There’s something truly special about how Italian cuisine turns simple ingredients into delightful flavors. Lemon chicken is a perfect example of this magic. Whether it’s a zesty Lemon Chicken Piccata or a rich Lemon Chicken Florentine, these dishes are sure to bring joy to your table. Each recipe offers a unique taste experience that’s perfect for any occasion. Ready to explore these delicious Italian lemon chicken recipes?
Classic Lemon Chicken Piccata
Lemon Chicken Piccata is a classic Italian dish that combines the tangy brightness of lemon with the richness of butter and the savory notes of garlic and capers. This dish is perfect for a quick yet elegant dinner that impresses with its simplicity and depth of flavor. The chicken is lightly dredged in flour, sautéed to a golden brown, and then bathed in a luscious lemon-butter sauce. The addition of capers adds an unmistakable briny note that complements the citrusy sauce, making this dish a delightful experience for the taste buds.
Traditionally, Lemon Chicken Piccata is served over a bed of pasta or alongside steamed vegetables, making it a versatile dish that can be adapted to various preferences. The key to achieving the perfect Lemon Chicken Piccata lies in balancing the flavors—ensuring the lemon isn’t too overpowering yet present enough to bring about that classic piccata zing. This recipe serves 4-6 people, making it ideal for family dinners or small gatherings.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons unsalted butter, divided
- 3 tablespoons olive oil, divided
- 1/2 cup fresh lemon juice (about 2 large lemons)
- 1 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Cooking Instructions:
- Prepare the Chicken: Start by seasoning the chicken breasts with salt and black pepper on both sides. Dredge each piece in flour, shaking off any excess.
- Sauté the Chicken: In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Once the butter has melted and the mixture is hot, add the chicken breasts. Cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Allow the butter to melt, then add the lemon juice, chicken stock, and capers. Bring the mixture to a boil, scraping up any browned bits from the bottom of the skillet for extra flavor.
- Combine and Serve: Return the chicken breasts to the skillet, reduce the heat to medium, and simmer for about 5 minutes, allowing the chicken to absorb the flavors of the sauce. Garnish with freshly chopped parsley before serving.
Extra Tips:
For the best results, use fresh lemon juice rather than bottled, as it provides a fresher, more vibrant flavor. Be cautious with the salt, especially since capers can be quite salty; rinse them well to remove excess brine.
If you prefer a thicker sauce, you can whisk a little flour into the sauce to reach your desired consistency. Serve the Lemon Chicken Piccata promptly to enjoy the crispy texture of the chicken alongside the smooth sauce.
Lemony Chicken Scaloppine
Lemony Chicken Scaloppine is a delightful Italian dish that combines the juicy tenderness of chicken with the vibrant zest of lemon. This dish is perfect for a family dinner or a sophisticated gathering, offering a revitalizing twist on traditional chicken recipes.
The key to this dish lies in its simplicity and the use of fresh ingredients that allow the flavors to truly shine. The lemony sauce coats the chicken perfectly, creating a delightful balance between the tanginess of lemon and the richness of butter, making it a memorable meal for everyone.
This recipe is designed to serve 4-6 people, ensuring that there’s plenty to go around. The chicken is thinly pounded to create scaloppine, allowing for quick cooking and maximum flavor absorption. Paired with a side of pasta, rice, or sautéed vegetables, Lemony Chicken Scaloppine is a versatile dish that fits any occasion.
Let’s explore the ingredients and steps needed to create this delicious and easy-to-make Italian classic.
Ingredients for 4-6 servings:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup freshly squeezed lemon juice
- 1 lemon, thinly sliced
- 2 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped
Cooking Instructions:
- Prepare the Chicken: Place each chicken breast between two pieces of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to about 1/4-inch thickness. Season both sides with salt and pepper.
- Coat with Flour: Place the flour in a shallow dish. Dredge each chicken breast in the flour, ensuring it’s evenly coated. Shake off any excess flour.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts, cooking for about 3-4 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Create the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and lemon juice, using a wooden spoon to scrape any browned bits from the bottom of the skillet.
- Simmer: Add the lemon slices and capers to the skillet. Allow the sauce to simmer for 5-7 minutes until it slightly thickens.
- Combine: Return the chicken to the skillet, spooning the sauce over the chicken. Allow it to simmer for an additional 2-3 minutes, ensuring the chicken is fully coated in the sauce.
- Garnish and Serve: Remove the skillet from heat. Sprinkle the dish with fresh parsley before serving. Enjoy your Lemony Chicken Scaloppine with your choice of side.
