{"id":16455,"date":"2026-02-01T14:13:11","date_gmt":"2026-02-01T13:13:11","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/lemon-chicken-the-easiest-and-fastest-chicken-breast-recipe\/"},"modified":"2026-08-22T16:35:21","modified_gmt":"2026-08-22T14:35:21","slug":"lemon-chicken-the-easiest-and-fastest-chicken-breast-recipe","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/lemon-chicken-the-easiest-and-fastest-chicken-breast-recipe\/","title":{"rendered":"Lemon Chicken: the easiest and fastest chicken breast recipe"},"content":{"rendered":"<p>There are days when the clock runs faster than we do and, as evening falls, the energy to cook disappears. However, there is no reason to give up on a quality dinner.<\/p>\n<p>This <strong>chicken breast recipe<\/strong> is what we in Italy consider a top-tier &#8220;dinner saver&#8221;: a dish that, with barely four basic ingredients, achieves a balance of flavors worthy of a restaurant. According to search trends at the start of this year, the <strong>chicken recipe<\/strong> remains the preferred option in Spanish households for its versatility and speed.<\/p>\n<p>This <strong>lemon chicken<\/strong> is not just a grilled breast; it is a simple technique to achieve juicy meat wrapped in a velvety and aromatic sauce. It is, in essence, what we always call a &#8220;fine thing.&#8221; <a href=\"https:\/\/context.reverso.net\/traduccion\/italiano-espanol\/daje\" target=\"_blank\" rel=\"noopener\"><strong>Daje!<\/strong><\/a>, let&#8217;s put on our aprons.<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>If you want to see exactly how to achieve that creamy texture in the sauce, don&#8217;t miss the step-by-step video of this <strong>easy recipe<\/strong>.<br class=\"yoast-text-mark\" \/>&gt;And if you haven&#8217;t done so yet, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes.<br \/>\n<strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more tricks and the day-to-day life of my kitchen with an Italian accent.<\/p>\n<div id=\"erdyt-6a8a4880dc20d\" data-id=\"6N071ZCQ6VQ\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-6N071ZCQ6VQ-6a8a4880dc20d\" data-vid=\"6N071ZCQ6VQ\"   data-src=\"https:\/\/www.youtube.com\/embed\/6N071ZCQ6VQ?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Lemon Chicken: the easiest and fastest chicken breast recipe ~ Recipes Second courses Step-by-step in three minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/6N071ZCQ6VQ\/hqdefault.jpg\"  alt=\"Lemon Chicken: the easiest and fastest chicken breast recipe ~ Recipes Second courses Step-by-step in three minutes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Lemon Chicken: the easiest and fastest chicken breast recipe - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/6N071ZCQ6VQ\/hqdefault.jpg\",\"uploadDate\":\"2026-02-01T14:13:11+01:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/6N071ZCQ6VQ?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=6N071ZCQ6VQ\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>Ingredients for a perfect lemon chicken<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 5 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 10 min<\/p>\n<ul>\n<li>400 g chicken breast (preferably in thin fillets)<\/li>\n<li>40 g butter<\/li>\n<li>A splash of extra virgin olive oil<\/li>\n<li>40 g wheat flour (about 5 level tablespoons) or cornstarch for celiacs<\/li>\n<li>Salt and black pepper to taste<\/li>\n<li>Fresh herbs: sage and thyme<\/li>\n<li>Zest and juice of \u00bd lemon (approximately 20 ml)<\/li>\n<li>50\u201380 ml mild chicken broth or hot water<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Lemon Chicken: the easiest and fastest chicken breast recipe ~ Recipes Second courses Step-by-step in three minutes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15402\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/02\/Pollo-al-limon-la-receta-con-pechuga-de-pollo-mas-facil-y-rapida-1.jpg\"  alt=\"Lemon Chicken: the easiest and fastest chicken breast recipe ~ Recipes Second courses Step-by-step in three minutes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/02\/Pollo-al-limon-la-receta-con-pechuga-de-pollo-mas-facil-y-rapida-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/02\/Pollo-al-limon-la-receta-con-pechuga-de-pollo-mas-facil-y-rapida-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/02\/Pollo-al-limon-la-receta-con-pechuga-de-pollo-mas-facil-y-rapida-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><strong>How to prepare the lemon chicken<\/strong><\/h3>\n<h4><strong>Dredging and searing<\/strong><\/h4>\n<p>The first step for this <strong>chicken breast recipe<\/strong> to be a success is the treatment of the meat. To achieve this, we coat the fillets in flour or cornstarch and shake them gently to remove any excess. This will create a very thin film that will protect the meat during cooking and, subsequently, help the sauce emulsify naturally.