Italian Chicken With Lemon

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Have you tried the Italian Chicken with Lemon recipe that I posted last week? It’s been a big hit around our house. My son calls it “Italian-style chicken”. He has been calling meals by the wrong name since he was two years old. 

A delicious and easy meal for a weeknight. This Italian chicken dish has fresh basil, garlic, and lemon juice.

Italian-style lemon chicken

  • 05m prep
  • 10m cook
  • 6 servings
Italian-style lemon chicken

315 calories per serve

Allergens: Recipe may contain milk and lactose.

  • 10 Ingredients
  • 5 Method Steps
  • 3 (about 250g each) Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
  • 100g butter, chopped
  • 2 garlic cloves, crushed
  • 1/4 cup (50g) drained baby capers
  • 3 lemons, zested, juiced
  • 1 tomato, finely chopped
  • 1 red onion, finely chopped
  • 1/3 cup pimento-stuffed olives, thinly sliced
  • 50g fetta, crumbled
  • 1/2 cup flat-leaf parsley
  • Select all ingredients

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  • Step 1Place 1 piece of chickenUnsure of the quantity needed?Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!OK, GOT IT between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound until 1.5cm thick. Repeat with the remaining chicken. Season well.
  • Step 2Heat a large flameproof roasting pan over high heat. Melt 20g of the butter in the pan. Add the chicken to the pan and cook for 2 mins each side or until the chicken is golden brown and just cooked through. Transfer to a large heatproof plate and cover with foil. Reduce heat to medium.
  • Step 3Place remaining 80g butter in the pan and cook, stirring, for 2-3 mins or until the butter melts and is golden brown. Add the garlic and capers to the pan and cook for 1 min or until the capers are crisp. Add the lemon zest and lemon juice and stir to combine. Return the chicken and any juices to the pan. Cook, turning occasionally, for 2 mins or until the chicken is cooked through and the sauce thickens slightly.
  • Step 4Meanwhile, place the tomato, onion, olive and fetta in a bowl and gently toss to combine.
  • Step 5Sprinkle the chicken with the tomato mixture and parsley and serve immediately.

Italian lemon chicken recipe

This Italian classic meal uses vibrant lemon to complement mellow chicken breasts, perfect for a quick and simple family meal that everyone will enjoy.

  • HEALTHY
Serves4
SkillEasy
Preparation Time10 Mins
Cooking Time30 Mins
Total Time40 Mins
Cost RangeCheap
NUTRITION PER PORTIONRDA
Calories311 Kcal16%
Fat17 g24%
Saturated Fat9 g45%

This Italian classic meal uses vibrant lemon to complement the tender cut of chicken breast, perfect for a quick and simple family meal that everyone will enjoy. Served with crushed, olive oil potatoes and dill flavoured carrots, this is a filling dish as well as tasty. This recipe serves 4 people and should take 30 mins to cook. It would make a delicious lunch served the next day with salad.

Ingredients

  • 4 boneless chicken breasts, skinned
  • 1tbsp plain flour
  • 1tbsp olive oil
  • 4 slices of lemon
  • 60g butter
  • 2tbsp lemon juice
  • 4-5tbsp hot chicken stock
  • 3tbsp chopped parsley

To serve:

  • Crushed new potatoes, or mash, with olive oil
  • Chantenay carrots, tossed in butter with dill

Grams

to

Cups

Method

  1. Cut the chicken breasts open horizontally and put them on a piece of cling film. Put another sheet of film on top, then bash the meat with a rolling pin to about 1cm thick.
  2. Season the flour on a plate. Coat chicken pieces in flour.
  3. Heat a little oil in a large frying pan, add the lemon slices and cook until starting to caramelise. Take out and set aside.
  4. Heat the rest of the oil with about two-thirds of the butter in the pan until foaming. Add the chicken escalopes and cook for 5 minutes on one side until nicely browned, then turn them over and cook for another 5 minutes over a low to medium heat. Take out of the pan and set aside in a warm oven.
  5. Add the lemon juice and stock to the pan juices, bring to the boil and simmer for 1 minute. Whisk in the rest of the butter and add parsley. Spoon over chicken. Garnish with lemon slices.
  6. For the crushed potatoes, boil potatoes until just tender, drain well, drizzle with oil and squash potatoes with a fork. Season well. For the carrots, boil them until just tender, drain well and put back in the pan, adding a knob of butter and torn dill sprigs. Serve with the chicken.
TOP TIP FOR MAKING ITALIAN LEMON CHICKEN

Make sure your pan isn’t too hot or your chicken will burn on the outside and be raw on the inside.

