Juicy Italian Chicken

Juicy Italian Chicken

teenchef 0

"A pan-fried chicken with balsamic vinegar, white wine, and fresh oregano."


20 m servings 221 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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  1. Lay the chicken breasts onto a cutting board, and slice each into thin halves. Melt the butter in a large skillet over medium heat. Place the chicken breasts into the hot skillet, and cook until golden brown. Sprinkle the breasts with oregano and lemon verbena, then turn over and cook until golden on the other side and no longer pink in the center, about 5 minutes total. Place chicken on a plate, and set aside.
  2. Pour the wine, vinegar, and lemon juice into the skillet. Increase heat to high, and bring the wine to a boil. Cook and stir until the wine has reduced by half, then add the chicken breasts, and simmer until reheated.
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  1. 10 Ratings


This was a quick meal solution. I used chicken tenderloins instead of chicken breasts. The flavor was good. I omitted the lemon verbena.

Very delicious and juicy chicken! I didn't add in the wine, mostly because we didn't have any, but I cannot wait to try the recipe again with the white wine!

Tasty. I scoured the stores, but could not find any lemon verbena.

Was looking for a quick recipe for chicken in a pan. Made this tonight and it was awesome! Omitted the lemon verbena since I didn't have any on hand. The reduction was easy; the chicken came out...

so easy and quick and the family loved it. definitely a keeper

Made this with Italian seasoning instead of oregano, omitted the verbena and used lime juice instead of lemon.........everyone cleaned their plates! Definitely keeping this recipe close by!!