Ciambotta with Chicken – Italian Vegetable Stew

Ciambotta with Chicken – Italian Vegetable Stew

Every summer, my mother would make a big pot of ciambotta — the rustic Italian vegetable stew that filled our home with the aroma of fresh herbs and slowly simmering garden vegetables. First, she would gather whatever was ripe from the garden — zucchini, eggplant, peppers, and tomatoes. Then, she would let them cook gently until the flavors melded together into pure comfort.

In this version, I add tender chicken breast for extra heartiness. However, the beauty of ciambotta is how adaptable it is. Whether you use vegetables from your own garden or pick them up at the market, you’ll always end up with a wholesome, flavorful meal. For even more richness, you can swap in Italian sausage or combine it with chicken for a complete one-pan Italian dinner everyone will love.

Things to know about this Ciambotta with Chicken – Italian Vegetable Stew

You said:Origin & Tradition

Ciambotta is a classic Southern Italian vegetable stew, especially popular in regions like Campania and Calabria. Traditionally, it’s a simple, rustic dish made with seasonal vegetables simmered together to create a comforting, hearty meal.

Customizable Vegetables
The beauty of Ciambotta lies in its flexibility — you can use whatever fresh vegetables are in season or available. Common ingredients include eggplant, zucchini, bell peppers, tomatoes, potatoes, and onions.

Protein Options: Chicken or Sausage
Chicken adds a mild, tender protein that soaks up the flavors beautifully, while Italian sausage brings a richer, spiced, and heartier element to the stew. You can choose either, or combine both for extra depth.

Flavor Profile
This stew is seasoned with garlic and fresh herbs like basil and oregano, sometimes with a splash of red wine or vinegar for added depth. Olive oil and ripe tomatoes give it a rich, savory base.

Cooking Method
Everything is simmered slowly, allowing the flavors to meld. The chicken or sausage can be browned first for extra flavor or cooked directly in the stew.

Serving Suggestions
Ciambotta with chicken or sausage can be enjoyed on its own as a hearty main dish or served alongside crusty bread or creamy polenta to soak up the delicious sauce.

Healthy & Comforting
This nutritious dish is packed with vegetables and protein, perfect for a cozy family meal.

Personal Touch
Many families, like my mother’s, have their own twist on Ciambotta — the choice of vegetables, herbs, or protein makes it special and personal every time.

If you love this Ciambotta with Chicken – Italian Vegetable Stew, try these other fresh and flavorful summer sides:

Grilled Peach Caprese Salad
Juicy peaches, summer tomatoes, fresh mozzarella, and basil drizzled with simple balsamic.

Crispy Cauliflower Bites
Crunchy, savory veggie bites that everyone will love.

Serving Size:
Serves 4 generous portions

Cook Time:
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Ingredients

  • 2 boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces

  • 2 tablespoons olive oil

  • 1 medium onion, diced

  • 3 garlic cloves, minced

  • 1  bell pepper, diced

  • 1 medium eggplant (about 1 lb), diced

  • 2 medium zucchini (about 12 oz), diced

  • 2 medium potatoes (about 10 oz), diced

  • 2 cups chopped tomatoes  (or 1 can/14 oz diced tomatoes)

  • 1 cup chicken broth

  • 1/2 cup red wine

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • ½ teaspoon crushed red pepper flakes (optional)

  • salt and pepper to taste

  • Fresh parsley or basil, chopped, for garnish

Instructions

  1. Prep the chicken: Season chicken breast pieces with ½ teaspoon salt and ¼ teaspoon black pepper.

  2. Brown the chicken: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chicken and cook for 4–5 minutes, until lightly golden but not fully cooked through. Remove and set aside.

  3. Sauté aromatics: Add the remaining tablespoon of olive oil to the pot. Stir in the onion and cook for 3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.

  4. deglaze the pan with the red wine waiting until fully absorbed before proceeding

  5. Add vegetables: Stir in the bell peppers, eggplant, zucchini, and potatoes. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.

  6. Build the stew: Add the cherry tomatoes (or canned tomatoes), chicken broth, oregano, basil, crushed red pepper flakes (if using), and remaining salt and pepper. Stir well, scraping up any browned bits from the bottom.

  7. Simmer: Return the chicken to the pot. Bring to a gentle simmer, cover, and cook for 20–25 minutes, stirring occasionally, until the vegetables are tender and the chicken is cooked through.

