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Italian lemon chicken recipe

Italian lemon chicken recipe

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Sounds obvious but this is a quick and easy chicken dish that the whole family will enjoy. The chicken is steamed under the grill so it's really moist every time. Serve with a green salad and rice in the summer, or roasted veg in the winter.

36 people made this

IngredientsServes: 4

  • 120ml fresh lemon juice
  • 60ml fresh lime juice
  • 60ml vegetable oil
  • 4 chicken breast fillets, cut into bite-sized pieces
  • mixed Italian herbs, to taste (optional)
  • seasoned salt to taste

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. In a large bowl, whisk together the lemon juice, lime juice and oil. Place chicken pieces in the mixture, and marinate at least 1 hour in the fridge (preferably 2 hours).
  2. Fit a roasting tin with a grilling rack. Fill tin with water to just below the level of the rack.
  3. Remove chicken from marinade, arrange on the wire rack, and season with Italian herbs and seasoned salt. Transfer remaining marinade to a saucepan, and bring to the boil.
  4. Grill chicken for 10 minutes, basting frequently with the boiled marinade. Turn chicken, season again with Italian herbs and seasoned salt, and continue grilling and basting 10 minutes, or until golden brown.

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Reviews & ratingsAverage global rating:(45)

Reviews in English (32)

by Shannon Miller

This is delicious! We made the following changes: We did not baste the chicken or cut it onto bite size pieces. It was wonderful! Not too sour at all. It had just the right tartness to really add to the italian seasoning. This is my new favorite!-14 Jun 2007

by Lisa Blair

I didn't have time to marinade this for the full hour - the chicken marinated for about 40 minutes - and it still turned out delicious. The ingredients are things I keep in the kitchen at all times, so this is a good last-minute dinner. I served it with couscous and salad.-20 Jun 2006

by sphinxwinks

I really liked this recipe, however I made some changes/additions for personal preferance. I increased the lemon juice to 3/4cup, and added 3 minced garlic cloves to the marinade. I marinaded it for a hour in the fridge, placed it on the broiler pan and added pepper to the seasoning. Turned out fantastic. Will make again.-09 Jan 2007


Amalfi Lemon Chicken

This recipe originated from Giada In Italy. Episode: La Dolce Vita.

Preheat the oven to 450 degrees F.

In a small bowl combine the lemon zest, thyme, rosemary and salt.

Drizzle 2 tablespoons olive oil on a rimmed baking sheet. Lay the lemon slices in the olive oil down the middle of the tray as a “rack” for the chicken. Sprinkle one-third of the salt rub on the underside of the chicken. Turn the chicken over and rub the remaining salt mixture over and under the skin of the whole chicken. Lay the chicken, skin side up, on the bed of lemons and drizzle with the remaining 2 tablespoons of olive oil. Roast, basting every 15 minutes, until golden brown and an instant read thermometer read 160 degrees F in the thigh, 40 to 45 minutes.

Transfer the chicken to a cutting board and allow to rest for 10 minutes before carving.

Meanwhile, using a fork, mash the lemon pulp into the juices on the baking sheet, discarding the rind. Mix the pulp into the drippings and use this mixture to spoon over the chicken just before serving.

Cook’s Note: the lemons used for slicing should be the same lemons you removed the zest from.


Italian Chicken Recipes

An authentic, traditional Italian chicken dish made with simple, quality ingredients is hard to beat. Il pollo is the most popular and versatile main ingredient to choose from and there are literally hundreds of top notch Italian chicken recipes which can form the centre piece of your next Italian meal.

And for a truly traditional selection of Italian recipes with chicken it’s hard to beat the great range of ideas from Gino D’Acampo. Gino’s Italian chicken recipes range from pronto to slow-cooker Italian chicken dishes and in each case you’ll find tasty, easy to make chicken recipes that will put smiles on the faces of whoever you’re cooking for!

While many people think of traditional Italian meals as revolving round Italian beef recipes or Italian pizza recipes, the classic Italian chicken dishes – such as chicken cacciatore and chicken piccata – are great options. However, Gino’s chicken recipes also include some amazingly tasty yet simple options that include the classic Gino twist. From his pollo miele e paprika or sticky honey chicken with smoked paprika to pollo al forno in crosta di sale, otherwise known as whole salt-baked chicken, and everyone’s favourite cotoletta di pollo con salsa pizzaiola or crispy chicken breast with pizza sauce, there’s a huge range of options to explore.

