6 Italian Recipes With Chicken That Taste Like a Roman Holiday

You want weeknight-friendly, dinner-party-worthy, comfort-food-level Italian recipes—with chicken. I’ve got you. These six dishes bring the best of Italy’s bold flavors, sun-kissed herbs, and cozy sauces straight to your table. They’re crowd-pleasers, super doable, and loaded with little chef-y tricks that make them sing.

1. Crispy Chicken Milanese With Lemony Arugula (Your New Dinner Hero)

Golden, crackly cutlets with a bright salad on top—this is Italian comfort with a zippy twist. It’s fast, fabulous, and feels restaurant-level without the fuss. Perfect for weeknights or when you want something that looks fancy with minimal effort.

Ingredients:

• 2 large boneless, skinless chicken breasts, butterflied and pounded to 1/4 inch
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/2 cup finely grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 cup olive oil (for frying)
• 4 cups baby arugula
• 1 cup cherry tomatoes, halved
• 1 lemon (zest and juice)
• 2 tbsp extra-virgin olive oil

Instructions:

1. Set up a dredging station: flour in one bowl; beaten eggs in another; panko mixed with Parmesan, garlic powder, salt, and pepper in a third.
2. Season the chicken lightly with salt and pepper. Dredge in flour, dip in egg, then press into the panko mixture to coat well.
3. Heat olive oil in a large skillet over medium heat. Fry cutlets 3–4 minutes per side until deeply golden and cooked through. Drain on a rack or paper towels; sprinkle with salt and lemon zest.
4. Toss arugula and tomatoes with lemon juice, extra-virgin olive oil, and a pinch of salt.

Serve the salad right on top of the cutlets for that classic Milanese finish. Add shaved Parm if you’re feeling extra. Variations: swap arugula for a fennel-orange salad, or tuck the cutlets into crusty bread for a killer sandwich.

2. Creamy Tuscan Chicken With Sun-Dried Tomatoes (The Saucy Crowd-Pleaser)

This skillet wonder gives you silky sauce, juicy chicken, and all the cozy vibes. The sun-dried tomatoes, garlic, and Parmesan make it feel special, while spinach keeps it fresh. Serve it over pasta, polenta, or crusty bread—whatever soaks up sauce best.

Ingredients:

• 4 boneless, skinless chicken thighs (or breasts), patted dry
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 tbsp olive oil (use oil from the sun-dried tomato jar if you have it)
• 3 cloves garlic, minced
• 1/2 cup oil-packed sun-dried tomatoes, sliced
• 1 tsp Italian seasoning
• 1/2 cup dry white wine (or chicken broth)
• 3/4 cup chicken broth
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups baby spinach
• Red pepper flakes, to taste

Instructions:

1. Season chicken with 1/2 tsp salt and pepper. Sear in olive oil over medium-high heat, 4–5 minutes per side, until golden and just cooked. Remove to a plate.
2. Lower heat to medium. Add garlic and sun-dried tomatoes; cook 30 seconds. Stir in Italian seasoning.
3. Deglaze with wine, scraping up browned bits. Reduce by half, then add broth and cream. Simmer 3 minutes.
4. Whisk in Parmesan until smooth. Add spinach; wilt 1 minute. Season with remaining salt and a pinch of red pepper flakes.
5. Return chicken and its juices to the pan; simmer 2 minutes to marry flavors.

Finish with a squeeze of lemon if you like it bright. Pro tip: For extra depth, add a spoonful of mascarpone. Leftovers reheat like a dream—seriously.

3. Classic Chicken Piccata With Briny Capers (Bright, Buttery, Perfect)

Piccata is the weeknight wonder: quick-cooking chicken in a buttery lemon-caper sauce that makes you look like a pro. It’s tangy, savory, and ridiculously satisfying with pasta or a simple green salad.

Ingredients:

• 2 large chicken breasts, butterflied and pounded thin
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour
• 3 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 2 cloves garlic, minced
• 1/2 cup dry white wine (or chicken broth)
• 3/4 cup chicken broth
• 3 tbsp fresh lemon juice
• 2 tbsp capers, rinsed
• 2 tbsp chopped fresh parsley
• Lemon slices, for garnish

Instructions:

1. Season chicken with salt and pepper; dredge lightly in flour, shaking off excess.
2. Heat olive oil and 1 tbsp butter in a skillet over medium-high. Sauté chicken 3 minutes per side until golden and just cooked. Transfer to a plate.
3. Add garlic; cook 20 seconds. Deglaze with wine; reduce by half. Stir in broth and lemon juice; simmer 2 minutes.
4. Stir in capers and remaining butter to emulsify. Return chicken to the pan for 1–2 minutes to coat.
5. Garnish with parsley and lemon slices.

Serve over angel hair or mashed potatoes. Variation: Add artichoke hearts for extra briny goodness. If your sauce tastes sharp, swirl in another pat of butter—instant balance.

