Italian Lemon Chicken is one of those recipes that quietly slips into your regular rotation and never really leaves. It is simple, bright, and full of everyday ingredients you probably already have on hand. Tender chicken breasts are gently pan-seared and then simmered in a fresh lemon, garlic, and herb sauce that feels light but still satisfying. If you like meals that taste fresh without being fussy, this Italian Lemon Chicken fits perfectly.

Imagine sitting down to a plate with golden chicken, a glossy lemon sauce pooling around it, and a few thin lemon slices on top. Nothing complicated. Just good, honest flavor that works on a weeknight but is still nice enough to serve to friends. That is the kind of balance this recipe aims for.

Ingredients for this Italian Lemon Chicken

Before you start cooking, it helps to get everything ready and within reach. Here is what you will need to make this Italian Lemon Chicken, without any extras or surprises:

Boneless skinless chicken breasts (4 pieces): The main protein of the dish. They cook quickly and soak up the lemon sauce beautifully.
Salt (1/2 teaspoon) and black pepper (1/2 teaspoon): Basic seasoning to bring out the chicken’s natural flavor.
All-purpose flour (1/2 cup): A light coating helps the chicken brown nicely and gives the sauce a bit of body.
Olive oil (3 tablespoons): Used for searing the chicken and starting the sauce, adding a gentle Mediterranean touch.
Unsalted butter (2 tablespoons): Blended with the olive oil for a richer, smoother sauce.
Garlic, minced (4 cloves): Adds that cozy aroma and depth that makes the kitchen smell like dinner is really happening.
Low-sodium chicken broth (1 cup): Forms the base of the sauce and keeps the dish from feeling too heavy.
Fresh lemon juice (1/4 cup): The star of the recipe. It brings brightness and that clean citrus flavor.
Lemon zest, finely grated (1 tablespoon): Gives an extra layer of lemon flavor without adding more acidity.
Dried oregano (1/2 teaspoon): A classic Italian herb that pairs well with lemon and chicken.
Dried thyme (1/2 teaspoon): Adds a gentle, earthy note to round out the sauce.
Fresh parsley, chopped (2 tablespoons): Sprinkled on at the end for color and a fresh, green flavor.
Fresh lemon slices (4 slices): Laid on top of the chicken as it simmers, they look pretty and gently perfume the dish.

Once these ingredients are measured and ready, the rest of the recipe flows smoothly. You will move from searing to simmering in one pan, which keeps cleanup easy.

Instructions

Italian Lemon Chicken comes together in a few straightforward steps. Take your time with the browning and the simmering, and the flavors will reward you.

Season the chicken. Pat the boneless skinless chicken breasts dry with paper towels so they brown properly. Season both sides evenly with the salt and black pepper. This simple step makes a big difference in flavor.
Coat with flour. Place the all-purpose flour on a plate. Lightly coat each seasoned chicken breast in the flour, then shake off any extra. You want a thin, even layer, not clumps.
Brown the chicken. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. When the oil looks shimmery, add the floured chicken breasts in a single layer. Cook them for about 4 to 5 minutes per side, until they are golden brown on the outside and cooked through. Transfer the chicken to a plate and set aside. Do not worry about little browned bits left in the pan; they will flavor the sauce.
Start the sauce base. In the same skillet, add the remaining 1 tablespoon of olive oil along with the unsalted butter. Stir gently as the butter melts and begins to foam. This mix of oil and butter gives the sauce a nice balance of flavor and keeps the butter from burning too quickly.
Cook the garlic. Add the minced garlic to the skillet. Cook, stirring constantly, for about 30 seconds, just until it smells fragrant. Keep the heat in check here; you want soft, aromatic garlic, not browned or bitter garlic.
Deglaze and add lemon. Pour in the low-sodium chicken broth and the fresh lemon juice. Add the lemon zest, dried oregano, and dried thyme. Stir everything together, scraping up any browned bits from the bottom of the pan with a wooden spoon. Those bits carry a lot of flavor into the sauce.
Simmer the sauce. Bring the mixture to a gentle simmer. Let it cook for 4 to 5 minutes, stirring occasionally, until it reduces slightly and starts to thicken. You are looking for a light, pourable sauce that coats the back of a spoon.
Return the chicken to the pan. Slide the browned chicken breasts, along with any juices that collected on the plate, back into the skillet. Nestle them into the lemon sauce so they are mostly surrounded by it.
Add lemon slices and baste. Lay the fresh lemon slices on top of the chicken breasts. Spoon some of the sauce over the chicken so the tops get coated too. This is where everything starts to come together.
Finish simmering. Reduce the heat to low and let the chicken simmer gently in the sauce for another 5 to 7 minutes. Turn the chicken once during this time and keep basting with the sauce. The goal is tender chicken that has soaked up the lemon and herbs.
Add parsley and adjust seasoning. Sprinkle the chopped fresh parsley over the Italian Lemon Chicken. Taste the sauce and add a little extra salt or black pepper if you think it needs it. Then, serve the chicken with the lemon sauce spooned over the top.

That is it. One pan, a handful of ingredients, and you have a dish that feels simple but still special. It works well with plain rice, roasted potatoes, or even just some crusty bread to soak up the sauce.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4 portions of Italian Lemon Chicken

Nutritional information

The values below are approximate and for one serving of Italian Lemon Chicken when the recipe is divided into four portions:

Calories: 320 kcal
Carbohydrates: 14g
Protein: 34g
Fat: 13g
Saturated fat: 4g
Sodium: 420mg
Fiber: 1g
Sugar: 1g

This Italian Lemon Chicken leans more toward the lighter side, thanks to the lean chicken breasts and the broth-based sauce. The olive oil and butter add some richness without making it feel heavy.

Frequently asked questions

Can I use chicken thighs instead of chicken breasts for Italian Lemon Chicken?

Yes, you can use boneless skinless chicken thighs instead of chicken breasts if you prefer darker meat. The method stays the same: season, coat lightly in the all-purpose flour, and brown in the olive oil before making the lemon, garlic, and herb sauce with the unsalted butter, low-sodium chicken broth, fresh lemon juice, lemon zest, dried oregano, dried thyme, fresh parsley, and fresh lemon slices. The main difference is that chicken thighs may take a little longer to cook through, so give them a few extra minutes in the simmering step and check that they are fully done before serving.

How can I make the lemon flavor stronger or milder?

If you want a stronger lemon flavor in your Italian Lemon Chicken, you can let the fresh lemon juice and lemon zest stand for a moment in the skillet with the low-sodium chicken broth before returning the chicken breasts. You can also spoon extra sauce with the lemon slices over each piece when serving. For a milder lemon taste, follow the recipe as written with the 1/4 cup of fresh lemon juice and 1 tablespoon of lemon zest, and make sure to simmer the sauce the full 4 to 5 minutes so the flavors mellow and blend with the dried oregano, dried thyme, garlic, and chicken broth.

What can I serve with Italian Lemon Chicken?

This Italian Lemon Chicken pairs well with simple sides that do not compete with the lemon and herb sauce. Rice, plain pasta, or roasted vegetables are all good options, but even a plate of salad and some bread works nicely. The key is to choose something that lets the sauce made from the olive oil, unsalted butter, low-sodium chicken broth, fresh lemon juice, lemon zest, garlic, dried oregano, dried thyme, and fresh parsley shine through. Whatever you choose, spoon some of the sauce over the side as well so none of that flavor goes to waste.

Once you have cooked this Italian Lemon Chicken once or twice, it becomes the kind of recipe you can make almost on autopilot. A little seasoning, a quick sear, a bright pan sauce, and dinner is ready without much fuss.