This one-pan creamy lemon chicken is the perfect family friendly low-carb weeknight dish. Go the extra mile and serve it with crunchy rosemary potatoes for the ultimate pleasure.
The first warm weekend of the year had me craving something lighter for dinner. In most cases this means turning to one of my approved Italian dishes. I have made this creamy, lemony chicken recipe many times, but I still can’t get enough of it.

It’s a classic Italian dish and easy to make. Scaloppine in Italy refers to thinly sliced meat, usually veal, beef, or chicken. This means, the meat is cooked in just few minutes.

This time, I have chosen to serve the lemon chicken with patate al rosmarino, rosmary oven potatoes, another classic popular Italian side dish. Though the recipe also works perfectly with mashed potatoes. Which taste heavenly drizzled with the creamy lemon sauce.

Wine Pairing: The perfect wine match for lemon chicken

Looking for the best wine to serve with lemon chicken?

What drives the choice of wine in this case is the zesty lemon sauce. An unoaked Chardonnay, crisp Sauvignon Blanc or Pinot Grigio usually work well with lemon dishes.

While not the classic choice for lemony dishes, personally I like to pair the dish with Vernaccia di San Gimigano. this wine from Tuscany is made from the white Vernaccia grape and is bright, citrusy and crisp.

Recipe: How to make creamy Italian Lemon Chicken with rosemary oven potatoes

Serves 4

For the lemon chicken

4 boneless chicken breasts, circa 800 g
? bunch of fresh thyme, chopped
2 lemons
zest of one lemon
60 g butter, cold, in cubes
8 tablespoons olive oil
salt, pepper

Cut each chicken breast in half horizontally, to obtain two thin cutlets.

In a large bowl, mix 6 tablespoons olive oil, 2/3 of the thyme, and a pinch of salt. Add the chicken and turn around in the oil-thyme mixture.

Cut one lemon into slices and add to the bowl. Cover and refrigerate for one hour.

In a large skillet, heat the remaining olive oil over medium heat. Add the chicken in batches and fry from 2-3 minutes on each side. Transfer to a plate, season with salt and pepper and keep warm while frying the remaining batches.

Add lemon slices to the skillet and fry shortly until they turn lightly golden brown, then add to the chicken.

Deglaze the skillet with the juice of one lemon, then add cold butter. Cook until obtaining a smooth sauce.

Serve the chicken drizzled with the lemon sauce and garnish with lemon slices and remaining thyme.

For the rosemary potatoes

1 kg potatoes, peeled and cut in cubes
2 garlic gloves, finely chopped
2-3 springs fresh rosemary, chopped
olive oil
salt and pepper

Add potatoes to a large saucepan filled halfway with lightly salted water. Bring to boil and cook for 10-12 minutes until the potatoes are starting to soften.

In the meantime, preheat oven to 190°C.

Line a baking sheet with parchment paper.

Place the potatoes on the baking sheet. Drizzle with olive oil, garlic and rosemary.

Roast potatoes for 40 to 45 minutes until they turn a deep golden-brown.

Season with salt and pepper.