Extra Tips:
For the best flavor, use fresh lemon juice rather than bottled. If you prefer a thicker sauce, you can whisk in a teaspoon of cornstarch mixed with cold water before simmering.
To enhance the dish further, try adding a splash of white wine to the sauce for a more complex flavor profile. When reheating leftovers, gently warm them on the stove to maintain the chicken’s tenderness. Pair this dish with a crisp white wine to complement the lemony flavors.
Italian Lemon Herb Roast Chicken
Italian Lemon Herb Roast Chicken is a classic and flavorful dish that brings the vibrant taste of the Mediterranean right to your kitchen. This recipe emphasizes the use of fresh herbs, zesty lemons, and a savory garlic marinade that infuses the chicken with robust flavors. Perfect for a family dinner or a special occasion, this dish is both elegant and easy to prepare.
The roasting process guarantees the chicken is juicy on the inside with a beautifully crispy skin on the outside, making it an irresistible centerpiece for your meal. To achieve the best results, it’s important to select high-quality ingredients, such as fresh lemons and herbs like rosemary and thyme, which are essential to the dish’s aromatic profile.
The key to this recipe lies in marinating the chicken for at least a few hours, allowing the flavors to fully penetrate the meat. Pair this roasted chicken with a side of roasted vegetables or a fresh salad for a complete and satisfying meal. This recipe serves 4-6 people, making it ideal for family gatherings or dinner parties.
Ingredients:
- 1 whole chicken (about 4-5 pounds)
- 2 lemons, sliced
- 4 tablespoons olive oil
- 6 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 1 cup chicken broth
- Fresh parsley, for garnish
Cooking Instructions:
- Prepare the Marinade: In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Mix thoroughly to form a paste.
- Marinate the Chicken: Rinse the chicken inside and out under cold water and pat dry with paper towels. Rub the herb paste all over the chicken, making sure to get under the skin and inside the cavity. Place lemon slices inside the cavity and under the skin for enhanced flavor.
- Refrigerate: Cover the chicken with plastic wrap or place it in a large resealable bag. Refrigerate for at least 3-4 hours or overnight for best results.
- Preheat the Oven: About 30 minutes before cooking, preheat your oven to 375°F (190°C).
- Prepare for Roasting: Place the marinated chicken breast-side up on a roasting rack in a roasting pan. Pour the chicken broth into the bottom of the pan to keep the chicken moist during roasting.
- Roast the Chicken: Place the pan in the preheated oven and roast for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) and the juices run clear when the thigh is pierced. Baste the chicken with the pan juices every 30 minutes for a golden, crispy skin.
- Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat. Garnish with freshly chopped parsley and additional lemon slices before serving.
Extra Tips:
For an even more flavorful dish, consider adding a splash of white wine to the chicken broth in the roasting pan for a subtle depth. If you prefer a spicier kick, add a pinch of red pepper flakes to the herb marinade.
Always check the doneness of the chicken by using a meat thermometer to ascertain it’s cooked safely. If you’re short on time, you can marinate the chicken for a shorter period, but the longer it marinates, the more flavorful it will be. Enjoy your Italian Lemon Herb Roast Chicken with a glass of your favorite Italian wine for a complete Mediterranean experience.
Zesty Lemon Chicken Risotto
Zesty Lemon Chicken Risotto is a delightful Italian dish that combines the creamy texture of risotto with the invigorating tang of lemon and the savory goodness of chicken. This recipe is perfect for a family dinner or a small gathering, offering a comforting and flavorful meal that will impress your guests.
The key to this dish lies in the balance of flavors; the lemon brightens the palate, while the chicken adds a rich depth, making it both a satisfying and stimulating meal.
Cooking risotto requires patience and attention to detail, as it involves slowly stirring the rice to release its starches, creating a creamy consistency. This recipe makes enough for 4-6 people, so it’s perfect for sharing. The use of fresh ingredients like lemon, chicken, and herbs guarantees that each bite is bursting with flavor.
Whether you’re an experienced cook or a culinary novice, this Zesty Lemon Chicken Risotto is a dish that’s both approachable and rewarding to prepare.
Ingredients (Serves 4-6):
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- Salt and pepper, to taste
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 4 cups chicken broth, warmed
- Zest and juice of 2 lemons
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
- Lemon slices, for garnish (optional)
Cooking Instructions:
1. Prepare the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the diced chicken with salt and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
2. Cook the Aromatics:
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, cooking until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
3. Toast the Rice:
Add the Arborio rice to the skillet, stirring to coat the rice with the oil and aromatics. Cook for about 2 minutes, allowing the rice to toast slightly.
