I love how this Italian-style lemon chicken comes together in just minutes yet tastes like something I’d order at a restaurant. The buttery lemon sauce has the right balance of tang and richness, while the capers, olives, and feta add bursts of flavor that make every bite interesting. It’s also light and refreshing—ideal for when I want something delicious without spending hours in the kitchen. Plus, the colorful presentation makes it perfect for entertaining or an easy family meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 (about 250g each) Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally 100g butter, chopped 2 garlic cloves, crushed 1/4 cup (50g) drained baby capers Zest and juice of 3 lemons 1 tomato, finely chopped 1 red onion, finely chopped 1/3 cup pimento-stuffed olives, thinly sliced 50g fetta, crumbled 1/2 cup flat-leaf parsley
Directions
I start by placing one piece of chicken between two sheets of plastic wrap and gently pound it with a meat mallet or rolling pin until about 1.5cm thick. I repeat this with the remaining chicken pieces and season them well.
Next, I heat a large flameproof roasting pan over high heat and melt 20g of the butter. I cook the chicken for about 2 minutes on each side until golden and just cooked through, then transfer it to a heatproof plate and cover it with foil. I reduce the heat to medium.
In the same pan, I melt the remaining 80g butter and cook it for 2–3 minutes until it turns golden brown. I add the garlic and capers, cooking for about 1 minute until the capers are crisp. Then I add the lemon zest and juice, stirring to combine. I return the chicken and any juices to the pan and cook for another 2 minutes, turning occasionally, until the sauce slightly thickens.
Meanwhile, I combine the tomato, onion, olives, and feta in a bowl, gently tossing to mix.
Finally, I sprinkle the chicken with the tomato mixture and parsley before serving immediately.
Servings and Timing
This recipe serves 6 people. Prep time: 5 minutes Cook time: 10 minutes Total time: 15 minutes
Variations
Sometimes I swap chicken breast for chicken thighs when I want a juicier texture. I also enjoy topping the chicken with a handful of baby spinach or rocket for a fresh touch. If I’m cooking for a crowd, I serve this dish with roasted potatoes or a simple pasta tossed in olive oil and herbs.
Storage/Reheating
I store any leftover chicken in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer to warm it gently in a skillet over medium heat with a splash of water or stock to keep the sauce from drying out. I avoid microwaving it for too long, as that can make the chicken tough.
FAQs
How do I know when the chicken is cooked through?
I check that the chicken is golden on the outside and no longer pink inside. Using a meat thermometer, I look for an internal temperature of 75°C (165°F).
Can I use bottled lemon juice instead of fresh lemons?
I prefer fresh lemons because they give a brighter flavor, but bottled juice can work in a pinch.
What can I serve with this lemon chicken?
I like to pair it with steamed vegetables, roasted potatoes, or a light salad for balance.
Can I prepare this ahead of time?
I can pound and season the chicken a few hours in advance and refrigerate it until ready to cook. The sauce, however, tastes best made fresh.
Can I make this dairy-free?
Yes, I can substitute olive oil or dairy-free butter for the butter and skip the feta or use a plant-based version.
What type of olives work best?
I use pimento-stuffed green olives as in the recipe, but Kalamata olives also add great depth.
Can I grill the chicken instead of pan-frying?
Yes, grilling adds a nice smoky flavor. I just brush the chicken with a bit of oil and cook for 3–4 minutes per side.
How can I make the sauce thicker?
If I want a thicker sauce, I let it simmer a bit longer until it reduces slightly.
Can I use pre-cooked chicken?
It’s best to cook it fresh so it stays tender and absorbs the sauce properly, but pre-cooked chicken can work if I only warm it in the sauce briefly.
What other herbs can I use instead of parsley?
I sometimes replace parsley with basil or oregano for a different Italian twist.
Conclusion
This Italian-style lemon chicken is one of my favorite quick meals—it’s bright, flavorful, and feels elegant without any fuss. I love how the simple ingredients come together to create a dish that’s both comforting and fresh. Whether I’m cooking for family or just myself, this recipe never fails to impress.
A quick and vibrant Italian-style lemon chicken with zesty lemon butter sauce, crisp capers, and a topping of tomato, olives, and feta. Ready in just 15 minutes, it’s light, flavorful, and perfect for weeknights.
Ingredients
3 (about 250 g each) chicken breast fillets, halved horizontally
100 g butter, chopped
2 garlic cloves, crushed
1/4 cup (50 g) baby capers, drained
Zest and juice of 3 lemons
1 tomato, finely chopped
1 red onion, finely chopped
1/3 cup pimento-stuffed olives, thinly sliced
50 g feta cheese, crumbled
1/2 cup flat-leaf parsley, chopped
Sea salt and freshly ground black pepper, to season
Instructions
Place each piece of chicken between two sheets of plastic wrap and pound with a meat mallet or rolling pin until about 1.5 cm thick. Season well with salt and pepper.
Heat a large flameproof roasting pan or skillet over high heat and melt 20 g of the butter. Cook the chicken for 2 minutes on each side until golden and just cooked through. Transfer to a plate and cover with foil.
Reduce heat to medium. Melt the remaining 80 g butter in the same pan and cook for 2–3 minutes until golden brown. Add garlic and capers; cook for 1 minute until fragrant and capers are crisp.
Add lemon zest and juice, stirring to combine. Return the chicken and any resting juices to the pan and cook for 2 minutes, turning occasionally, until the sauce slightly thickens.
In a bowl, combine tomato, onion, olives, and feta. Toss gently to mix.
Serve the chicken topped with the tomato mixture and sprinkled with parsley. Enjoy immediately.
Notes
Swap chicken breast for thighs for a juicier texture.
Add baby spinach or rocket for a fresh garnish.
Pair with roasted potatoes, pasta, or salad for a complete meal.
Use olive oil or dairy-free butter and vegan feta for a dairy-free version.
Fresh lemon juice gives the best flavor — avoid bottled if possible.
