This tender and aromatic Italian herb chicken recipe requires just a handful of ingredients and about 30 minutes of your time.
I have a short and simple recipe for you today: Italian herb chicken in a delicious lemony sauce. With just a few ingredients and a little cooking time, you'll achieve great results. The chicken is tender, and the sauce is tangy and refreshing.
And everything will be ready in less than half an hour. If you serve the herbed chicken with buttered rice and green peas cooked from frozen like I did, you might need a bit more time. However, if you opt for serving it with Italian bread and a green salad, you definitely won't need more than 30 minutes to make this recipe.
Check out more of our chicken breast recipes for busy weeknights: Air Fryer Frozen Chicken Breast, Dutch Oven Chicken Breast, or Prosciutto-Wrapped Chicken.
Recipe ingredients
- Chicken: You can use boneless, skinless breasts or tenders. If using breasts, cut them into 2 or 3 pieces, depending on their size. They should be more or less as large as the tenders.
- Fresh herbs: I used 2 very large (or several smaller) sage leaves and a large sprig of rosemary.
- Lemon: One large lemon or 2 smaller ones.
See the recipe card for full information on ingredients and quantities.
How to make Italian chicken with herbs?
Step #1: Cut the chicken breasts in half.
Step #2: Sear the pieces until golden on all sides, about 1-2 minutes per side.
Step #3: Add and cook the onions, then add the chopped herbs.
Step #4: Add lemon and water. Cook for 15 minutes on low heat. Remove the lid for the last 5 minutes to allow the sauce to thicken slightly.
Good to know!
Definitely use fresh herbs; dried herbs will not have the same impact on this dish. Try our Bacon-Wrapped Chicken Breasts with Herbs, too.
Use a cast-iron skillet or a large non-stick pan (the Amazon affiliate links open in new tabs) to make this Italian herbed chicken recipe.
Don't overcook. Start checking before the indicated cooking time is up just to make sure that you don't overcook it; the internal temperature should be 165°F/ 74°C.
How to store and reheat?
- Refrigerate in an airtight container for 2-3 days.
- Freeze leftovers for up to 3 months and defrost in the fridge.
- Reheat, covered, on the stovetop. Add a little chicken stock to the dish to create more liquid, which will allow the Italian herb chicken and the remaining sauce to heat up gently without burning. You can also reheat the leftovers in the microwave.
Italian Herb Chicken
Equipment
- Cast iron skillet or large nonstick pan
Ingredients
- 1.5 lbs chicken breast 650 g
- 2 tablespoons butter
- 1 small onion
- 1 sprig rosemary
- 2 large sage leaves
- 1 large lemon
- pinch of sugar
- fine sea salt and white pepper
Instructions
- Cut the chicken breasts in half.
- Cook the chicken: Melt the butter in the skillet and sear the chicken pieces until golden on all sides, about 1-2 minutes per side.
- Saute onions: In the meantime, chop the onion very finely. Add it to the chicken and fry shortly while you chop the herbs. Add the herbs to the pan and stir briefly.
- Simmer: Juice the lemon and mix the juice with 4 tablespoons water. Pour the mixture into the pan, cover the pan and cook for about 15 minutes on low heat. Remove the lid for the last 5 minutes to allow the sauce to thicken a little.
- Check if the chicken is cooked after about 10-12 minutes already; don't overcook it. It should be cooked through but still very tender (internal temperature 165°F/74°C).
- Adjust the taste with salt and pepper and a pinch of sugar, if necessary.
makesushi says
I love Italian food. You made just the perfect combination of the lemon chicken and the herbs. And so easy to make.
Adina says
Thank you. I am glad you like it. ?
Anu-My Ginger Garlic Kitchen says
Wow! Adina! Love how simple, easy and delicious this lemon chicken is. Sounds perfect for a weeknight meal. You have a lovely weekend! 🙂
Adina says
Thank you, Anu. You have a lovely weekend too.! 🙂
Monica says
Lemon and herbs just go so nicely with chicken. Great weeknight (or weekend) dinner here!
Adina says
Lemon and chicken is indeed one of my favorite combinations, I have cooked countless chickens with one or another version of lemon sauce. 🙂
Cheyanne @ No Spoon Necessary says
Love how simple, yet delicious this chicken is, Adina! Super flavorful and perfect for any day of the week! Perfect! Cheers, girlfriend! <3
Adina says
Thank you, Cheyanne, this is indeed a perfect week dish when you don't feel like spending too much time cooking.
Adina says
Thank you, Angie.
Angie@Angie's Recipes says
Those chicken fillets look really succulent and tender, Adina. It makes a perfect meal with those roasted root veggies.