  8. Finish & serve: Taste and adjust seasoning if needed. Garnish with fresh parsley or basil. Serve hot with crusty bread to soak up the flavorful sauce



Pollo al Limone Italian lemon chicken

Pollo al Limone Italian lemon chicken

Lemons are in peak season right now, and there’s no better way to celebrate their bright, zesty flavor than with this Italian Lemon Chicken. Known as Pollo al Limone, this dish is simple, rustic, and full of Southern Italian charm. With a golden sear, a light pan sauce, and a fresh lemon-parsley drizzle, it’s the kind of meal that tastes like summer.

Things to Know About This Pollo al Limone (Italian Lemon Chicken):

  • Lemons are the star – Use fresh, juicy lemons (preferably in-season Meyer lemons if available) for the brightest flavor. Bottled juice won’t do it justice.

  • Fresh parsley finishes the dish – A drizzle of lemon juice mixed with chopped Italian parsley adds a fresh pop right before serving.

  • Bone-in, skin-on chicken gives the best flavor – The skin crisps up beautifully when seared, and the bone keeps the meat juicy.

  • wine for depth – A splash of dry white wine in the sauce adds subtle complexity, but it’s just as delicious without it if you want to go alcohol free

  • One pan simplicity – This is a no-fuss dish that’s mostly done on the stovetop with minimal cleanup.

  • Perfect for any night – Light enough for a summer dinner, yet cozy and comforting year-round.

  • Craving more Italian chicken dishes? Don’t miss my other easy and flavorful chicken recipes—perfect for weeknights, gatherings, or Sunday dinners. Browse more here ➝Easy chicken piccata 
  • or one of my personal favorites Easy and quick chicken francese
  • ENJOY!!!
Pollo al Limone Italian lemon chicken
Serves: 4
Prep Time: 10 minutes
Cook Time: 25–30 minutes
ChatGPT saidItalian Lemon ChickServePrep Time: 10 miCook Time: 25–30 minutes

 Ingredients:

  • 4 boneless skinless chicken breast

  • 2 Tbsp. olive oil

  • 2 Tbsp. butter

  • 2 garlic cloves, minced

  •  zest and Juice of 2 lemons

  • 1/3 cup chopped Italian parsley

  • 1 cup chicken broth

  • 1 /2 cup dry white wine

  • 2 teaspoon dried oregano

  • 2 teaspoon paprika

  • Salt and pepper, to taste

  • Fresh parsley, chopped (for garni

Instructions

  1. Season the Chicken
    Pat the chicken dry with paper towels. Season both sides generously with salt, pepper, paprika and dried oregano .

  2. Sear the Chicken
    In a large skillet, heat the olive oil over medium-high heat. Place the in the oil  sear for 2-3 minutes without moving, until deeply golden. Flip and sear the other side for another 2-3 minutes. Remove chicken and set aside.

  3. Make the Pan Sauce
    In the same skillet (do not wipe it), reduce the heat to medium. Add minced garlic and sauté for about 30 seconds until fragrant.  Deglaze the pan with the wine waiting until  it is fully absorbed and  scraping up any browned bits from the bottom of the pan before adding the chicken broth,  let it simmer for 2–3 minutes to slightly reduce.

  4. Return Chicken to the Pan
    Place the seared chicken back into the pan. Cover the skillet with a lid and simmer over low heat for about 7- 10  minutes, until the chicken is cooked through and tender.

  5. Make the Lemon-Parsley Drizzle
    While the chicken is  cooking, whisk together the fresh lemon juice, chopped Italian parsley, and lemon zest  in a small bowl.

  6. Finish the Dish
     Add the butter and  the lemon-parsley mixture to the chicken, let it simmer uncovered for an additional 5 minutes until the sauce is emulsified Garnish with fresh lemon slices and more parsley if desired.

  7. Serve
    Serve warm with roasted potatoes, sautéed greens, or crusty Italian bread to soak up the sauce. ENJOY!!!



One-Pan Italian Chicken with Peppers and Tomatoes

One-Pan Italian Chicken with Peppers and Tomatoes

This One-Pan Italian Chicken with Peppers and Tomatoes is one of those meals I make when I want something easy but full of flavor. It’s just simple ingredients—tender chicken, sweet peppers, juicy cherry tomatoes, and a scoop of my marinara—all cooked together in one skillet. Then I top it off with fresh mozzarella and let it melt . So good, and it always feels a little extra special without being fussy.