4. Deglaze with Wine:
Pour in the white wine, stirring constantly until the wine is mostly absorbed by the rice.
5. Add Broth Gradually:
Begin adding the warmed chicken broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes.
6. Incorporate Lemon and Chicken:
Stir in the cooked chicken, lemon zest, and lemon juice. Mix well to combine all the flavors.
7. Finish with Cheese and Butter:
Remove the skillet from the heat. Stir in the Parmesan cheese and butter until melted and the risotto is creamy. Adjust seasoning with salt and pepper if needed.
8. Garnish and Serve:
Sprinkle the chopped parsley over the risotto and garnish with lemon slices if desired. Serve immediately.
Extra Tips:
When making risotto, it’s important to use warm broth, as this helps the rice cook evenly and absorb the liquid more efficiently.
Stirring constantly is key to releasing the rice’s starches, which gives risotto its creamy texture. If you find the risotto is too thick, simply add a little more broth or water to reach your desired consistency.
Remember that the lemon zest and juice should be added towards the end to preserve their fresh, vibrant flavor. Enjoy experimenting with different herbs or adding vegetables like peas or asparagus for extra flavor and nutrition.
Lemon Basil Chicken Pasta
Lemon Basil Chicken Pasta is a delightful infusion of zesty lemon and aromatic basil that complements the tender, juicy chicken, creating a mouthwatering Italian-inspired dish. This pasta dish isn’t only rich in flavor but also quick and easy to prepare, making it an ideal choice for a weeknight dinner or a special occasion.
The bright notes of lemon combined with the savory goodness of garlic and creamy parmesan create an irresistible sauce that clings to every strand of pasta, delivering a harmonious blend of taste and texture that will leave your taste buds dancing.
This recipe is designed to serve 4-6 people, perfect for a family meal or a small gathering. The succulent chicken is seasoned and cooked to perfection, then tossed with pasta, fresh basil, and a creamy lemon sauce.
Whether you’re a seasoned chef or a home cook looking to expand your culinary repertoire, this Lemon Basil Chicken Pasta is sure to impress. Let’s plunge into the ingredients and step-by-step instructions to create this delicious dish.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- Zest and juice of 2 lemons
- 1 teaspoon dried Italian seasoning
- 1/2 cup grated Parmesan cheese
- 12 ounces pasta (fettuccine or spaghetti preferred)
- 1/2 cup fresh basil leaves, chopped
- Additional Parmesan cheese for serving (optional)
Cooking Instructions:
- Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until they’re golden brown on each side and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet, let it rest for a few minutes, then slice it into thin strips.
- Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
- Make the Sauce: In the same skillet used for the chicken, add the remaining tablespoon of olive oil and minced garlic. Sauté for about 1 minute until fragrant. Pour in the chicken broth, heavy cream, lemon zest, lemon juice, and Italian seasoning. Stir to combine and bring to a simmer. Let the sauce cook for about 5 minutes until it begins to thicken.
- Combine Ingredients: Add the sliced chicken and cooked pasta to the skillet with the sauce. Toss gently to coat the pasta and chicken evenly with the sauce. Stir in the grated Parmesan cheese and chopped basil, allowing the cheese to melt and the flavors to meld together.
- Serve: Serve the Lemon Basil Chicken Pasta hot, garnished with additional Parmesan cheese if desired. Enjoy the fresh and vibrant flavors of this delicious dish.
Extra Tips:
For the best results, use freshly squeezed lemon juice and freshly grated Parmesan cheese to enhance the flavors of the dish. If you prefer a lighter version, you can substitute half-and-half for the heavy cream.
Additionally, you can add vegetables such as spinach or cherry tomatoes for added color and nutrition. Remember to taste the sauce and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to suit your preference.
Enjoy your Lemon Basil Chicken Pasta with a crisp white wine or a revitalizing lemonade for a complete meal experience.
Lemon and Garlic Chicken Thighs
Lemon and Garlic Chicken Thighs are a delightful take on traditional Italian cuisine, infusing the rich flavors of lemon and garlic into succulent chicken. This dish is perfect for weeknight dinners or special occasions, offering a burst of tangy and savory taste with every bite. The chicken thighs are marinated to guarantee they absorb the fragrant lemon and garlic flavors, then roasted to golden perfection for a deliciously crispy skin and juicy interior.