4. Baked Chicken Parmesan, Extra-Crispy Without the Fryer

All the cheesy, saucy joy of Chicken Parm—minus the oil splatter. The trick? A panko-Parmesan crust baked on a hot sheet pan for maximum crunch. It’s family-friendly, freezer-friendly, and downright irresistible.

Ingredients:

• 2 large chicken breasts, halved horizontally (4 cutlets total)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup flour
• 2 eggs, beaten with 1 tbsp water
• 1 1/2 cups panko breadcrumbs
• 1/2 cup grated Parmesan, plus more for serving
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 1 1/2 cups marinara sauce (good-quality)
• 1 cup shredded low-moisture mozzarella
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 450°F (230°C). Place a rimmed baking sheet inside to heat.
2. Season cutlets with salt and pepper. Dredge in flour, dip in egg, then coat with panko mixed with Parmesan, oregano, garlic powder, and olive oil.
3. Carefully remove hot baking sheet, spray or brush lightly with oil, and place breaded chicken on it. Bake 12–14 minutes, flipping halfway, until crisp and cooked through.
4. Spoon marinara over cutlets, top with mozzarella, and bake 3–5 more minutes to melt. Broil 1–2 minutes for browned, bubbly cheese.

Top with fresh basil and a shower of Parmesan. Serve over spaghetti or beside a simple green salad. Make-ahead tip: Freeze breaded, uncooked cutlets; bake from frozen, adding a few minutes.

5. Herby Chicken Cacciatore With Olives and Peppers

“Hunter-style” chicken simmered in a rustic tomato-wine sauce with peppers, mushrooms, and olives. It’s hearty, deeply flavored, and tastes even better the next day. Ideal for Sunday cooking, but easy enough for Tuesday night.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium onion, sliced
• 1 red bell pepper and 1 yellow bell pepper, sliced
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme (or 2 sprigs fresh)
• 1/2 tsp crushed red pepper flakes (optional)
• 3/4 cup dry red wine
• 1 (28-oz) can crushed tomatoes
• 1/2 cup chicken broth
• 1/3 cup pitted Kalamata or Castelvetrano olives
• 2 tbsp capers (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Pat thighs dry; season with 1 tsp salt and pepper. Sear skin-side down in olive oil over medium-high until deeply browned, about 6–8 minutes; flip and cook 3 minutes more. Transfer to a plate.
2. Pour off excess fat if needed, leaving about 2 tbsp. Add onion, peppers, and mushrooms; cook 6–8 minutes until softened and lightly browned. Stir in garlic, oregano, thyme, and red pepper flakes; cook 30 seconds.
3. Deglaze with wine, scraping the pan. Reduce by half. Add crushed tomatoes, broth, and remaining 1/4 tsp salt.
4. Return chicken and juices to the pan, skin-side up. Simmer gently, partially covered, 25–30 minutes until chicken is tender and sauce thickens.
5. Stir in olives and capers; cook 2 minutes. Finish with parsley.

Serve with polenta, crusty bread, or buttered noodles. Want a brighter finish? Stir in a splash of red wine vinegar at the end. Pro move: Crisp the skin under the broiler right before serving.

6. Lemon-Ricotta Chicken Pasta With Toasted Breadcrumbs

Light, creamy, and super lemony—this pasta feels like sunshine in a bowl. The ricotta makes the sauce velvety without being heavy, and the crunchy breadcrumbs on top seal the deal. It’s the kind of meal that disappears fast.

Ingredients:

• 12 oz short pasta (rigatoni, orecchiette, or penne)
• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into small bite-size pieces
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 3 cloves garlic, minced
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan cheese
• Zest of 1 large lemon + 2 tbsp lemon juice
• 1/2 cup pasta cooking water (reserve more as needed)
• 2 cups baby spinach
• Red pepper flakes, to taste
• 1/2 cup panko breadcrumbs
• 1 tbsp butter
• 2 tbsp chopped fresh basil or parsley

Instructions:

1. Cook pasta in salted water until al dente; reserve at least 1 cup pasta water.
2. Meanwhile, heat olive oil in a large skillet over medium-high. Season chicken with 1/2 tsp salt and pepper; sauté 4–5 minutes until just cooked. Add garlic; cook 30 seconds. Remove from heat.
3. In a bowl, whisk ricotta, Parmesan, lemon zest, lemon juice, remaining 1/2 tsp salt, and red pepper flakes. Thin gradually with pasta water until creamy and spoonable.
4. Toast panko in butter in a small pan over medium heat until golden; season with a pinch of salt.
5. Toss hot pasta with chicken and ricotta sauce over low heat, adding more pasta water as needed for a silky coating. Fold in spinach until wilted.

Finish with herbs and a shower of toasted breadcrumbs. Add extra lemon if you love it bright. Variation: Swap spinach for peas or asparagus tips; both are excellent.

Final Bite

From crispy cutlets to saucy skillet magic, these six Italian recipes with chicken bring big flavor without drama. Pick one tonight, pour something nice, and let your kitchen smell like an Italian trattoria—trust me, you’ll feel like a culinary rockstar. Buon appetito!