I’ve been making some version of this dish for years—it’s the kind of meal that doesn’t need measuring cups or fancy techniques, just good ingredients and a hot pan. The peppers get soft and sweet, the cherry tomatoes burst into the sauce, and everything comes together with that final layer of melty mozzarella.

things to know about this One-Pan Italian Chicken with Peppers and Tomatoes

It’s quick and easy.
This recipe comes together in about 30 minutes with just one pan, making it perfect for busy weeknights.

Use what you have.
Don’t have cherry tomatoes? Grape tomatoes or even a few chopped ripe tomatoes will work. You can also swap mozzarella for provolone or fontina.

Make it your own.
Add a handful of olives or capers for a briny twist, or a pinch of chili flakes if you like a little heat.

Great for leftovers.
The flavors only get better the next day. Slice up the leftover chicken and peperonata and tuck it into a sandwich or warm it up over rice or pasta.

It pairs well with just about anything.
Serve it with crusty bread, creamy polenta, simple pasta, or even a fresh green salad for balance.

Give this One-Pan Italian Chicken with Peppers and Tomatoes a try and let me know if it makes it into your regular dinner rotation—don’t forget to snap a photo and tag me, I’d love to see your version!

One-Pan Italian Chicken with Peppers and Tomatoes

Serves: 4 | Prep Time: 10 min | Cook Time: 30 min

Ingredients:

  • 2 boneless, skinless chicken breasts, halved horizontally (makes 4 cutlets)

  • Salt and black pepper, to taste

  • 2 tablespoons olive oil

  • 1 red bell pepper, thinly sliced

  • 1 green bell pepper, thinly sliced

  • 1 small chopped onion

  • 2 garlic cloves, minced

  • 2 cups cherry tomatoes, halved or whole

  • 1 cup marinara sauce (use my easy homemade marinara version!)

  • 1/2 cup white wine

  • Pinch of red pepper flakes (optional)

  • 4 slices fresh mozzarella

  • Fresh basil or parsley, for garnish

Instructions

Instructions:

  1. Sear the chicken: Season chicken cutlets with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sear chicken 3–4 minutes per side until golden brown. Transfer to a plate and keep warm.

  2.  Add garlic and tomatoes: Stir in the garlic and cook for 1 minute. Add halved cherry tomatoes and cook another 4–5 minutes until they begin to soften and release juices.

  3.  Add the vegetables: Add the sliced peppers and onion with a pinch of salt until softened, about 8–10 minutes.

  4. Deglaze the pan with the white wine waiting until it’s fully absorbed before proceeding

  5. Add marinara and season:
    Stir in your marinara sauce,  a pinch of red pepper flakes if using. Simmer 3–5 minutes until slightly thickened.

  6. Return chicken & melt cheese:
    Nestle the chicken back into the pan and spoon some sauce over each piece. Top each cutlet with a slice of mozzarella. Cover and cook on low for 3–4 minutes, or until the cheese is melted. Top with fresh basil. ENJOY!!!



Bruschetta Grilled Chicken Tenders with Mozzarella

Bruschetta Grilled Chicken Tenders with Mozzarella

Quick-cooking chicken tenders grilled to juicy perfection, topped with fresh mozzarella and a zesty tomato bruschetta mix. A light, Italian-style dish perfect for warm weather meals.

The chicken is seasoned simply with garlic, olive oil, and herbs, then grilled until golden with crisp edges and tender centers. As soon as it comes off the grill, it’s topped with slices of fresh mozzarella that melt slightly from the heat. A generous spoonful of bright, garlicky tomato bruschetta—made with cherry tomatoes, basil, red onion, and a splash of balsamic—finishes the dish. Serve it with grilled bread, over arugula, or alongside a light pasta for an easy and elegant summer meal.

Things to know about this Bruschetta Grilled Chicken Tenders with Mozzarella

This recipe is as versatile as it is flavorful. The chicken tenders can be grilled outdoors for that classic smoky char, but they’re just as delicious cooked indoors on a grill pan or skillet. Short on time or want a more hands-off option? You can also bake them in the oven. No matter which method you choose, the juicy chicken gets topped with fresh, garlicky tomato bruschetta and melty mozzarella for a quick and easy Italian-inspired meal.

Serve these bruschetta chicken tenders as a light main dish with a side salad, or pair them with pasta, rice, or grilled vegetables for a more filling meal. They’re great for entertaining too—easy to prep ahead and assemble just before serving. The combination of warm, juicy chicken, bubbling mozzarella, and fresh tomato topping is a crowd-pleaser that tastes like summer any time of year.

