Name: Chicken Salmoriglio Recipe
Prep time: 1 h 25 min
Cook time: 20 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 2 boneless, skinless chicken breasts (about 10-12 ounces each); Zest from two lemons; 1 tablespoon garlic, minced very fine; 1 teaspoon dry oregano; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; Half of the marinade from above; Juice from two lemons; ¼ cup fresh parsley, finely chopped; 1 cup all-purpose flour; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 whole eggs and 1 tablespoon water; 1 ½ cups panko breadcrumbs; ½ cup grated Parmesan cheese; 3 tablespoons butter, for frying; 3 tablespoons extra virgin olive oil, for frying; 3 tablespoons additional butter, melted

If you’re searching for a vibrant Italian-inspired meal that’s both comforting and bursting with zesty freshness, Chicken Salmoriglio deserves a spot in your kitchen. This classic Sicilian preparation dresses tender chicken cutlets with a garlicky, herby marinade that’s half reserved for drizzling as a tangy sauce. Coated in a crisp, cheesy breading and finished with fragrant melted butter, each bite is juicy, crisp, and bright—just the thing for impressing family or reviving a weeknight dinner rut. Chicken Salmoriglio is proof that happy flavors and simple ingredients can transport you straight to the sunny southern coast of Italy.

Chicken Salmoriglio Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chicken Salmoriglio lies in its handful of bold, kitchen-staple ingredients. Each one plays a starring role—bringing out juicy chicken, pop of lemon, and irresistible savory crunch in every forkful.

Chicken breasts: Pick boneless, skinless chicken breasts for tender, even cutlets that soak up all the flavor.
Lemon zest and juice: Zest brightens the marinade, while juice brings that characteristic zing to both sauce and chicken.
Garlic: Minced super fine, garlic adds aromatic depth to every layer.
Dry oregano: A classic addition for earthy, Mediterranean warmth.
Kosher salt: Essential for heightening flavors and seasoning every step.
Freshly ground black pepper: A little heat goes a long way to round out savory notes.
Fresh parsley: Chopped parsley delivers color and fresh, clean flavor in the finishing sauce.
All-purpose flour: The first breading layer helps the coating stick and ensures a crisp bite.
Eggs and water: Eggs bind the breading, while water lightens the coating for extra crunch.
Panko breadcrumbs: Panko gives that golden, airy crunch you crave in every bite.
Parmesan cheese: Grated Parmesan seasons the crumbs and forms a lacy, savory crust.
Butter: Butter both fries and finishes the chicken for nutty richness.
Extra virgin olive oil: Adds silkiness to the frying fat and infuses Mediterranean personality.

How to Make Chicken Salmoriglio

Step 1: Prepare the Chicken

Start by butterflying your chicken breasts to create a uniform thickness—that way, every piece cooks evenly and stays wonderfully juicy. Slice each breast in half to get four cutlets. Pop them into a large zipper bag, ready for marinating.

Step 2: Mix the Marinade and Marinate

Whisk together lemon zest, minced garlic, dry oregano, kosher salt, and pepper. Half goes over the chicken in your bag, where it’s left to marinate at room temperature for an hour. This step infuses every bite with citrus, herb, and garlicky goodness.

Step 3: Prepare the Salmoriglio Sauce

Take the other half of the marinade and stir in freshly squeezed lemon juice and chopped parsley. Set this aside—this bright, tangy Salmoriglio sauce is the perfect finishing drizzle for your Chicken Salmoriglio.

Step 4: Set Up the Breading Station

Preheat your oven to 400°F and line a baking tray with parchment. In three dishes, set up: flour (with salt and pepper), beaten eggs with water, then panko blitzed briefly in a food processor (so it’s a little finer), mixed with Parmesan.

Step 5: Bread the Chicken Cutlets

One by one, take each cutlet and coat it in flour, then dip into egg, and lastly into the panko-Parmesan mixture. Shake off any excess between steps to avoid heavy clumping—the result will be a delicate, crisp shell.

Step 6: Pan-Fry the Cutlets

Heat butter and olive oil in a large skillet until the butter is bubbly and just golden. Fry the cutlets two at a time, just until golden on each side but not totally cooked through. Transfer them to your sheet tray.

Step 7: Finish in the Oven

After frying all four pieces, brush them generously with melted butter. Bake for 5 to 10 minutes, until juicy and the internal temperature hits 155°F. This keeps the crust crisp and ensures the chicken is perfectly done.

Step 8: Serve with Salmoriglio Sauce

Arrange the crisped cutlets on a platter or individual plates, and spoon the Salmoriglio sauce (or serve it alongside) so everyone gets as much lemony-herb flavor as they like. Don’t forget fresh lemon wedges!

How to Serve Chicken Salmoriglio

Garnishes

A shower of fresh parsley, extra lemon zest, and a few lemon wedges make Chicken Salmoriglio look as lively as it tastes. If you love a bit of heat, a sprinkle of red pepper flakes is a great touch. Parmesan curls add extra flair and savory pop for special occasions.

Side Dishes

Classic sides are the best friends of Chicken Salmoriglio. Try simple roasted potatoes tossed with olive oil and herbs, or a fresh arugula salad with cherry tomatoes and a splash more lemon. Crusty Italian bread is perfect for mopping up every last drop of that glorious sauce.

Creative Ways to Present

Elevate your Chicken Salmoriglio by slicing the cutlets and displaying them fanned out over a bed of wilted spinach or garlicky sautéed greens. You can also build Italian-style sandwiches on ciabatta with arugula, tomato, and a drizzle of sauce for a memorable lunch.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Salmoriglio keeps beautifully! Cool the cutlets completely, then store in an airtight container in the refrigerator for up to 3 days. Keep the sauce in a separate small container to maintain the breading’s crispness.

Freezing

For longer storage, arrange cooled, cooked cutlets on a baking sheet and freeze solid, then transfer to zip-top bags for up to 2 months. Store the Salmoriglio sauce separately in a freezer-safe container—just thaw both overnight in the fridge before serving.

Reheating

To bring back the crisp, reheat Chicken Salmoriglio on a wire rack set over a baking sheet in a 350°F oven for about 10 minutes, or until sizzling and heated through. Warm the sauce gently and spoon over the hot chicken just before eating.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs offer extra moisture and flavor—they work wonderfully here and stay juicy, but adjust cooking time if they’re thicker.

What can I use if I don’t have panko breadcrumbs?

Regular breadcrumbs will do in a pinch, but for the crispiest texture, use panko. You can also crush up crackers or even use a mix of both if you’re out of options.

Is it possible to make Chicken Salmoriglio gluten-free?

Yes, substitute gluten-free flour and gluten-free panko for the coating—the flavors shine just as brightly with these swaps, perfect for those avoiding gluten.

Can I grill the chicken instead of breading it?

Definitely! Skip the breading and grill the marinated chicken until charred and juicy. Serve with the same Salmoriglio sauce for a lighter—but just as flavorful—twist.

Is Chicken Salmoriglio kid-friendly?

Kids love the crispy coating and bright flavors! You can adjust the lemon or garlic if your little ones prefer milder tastes, but most find this dish irresistible.

Final Thoughts

If you’re ready for something new and truly delicious, Chicken Salmoriglio checks all the right boxes. It’s bright, crisp, and comforting—a dish you’ll want to make again and again. I hope it becomes a staple at your table, too!