Whatever occasion you’re planning, Gino has a great range of Italian chicken recipes for dinner or lunch that will inspire your next Italian culinary adventure. They’re packed full of tasty, simple and fresh ingredients and are easy and quick to prepare. So whether you’re after Italian grilled chicken recipes, chicken breast recipes, chicken casserole recipes or classic Italian roast chicken recipes you can discover the most authentic Italian recipes with chicken online here at Gino’s official site!

You can find a full range of the very best Italian recipes for chicken in Gino’s best-selling recipe books or you can find a selection of great ideas below. Time to start cooking!


Recipe for Italian Lemon Chicken

If an Italian grandmother were to make Lemon Chicken, this would be it - in fact, this recipe for healthy baked chicken originated with an Italian grandmother, my friend Marie's mother. No question why it's a favorite family recipe: it's quick, it's hearty, it's lemon-y, it's garlick-y and yes, it's delicious. Weight Watchers? This recipe has just five Weight Watchers points!

It’s slightly embarrassing, the habit of picking up new friends in public places. Take Marie. Marie and I met while ogling heirloom tomatoes at the farmers market. We grabbed coffees and talked for an hour, then another. As if strangers on airplanes, we each divulged unexpected confidences.

Marie’s a fine, fine cook with Italian bloodlines. She introduced me to the Feast of Seven Fishes, the traditional Christmas Eve celebration. One snowy morning, she came for coffee, delivering blueberry muffins still warm from the oven. (Yes, this is a friend one works to keep.) Then she shared her mother’s recipe for a lemon-y, garlick-y baked chicken, wow.

In Marie’s own words, here’s how the chicken came to be such a family favorite. “This is a delicious baked chicken recipe my mom used to make when I was growing up. Unfortunately, I didn’t truly appreciate it until I was an adult. But whenever my mom made this for my family, the grandchildren would simply devour it. Since my mother was their ‘nana’, over the years, the recipe came to be known by all of us as ‘Nana’s Chicken’.“

HOMEMADE ITALIAN BREAD CRUMBS In a food processor, whiz 2 slices whole wheat bread with 2 tablespoons fresh parsley and 1 teaspoon of kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon Italian seasoning.

RECIPE for ITALIAN LEMON CHICKEN aka 'Nana's Chicken'

    DREDGE & BROWN
  • 2 tablespoons olive oil
  • 1/2 - 1 cup flour
  • 2 eggs whisked with 1 tablespoon milk
  • 2 cups Homemade Italian Bread Crumbs (see recipe on the left or use two cups commercial seasoned Italian bread crumbs, what Marie and her mother use)
  • 6 small boneless skinless chicken breasts (about 1-1/2 pounds, see TIPS)
    BAKE
  • 2 tablespoons olive oil
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 10 cloves garlic, chopped
  • 6 slices fresh lemon

Preheat oven to 325F. In a large skillet, heat the oil on medium high until shimmery.

DREDGE Meanwhile, arrange the flour in a large flat bowl, the egg mixture in another, the Homemade Italian Bread Crumbs in another. Drop each breast into the flour to lightly coat, then the egg mixture, then the bread crumbs.

BROWN Drop the breasts into the skillet and brown on each side, about 5 minutes each. (If your skillet is small, this may take two batches.)

BAKE Drizzle the bottom of a low ceramic or glass baking dish with olive oil, then splash with lemon juice. Arrange the chicken on top in a single layer, sprinkle with garlic, then place a lemon slice on each breast. Cover tightly with foil. Bake for 30 to 45 minutes. Let rest 5 minutes before serving.

Serve with Spaghetti Aglio e Olio or a close cousin from A Veggie Venture, my food blog about vegetables, Orzo with Spinach.


Squeeze the juice from 1½ of the lemons and reserve. Lay the remaining lemon half flat side down and cut into very thin slices with a paring knife. Remove pits and set the lemon slices aside.

Season the scaloppini with salt and pepper. Dredge in flour to coat both sides lightly and tap off excess flour. Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a wide, heavy skillet over medium heat until butter is foaming. Add as many of the scaloppini as will fit without touching and cook until golden-brown on the underside, about 3 minutes. Flip and cook until the second side is lightly browned, about 2 minutes. Remove and drain on paper towels. Repeat with remaining scaloppini.

