Three Italian Chicken Recipes That Will Remind You Of Your Favorite Restuarant

Posted on: 24 June 2015

When you're craving some delicious Italian food but it's too late to make a reservation at your favorite Italian restaurant, there's only one solution: cook at home! These delicious chicken dishes are simple to prepare, but they'll rival those at your favorite Italian eatery. Make sure you invite a few friends over to share.

Chicken Piccata

Green peas, capers, garlic, and shallots add flavor to this sauteed chicken dish. Serve it with a side of pasta or with mashed potatoes to soak up the extra sauce.


  • 4 chicken cutlets
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/4 cup shallots, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon capers, drained
  • 1/2 cup frozen green peas, thawed
  • 1/2 cup dry white wine, such as Chardonnay
  • 1 tablespoon freshly squeezed lemon juice

Dredge the chicken breasts lightly in the flour, and season with salt and pepper. Heat the olive oil in the skillet until it begins to sizzle. Lay the chicken cutlets in the pan, and saute for 5 minutes. Flip the chicken over, and add the peas, capers, shallots, and garlic to the pan. Saute for another 5 - 6 minutes, or until the chicken is cooked through. Add the white wine and lemon juice to the pan. Let the mixture simmer until thickened -- about 1 minute. Serve as desired.

Chicken Marsala

Chicken marsala is a delicious chicken and mushroom dish that's flavored with a Marsala wine sauce. It is thought to have been created by English families who lived in western Sicily in the 19th century, but it's a favorite menu item at Italian restaurants, nonetheless.


  • 4 chicken cutlets, pounded to 1/2 inch in thickness
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 3 tablespoons good quality olive oil
  • 2 cups porcini mushrooms, sliced
  • 4 slices prosciutto, minced
  • 1/2 cup chicken broth
  • 1/2 cup Marsala wine
  • 2 tablespoons butter
  • 1 teaspoon lemon juice
  • 2 teaspoons fresh thyme, minced
  • 2 teaspoons fresh parsley, minced

Stir together the flour and salt. Dredge the chicken in this mixture, and set it aside. Then, heat the olive oil in the pan. Add the chicken beasts, and saute for 2 minutes per side, just until golden brown. Add the mushrooms to the pan, and saute for about 8 minutes, or until the chicken is cooked thoroughly and the mushrooms are tender. Pour the wine into the pan, followed by the chicken stock. Let the mixture simmer and reduce in volume until thickened. Stir in the butter and lemon juice, top with the herbs and minced prosciutto, and serve.

Chicken Milanese

This pan-fried chicken has a fresh lemon sauce that's delicious when soaked up with a baguette. Another option is to serve it over thin noodles, such as angel hair pasta or linguine. The recipe makes enough for 2, making this a great date night meal. You can easily double it if you're feeding a family.


  • 2 boneless, skinless chicken breasts
  • 1/4 cup unseasoned breadcrumbs
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • black pepper, to taste
  • 1 egg
  • 2 tablespoons milk
  • 1/2 cup all-purpose flour
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 cup chicken stock
  • 1 tablespoon butter

Place the chicken between pieces of plastic wrap, and pound the breasts until they are 1/2 inch thick. In one bowl, combine the breadcrumbs, garlic, salt and pepper. In a second bowl, prepare the flour, and in a third bowl, combine the egg and milk. Dip the chicken first into the flour, then into the egg, and then into the breadcrumbs.

Heat the olive oil in a skillet over medium heat. Add the chicken to the pan, and cook for about 6 minutes per side, or until the juices run clear. Remove the chicken from the pan. Add the lemon juice, chicken stock, and butter to the pan. Bring to a simmer to make a rustic sauce. Drizzle this sauce over the chicken, and use the rest for dipping baguettes.