Craving more easy and flavorful chicken ideas? Don’t stop here—check out my full collection of chicken recipes for everything from quick weeknight dinners to comforting classics. Whether you’re in the mood for something grilled, baked, or simmered in sauce, I’ve got plenty of delicious options waiting for you! 👉lorianasheacooks.com

Bruschetta Grilled Chicken Tenders with Mozzarella

Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

  • 1 ½ lbs. chicken tenders

  • 2 tbsp olive oil

  • 2 tsp Italian seasoning

  • 2 tsp garlic powder

  • 2 tsp. paprika

  • Salt and pepper, to taste

  • 8 oz fresh mozzarella, sliced or torn

For the bruschetta topping:

  • 2 cups cherry tomatoes, diced

  • 2 cloves garlic, minced

  • 2 tbsp fresh basil, chopped

  • 1 tbsp balsamic vinegar

  • 2 tbsp olive oil

  • Salt and pepper, to taste

Instructions

  1. Prep the chicken:
    Toss chicken tenders with olive oil, Italian seasoning, garlic powder, paprika, salt, and pepper. Let marinate for 15–20 minutes.

  2. Make the bruschetta:
    In a bowl, combine tomatoes, garlic, basil, balsamic vinegar, and olive oil. Season with salt and pepper. Set aside.

  3. Grill the chicken:
    Preheat grill (or grill pan) to medium-high. Grill tenders for 3–4 minutes per side until golden and just cooked through. In the last minute of cooking, top each tender with a piece of fresh mozzarella. Cover briefly to help it melt.

  4. Finish and serve:
    Arrange the tenders on a serving platter, spoon the fresh bruschetta mixture over the top, and drizzle with balsamic glaze if desired. Garnish with extra basil.



Easy crispy chicken parmesan

Easy crispy chicken parmesan

This easy crispy  Chicken parmesan,  is the perfect recipe when your craving classic Italian, but need it to be easy and quick.

Crispy, golden chicken, tangy marinara, and gooey melted cheese—it’s the kind of dish that never goes out of style. But what if you could get all that Italian comfort without spending all evening in the kitchen? This version keeps things simple but delivers big on flavor. The secret? I use equal parts grated cheese and breadcrumbs to coat the chicken before frying it to golden perfection. That cheesy crust gets irresistibly crisp and flavorful, adding an extra layer of richness to every bite.

After a quick pan-fry, the chicken is topped with sauce and more cheese, then baked just until everything is bubbling and beautifully melted. It’s the best of both worlds: that classic fried texture with a shortcut finish in the oven that brings it all together.

Quick enough for a weeknight, special enough for Sunday dinner—this extra cheesy Chicken Parmesan is the kind of recipe that earns a spot in your regular rotation.

Things to know about this Easy crispy chicken parmesan recipe

  • Pound the chicken thin for even cooking and maximum crispiness. Thinner cutlets cook faster and more evenly, helping you avoid dry chicken.

  • Use a mix of breadcrumbs and Parmesan for a flavorful, golden crust. Italian-seasoned breadcrumbs work great, but feel free to add extra herbs like oregano or basil.

  • Fry until golden, then finish in the oven. Pan-frying gives the chicken its signature crunch, while baking it with sauce and cheese melts everything together perfectly without getting soggy.

  • Don’t drown it in sauce. A light spoonful of marinara keeps the crust crispy while adding just the right amount of flavor.

  • Fresh mozzarella and basil are game changers. They bring that homemade Italian touch that makes this dish feel special and restaurant-worthy.

  • Make it a complete meal : Serve it along side freshly cooked spaghetti for a meal everyone will love. If you like easy Italian inspired recipes try one my other personal favorites Quick and easy shrimp scampi spaghetti an delicious recipe ready in less than 30 minutes.

    Ready to make this Easy Crispy Chicken Parmesan tonight?
    Give it a try and let me know how it turns out in the comments! Don’t forget to save this recipe for later and share it with someone who loves Italian comfort food!

Ingredients

Servings: 4
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45  minutes

4 cups my easy  marinara  sauce

4 skinless, boneless chicken breast

2 cups seasoned Italian bread crumbs

1 Tablespoon chopped Italian parsley

2 cups Parmesan cheese

1 cup shredded mozzarella

Salt and pepper to taste

1 cup olive oil for frying

Instructions

Make the bread coating:
In a shallow bowl, whisk together 1 egg and 2 tablespoons of milk until well combined.
In another bowl, mix ½ cup breadcrumbs with ¼ cup grated Parmesan and 2 tablespoons chopped Italian parsley.