The beauty of this recipe lies in its simplicity and the freshness of its ingredients. The combination of lemon and garlic not only enhances the natural flavors of the chicken but also creates a wonderfully aromatic dish that’s sure to impress family and friends. The recipe serves 4-6 people, making it an ideal choice for a family meal or a small gathering. Pair it with a side of roasted vegetables or a fresh salad for a complete, satisfying meal.
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 3 lemons (1 for zest and juice, 2 sliced)
- 5 cloves of garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and black pepper to taste
- 1/2 cup chicken broth
Instructions:
- Prepare the Marinade: In a large bowl, combine the lemon zest, lemon juice, minced garlic, olive oil, rosemary, thyme, salt, and black pepper. Stir well to create a uniform marinade.
- Marinate the Chicken: Add the chicken thighs to the marinade, guaranteeing each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for more intense flavor.
- Preheat the Oven: When ready to cook, preheat your oven to 400°F (200°C).
- Arrange the Chicken: Remove the chicken from the marinade and place it in a single layer on a baking dish. Pour the remaining marinade and chicken broth over the chicken. Arrange the lemon slices around the chicken for added flavor.
- Roast the Chicken: Place the baking dish in the oven and roast for 35-40 minutes, or until the chicken is cooked through and the skin is crispy and golden brown. Use a meat thermometer to guarantee the internal temperature reaches 165°F (74°C).
- Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute, guaranteeing moist and flavorful chicken.
Extra Tips:
For the best results, allow the chicken to marinate overnight. This enhances the depth of flavor, making the lemon and garlic notes more pronounced.
Additionally, if you prefer a slightly sweeter dish, consider adding a tablespoon of honey to the marinade. For a crispy skin, you can broil the chicken for an additional 2-3 minutes at the end of cooking, but be sure to watch it closely to prevent burning.
Enjoy this dish with a side of roasted potatoes or a light green salad for a complete, balanced meal.
Lemon Chicken With Capers
Lemon Chicken With Capers is a delightful Italian dish that combines the zesty freshness of lemons with the briny burst of capers, creating a harmonious balance of flavors. This dish is perfect for a family dinner or a special occasion, as it offers a taste of Italy right at home. The tender chicken, infused with lemon juice and complemented by the sharpness of capers, will tantalize your taste buds and leave your guests asking for seconds.
This recipe serves 4-6 people, making it an ideal choice for a small gathering or a family meal. The preparation involves marinating the chicken to absorb the vibrant flavors, followed by a quick sauté to lock in the juices. The final touch is a rich sauce, made with the pan drippings, that envelops the chicken, ensuring every bite is a burst of Mediterranean sunshine.
Ingredients:
- 6 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers, rinsed and drained
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
- Lemon slices for garnish
Cooking Instructions:
- Prepare the Chicken: In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off excess. This will help create a nice crust on the chicken.
- Heat the Oil: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts, cooking them for about 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- Create the Sauce: In the same skillet, add the chicken broth, lemon juice, and capers. Bring the mixture to a boil, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. These add incredible flavor to the sauce.
- Simmer the Chicken: Return the chicken breasts to the skillet, reduce the heat to low, and let them simmer in the sauce for about 5 minutes. This allows the chicken to soak up the delicious flavors.
- Finish with Butter and Parsley: Stir in the butter until melted, then sprinkle with chopped parsley. This step adds a lush, creamy texture to the sauce and a pop of color.
- Serve: Arrange the chicken on a serving platter, drizzle with sauce, and garnish with lemon slices. Serve immediately.
Extra Tips:
For an extra pop of flavor, consider marinating the chicken breasts in lemon juice for about an hour before cooking. This will infuse them with even more citrusy goodness.
If you prefer a thicker sauce, you can whisk in a teaspoon of cornstarch mixed with a tablespoon of water into the sauce before adding the chicken back to the skillet.
Creamy Lemon Chicken Florentine
Creamy Lemon Chicken Florentine is a delightful dish that combines the tangy freshness of lemon with the richness of cream, complemented by the earthy flavors of spinach. This Italian-inspired recipe is perfect for a family dinner or a special occasion, offering a harmonious balance of textures and flavors.
The chicken is tender and juicy, bathed in a luscious sauce that envelops it in a comforting embrace, making every bite a satisfying experience. This dish isn’t only sumptuous but also visually appealing, with its vibrant green spinach and creamy sauce creating a beautiful contrast against the golden-brown chicken.
