Mediterranean Oven Baked Chicken

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

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

 

Air Fryer Parmesan Chicken Spiedini

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Air fryer parmesan chicken spiedini are Italy’s version of skewers or kabobs. In this spiedini recipe boneless, skinless chicken thighs are marinated in a blend of Italian spices, cooked in the air fryer, and basted with a delicious garlic, parmesan butter sauce.

The chicken is so tender and juicy, , and the spiedini can be severed as an appetizer or as a main course. You can also cook the chicken skewers in the oven or on a grill, making them perfect all year. No matter how you cook them, they’re full of flavor and always a crowd pleaser

If you like easy and delicious chicken recipes, try this oven baked chicken spiedini recipe , that you will love, or one of my personal favorites Easy Italian chicken croquettes

Helpful things to know about this air fryer parmesan chicken spiedini recipe

When using wooden skewers, make sure to soak them in water for at least 30 minutes before making the recipe. This keeps the wood from burning in the air fryer. Typically, I prefer metal skewers.

If you’re not in the mood for chicken thighs or prefer chicken breast this recipe works for both. And if you’re not in the mood for chicken at all, this recipe would also be delicious with beef, pork, or shrimp. The cooking times will be different, so you’ll need to experiment to get the exact cooking time.

No air fryer ? No problem . These chicken spiedini can be oven-baked or grilled. Either way , you’ll still get that delicious juicy inside and lightly crisp outside, perfect for any time of the  year.

One of the best things about this recipe is that you can make it ahead of time. Simply assemble the the chicken skewers, cover and refrigerate them up to 1 day or when you’re ready to cook. In fact letting them marinate a bit longer enhances the flavor. When you’re ready, just pop them in the air fryer, grill or oven. ENJOY!!! If you make this air fryer parmesan spiedini leave me a comment below, I love hearing from you and it helps others. 

Easy Italian Chicken Croquettes

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

These easy Italian chicken croquettes are ideal as a starter or appetizer because they not only taste delicious but also look irresistible. Crispy and crunchy on the outside and moist on the inside, they’re a hit  with both kids and adults.

While croquettes originated in France, they’ve become a loved dish all over Italy and around the world, with savory variations that reflect local flavors and traditions. In this version, inspired by Southern Italy, the raw chicken is processed either in a food processor or chopped fine by hand and mixed with simple , flavorful ingredients- no potatoes.

Perfect for parties, family dinners , or anytime snack, these crocchette di pollo should come with a warning label- HIGHLY ADDITIVE!!!!

Things to know about this easy Italian chicken croquette recipe

Your going to love this recipe.  Not only are these chicken croquettes easy to make and delicious, they can be make ahead of time, making them perfect for entertaining or weeknight meals. In fact , they’re actually better if they’re refrigerated before frying- chilling helps them firm up , hold their shape, and crisp up beautifully.

You can shape them in advance and refrigerate up to 2 days or freeze until you’re ready to fry. They’re kid-friendly, crowd pleasing, and freezer friendly- what more could you want. Pair them with my creamy lemon parmesan zucchini orzo or my Italian-style sauteed swiss chard for a complete Italian dinner. 

Grilled Boneless Leg of Lamb

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Grilled leg of lamb always feels like a celebration meal to me, especially when it’s seasoned with garlic , rosemary, parsley and butter. I make little slits all over the boneless lamb leg and fill them with the garlic and herb butter. Then I spread the same butter all over the lamb, then I let the lamb marinate overnight, before grilling. Grilling is the secret that brings out the lambs natural sweetness while taming it’s unique flavor.

This recipe tells you how to prep, season and grill the lamb to tender perfection. Giving you that beautiful pink medium rare center and a flavorful crisp crust that will impress your guest and have them talking about what a great chef you are.

It’s a simple recipe that comes together quickly, feels special and perfect for spring.

