How to make Easy Lemon Chicken (Italian Style) in 20 Minutes
How to make Easy Lemon Chicken (Italian Style) in 20 Minutes is a easy Italian recipe that serves 2. 350 calories per serving. Recipe by Giovanni Siracusa on YouTube.
Prep: 10 min | Cook: 25 min | Total: 45 min
Cost: $9.87 total, $4.94 per serving
Ingredients
- 2 pieces Chicken Breast (skinless, boneless, cut into 1‑inch cubes)
- 2 pieces Lemon (organic, unwaxed; zest, peel, and juice used)
- 2 tablespoons All-Purpose Flour (for lightly coating chicken)
- 2 tablespoons Olive Oil (extra virgin preferred)
- 0.5 cup White Wine (dry white wine for deglazing)
- 2 tablespoons Unsalted Butter (cut into small pieces)
- 2 tablespoons Fresh Parsley (chopped)
- to taste Salt
- to taste Black Pepper
Instructions
Prepare Ingredients
Trim the chicken breasts and cut into 1‑inch cubes. Zest one lemon, remove the peel (avoid the white pith), and juice both lemons. Lightly coat the chicken cubes with flour, shaking off excess.
Time: PT10M
Sear the Chicken
Heat the skillet over medium‑high heat, add olive oil, then add the floured chicken cubes. Cook, stirring occasionally, until the pieces develop a light golden tint.
Time: PT5M
Temperature: medium-high
Deglaze with Wine
Pour the white wine into the pan, scraping up any browned bits. Let it simmer until almost fully evaporated.
Time: PT3M
Temperature: medium
Season
Add salt and freshly ground black pepper to taste.
Time: PT1M
Add Lemon
Stir in the lemon zest, peel, and freshly squeezed lemon juice.
Time: PT2M
Incorporate Butter and Parsley
Add the butter pieces and let them melt, then stir in the chopped parsley.
Time: PT2M
Temperature: low
Simmer
Reduce the heat to low, cover the skillet, and let the chicken simmer for about 10 minutes until the sauce thickens and the chicken is tender.
Time: PT10M
Temperature: low
Plate and Serve
Transfer the lemon chicken to a serving plate, drizzle any remaining sauce over the top, and garnish with extra lemon slices if desired. Serve with rice, crusty bread, or steamed vegetables.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 5 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Gluten-Free (use cornstarch instead of flour), Low-Carb, High-Protein, Contains Dairy
Allergens: Dairy (butter), Sulphites (wine)
Ingredient Substitutions
- Instead of Chicken Breast: Turkey Breast
- Instead of Lemon: Lime
- Instead of All-Purpose Flour: Cornstarch
- Instead of Olive Oil: Canola Oil
- Instead of White Wine: Chicken Broth
- Instead of Unsalted Butter: Margarine
- Instead of Fresh Parsley: Cilantro
Equipment Needed
- Large Skillet
- Cutting Board
- Chef's Knife
- Microplane Zester
- Hand Citrus Juicer (optional)
- Measuring Cups and Spoons
- Wooden Spoon
- Skillet Lid
- Serving Plate (optional)
Critical Steps — Do Not Skip
- Coat chicken cubes lightly with flour to thicken the sauce later.
- Sear the chicken until a golden tint appears for flavor development.
- Simmer the lemon‑butter sauce on low heat until it thickens and coats the chicken.
Chef Tips from the Video
- Add a splash of low‑sodium chicken broth instead of water for a richer base.
- A pinch of sugar can balance excessive acidity if the lemons are very tart.
- Finish with a drizzle of high‑quality extra‑virgin olive oil for extra brightness.
Troubleshooting
Sauce is too thin.
Increase the amount of flour coating or let the sauce simmer uncovered for a few extra minutes to reduce.
Chicken becomes dry.
Do not over‑simmer; keep the final simmer to 10 minutes and ensure the heat is low.
Lemon flavor is bitter.
Avoid using the white pith of the lemon peel and taste the sauce before adding extra zest.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw in the refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cube and flour the chicken, then refrigerate in a sealed bag for up to 24 hours.
- Zest and juice the lemons ahead of time and store the juice in a small container.
Frequently Asked Questions
What is the cultural significance and history of Lemon Chicken in Italian cuisine?
Lemon chicken, known as "pollo al limone," is a classic dish from Southern Italy where lemons are abundant. It showcases the region's love for bright, citrusy flavors that balance the lean protein of chicken with olive oil and butter.
What are the traditional regional variations of Lemon Chicken in Italian cooking?
In Campania, the dish often includes capers and olives, while in Sicily it may feature a touch of honey or raisins for sweet‑savory contrast. Some northern versions add white wine and herbs like rosemary instead of parsley.
How is Lemon Chicken traditionally served in Italy?
It is typically served hot, drizzled with the pan sauce, alongside a simple risotto, polenta, or crusty bread to soak up the lemon‑butter sauce. A side of sautéed greens or roasted vegetables is common.
On what occasions is Lemon Chicken traditionally prepared in Italian families?
Lemon Chicken is a popular weeknight dinner because it is quick, but it also appears at family gatherings and Sunday lunches when a light yet flavorful main course is desired.
What authentic ingredients are essential for traditional Italian Lemon Chicken?
Key ingredients include fresh organic lemons, high‑quality extra‑virgin olive oil, unsalted butter, white wine, and fresh parsley. Optional authentic additions are capers, olives, or a splash of chicken broth.
What other Italian dishes pair well with Lemon Chicken?
Pair it with a simple arancini risotto, sautéed broccolini, or a light fennel and orange salad. A glass of crisp Pinot Grigio complements the citrus notes beautifully.
What are the most common mistakes to avoid when making Lemon Chicken?
Common errors include over‑coating the chicken with flour, which can make the sauce gritty, and over‑cooking the chicken, which makes it dry. Also, adding the lemon juice too early can cause the butter to separate.
Why does this Lemon Chicken recipe use flour to coat the chicken instead of cornstarch?
Flour not only helps create a light crust on the chicken but also releases starch during simmering, which naturally thickens the lemon‑wine sauce without the need for a roux.
Can I make Lemon Chicken ahead of time and how should I store it?
Yes, you can prepare the chicken and lemon components up to a day in advance and refrigerate them separately. Reheat gently over low heat, adding a splash of broth if the sauce has thickened too much.
What does the YouTube channel Giovanni Siracusa specialize in?
The YouTube channel Giovanni Siracusa focuses on simple, home‑cooked Italian recipes, emphasizing fresh ingredients, quick techniques, and approachable meals for everyday cooks.
How does the YouTube channel Giovanni Siracusa's approach to Italian cooking differ from other Italian cooking channels?
Giovanni Siracusa prioritizes minimal ingredient lists and fast weeknight preparations while still honoring traditional flavors, whereas many other channels often showcase more elaborate, multi‑step dishes.
Last updated: November 5, 2026
