Go Back

Chicken Salmoriglio

A succulent chicken dish infused with zesty lemon, garlic, and robust herbs, delivering a flavorful experience perfect for family gatherings and special occasions.
Print Recipe Pin Recipe
Prep Time 1 hour 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless, skinless chicken breasts (10–12 oz each) Choose high-quality, organic chicken for the best flavor and texture.
  • 2 pieces whole lemons (zest and juice) Fresh zest elevates the sauce.
  • 1 tablespoon garlic, finely minced Use fresh garlic for a punchier flavor.
  • 1 teaspoon dried oregano Dried works, but if you have fresh, use it!
  • 1 teaspoon kosher salt Essential for enhancing flavors.
  • 0.5 teaspoon freshly ground black pepper Freshly ground has more flavor than pre-ground.
  • 0.25 cup fresh parsley, finely chopped Adds a great finish that adds color and freshness.
For the Breading
  • 1 cup all-purpose flour Helps in the breading process.
  • 1 teaspoon kosher salt More flavor for coating.
  • 0.5 teaspoon freshly ground black pepper Extra seasoning for the flour.
  • 2 whole eggs 2 whole eggs + 1 tablespoon water For binding the breadcrumbs and flour.
  • 1.5 cups panko breadcrumbs Light and crispy, giving the chicken a crunch.
  • 0.5 cup grated Parmesan cheese Adds a creamy, nutty flavor.
  • 3 tablespoons butter (room temperature) For frying; European-style butter is richer.
  • 3 tablespoons extra virgin olive oil Use quality olive oil for best results.
  • 3 tablespoons melted butter (for brushing) For that last flavorful touch before baking.

Method
 

Preparation
  1. Butterfly each chicken breast for even thickness and cut each in half to make 4 pieces.
  2. In a bowl, mix together the lemon zest, minced garlic, oregano, kosher salt, and freshly ground black pepper. Add half this marinade to a zip-top bag with the chicken. Marinate at room temperature for 1 hour.
  3. Stir the juice from 2 lemons and chopped parsley into the remaining marinade. This will be your zesty sauce to spoon over the chicken right before serving.
  4. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
  5. Set up the breading stations: Dish 1 - flour, salt, and pepper; Dish 2 - whisked eggs and water; Dish 3 - panko breadcrumbs and Parmesan.
Cooking
  1. Take each marinated chicken piece and dip it in the flour mixture, shaking off excess. Then dip into the egg wash, and finally coat with the panko mixture.
  2. Heat the butter and olive oil in a large skillet over medium to high heat. Sear 2 chicken cutlets at a time until golden brown, about 2-3 minutes on each side.
  3. Transfer seared cutlets to the baking sheet. Repeat with remaining cutlets.
  4. Brush all cutlets with melted butter. Bake for 5–10 minutes or until the internal temperature reaches 155°F.
  5. Spoon the reserved parsley and lemon sauce over the chicken right before serving.

Notes

Let your chicken rest after cooking for a few minutes to allow juices to redistribute. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also marinate the chicken a day in advance.