This to know about this Grilled boneless leg of lamb recipe

A boneless leg of lamb is a cut of meat from the top of the animals rear leg. It’s one of the richest and most flavorful cuts of lamb, but it requires a low and slow cooking process to become tender. A boneless leg of lamb allows for more flexibility in cooking methods,  such as grilling and roasting. It also makes it easier to carve and serve the meat. A boneless leg of lamb roast, around 3-5 pounds , is also smaller than a bone -in leg of lamb. However, this recipe works for both bone-in or boneless, so if you go with the bone-in option make sure to extend the cooking time. Lamb, when cooked correctly to an internal temperature of 135 degrees is a gamechanger. Your family and friends will be converted to lamb lovers after you make this grilled boneless leg of lamb recipe for them.

This grilled lamb recipe pairs deliciously with my Parmesan asparagus with blistered tomatoes or my Italian -style sauteed swiss chard 

Oven Baked Chicken Spiedini

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

If you love the classic flavors of Chicken Spiedini—juicy marinated chicken, garlicky Italian breadcrumbs, and a crispy golden coating—you’ll love this easy oven baked chicken spiedini recipe. While traditional chicken spiedini is often grilled and enjoyed during the summer months, this baked version lets you enjoy the same delicious Italian flavors any time of year.

Baking the chicken on skewers helps keep every bite tender and juicy while creating a beautifully crisp breadcrumb crust right in your oven. It’s an easy, mess-free alternative to grilling that’s perfect for busy weeknights, entertaining, or whenever you want authentic Italian comfort food without stepping outside.

Why you’ll love this oven baked chicken spiedini recipe

You can enjoy this oven baked chicken spiedini rain or shine. Just like the traditional version, the chicken is still threaded onto skewers, making it a beautiful presentation for family dinners, gatherings, or entertaining.

One of the best things about this recipe is that it can be prepared ahead of time. Simply coat the chicken with the seasoned breadcrumbs, assemble the skewers, and refrigerate for up to 2 days before baking.

You can also freeze the chicken spiedini before cooking. Place the fully assembled raw skewers flat on a baking sheet and freeze until solid, then transfer them to an airtight freezer-safe container. When you’re ready to enjoy them, bake straight from frozen and add about 10 extra minutes to the cooking time, or thaw overnight in the refrigerator and bake as directed.

It’s a delicious recipe to feed a crowd, perfect for parties, and family meals.  Serve these oven roasted chicken spiedini with my Easy Sicilian Potato Salad (no Mayo) or my     Italian style-sauteed swiss chard and my creamy lemon parmesan zucchini orzo for a complete delicious Italian meal. If you make this oven baked chicken spiedini, I’d love to hear how it turns out! Leave a comment below, snap a photo and tag me on Instagram. I love hearing from you and it helps others. Thanks!!! 

Italian Crepe Manicotti with Bechamel

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

These Italian crepe manicotti with bechamel sauce are made with homemade crepes, filled with a ricotta and spinach filling before being laid on a bed of marinara sauce. Then they are topped with a creamy bechamel sauce and freshly grated mozzarella before being baked to a golden deliciousness.

The crepe recipe is the one I always use they’re soft, light and so easy to work with . Not to mention how easy they are to make. Of course you can use store-bought manicotti shells in this recipe. but why would you when homemade crepes tastes so good and are so easy to make.

Tips for this Italian crepe manicotti with bechamel recipe

A few tips: Let your crepes cool before filling so they don’t tear. Don’t overstuff – just a few spoonful of filling is perfect. A little bechamel goes a long way, just enough to coat the manicotti and bubble up around the edges. You can assemble the whole dish a day ahead and keep it covered in the fridge-just bring it to room temp before baking. It also freezes beautifully, so it’s great for making ahead when you’re feeding a crowd or the holidays.

If you’ve never made manicotti with crepes , give it a try and tag me when you do. I love to see your creations. And trust me, once you taste these Italian crepe manicotti you’ll never reach for the store-bought shells. 