Prepare the chicken:
Pound 2–3 boneless, skinless chicken breasts until thin and even. Season both sides with salt and pepper.
Dip each piece first in the egg mixture, then coat thoroughly in the breadcrumb mixture.

Pan-fry the chicken:
Heat oil in a large skillet over medium-high heat. Fry the chicken in batches for 2–3 minutes per side, or until golden brown.
Transfer to a paper towel-lined plate to drain.

Assemble the dish:
Preheat oven to 375°F (190°C).
Spread 1 cup of marinara sauce on the bottom of a 9×13-inch casserole dish.
Place the fried chicken on top. Cover with another cup of marinara and sprinkle with the remaining ¼ cup of Parmesan.

Bake:
Cover with foil and bake for 20 minutes. Remove the foil, top with 1 cup of shredded mozzarella, and bake uncovered for another 10 minutes, or until the cheese is bubbly and golden.

Finish and serve:
Sprinkle with more Parmesan and fresh parsley if desired. Serve hot.ENJOY!!!!



Easy Summer Italian Cobb Pasta Salad

Easy summer Italian cobb pasta salad

This Easy Summer Italian Cobb Pasta Salad is the perfect way to turn everyday ingredients into something truly crave-worthy. Packed with tender grilled chicken, crispy bacon, hard-boiled eggs, sweet tomatoes, and creamy mozzarella, it’s a fresh, satisfying take on the classic Cobb—pasta salad style! Tossed in a light Italian vinaigrette and bursting with bold, zesty flavor, it’s hearty yet refreshing—just right for hot summer days.

Whether you’re meal prepping for the week, planning a picnic, or making the most of fridge leftovers, this salad hits the mark every time.

Things to about this know Easy Summer Italian Cobb Pasta Salad recipe

You said:

This Easy Summer Italian Cobb Pasta Salad is the perfect way to enjoy a fresh, hearty, and flavor-packed meal with minimal effort. I made this recipe using leftover grilled chicken breast, which added a smoky, savory layer to the dish without any extra cooking time—perfect for summer days when you want something cool and satisfying.

Inspired by the classic Cobb salad, this pasta version brings in all the favorites—juicy tomatoes, crisp romaine, creamy avocado, chopped hard-boiled eggs, crumbled bacon, and sharp provolone or gorgonzola—tossed together with short pasta and a tangy Italian vinaigrette.

What’s Inside:

  • Cooked short pasta (like rotini or penne)

  • Diced grilled chicken breast (leftovers work beautifully)

  • Hard-boiled eggs, chopped

  • Cherry tomatoes, halved

  • Crispy bacon

  • Avocado chunks

  • Italian cheese like provolone or gorgonzola

  • Tossed in a zesty Italian vinaigrette

Variations You Can Try:

  • Protein Swap: Use rotisserie chicken, grilled shrimp, or even chickpeas for a vegetarian option.

  • Cheese Choices: Blue cheese, mozzarella pearls, or shaved Parmesan are all delicious here.

  • Dressing Options: Italian dressing is my go-to, but balsamic vinaigrette or a creamy garlic dressing also work great.

  • Add-Ins: Try sliced olives, pepperoncini, or marinated artichokes for extra Mediterranean flair.

  • Make it Gluten-Free: Use your favorite GF pasta for a delicious gluten-free version.

This Easy Summer Italian Cobb Pasta Salad is a delicious, versatile dish that transforms simple ingredients—especially leftover grilled chicken—into a satisfying and flavorful meal. It’s perfect for warm days when you want something fresh, easy, and ready in minutes. Plus, with so many ways to customize it, you can make it your own every time. Give it a try and let me know how you made it your own. If you want more summer recipes try my Personal favorite Easy summer caprese tomato salad.

 

You sai
ChatGPT sai
You said:

  1. For the Salad:

    • 8 oz short-cut pasta (such as rotini, penne, or farfalle)

    • 1 ½ cups cooked grilled chicken, chopped (leftovers work great)

    • 4 slices cooked bacon, crumbled

    • 2 hard-boiled eggs, peeled and chopped

    • 1 cup cherry tomatoes, halved

    • 1 cup fresh mozzarella pearls or diced mozzarella

    • ¼ cup red onion, thinly sliced (optional)

    • ¼ cup fresh basil, chopped

    • Salt and black pepper, to taste

    For the Dressing:

    • ¼ cup extra virgin olive oil

    • 2 tablespoons red wine vinegar (or lemon juice)

    • 1 teaspoon Dijon mustard

    • 1 Tbsp. plain Greek yogurt

    • 1 garlic clove, minced

    • ½ teaspoon dried oregano

    • Salt and black pepper, to taste

    Instructions

    1. Cook pasta according to package instructions. Drain and rinse under cold water to cool. Set aside.

    2. Make the Dressing In a small bowl, whisk together olive oil, vinegar (or lemon juice), Dijon, yogurt, garlic, oregano, salt, and pepper until well blended. Adjust seasoning to taste.

