30-Minute Italian Lemon Chicken Saute
February 3, 2012

This recipe pretty much never fails to deliver for an easy, simple popular dinner. Kids and adults will both love it. You can easily double it for a larger crowd and serve it for a weekend dinner party.The best part is you can use this recipe as a template and change it up by substituting fresh lime or orange for the lemon and cilantro for the parsley. It’s also delicious with fresh basil.

About the chicken. I am a huge fan of organic free-range chicken breasts for their quality and flavor. Pounding the chicken makes it cook more quickly and evenly. As always, my usual reminder to allow the chicken to brown – don’t be too impatient to turn it – as this will add tremendous flavor to the sauce and texture to the chicken. I prefer the flat leaf Italian parsley over curly parsley because it has a slightly stronger flavor and I like the way the whole leaves look as a garnish.

Cooked brown or white Basmati rice or baked potatoes are an easy accompaniment.

30-Minute Italian Lemon Chicken Saute

Makes 4 servings

  • 4 boneless, skinless chicken breasts, about 6 ounces each
  • 1/2 cup flour
  • Kosher salt
  • Fresh ground black pepper
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 3/4 cup chicken broth
  • 3 tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • 2 tablespoons butter
  • 3 tablespoons chopped Italian parsley

Place each chicken breast between two pieces of wax paper or plastic wrap and pound to ½-inch thickness; sprinkle both sides with salt and pepper; dredge in flour and shake off excess.

In a large skillet over medium heat, melt butter with olive oil. When butter starts to sizzle, add chicken and cook for 3 minutes (do not move chicken – allow it to sit and brown). Turn chicken and cook until browned on other side, about 3 minutes. Remove chicken to a plate and keep warm (if you do not have a large enough skillet, cook chicken in two batches, dividing butter and olive oil in half for each batch).

In the same pan, add the chicken broth, lemon juice and lemon zest; bring to simmer, scraping up bits on bottom of the pan for flavor. Season with salt and pepper. Return chicken to the pan and simmer over low heat until cooked through, about 4-5 minutes.

Remove chicken to a serving platter or plates. Add remaining 2 tablespoons butter to the pan and whisk until smooth. Stir in parsley. Pour sauce over chicken.

11 Responses to “30-Minute Italian Lemon Chicken Saute”

  1. Family loved it

  2. I never would have thought that I would LOVE lemon chicken. Next time, we’re following your suggestion to use organic chicken (only to pound it a little thinner). Is it supposed to be similar to wiener schnitzel (my relatives are Austrian as well as mean schnitzel cooks). We used a few more dishes than needed, however, I felt as though I was in the Amalfi Coast with the amazing zest of lemon! Hubby loved cooking this one as well – super bonus!! Thx, Linda!

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  4. I have made this a few times and love to use basil instead of or in addition to the parsley. I like this served over pasta – orzo the other night was wonderful with it. A great recipe

  5. My family absolutely LOVES this meal! It is my favorite recipe. I have made it 3 times now. I actually replace Lime for Lemon and also add cilantro

  6. I made this for the first time – the family loved it. I butterflied the breast rather than pounded them and added a splash or so of white wine to the sauce. It was wonderful.

    • Thank you for letting me know, Rose. This has been a popular recipe! I am not sure if it because it catches people’s attention being only 30 minutes to make or that it is chicken and lemon? Maybe both. That is great your whole family liked it and thank you for the tip about butterflying the chicken instead of pounding.

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