Italian Spinach Pie Torta Pasqualina

 

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This delicious Italian spinach pie  torta Pasqualina is made with pastry dough, spinach, or other greens like swiss chard or artichokes, ricotta cheese and eggs. Traditionally, torta Pasqualina was made with Swiss chard. This leafy green was abundant in Italy during the spring and  symbolized the season’s renewal.

Over time , as the dish made it’s way into Italian- American kitchens, the recipe evolved. spinach became a popular substitute- it’s easier to find, milder in flavor, and cooks down perfectly into the creamy filling. Today , both greens are widely used, and many home cooks use what’s seasonal or convenient. You can mix swiss chard and spinach for the best of both greens. Despite the changes the basis of torta Pasqualina remains the same, a flaky pie filled with greens, ricotta and those signature whole eggs inside, symbolizing life and a celebration of renewal.

Make Italian spinach pie Torta Pasqualina easy

To make this classic Italian spinach pie more approachable for busy or beginner cooks, you can (like I did) use store-bought pie crust or puff pastry.  The original version used an olive oil dough  and had 33 layers of dough, symbolizing the 33 years of Christ’s life. In today’s home kitchens, you can still honor the spirit of the tradition without all the layers.

Simply roll out the a refrigerated pie crust into a pie pan or spring from pan and press it gently to fit. Add your creamy filling, then crack in your whole eggs, just like the traditional method. You can choose how many eggs to add based on the size of your pie and your preference- some use two , others like me go for four or five. Top with the second  crust, crimp the edges and bake until golden. Using ready-made crust gives you a buttery, flaky texture with minimal fuss- perfect for Easter brunch or weekday prep.

Whether you’re honoring a family tradition or starting a new one, this Italian spinach and ricotta pie brings a slice of Italy to your table. And with the help of a store-bought crust, you can enjoy all  the flavors of Torta Pasqualina- without spending all day in the kitchen. Simple, delicious and full of history, it’s a recipe that brings me back to my childhood.

If you like traditional Italian Holiday recipes try my rosemary garlic seared lambchops or Italian  Easter rice pie or Italian boneless leg of lamb roast 

 Roasted Italian Boneless Leg of Lamb Roast

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Things to know about this Italian boneless leg of lamb roast

When it comes to an Italian -style boneless leg of lamb roast, its’s all about simplicity, quality ingredients and letting the flavor of the lamb be the star. This boneless cut of lamb is ideal for home cooks new to making lamb,  it cooks evenly, carves easily and with the added potatoes and carrots it’s a complete meal !!

If your boneless leg of lamb comes netted or tied, you can roast it as is. The netting helps it hold it’s shape, and cook more evenly. If you prefer to season the inside of the meat, remove the netting rub the garlic herb mixture all over and re-tie it with butchers twine. I didn’t tie mine up this time and it still came out beautifully, but next time I would – just to keep everything a bit neater and hold the shape better while it roast.

If your looking to add more lamb recipes to your recipe book, try my rosemary garlic seared lambchops – it’s just as approachable and delicious.

Tried this recipe? I would love to know how it turned out- leave a comment , tag me on Instagram or share it with someone who would like this Italian boneless leg of lamb roast recipe. 

Parmesan Asparagus with  Blistered Tomatoes

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This stovetop asparagus with blistered tomatoes and Parmesan is one of my favorite spring and summer side dishes. It’s simple to make, comes together in one pan, and is a favorite in our house, especially when asparagus is in season.

Asparagus has a short growing season, so when it’s available, I like to make the most of it. I didn’t even like asparagus growing up, but somewhere along the way, my taste buds changed. Now I use it in everything from risotto and pasta to frittatas.

For this recipe, cherry tomatoes are blistered in the pan with garlic until they become tender and slightly charred. They’re removed while the asparagus cooks in the same pan until just tender. The warm asparagus is finished with freshly grated Parmesan, then topped with the blistered tomatoes and another generous sprinkle of cheese.

