guessing, I would say it is very American and not a recipe from Italy.     

  • 2 Cups shredded cooked chicken (you can use deli chicken)
  • 1/3 cup barbeque sauce
  • 1 Prebaked Italian bread shell (12 inches/ 16 ounces)
  • 3 Italian plum tomatoes sliced
  • 1 Cup shredded Monterey Jack cheese
  • Fresh chopped basil

Preheat oven to 450F degrees.
Combine chicken and barbeque in a small bowl; blend well.
Place bread shell on ungreased baking sheet.
Spread chicken mixture in the shell; arrange tomato slices over the top.
Sprinkle with chopped basil and shredded cheese.
Bake for 10 minutes or until cheese melts; serves 6.


This is one of the more popular chicken recipes from Italy.

  • 1 Chicken (4 pound) cut into serving pieces
  • ¼ cup olive oil
  • ¾ Cup chopped onion
  • 1 Green bell pepper thinly sliced
  • 2 Cloves minced garlic
  • 1 ½ Teaspoons salt
  • ¼ Teaspoon black pepper
  • ¼ Teaspoon dried oregano
  • 1 Can (16 ounces) solid pack Italian tomatoes
  • 1 Can (6 ounces) tomato paste
  • 1/3 Pound sliced mushrooms

Cook chicken in hot oil until browned on all sides.
Add onion, green pepper, garlic, salt, pepper and oregano; cook uncovered for ten minutes.
Combine tomatoes and tomato paste and add to the chicken mixture.
Cover and cook over low heat for 45 minutes or until chicken is almost tender.
Add mushrooms; cover and cook 15 minutes longer.


Italian Chicken Lasagna RecipeItalian Chicken Lasagna Recipe

Chicken recipes from Italy include ones like lasagna and spaghetti which typically are made with beef.

  • 8 ounces Lasagna noodles
  • 1 Pound ground chicken
  • 2 Tablespoons olive oil
  • 1 Small finely chopped onion
  • 2 Cloves minced garlic
  • Salt/pepper
  • 2 Cans (6 ounces each) tomato sauce
  • 1 Package spaghetti seasoning or Italian seasoning
  • 1 Package (24 ounces) cottage cheese
  • 1 Tablespoon chopped parsley
  • 1 Pound grated mozzarella cheese
  • ½ Cup grated Parmesan cheese

Brown chicken in hot oil in a large skillet; add onion, garlic, salt and pepper and cook until done.
Stir in tomato sauce and 4 cans of water with the spaghetti seasoning; cover and cook for 15 minutes.
Stir mixture occasionally while cooking.
Combine and mix together cottage cheese, parsley and mozzarella cheese.
Lightly grease a large baking dish; spoon in enough chicken mixture to cover bottom.
Top chicken sauce with cooked lasagna noodles; spread with some of the cheese mixture.
Repeat layers ending with meat sauce; sprinkle with Parmesan cheese.
Bake in preheated oven at 350F degrees for 30 minutes.
Let stand 10 minutes to set layers before serving.