    3. In a large bowl, combine the cooled pasta, chicken, bacon, hard-boiled eggs, cherry tomatoes, mozzarella, and red onion if using.

    4. Pour the dressing over the salad and gently toss until everything is evenly coated.

    5. Stir in the chopped basil. Taste and adjust seasoning with salt and pepper as needed. Serve immediately or refrigerate for 30 minutes to let the flavors develop. ENJOY!!!



Buffalo Air fried chicken Wings

 Buffalo Air Fried chicken Wings

This Buffalo air fried  wing recipe is prefect when your craving chicken wings but want healthy too!!

We’ve been on a chicken wing kick lately. It all started on my wedding anniversary.  When our conversion turned  to the first night we met at the Anchor Bar in Buffalo  New York , where the famous Buffalo chicken wing originated.

And in our first hole in the wall eatery the lines were out the door for  the copycat version of the original Anchor Bar chicken wing.

No wonder Buffalo chicken wings have a special place  in my heart and kitchen. It’s an extra bonus that  chicken wings are a family favorite.

Even with my love for the original deep fried Buffalo Chicken wings, my direction at this age is to take the classics and make them healthier if possible. This Buffalo chicken wing recipe was an easy one to make a little heathier  using my air fry

What I used for these Buffalo air fried chicken wings

The original Anchor bar recipe for Buffalo chicken wings calls for deep frying the wings. You can use the deep frying method if it fits your lifestyle and taste. If your going the healthier route then air fried is the way to go.

The most important ingredient in the original Buffalo chicken wing recipe and in this air fried version is the Frank’s Hot sauce.

I used both sections of the  chicken wing cutting off the tip. Feel free to use the whole wing  without cutting them if that’s your preference.

Please watch the video and please don’t forget to leave  me a comment here and tag me on Instagram with your creations. I love hearing from you it’s my favorite part!!!

Ingredients

  • 2 lbs. chicken wing sections
  • 1 stick of butter
  • 1/2 cup Franks hot sauce
  • 2 Tbs. each ground garlic, onion powder, chili powder and Italian seasoning
  • 2 Tbsp. baking powder
  • Salt and pepper to taste

Instructions

  1. Wash the chicken wings then pat dry let sit on a  cookie sheet in the refrigerator for at a least an hour.
  2. Mix the dry ingredients together
  3. Use half of the dry ingredients for the chicken wing dry rub add the baking powder to this half. Reserve  the remaining spices for the hot sauce
  4. Cover the chicken wings and set in refrigerator again for at least an hour
  5.  Set air fryer to 400 or oven temperature
  6. Meanwhile melt the butter add  the hot sauce and remaining dry rub.
  7. Air fry or bake the chicken wings for 15 minutes
  8. Toss in Buffalo sauce while hot


30 minute creamy chicken broccoli pasta

30 minute creamy chicken broccoli pasta

This 30-minute creamy chicken broccoli pasta is the perfect answer to busy weeknights. Made with tender chunks of sautéed chicken, crisp-tender broccoli, and your favorite short pasta, it’s all brought together in a rich and creamy Parmesan sauce that feels indulgent—but comes together fast with minimal fuss.

While it’s not a true one-pan meal (you’ll cook the pasta separately), the process is still super simple and straightforward. The result? A satisfying dinner that’s family-friendly, full of flavor, and totally crave-worthy.

From weeknight dinners to casual entertaining, this dish is a crowd-pleaser you’ll find yourself making again and again. Serve it with extra grated Parmesan and a sprinkle of chili flakes for a little kick!

things to know about this 30 minute creamy chicken broccoli pasta recipe

You said:

 

You saidThings to Know About This RecipeMake it your own with these simple swaps and variations:. Pasta Flexibility
  1. Use any short pasta you have on hand—penne, rotini, fusilli, or even shells. Gluten-free pasta or whole wheat options work just as well!

2. Not a broccoli fan? Swap in spinach, kale, peas, or asparagus. You can also mix in sun-dried tomatoes or roasted red peppers for extra flavor and color.