<\/p>\n<h4><strong>The aroma of butter and herbs<\/strong><\/h4>\n<p>In a wide skillet, we melt the butter along with a splash of olive oil. This combination is pure technique: the oil raises the smoke point and prevents the butter from burning, maintaining that characteristic milky flavor. We add the fresh sage and thyme to infuse the fat with aroma before introducing the chicken. We sear the fillets over medium-high heat until they acquire a slightly golden tone on both sides.<\/p>\n<h4><strong>The citrus emulsion<\/strong><\/h4>\n<p>Once the chicken is seared, we incorporate the lemon juice and the broth (or water). It is vital to zest the lemon beforehand, making sure to use only the yellow part to avoid the bitterness of the white part. The flour coating the chicken will mix with the liquids, creating a thickened and shiny sauce. We lower the heat and let everything integrate for a couple of minutes, basting the fillets with the sauce itself until they are perfectly cooked and tender.<\/p>\n<hr \/>\n<h3><strong>Tricks to make your chicken recipe unforgettable<\/strong><\/h3>\n<h4><strong>The importance of balance<\/strong><\/h4>\n<p>A common mistake is using only lemon juice, which can be too aggressive for the palate. By diluting it with a little mild broth, we achieve a much more elegant and balanced sauce that enhances the flavor of the chicken without masking it.<\/p>\n<h4><strong>Gluten-free alternative<\/strong><\/h4>\n<p>As we mentioned in the video, cornstarch is a fantastic ally. Not only does it make the recipe suitable for those with gluten intolerance, but it also tends to leave the sauce a bit more transparent and light, a detail highly appreciated in professional cooking.<\/p>\n<hr \/>\n<div id=\"faq\"><\/div>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I use other aromatic herbs?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Of course! Although sage and thyme are the Italian classics for this recipe, rosemary or even fresh parsley go wonderfully with it.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Why is oil added to the butter?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Olive oil has a higher smoke point than butter. By mixing them, we prevent the butter from darkening and making the dish bitter.<\/p>\n<\/div>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I prepare this recipe in advance?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">It is best enjoyed freshly made to maintain the juiciness of the breast. However, if you need to reheat it, do so over very low heat, adding a tablespoon of water to recover the texture of the sauce.<\/p>\n<\/div>\n<p><script type=\"application\/ld+json\">\n  {\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [{\n      \"@type\": \"Question\",\n      \"name\": \"Can I use other aromatic herbs?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Of course! 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By mixing them, we prevent the butter from darkening and making the dish bitter.\"\n      }\n    }]\n  }\n<\/script><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you liked this quick proposal, don&#8217;t miss these classics:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pollo-a-la-cazadora-pollo-a-la-cacciatora-2\/\" target=\"_new\" rel=\"noopener\">Chicken Cacciatore<\/a><\/strong>: The great classic of chicken main courses in Italy, with rosemary and a touch of vinegar.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-al-limon-receta-cremosa-rapida-y-fresca-en-15-minutos-2\/\" target=\"_new\" rel=\"noopener\">Creamy lemon pasta<\/a><\/strong>: If you have leftover lemon, this pasta is the fastest and most elegant way to enjoy its aroma in just 15 minutes.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/saltimbocca-a-la-romana\/\" target=\"_new\" rel=\"noopener\">Saltimbocca alla Romana<\/a><\/strong>: Shares with our chicken the technique of butter and fresh sage. An essential bite of Lazio cuisine.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/muslos-de-pollo-con-pimientos-a-la-romana\/\" target=\"_new\" rel=\"noopener\">Roman-style chicken with peppers<\/a><\/strong>: Another delicious and traditional way to prepare chicken that never fails at a Roman table.<\/li>\n<\/ul>\n<hr \/>\n<p>This <strong>chicken recipe<\/strong> is proof that you don&#8217;t need to complicate things to eat luxuriously. If you try it, tell me in the comments how that touch of lemon turned out for you.<\/p>\n<p><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">Subscribe to my channel<\/a><\/strong> and <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>Instagram<\/strong><\/a> for more Italian secrets. <span style=\"color: #c91f1f;\"><strong>Bon app\u00e9tit!