Chicken Salmoriglio

Let’s be honest—sometimes chicken just needs a glow-up. And Chicken Salmoriglio is here to do exactly that. With crispy golden breading, a zesty lemon-herb punch, and a buttery finish, this Italian-inspired dish isn’t just dinner—it’s a dinner event.

Perfect for busy weeknights when your brain says “takeout,” but your heart (and budget) say “home-cooked,” this recipe will have your kitchen smelling like a little trattoria in Sicily. Best part? You don’t need any fancy ingredients—just pantry staples, a few lemons, and about an hour of your time.

Why You’ll Love This Chicken Salmoriglio

This Chicken Salmoriglio recipe checks all the boxes:
✅ Crispy on the outside
✅ Juicy on the inside
✅ Bright, garlicky lemon sauce that ties it all together

Whether you’re feeding picky kiddos, impressing your partner, or simply treating yourself (yes, please!), this dish delivers flavor in spades. And hey, if you’re anything like me, that golden crunch is non-negotiable.

Ingredients You’ll Need

For the Chicken:

• 2 boneless, skinless chicken breasts (10–12 oz each)

Marinade/Wet Rub:

• Zest from 2 lemons
• 1 tbsp finely minced garlic
• 1 tsp dried oregano
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper

For the Sauce:

• Remaining half of the marinade
• Juice from 2 lemons
• ¼ cup fresh parsley, finely chopped

For the Breading:

• 1 cup all-purpose flour
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 whole eggs + 1 tbsp water
• 1½ cups panko breadcrumbs
• ½ cup grated Parmesan cheese

For Cooking:

• 3 tbsp butter
• 3 tbsp extra virgin olive oil
• 3 tbsp additional melted butter (for brushing)

How to Make Chicken Salmoriglio

1. Prep the Chicken

Butterfly each chicken breast for even thickness, then cut each into two halves—giving you four lovely cutlets. Pop them into a zip-top bag.

2. Make the Marinade

In a bowl, mix the lemon zest, garlic, oregano, salt, and pepper. Pour half over the chicken in the bag. Marinate at room temperature for one hour (perfect time to fold laundry or scroll your feed in peace).

3. Create the Sauce

To the remaining marinade, add lemon juice and parsley. Set it aside—you’ll be spooning this magic over your finished dish later.

4. Set Up the Breading Station

• Dish 1: Flour + salt + pepper
• Dish 2: Beaten eggs + water
• Dish 3: Panko (lightly pulsed in a food processor) + Parmesan cheese

5. Bread the Chicken

One cutlet at a time: flour → egg → breadcrumb mixture. Shake off any extra with a little shimmy. Repeat for all four.

6. Get Sizzlin’

In a large skillet, melt 3 tbsp butter with 3 tbsp olive oil over medium to medium-high heat. Once the butter starts to foam and sizzle (hello, flavor!), cook two cutlets at a time—just enough to brown each side. Don’t cook through yet.

Transfer browned cutlets to a parchment-lined baking sheet. Repeat with the next two cutlets.

7. Butter, Bake, Bliss

Brush each cutlet with melted butter (this step = golden crispiness). Bake in a 400°F oven for 5–10 minutes until the internal temp hits 155°F.

Cooking Tips & Kitchen Magic

• Pulse, Don’t Pulverize your panko. A little texture = better crunch.
• Don’t skip the zest—lemon juice is tangy, but the zest gives that punchy citrus perfume.
• Parmesan + breadcrumbs = your golden armor. It makes the crust extra flavorful and beautifully crisp.
• If your sauce separates, just whisk it quickly before serving. No biggie.

A Little Backstory…

This recipe quickly became a staple in my house after one spontaneous weeknight dinner where I had leftover lemons and exactly two chicken breasts in the fridge. My kids now call it “the crispy lemon chicken,” and I’m not mad about it. It’s one of those meals that looks fancy but is secretly fuss-free—and honestly, that’s my kind of magic.

FAQs About Chicken Salmoriglio

Bring the Magic of Chicken Salmoriglio to Your Table

Whether you’re cooking to impress or just craving something comforting with a little Mediterranean flair, Chicken Salmoriglio is the recipe you didn’t know you needed—but you’ll make again and again. The bright, lemony sauce, the crispy Parmesan crust, and that buttery finish all come together in one unforgettable bite. It’s like a little vacation for your taste buds—no passport required.

