Pollo Al Limone Lemon Chicken
Experience the vibrant flavors of Italy with Pollo Al Limone, a classic lemon chicken dish that perfectly balances zesty citrus, aromatic garlic, and tender, pan-seared chicken breasts. This quick and easy recipe features a luscious lemon-butter sauce infused with chicken stock, fresh parsley, and optional capers for a touch of briny sophistication. With just 20 minutes of prep and 25 minutes of cooking, this elegant meal is perfect for weeknight dinners or special gatherings. Serve this dish with roasted vegetables or a light, buttery pasta to soak up every drop of the tangy, velvety sauce. Pollo Al Limone is an irresistible combination of comforting simplicity and Mediterranean flair!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 2 whole Lemons (juice and zest)
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 1 cup Chicken stock
- 0.25 cup All-purpose flour
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Capers (optional)
Instructions
Pound the chicken breasts to an even thickness, about 1/2 inch, between two sheets of plastic wrap or parchment paper.
In a shallow dish, mix the flour, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Dredge each chicken breast in the seasoned flour, shaking off any excess. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes on each side or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.
In the same skillet, reduce heat to medium-low and add the remaining 1 tablespoon of olive oil. Sauté the minced garlic for about 1 minute, until fragrant, being careful not to burn it.
Add the chicken stock to the skillet, scraping the bottom of the pan with a wooden spoon to deglaze. Bring the mixture to a simmer.
Stir in the lemon juice, lemon zest, the remaining 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Optional: add the capers at this stage for extra tanginess.
Return the chicken breasts to the skillet, spooning the lemon sauce over them. Simmer for 5 minutes, allowing the flavors to meld.
Remove the chicken from the skillet and transfer to a serving dish. Whisk the butter into the lemon sauce until it’s silky and slightly thickened.
Pour the sauce over the chicken and garnish with freshly chopped parsley.
Serve immediately with your choice of side dishes such as roasted vegetables or a light pasta.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 705 mg | 31% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.3 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 541 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