3. Chicken is classic, but this dish is just as delicious with:

  • Cooked Italian sausage (mild or spicy) Shrimp or scallops

  • Leftover rotisserie chicken

4. Use half and half instead of heavy cream, or try unsweetened evaporated milk or a splash of milk with a bit of cream cheese for a lower-fat option.

5. A squeeze of fresh lemon juice or a bit of lemon zest at the end brightens the rich sauce. You can also stir in a spoonful of pesto or a dash of garlic powder, onion powder, or Italian seasoning for extra depth.

6. Parmesan is essential, but don’t stop there! Stir in shredded mozzarella, provolone, or fontina for added creaminess.

7. Red pepper flakes are optional but recommended if you like a little heat. A pinch of cayenne or a drizzle of chili oil can also give it a kick. If you love easy and delicious pasta recipes try my 30 minute broccolini and sausage pasta or my easy vegetarian orzo and asparagus and peas

INGREDIENTS

ChatGPT 30-Minute Chicken BroccolCreamy Chicken and Broccoli PastaIngredients

  • 12 oz short pasta (penne, fusilli, or rotini)

  • 2 Tbsp olive oil

  • 2 Tbsp butter

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

  • 1 garlic clove, minced

  • ½ cup finely chopped onion

  • 3 cups small broccoli florets

  • Salt and pepper, to taste

  • 1 tsp red pepper flakes (optional)

  • 1 cup chicken broth

  • 1 cup reserved pasta water

  • ¾ cup heavy cream (or half and half)

  • ½ cup grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1 cup of the pasta water before draining. Set pasta aside.

  2. In a large skillet, heat the olive oil and butter over medium heat. Add the chicken pieces and season with salt, pepper, and red pepper flakes if using. Cook for about 5–6 minutes, until the chicken is golden and cooked through. Transfer the chicken to a plate and keep warm.

  3. In the same skillet (don’t clean it—those browned bits add flavor!), add a touch more oil if needed. Sauté the garlic and onion until soft and translucent.

  4. Add the broccoli florets along with a splash of the reserved pasta water or chicken broth. Cover and steam-sauté for 3–4 minutes, just until the broccoli is tender and bright green.

  5. Pour in the chicken broth, reserved pasta water, and cream. Stir and bring to a gentle simmer. Add the Parmesan cheese and stir until the sauce is smooth and creamy.

  6. Return the cooked chicken to the skillet along with the drained pasta. Toss everything together to coat. If the sauce is too thick, add a bit more reserved pasta water to loosen it.

  7. Spoon into bowls and finish with extra Parmesan or a sprinkle of red pepper flakes, if desired. Serve hot . ENJOY!!!!



Italian chicken and potato patties

Italian chicken and potato patties

If you’re like me and always looking for family-pleasing meals that are easy to make and delicious, these Italian chicken and potato patties, known as popette di pollo e potate, are just the thing. Made with shredded poached chicken breast, creamy mashed potatoes, sweet bell peppers, and plenty of grated parmesan cheese, then they’re pan fried until golden and crispy. Perfect for a quick weeknight dinner, light lunch, or even as a party appetizer-just be sure to make them smaller if serving them as party food.

These take me right back to my childhood kitchen, where if there was leftover mashed potatoes or chicken my mother would whip up a batch of polette di pollo on a whim- no measurements, or special ingredients just whatever we had on hand. I’ve added my own twist over the years, but the main ingredients of chicken and potatoes remains the same.

Things to know about this Italian chicken  and potato patties recipe

  1. Make- ahead friendly:  You can shape the patties ahead of time and store them in the fridge for up to two days- just fry them fresh when you’re ready to serve.
  2. Great for leftovers: I cooked the chicken and potatoes fresh for this recipe, but you can absolutely use leftover chicken – whether it’s broiled, grilled or even rotisserie. It’s a delicious way to repurpose what you already have in your fridge
  3. Versatile size: Make them large for a hearty dinner or shape them smaller for appetizers and party bites- just adjust the cooking time accordingly.
  4. These crispy Italian chicken and potato patties are perfect whether you’re serving them for dinner, packing them for lunch, or setting them out as bite size appetizer, they’re always a hit.  If you try this recipe, let me know how it turns out!!Leave me comment, snap a photo. rate it, and please don’t forget to tag me on social medium with your creations. I love hearing from you !!!

