Pan-Roasted Chicken With Vegetables and Dijon Jus

Pan-roasted chicken with supremely crisp, crackling skin and juicy meat along with tender, charred roasted vegetables, with a pitcher full of bright, rich gravy to boot.

Baked Italian Chicken with Potatoes

15 minutes prep: Chicken baked with a flavourful Italian sauce, studded with potatoes and cherry tomatoes and topped with cheese.

Chicken and Penne in Vodka Cream Sauce

This creamy tomato sauce packs a flavorful punch. Toast up some buttery Parmesan garlic bread to serve on the side.

Chicken Cacciatore With Mushrooms, Tomato, and Onion

An earthy, hearty version of the classic Italian dish, this recipe stars juicy, tender pieces of chicken leg, braised in white wine with mushrooms, onion, and tomato. It tastes like it spent hours in the oven, even though it's done in about an hour.

Fettuccine with Venetian Chicken Sauce

This unique pasta features a silky smooth Venetian sauce made with tomato, carrot, and a generous amount of butter. Add bites of chicken breast to yield a hearty bowl of noodles.

Chicken piccata

This is a classic Italian chicken dish with pan-seared chicken in a rich garlic lemon sauce with lots of delicious little capers. A great weeknight dinner served with a green leafy salad. 

one pot CHICKEN SCARPARIELLO…your new favorite chicken dish

One pot chicken scarpariello is your new favorite chicken dinner.

Chicken Francese: Our Favorite Recipe - The Woks of Life

Our Chicken Francese recipe is an authentic Italian American classic version. Our family has a soft spot for this dish, and it's great with rice or pasta!

Roast Chicken With Asparagus Panzanella

Making panzanella— the classic Tuscan tomato-and-bread salad—without tomatoes is tricky, because you need all those juices to soften the stale bread. The trick is to find other ways to make the dish as flavor-packed and moist as possible. Here's our method with asparagus, cucumbers, and red onions, served alongside roast chicken.

Chicken Cacciatore

Chicken Cacciatore or "Hunter's Chicken" is a very old recipe dating back to the Renaissance around 700 years ago. Hunters would gather goodies like mushrooms along their way back from hunter, at the time probably had a rabbit or some game and stewed it all together to make this dish that has evolved over time and has many variations. This is mine and it has an intense flavor just the way I like it.