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" 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Recipes Second courses Step-by-step in three minutes  ~ La ragazza col mattarello\" >\n            <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n        <\/a>\n                    <div class=\"sby_play_btn\">\n            <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" 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Step-by-step in three minutes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >Pasta fr\u00eda con #salm\u00f3n \ud83c\udf5d La #ENSALADA de #pasta m\u00e1s #FRESCA y #SABROSA del  #verano \ud83e\udd52\ud83c\udf4b #recetafacil<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 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class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"15387\">\n<h2 class=\"vrtl-recipe__title\">Lemon Chicken: the easiest and fastest chicken breast recipe<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Lemon Chicken: the easiest and fastest chicken breast recipe ~ Recipes Second courses Step-by-step in three minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/02\/Pollo-al-limon-la-receta-con-pechuga-de-pollo-mas-facil-y-rapida.jpg\"  alt=\"Lemon Chicken: the easiest and fastest chicken breast recipe ~ Recipes Second courses Step-by-step in three minutes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">A juicy chicken breast recipe ready in 15 minutes<br \/>\nA fine dish with the aroma of sage and thyme<br \/>\nThe ultimate Italian dinner savior<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Main course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">5 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">10 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">15 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">380 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian cuisine, chicken breast, lemon chicken, easy recipe<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">400<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">chicken breast or fillets<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">40<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">butter<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">a splash of extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">40<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">flour or cornstarch<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt to taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Black pepper to taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Fresh sage<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Fresh thyme<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Juice of half a lemon<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Zest of half a lemon<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">80<\/span> <span class=\"vrtl-recipe__unit\">ml<\/span> <span class=\"vrtl-recipe__ingredient-name\">hot water<\/span> <span class=\"vrtl-recipe__ingredient-note\">or mild broth<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Dredge the chicken fillets in flour<\/li>\n<li class=\"vrtl-recipe__step\">Shake to remove excess flour<\/li>\n<li class=\"vrtl-recipe__step\">Heat the butter and oil in the pan<\/li>\n<li class=\"vrtl-recipe__step\">Add the fresh sage and thyme<\/li>\n<li class=\"vrtl-recipe__step\">Cook the chicken until golden brown on both sides<\/li>\n<li class=\"vrtl-recipe__step\">Zest the lemon, avoiding the white pith<\/li>\n<li class=\"vrtl-recipe__step\">Add the lemon juice and hot broth<\/li>\n<li class=\"vrtl-recipe__step\">Stir so the flour thickens the sauce<\/li>\n<li class=\"vrtl-recipe__step\">Cook for a couple of minutes over low heat<\/li>\n<li class=\"vrtl-recipe__step\">Serve with black pepper and more fresh herbs<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--notes\">\n<h3 class=\"vrtl-recipe__heading\">Notes<\/h3>\n<div class=\"vrtl-recipe__notes\">\n<p>Use cornstarch for a gluten-free option and a glossier sauce<br \/>\nDo not use only lemon to avoid an overly strong flavor<br \/>\nThe oil prevents the butter from burning when browning the chicken<br \/>\nAdd more broth if a thinner sauce is preferred.<\/p>\n<\/div>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/6N071ZCQ6VQ\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>There are days when the clock runs faster than we do and, as evening falls, the energy to cook disappears. However, there is no reason to give up on a quality dinner. This chicken breast recipe is what we in Italy consider a top-tier &#8220;dinner saver&#8221;: a dish that, with barely four basic ingredients, achieves a balance of flavors worthy of a restaurant. According to search trends at the start of this year, the chicken recipe remains the preferred option in Spanish households for its versatility and speed. This lemon chicken is not just a grilled breast; it is a simple technique to achieve juicy meat wrapped in a velvety and aromatic sauce. It is, in essence, what we always call a &#8220;fine thing.&#8221; Daje!, let&#8217;s put on our aprons. Watch the video with all the steps If you want to see exactly how to achieve that creamy texture in the sauce, don&#8217;t miss the step-by-step video of this easy recipe.