Ingredients

  • 2 cups cooked and shredded skinless , boneless chicken breast
  • 2 cups mashed potatoes
  • 1 cup finely diced bell peppers any color or a mix
  • 2 Tbsp.  mined onion
  • 1/2 cup grated parmesan cheese
  • 1 egg
  • salt and pepper to taste
  • FOR THE COATING
  • 1 cup breadcrumbs
  • 1/2 cup grated parmesan
  • 1 Tbsp. chopped Italian parsley
  • 1 egg lightly beaten
  • 2 cups olive oil canola blend for shallow frying

Instructions

  1. Start by poaching the chicken breast until just cooked through. Let cool . then use two forks to shred the chicken. Set aside
  2. Cook the potatoes until soft, mash and season with salt and pepper. For two cups of mashed potatoes I used three medium russet potatoes.
  3. In a bowl combine the mashed potatoes, shredded chicken, onion, bell peppers, parmesan cheese and egg. Salt and pepper to taste.
  4. In a separate bowl combine the bread crumbs, parmesan, and Italian parsley. In another add the egg and slightly beat using a fork.
  5. Form the chicken patties by scooping about 2 tablespoons of the mixture and form into round slightly flatten patties
  6. Dip each patty first in the egg and then in the bread crumb mixture. Repeat for all the patties
  7.  In a large skillet Heat the frying oil over medium heat. Fry the patties in batches for 3-4 minutes per side, or until golden brown and crisp. drain on paper towels.
  8. Serve with my easy marinara sauce and my delicious cucumber, tomato, avocado salad for a complete summer time meal everyone will love. ENJOY!!!


Mediterranean oven baked chicken

Mediterranean oven baked chicken

There’s something about Chicken Marbella that feels effortlessly elegant, even though it couldn’t be easier to make. I first tasted it years ago at a dinner party and was immediately hooked by the sweet-and-savory flavors—tangy capers and green olives, sweet prunes, and tender chicken all bathing in a garlicky wine sauce. This version is an Italian take on the classic, with a few tweaks to bring out even more bold, Mediterranean flavors.

This version is a smaller batch, perfect for a cozy dinner or a little something special without all the fuss. I use a mix of bone-in chicken breasts and thighs for rich flavor and juicy texture. The overnight marinade does all the heavy lifting, and the oven does the rest. Serve it with crusty bread to soak up every drop of that incredible sauce, and you’ve got a dish that feels fancy without trying too hard.

Things to know about this Mediterranean oven baked chicken

  1. Marinating is key in this chicken recipe, the dish gets it’s signature flavor from a long marinade. Give it at least4 hours, but overnight is better for deep , rich flavor.
  2.  Using a mix of bone-in , skin -on  chicken breast and thighs adds moisture and flavor.
  3. You can use either dried  prunes or figs. Combined with the briny olives and capers, it’s a delicious taste of sweet and savory.
  4. A  classic with an Italian twist. While chicken Marbella was born in New York kitchens, this Italian version has all the bold flavors of Italian cooking, oregano, garlic and olive oil.
  5. It’s even better the next day. Like many braised or marinate dishes, leftovers are delicious.
  6. It’s a perfect  chicken recipe for entertaining. This dish can be prepped ahead and roasted just before you’re ready to serve.
  7. This Mediterranean oven baked chicken freezes well. Store cooled portions in an airtight freezer container and reheat for a ready made meal. ENJOY!!! If you like easy chicken recipes try my Easy chicken Francese or my easy chicken picatta or my easy chicken marsala

Ingredients

  •  2 bone-in, skin-on chicken breasts
  • 2 bone-in, skin-on chicken thighs
  • 4 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons dried oregano
  • Salt & freshly ground black pepper, to taste
  • 1/3 cup pitted prunes, roughly chopped if large
  • 1/4 cup pitted Spanish green olives
  • 2 tablespoons capers with a bit of brine
  • 2 bay leaves
  • 1/3 cup dry white wine
  • 2 tablespoons brown sugar
  • Chopped parsley, for garnish

    Instructions

    1. In a bowl or zip-top bag, combine garlic, vinegar, olive oil, oregano, salt, pepper, prunes, olives, capers, and bay leaves. Add chicken and toss to coat. Cover and marinate in the fridge overnight or at least 4 hours.

    2. Bake:
      Preheat oven to 375°F (190°C). Place chicken in a baking dish in a single layer. Pour all the marinade over it. Sprinkle brown sugar over the chicken, then pour in the white wine.

    3. Roast:
      Roast uncovered for 50–60 minutes, basting occasionally with the pan juices. The chicken is done when golden and its internal temp hits 165°F.

    4. Serve:
      Plate the chicken with spoonfuls of the prunes, olives, and juices. Garnish with chopped parsley.