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Cooking + Entertaining

Lemon chicken: the recipe for a quick and creamy second course

Lemon chicken: the recipe for a quick and creamy second course


extra virgin olive oil

He Lemon Chicken it’s a second dish very appetizing meat, easy and quick to prepare, which will appeal to young and old thanks to its smoothness and aroma zesty lemon sauce. It is prepared with a few simple and inexpensive ingredients, and is ideal for serving every day for lunch or dinner: an alternative recipe to classic cutlets, a fragrant, enveloping dish perfect for those who love the tangy note of lemon.

The chicken breast is first floured and then cooked in a pan with lemon juice added: the flour, mixed with the cooking liquid, will create a thick sauce and greedy that will make chicken meat, lean and skinless, softer and more tender, preventing it from being dry.

We used sliced ​​chicken breast togetherbut you can also cut it into strips or bite-sized pieces, and we’ve made it more aromatic by adding rosemary and sage.

Discover how to prepare a lemon chicken breast by following our recipe step by step. If you liked this recipe, also try the chicken with pineapple, the Chinese chicken with almonds or the chicken with beer.

How to Make Lemon Chicken

Flour the slices of chicken breast 1 and reserve them on a plate or cutting board.

Pour a generous drizzle of oil into the pan, heat and add the poached garlic 2.

Mix the rosemary 3.

Sage leaf fragrance 4.

Leave the oil to perfume for a few moments 5taking care not to burn odors.

Eliminate odors 6.

Arrange the slices of chicken breast in the pan 7.

Brown the chicken on both sides over medium-low heat, about 2 and a half minutes on each side 8. Once nicely browned, transfer them to a plate and keep them aside to prepare the sauce.

Pour the lemon juice into the pan 9.

Add flour ten.

Mix the sauce with a hand whisk to avoid lumps forming 11.

Return the chicken to the pan with the sauce 12, salt and pepper, and continue cooking over low heat for about 3 minutes. As soon as the cooking liquid is thick and creamy, turn off the heat.

Transfer the lemon chicken to individual plates, drizzle with a generous spoonful of the sauce, season with a few rosemary needles and serve piping hot 13.


As an alternative to chicken breast, you can use the thighs or thighs.

You can substitute rosemary with other aromatic herbssuch as bay leaf or thyme, and add spices, such as a pinch of mild curry, turmeric or smoked paprika.

You can use the Orange juice instead of lemon juice, and flavor everything by adding a little grated zest.

For an extra touch, complete the dish with a few black olive of Gaeta or slivered almonds lightly toasted in the pan. Alternatively, also try the Lemon Caper Chicken.

An alternative to 00 flour is rice flour, for a gluten-free version; you can also make a mixture of flour, breadcrumbs and possibly grated cheese, for an even more gourmet dish.

If you prefer oriental flavors, you can enrich the lemon sauce with soy sauce and use a few ginger grated fresh to flavor everything.


If you have leftovers, you can store the Lemon Chicken in the refrigerator until A day, in a special airtight container; at the time of consumption, heat it in a pan or in the microwave. Freezing is not recommended

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