Easy Lemon Chicken (Pollo al Limone)
Easy Lemon Chicken (Pollo al Limone)
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup dry white wine
- 2 lemons, 1 peeled, zested, and juiced; 1 for garnish (optional)
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Place the thinly sliced chicken breasts on a clean surface or plate. Sprinkle the all-purpose flour evenly over both sides of the chicken, ensuring each piece is lightly coated. Shake off any excess flour.
⏱️ 2 min
- 2
Heat the olive oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, carefully add the floured chicken pieces to the pan in a single layer, working in batches if necessary to avoid overcrowding. Fry for 2-3 minutes per side, until lightly golden brown and cooked through.
⏱️ 5 min
- 3
Season the cooked chicken in the pan with salt and freshly ground black pepper to taste.
⏱️ 1 min
- 4
Pour the dry white wine into the pan with the chicken. Allow it to simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min - 5
Carefully peel one lemon directly over the chicken and sauce, allowing the strips of peel to fall into the pan. Then, zest the same lemon over the pan, adding the zest to the sauce. Cut the peeled lemon in half and squeeze its juice directly into the pan through a small strainer to catch any seeds.
⏱️ 2 min
- 6
Add the unsalted butter to the pan. Stir gently until the butter has melted and the sauce has slightly thickened. Sprinkle the chopped fresh parsley over the chicken and sauce. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Lemon Chicken (Pollo al Limone)
- 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup dry white wine
- 2 lemons, 1 peeled, zested, and juiced; 1 for garnish (optional)
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Place the thinly sliced chicken breasts on a clean surface or plate. Sprinkle the all-purpose flour evenly over both sides of the chicken, ensuring each piece is lightly coated. Shake off any excess flour.
⏱️ 2 min - 2
Heat the olive oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, carefully add the floured chicken pieces to the pan in a single layer, working in batches if necessary to avoid overcrowding. Fry for 2-3 minutes per side, until lightly golden brown and cooked through.
⏱️ 5 min - 3
Season the cooked chicken in the pan with salt and freshly ground black pepper to taste.
⏱️ 1 min - 4
Pour the dry white wine into the pan with the chicken. Allow it to simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min - 5
Carefully peel one lemon directly over the chicken and sauce, allowing the strips of peel to fall into the pan. Then, zest the same lemon over the pan, adding the zest to the sauce. Cut the peeled lemon in half and squeeze its juice directly into the pan through a small strainer to catch any seeds.
⏱️ 2 min - 6
Add the unsalted butter to the pan. Stir gently until the butter has melted and the sauce has slightly thickened. Sprinkle the chopped fresh parsley over the chicken and sauce. Serve immediately.
⏱️ 2 min