It’s a versatile recipe that can be served with pasta, rice, or crusty bread to soak up the delicious sauce. Suitable for a serving size of 4-6 people, this recipe will surely become a favorite at your dinner table.
Ingredients:
- 4-6 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- Zest and juice of 1 lemon
- 1 teaspoon Italian seasoning
- 2 cups fresh spinach leaves
- 1/2 cup grated Parmesan cheese
- Lemon slices and chopped fresh parsley, for garnish (optional)
Instructions:
- Prepare the Chicken: Season the chicken breasts with salt and black pepper on both sides. Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and starts to bubble, add the chicken breasts. Cook for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Allow the broth to simmer for 2-3 minutes.
- Add Cream and Lemon: Reduce the heat to medium-low and stir in the heavy cream, lemon zest, and lemon juice. Sprinkle in the Italian seasoning and stir well to combine. Let the sauce simmer gently for 3-4 minutes until slightly thickened.
- Incorporate Spinach and Parmesan: Add the fresh spinach to the sauce, stirring until the leaves are wilted. Stir in the grated Parmesan cheese until melted and the sauce is smooth.
- Combine and Serve: Return the chicken breasts to the skillet, spooning the creamy lemon sauce over the top. Let the chicken warm through for 2-3 minutes. Garnish with lemon slices and fresh parsley if desired. Serve immediately with your choice of side.
Extra Tips: For best results, use freshly grated Parmesan cheese as it melts more evenly and adds a richer flavor to the sauce. If you prefer a thicker sauce, allow it to simmer a bit longer before adding the spinach.
You can also adjust the lemon juice to taste, adding more if you prefer a tangier flavor. When reheating leftovers, add a splash of chicken broth or cream to maintain the sauce’s creamy consistency.
Lemon Parmesan Baked Chicken
If you’re seeking a flavorful and easy-to-make chicken dish that combines the zest of lemons with the savory taste of Parmesan, search no further than this Lemon Parmesan Baked Chicken. This dish is a delightful blend of Italian-inspired ingredients, perfect for a family dinner or a gathering with friends.
The tangy lemon juice not only tenderizes the chicken but also adds a revitalizing burst of flavor, while the Parmesan cheese provides a rich, nutty taste that complements the citrus perfectly. The result is a juicy and tender chicken breast with a crispy, cheesy crust that will have everyone asking for seconds.
This recipe is designed to serve 4-6 people, making it ideal for a small dinner party or a cozy family meal. With simple ingredients and minimal prep time, you’ll have this delicious dish on the table in no time. The combination of fresh herbs, garlic, and lemon zest enhances the natural flavors of the chicken, creating a dish that’s both aromatic and satisfying.
Serve it with a side of roasted vegetables or a fresh green salad to complete your meal.
Ingredients:
- 4-6 boneless, skinless chicken breasts
- 2 lemons (zest and juice)
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons olive oil
- Salt and pepper to taste
Cooking Instructions:
- Preheat and Prep: Preheat your oven to 375°F (190°C). Rinse the chicken breasts under cold water and pat them dry with paper towels. Season both sides with salt and pepper.
- Prepare the Coating: In a shallow bowl, combine the grated Parmesan cheese, panko breadcrumbs, chopped parsley, thyme, lemon zest, and minced garlic. Mix thoroughly to guarantee even distribution of ingredients.
- Set Up Breading Stations: Place the flour in a separate shallow dish. In another bowl, beat the eggs with the lemon juice until well combined.
- Bread the Chicken: Dredge each chicken breast in flour, shaking off any excess. Dip the floured chicken into the egg mixture, allowing any excess to drip off. Finally, coat the chicken in the Parmesan-panko mixture, pressing gently to adhere.
- Sear the Chicken: Heat the olive oil in a large oven-proof skillet over medium-high heat. Add the chicken breasts and sear for about 3-4 minutes on each side, or until golden brown. You may need to do this in batches to avoid overcrowding the pan.
- Bake the Chicken: Once all the chicken is seared, transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for a few minutes before serving. This allows the juices to redistribute, keeping the chicken moist and tender.
Extra Tips:
For an extra burst of flavor, consider adding a pinch of red pepper flakes to the Parmesan-panko mixture for a little heat.
You can also experiment by adding other herbs like basil or oregano to the coating. If you prefer a more lemony flavor, serve the chicken with additional lemon wedges on the side.
Using a meat thermometer guarantees that your chicken is perfectly cooked without being overdone. If you don’t have an oven-proof skillet, sear the chicken in a regular pan and transfer it to a baking dish before placing it in the oven.
