133 italian chicken recipes

A simple but scrumptious chicken dish that can be cooked to perfection in your crockpot.

Homemade ranchero sauce with Roma tomatoes, red bell pepper, onion, and garlic simmered in chicken broth. A chunky, mild Mexican tomato sauce for huevos rancheros and more.

Leftover vegetable soup pureed smooth with chicken broth and seasoned with Tabasco, herbs, and a touch of cream. The thrifty cleanout-the-fridge soup that turns leftovers into something genuinely good.

Five-ingredient baked Parmesan chicken topped with melted mozzarella and served with salsa. Minimal prep, maximum flavor, and on the table in 30 minutes.

Quick and simple to prepare and very healthy. Replaces potato or rice or pasta. Great with grilled chicken or fish or lamb.

Inspired by the chicken tortilla soup I had at Crocodile Café this tortilla soup comes together quickly and delivers loads of fresh Mexican recipe flavor.

Chicken and spinach stuffed shells pulverize cooked chicken breast with Italian seasoning, fennel, and spinach into a savory paste, then bake inside jumbo pasta shells under your favorite sauce.

No-bake salad pizza with spinach dip spread on an Italian bread shell, topped with chicken, broccoli, tomato, and scallions. Ready in 20 minutes, no oven needed.

Rigatoni with thick mushroom sauce shreds portobello mushrooms straight into the pan, then reduces with garlic, broth, and red pepper for a meaty vegetarian pasta. Pan to plate in 30 minutes.

Lemony chicken crepes filled with seared chicken in a cream of chicken and yogurt sauce, topped with a lemon-mushroom sauce and baked until bubbly. A tangy, creamy main dish.

Tuscan-style white beans simmered with sage, garlic, plum tomatoes, and chicken broth. Dried beans cooked from scratch for a creamy, rustic Italian side or pasta topping.

Herb crusted cod plates a parsley-cilantro breadcrumb crusted cod fillet on wilted baby bok choy with a silky corn-ginger broth. Fusion fish dinner ready in 45 minutes.

Ground chicken pizza on a biscuit dough crust with mushrooms, bell peppers, and a three-cheese blend of mozzarella, cheddar, and Parmesan. A lighter take on homemade pizza using toaster oven-friendly portions.

French country potato salad with turkey strips, green beans, and fresh herbs, drizzled with Italian dressing. A warm, lighter take on potato salad.

Whole roasted chicken rubbed with red wine vinegar, paprika, and garlic, then roasted over a bed of fresh Roma tomatoes and onions. Simple ingredients, deeply savory results.

Oven-baked five grain pilaf with barley, wheat berries, millet, wild rice, and brown rice, studded with mushrooms, orange-soaked currants, and toasted almonds.