Amazing Italian Lemon Butter Chicken

Amazing Italian Lemon Butter Chicken


"About eight years ago, a dear Italian woman introduced me to this dish. She has since passed away and taken her recipes with her, as she had nothing written down. This is the closest of all my attempts to duplicate her dish. It is delicious and easier to make than it looks."


30 m servings 660 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 660 kcal
  • 33%
  • Fat:
  • 44.9 g
  • 69%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 622 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

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  1. To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
  2. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  3. To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
  4. Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
  5. To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 604 Ratings


The recipe is excellent but can be streamlined considerably: (1) Heat water for pasta. (2) Prep your raw and canned ingredients. Substitute 6 oz. canned sliced mushrooms – drained and rinsed. ...

I have a love/hate relationship with this recipe. It has so many delicious ingredients and the final product, after significant recipe alteration, is yummy, but let me start by saying no way is ...

This is a "to die for" recipe but with these ingredients that could be literal. LOL. I followed the recipe verbatim and it was one of the BEST things I have ever tasted. And my dinner guests a...

Let me first say this...Lemon Butter Chicken...The name say's it all.If you don't like lemon and butter pass on this recipe.I think the sauce is key here having said that make it last. I followe...

This dish was heavenly! I used fat free 1/2 and 1/2 instead of the heavy cream and light margarine instead of the butter, and it was delicious! I'm sure the sauce would have been thicker had I ...

This was outstanding! I am still getting requests for the recipe. I cooked this for a group of 20 people. I cooked the chicken the night before and purchased chicken tenders to make it easier fo...

This recipe turned out delicious! My husband said it was better than a restaurant dish. I changed the proportions for the sauce. I mixed 1/4 cup of wine and half 1/4 cup of lemon juice and let r...

This recipe got a "please make this one again" from my family. I omitted the mushrooms, used flour instead of heavy cream, doubled the artichokes, and only used half the butter. It was delicious...

This is a wonderful recipe that everyone in my family loved. I doubled the recipe but tripled the liquids in the sauce. I used several lemons because we all love the flavor and subbed with fat f...