Lemon Chicken With Artichokes
The preparation of Lemon Chicken With Artichokes involves marinating the chicken in a lemony mix to infuse the meat with flavor, followed by a slow cooking process to guarantee it remains juicy and tender. The artichokes are added to the dish to absorb the flavorful juices, and together they create a dish that’s both wholesome and gourmet. The following recipe serves 4-6 people, making it perfect for a family meal or small gathering.
Ingredients:
- 4-6 boneless, skinless chicken breasts
- 2 lemons (juiced and zested)
- 1 cup chicken broth
- 1 can (14 oz) of artichoke hearts, drained and quartered
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup white wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Cooking Instructions:
- Marinate the Chicken: In a large bowl, combine the lemon juice and zest, olive oil, minced garlic, oregano, thyme, salt, and pepper. Add the chicken breasts, guaranteeing they’re well coated with the marinade. Cover and refrigerate for at least 1 hour, or overnight for more intense flavor.
- Prepare the Skillet: Remove the chicken from the marinade and let it sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat and add a little olive oil. Once hot, add the chicken breasts and sear them for about 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
- Cook the Artichokes: In the same skillet, reduce the heat to medium and add the white wine (if using) or a bit more olive oil. Sauté the artichoke hearts for about 2 minutes, allowing them to pick up the flavors from the pan.
- Combine Ingredients: Return the chicken to the skillet, add the chicken broth, and bring it to a simmer. Cover the skillet and let it cook for about 15-20 minutes, or until the chicken is cooked through and the artichokes are tender.
- Final Touches: Taste the sauce and adjust the seasoning with more salt, pepper, or lemon juice if necessary. Garnish with freshly chopped parsley before serving.
Extra Tips: When choosing lemons for this recipe, opt for organic ones if possible, as you’ll be using both the juice and the zest. If you prefer a thicker sauce, you can add a teaspoon of cornstarch mixed with a little water to the skillet in the last few minutes of cooking.
This dish pairs beautifully with a side of roasted potatoes or a fresh green salad. Serve with a chilled glass of white wine for the full Italian dining experience.
Lemon and Thyme Grilled Chicken
Lemon and Thyme Grilled Chicken is a delightful Italian dish that embodies the fresh and vibrant flavors of the Mediterranean. Perfect for a summer barbecue or a cozy family dinner, this dish combines zesty lemon with aromatic thyme to create a juicy and flavorful chicken that’s sure to impress. The marination process infuses the chicken with these lovely flavors, while grilling adds a smoky touch that enhances the overall taste.
This dish isn’t only a treat for the taste buds but also a healthy choice, as it uses simple and fresh ingredients. The combination of lemon juice and olive oil in the marinade helps tenderize the chicken, ensuring it remains moist and succulent. Thyme adds an earthy note that complements the citrusy lemon, making this dish both invigorating and satisfying.
Whether you’re an experienced cook or a beginner, this recipe is straightforward and easy to follow, promising delicious results every time.
Ingredients (Serves 4-6):
- 4-6 boneless, skinless chicken breasts
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 2 tablespoons fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon honey (optional)
- Lemon slices for garnish
- Fresh thyme sprigs for garnish
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the lemon juice, lemon zest, olive oil, minced garlic, fresh thyme leaves, salt, black pepper, and honey (if using). Mix well until all ingredients are fully incorporated.
- Marinate the Chicken: Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 1 hour, preferably 2-3 hours, to allow the flavors to infuse.
- Preheat the Grill: About 15 minutes before grilling, preheat your grill to medium-high heat. If using a charcoal grill, prepare the coals for direct heat grilling.
- Grill the Chicken: Remove the chicken from the marinade and place it on the hot grill. Discard the remaining marinade. Grill each side of the chicken for about 6-7 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear. Avoid overcooking to keep the chicken juicy.
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This allows the juices to redistribute, keeping the meat tender. Garnish with lemon slices and fresh thyme sprigs before serving.
Extra Tips:
For best results, use fresh thyme and lemons as they provide a more vibrant flavor compared to dried herbs and bottled lemon juice. If you don’t have a grill, you can cook the chicken in a grill pan on the stovetop or bake it in the oven at 400°F (200°C) for 20-25 minutes.
Remember to adjust the cooking time depending on the thickness of the chicken breasts. Additionally, letting the chicken rest before serving is essential to maintain its juiciness. Enjoy this dish with a side of grilled vegetables or a fresh green salad for a complete meal.