This dish is weeknight-easy but weekend-worthy, and honestly, it deserves a spot in your regular dinner rotation. Plus, it’s one of those meals that looks impressive enough to serve to guests but is simple enough for a Tuesday night when you’re running on fumes.

So go ahead—pour a glass of something sparkly, turn on your favorite kitchen playlist, and let the magic begin. Your family (and your taste buds) will thank you.

Explore More Chicken Magic You’ll Love

If Chicken Salmoriglio won your heart with its crispy edges and bright lemon-herb finish, you’re going to fall in love with more dishes from the Chicken Magic Recipes kitchen. Here are a few standout options that share similar vibes—think bold flavor, easy prep, and serious weeknight wow-factor:

1. Craving another zesty dish? Try this perfectly balanced and utterly satisfying Lemon Garlic Butter Chicken with Creamy Parmesan Linguine. It’s like a cozy hug in pasta form.
2. Want something equally Mediterranean-inspired? You’ll adore this fresh and vibrant Greek Marinated Chicken, perfect for pairing with a big salad or warm pita bread.
3. If the crispy texture was your favorite part, don’t miss our indulgent Crusted Chicken Romano—another crunchy, cheesy masterpiece straight from the skillet.
4. For a slightly different but still comforting twist, this Barefoot Contessa Chicken Piccata brings that same lemony flair with a buttery, caper-filled finish.

Your next favorite dinner could be just one click away. Happy cooking—and even happier eating!

Chicken Salmoriglio

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• Author: Aneta
• Total Time: 40 mins
• Yield: 4 servings 1x

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Description

Chicken Salmoriglio is a crispy, golden chicken cutlet dish topped with a vibrant lemon-garlic herb sauce. With a zesty Mediterranean flair and rich Parmesan crust, it’s the perfect dinner for busy weeknights or a cozy weekend meal.

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Ingredients

Scale 1x2x3x

Chicken & Marinade:

• 2 boneless, skinless chicken breasts (10–12 oz each)

• Zest from 2 lemons

• 1 tablespoon garlic, finely minced

• 1 teaspoon dried oregano

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

Sauce:

• Remaining half of the marinade

• Juice from 2 lemons

• ¼ cup fresh parsley, finely chopped

Breading:

• 1 cup all-purpose flour

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 2 whole eggs + 1 tablespoon water

• 1½ cups panko breadcrumbs

• ½ cup grated Parmesan cheese

For Cooking:

• 3 tablespoons butter

• 3 tablespoons extra virgin olive oil

• 3 tablespoons additional melted butter (for brushing)

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Instructions

1. Butterfly each chicken breast for even thickness, then cut each in half to make 4 pieces.

2. Mix all marinade ingredients in a bowl. Add half to a zip-top bag with the chicken. Marinate at room temp for 1 hour.

3. Stir lemon juice and parsley into the remaining marinade. Set aside as the sauce.

4. Preheat oven to 400°F. Line a baking sheet with parchment paper.

5. Set up breading stations:

   • Dish 1: Flour, salt, and pepper

   • Dish 2: Eggs and water

   • Dish 3: Lightly pulsed panko and Parmesan

6. Bread each piece: flour → egg → panko mixture. Shake off excess at each step.

7. Heat butter and olive oil in a large skillet over medium to medium-high.

8. Sear 2 chicken cutlets at a time until golden brown (not fully cooked), then transfer to baking sheet.

9. Repeat with remaining cutlets. Brush all with melted butter.

10. Bake for 5–10 minutes or until internal temp reaches 155°F.

11. Spoon sauce over the top before serving.

Notes

Pulse panko just slightly in a food processor for the perfect texture.
You can substitute boneless chicken thighs; adjust cooking time as needed.
Leftovers? Reheat in the oven or air fryer to keep them crispy!
Great with roasted potatoes, arugula salad, or creamy linguine.

• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Main Dish
• Method: Baked + Pan-Fried
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 425 kcal
• Sugar: 1 g
• Sodium: 610 mg
• Fat: 24 g
• Saturated Fat: 9 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 1 g
• Protein: 32 g
• Cholesterol: 155 mg