Italian Lemon Chicken

Italian lemon chicken with herbs. A tender and aromatic chicken breast dish made with just a few ingredients and ready in less than 30 minutes.

A short and simple recipe for you today: Italian lemon chicken in a delicious herb and lemon sauce. Just a few ingredients, a little time spent cooking but great results nonetheless. The Italian lemon chicken is tender, the sauce tangy and refreshing. And if you like chicken breast dishes, check the collection.

And everything will be ready in less than half an hour. You might need a bit more time if you serve this with baked potatoes wedges and vegetables as I did, but you can choose to serve it with some Italian bread and a green salad, then you will definitely not need more than 30 minutes to make this recipe. And if you like tenders, try these amazing Grilled Chicken Tenders.

Italian Lemon Chicken in a bowl
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What do you need?

Chicken:

  • You can use boneless skinless breasts or tenders.
  • I tend to use the breasts because they are always available, while the tenders are more of a luck thing, sometimes I get them, but most of the time I don’t.
  • If using tenders, leave them as they are, they are always rather small.
  • If using breasts, cut them in 2 or 3 pieces, depending on their size. They should be more or less as large as the tenders.

Herbs:

  • You will need fresh herbs.
  • I used 2 very large (or several smaller) sage leaves and a large sprig of rosemary.

Lemon:

  • One large lemon or 2 smaller ones.

Tips

  • Definitely use fresh herbs, dried herbs will not have the same impact on this dish.
  • Use a cast-iron skillet or a large non-stick pan to cook the chicken. (Amazon affiliate links)
  • Fry the meat pieces on high heat until golden, about 1-2 minutes on each side.
  • Turn the heat down after adding the lemon juice and water, cover the pan and cook the lemon chicken gently.
  • Don’t overcook, start checking before the indicated cooking time is up just to make sure that you don’t overcook it. Pierce the chicken with a toothpick, the juices should run clear, the internal temperature should be 74 degrees Celsius/ 165 degrees Fahrenheit.
  • Don’t forget to remove the lid during the last 5 minutes of the cooking time to allow the sauce to reduce nicely.
  • If the chicken is cooked through before the sauce had a chance to reduce, remove the meat from the skillet and continue reducing the sauce.
  • Serve immediately.
bowl with italian chicken with lemon

Italian Lemon Chicken

Italian lemon chicken with herbs. A tender and aromatic chicken breast dish made with just a few ingredients and ready in less than 30 minutes.

Course: Poultry

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: 286kcal

Equipment

  • ▢Non stick pan
  • ▢Cast iron skillet

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Ingredients USEU

  • ▢1.5 lbs dchicken breast or chicken tenders
  • ▢1 tablespoon butter
  • ▢1 small onion
  • ▢1 sprig fresh rosemary
  • ▢2 large sage leaves
  • ▢1 large lemon
  • ▢pinch of sugar
  • ▢fine sea salt and white pepper

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Instructions

  • Cut the chicken breasts in half. If using chicken tenders, leave them as they are.
  • Cook chicken: Heat the butter in a large non-stick pan or cast-iron skillet and fry the chicken until golden all around, about 1-2 minutes per side.
  • Saute: In the meantime, chop the onion very finely. Add it to the chicken and fry shortly while you chop the herbs. Add the herbs to the pan and stir briefly.
  • Simmer: Juice the lemon and mix the juice with 4 tablespoons water. Pour the mixture into the pan, cover the pan and cook for about 15 minutes on low heat. Remove the lid for the last 5 minutes to allow the sauce to thicken a little.
  • Check if the chicken is cooked after about 10-12 minutes already, do not overcook it. It should be thoroughly cooked through but still very tender.
  • Adjust the taste with salt and pepper and a pinch of sugar, if necessary.

Nutrition

Calories: 286kcal | Carbohydrates: 4g | Protein: 47g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 135mg | Sodium: 267mg | Fiber: 1g | Sugar: 1g

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