Remove all scaloppini from the pan. Pour off the fat and carefully wipe out the skillet with a wad of paper towels. Pour in the remaining 3 tablespoons olive oil and add the remaining 4 tablespoons butter, the garlic and lemon slices. Cook, scraping the bottom of the skillet, until the garlic is golden-brown, about 3 minutes. Scoop out lemon slices and set aside. Scatter the olives and capers into the skillet and cook, stirring gently, until they begin to sizzle, about 4 minutes. Pour in the wine, bring to a vigorous boil and cook until reduced in volume by half. Pour in the chicken stock, bring to a boil and cook until slightly syrupy, about 4 minutes.

Return the scaloppini to the skillet, turning the cutlets in the sauce until they are cooked through and coated with sauce. Swirl in the parsley and divide the scaloppini among warm plates. Spoon sauce over them and decorate with reserved lemon slices. Serve over braised spinach.


Ingredients

  • 1 whole chicken (about 4 pounds), cut into 8 pieces (legs split into drumsticks and thighs, breast halves and wings split), backbones reserved for stock (see note)
  • 1/4 cup plus 1 tablespoon fresh juice from 3 lemons
  • 2 medium cloves garlic, minced
  • 1 teaspoon kosher salt, plus more for seasoning
  • Freshly ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • Vegetable, peanut, canola, or olive oil, for frying (see note)
  • 1 cup all-purpose flour
  • 4 eggs, beaten
  • Lemon wedges, for serving

Our Favorite Ways to Serve it Up

Pasta: This recipe can be served with your favorite pasta noodles like egg noodles, penne, shells, or spaghetti. You can use regular wheat noodles or make it healthier by using chickpea pasta noodles – our favorite!
Vegetables: Almost any vegetable medley would go well with this recipe but I recommend roasted asparagus, broccoli, or fingerling potatoes.
You can also serve this with a baked french bread or salad with a light vinaigrette.


Directions

In a medium bowl, mix together olive oil, lemon juice and zest, red pepper flakes, rosemary, sage, and garlic.

Using sharp kitchen shears or poultry shears, remove spine from chicken (reserve spine for stock or another use). Flatten chicken by placing it skin side up on a cutting board and applying firm pressure to the breastbone. Transfer to a baking dish, season all over with salt and pepper, add marinade, and rub all over chicken. Cover dish with plastic. Marinate, refrigerated, at least 30 minutes and up to overnight.

Preheat oven, along with all cooking equipment for whichever setup you're using, including skillets, foil-wrapped bricks, chicken press, barbell weight, et cetera (see the "Special Equipment" section below for more info), to 475°F (245°C).

Scrape marinade and minced aromatics off chicken as best you can. Using cooking spray or oil, grease the interior of the bottom skillet/roasting vessel. Lay chicken down in skillet, skin side up, arranging it so that it lies flat.

Using cooking spray or oil, grease the bottom of the top weight. (Depending on your setup, this could be one side of the foil-wrapped bricks, or the bottom of the second skillet or chicken-press weight.) Press the top weight down on the chicken, making sure it evenly covers it and is in contact with both the breast and the legs.

Transfer to oven and cook until thickest part of breast, close to bone, registers 150°F (66°C) on an instant-read thermometer, about 30 minutes.

Remove chicken from oven, remove top weight, and let rest 5 to 10 minutes. Carve and serve with lemon wedges, drizzling fresh olive oil over chicken at the table.


NOTES

Italian Style Lemon Chicken

Nutrition

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Calories per serving: 48

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5 Ingredient Breaded Lemon Chicken

I hope that you’re enjoying all of these simple recipes while you wind down from the holiday hoopla! I’m starting to think that 5 Ingredient Recipes need to become regulars around here. The only thing better than amazing food is amazing food that is cheap and easy to make, after all.

This recipe is actually my mom’s– a recipe my family has been devouring for about 2 decades, and one that my cousins, aunts, and friends have begged for. With just 5 simple ingredients, this Breaded Lemon Chicken comes together to be crisp, tender, and bright. Thank you, Mom, for finally relenting and letting me share this with the world.

To make 5 Ingredient Breaded Lemon Chicken, you basically do what you would do for any breaded chicken cutlet– pound it thin, bread it, and fry it, except instead of using egg to get the breadcrumb to stick, you use lemon juice. Believe it or not, the lemon juice does a great job of keeping the breadcrumb intact, and the acid helps your chicken stay soft and juicy inside when you pan fry it. Not to mention, the citrus brings a whole new dimension of flavor to the chicken!

Give this recipe a go and it just might become your go-to work week dinner!