&gt;And if you haven&#8217;t done so yet, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more tricks and the day-to-day life of my kitchen with an Italian accent. Ingredients for a perfect lemon chicken For 2 people &#x23f1; Preparation time: 5 min &#x23f1; Cooking time: 10 min 400 g chicken breast (preferably in thin fillets) 40 g butter A splash of extra virgin olive oil 40 g wheat flour (about 5 level tablespoons) or cornstarch for celiacs Salt and black pepper to taste Fresh herbs: sage and thyme Zest and juice of \u00bd lemon (approximately 20 ml) 50\u201380 ml mild chicken broth or hot water Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times. How to prepare the lemon chicken Dredging and searing The first step for this chicken breast recipe to be a success is the treatment of the meat. To achieve this, we coat the fillets in flour or cornstarch and shake them gently to remove any excess. This will create a very thin film that will protect the meat during cooking and, subsequently, help the sauce emulsify naturally. The aroma of butter and herbs In a wide skillet, we melt the butter along with a splash of olive oil. This combination is pure technique: the oil raises the smoke point and prevents the butter from burning, maintaining that characteristic milky flavor. We add the fresh sage and thyme to infuse the fat with aroma before introducing the chicken. We sear the fillets over medium-high heat until they acquire a slightly golden tone on both sides. The citrus emulsion Once the chicken is seared, we incorporate the lemon juice and the broth (or water). It is vital to zest the lemon beforehand, making sure to use only the yellow part to avoid the bitterness of the white part. The flour coating the chicken will mix with the liquids, creating a thickened and shiny sauce. We lower the heat and let everything integrate for a couple of minutes, basting the fillets with the sauce itself until they are perfectly cooked and tender. Tricks to make your chicken recipe unforgettable The importance of balance A common mistake is using only lemon juice, which can be too aggressive for the palate. By diluting it with a little mild broth, we achieve a much more elegant and balanced sauce that enhances the flavor of the chicken without masking it. Gluten-free alternative As we mentioned in the video, cornstarch is a fantastic ally. Not only does it make the recipe suitable for those with gluten intolerance, but it also tends to leave the sauce a bit more transparent and light, a detail highly appreciated in professional cooking. Frequently Asked Questions Can I use other aromatic herbs? Of course! Although sage and thyme are the Italian classics for this recipe, rosemary or even fresh parsley go wonderfully with it. Why is oil added to the butter? Olive oil has a higher smoke point than butter. By mixing them, we prevent the butter from darkening and making the dish bitter. Can I prepare this recipe in advance? It is best enjoyed freshly made to maintain the juiciness of the breast. However, if you need to reheat it, do so over very low heat, adding a tablespoon of water to recover the texture of the sauce. Related recipes you will love If you liked this quick proposal, don&#8217;t miss these classics: Chicken Cacciatore: The great classic of chicken main courses in Italy, with rosemary and a touch of vinegar. Creamy lemon pasta: If you have leftover lemon, this pasta is the fastest and most elegant way to enjoy its aroma in just 15 minutes. Saltimbocca alla Romana: Shares with our chicken the technique of butter and fresh sage. An essential bite of Lazio cuisine. Roman-style chicken with peppers: Another delicious and traditional way to prepare chicken that never fails at a Roman table. This chicken recipe is proof that you don&#8217;t need to complicate things to eat luxuriously. If you try it, tell me in the comments how that touch of lemon turned out for you. Subscribe to my channel and Instagram for more Italian secrets. Bon app\u00e9tit! Lemon Chicken: the easiest and fastest chicken breast recipe A juicy chicken breast recipe ready in 15 minutes A fine dish with the aroma of sage and thyme The ultimate Italian dinner savior DishMain course CuisineItalian Preparation time5 minutes Cooking time10 minutes Total time15 minutes Servings2 Calories380 kcal AuthorMia Villar Raurich TagsItalian cuisine, chicken breast, lemon chicken, easy recipe Ingredients 400 g chicken breast or fillets 40 g butter 1 a splash of extra virgin olive oil 40 g flour or cornstarch Salt to taste Black pepper to taste Fresh sage Fresh thyme Juice of half a lemon Zest of half a lemon 80 ml hot water or mild broth Instructions Dredge the chicken fillets in flour Shake to remove excess flour Heat the butter and oil in the pan Add the fresh sage and thyme Cook the chicken until golden brown on both sides Zest the lemon, avoiding the white pith Add the lemon juice and hot broth Stir so the flour thickens the sauce Cook for a couple of minutes over low heat Serve with black pepper and more fresh herbs Notes Use cornstarch for a gluten-free option and a glossier sauce Do not use only lemon to avoid an overly strong flavor The oil prevents the butter from burning when browning the chicken Add more broth if a thinner sauce is preferred. 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