The combination of tender asparagus, sweet blistered tomatoes, garlic, and salty Parmesan makes this an easy and flavorful side dish for just about any spring or summer meal.

Things to know about this Parmesan asparagus with  blistered tomatoes recipe

Look for asparagus stalks that are around the size of your pinky finger for the best results. Skinny asparagus stalks tend to become stringy after cooking and larger ones may require more time to cook. Use ripe cherry or grape tomatoes. Look for ones that are plump and bright in color- we don’t want wrinkled or dull tomatoes they don’t blister as nicely or taste as fresh.

Don’t overcook the asparagus. You want them to be tender but still have a bite. It only needs a few minutes in the pan . especially if you are using the thinner asparagus.

Grate the parmesan fresh . Pre-shredded cheese won’t melt or taste the same. Freshy grated parmesan makes a big difference in flavor.

This Parmesan asparagus with blistered tomatoes is best severed warm or at room temperature. That said leftovers are great on top of toasted bread , for a delicious bruschetta  or tossed into pasta.

This asparagus recipe is quick , fresh and full of flavor – perfect for busy weeknights or spring time gatherings. ENJOY!!!

If you like asparagus as much as I do check , be sure to check out some of my other favorite asparagus recipes. Leeks, peas and asparagus risotto or asparagus prosciutto ricotta tart or asparagus and rice soup 

Braised Italian artichokes alla Romana

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Braised Italian Artichokes alla Romana are as authentic as it gets. Stuffed with breadcrumbs, cheese, garlic, and fresh parsley, they’ve always been a family favorite in our home. Growing up, my mother made them with the artichokes she grew in our garden. Sometimes she stuffed and braised them on their own, and other times she cooked them alongside the fresh fava beans she harvested each spring.

This recipe is a perfect example of traditional Italian cooking, where simple, seasonal ingredients come together to create something truly special. The flavors are humble yet incredibly delicious, proving that good cooking doesn’t have to be complicated.

And while I have fond memories of garden-fresh artichokes, you certainly don’t need to grow your own to make this recipe. Just look for fresh, firm artichokes at your local grocery store or farmers market, and you’ll be well on your way to creating this classic Italian dish at home.

Tips for success when making braised Italian artichokes alla Romana

For this Braised Artichokes alla Romana recipe, the best artichokes to use are the smaller, more tender varieties often called baby artichokes or Italian globe artichokes, if you can find them. Look for artichokes that feel firm and heavy for their size, with tightly packed leaves and no browning or dryness on the tips.

When it comes to cleaning them, don’t be intimidated — it just takes a little patience. Start by snapping off the tough outer leaves near the base until you reach the softer, pale green leaves underneath. Using a sharp knife, trim about an inch off the top of the artichoke, then use a vegetable peeler to remove the tough outer layer from the stem. If the fuzzy choke has developed inside, scoop it out with a spoon, though smaller artichokes may not have much at all. As you work, rub the cut sides with lemon to prevent browning, then place the cleaned artichokes into a bowl of lemon water while you finish the rest.

Once the artichokes are cleaned and stuffed, place them upside down in the pan with the stems facing up so the filling stays tucked inside. Nestle them tightly together, then leave them alone — this part is important. Once they’re in the pan, resist the urge to move them around. Let them slowly braise in the seasoned liquid until perfectly tender.

This recipe is a bit of a labor of love, but the result is absolutely worth it. The artichokes become tender, flavorful, and melt-in-your-mouth delicious. If you’ve never made Italian Braised Artichokes alla Romana before, consider this your sign to try them. Once you taste them, you’ll want to make them again and again.

These stuffed artichokes pair deliciously with my ROSEMARY GARLIC SEARED LAMBCHOPS for a delicious restaurant-quality meal. Or along side my perfectly wine reduction filet mignon