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Giada De Laurentiis Amalfi Lemon Chicken

Giada De Laurentiis Amalfi Lemon Chicken - recipe card
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A bright, sun-drenched Italian chicken dish featuring tender bone-in chicken thighs and breasts simmered in a velvety sauce of fresh lemon juice, white wine, and butter. The pan juices are enriched with capers and fresh herbs, creating a restaurant-quality main that tastes of the Amalfi Coast.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 2 lbs / 900 g total)
  • 2 bone-in, skin-on chicken breast halves (about 1.5 lbs / 680 g total), halved crosswise
  • 1 1/4 teaspoons kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/4 cup all-purpose flour, for dredging
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 3/4 cup low-sodium chicken broth
  • 1/3 cup fresh lemon juice (from about 2 large lemons)
  • 2 tablespoons unsalted butter, cut into 4 pieces
  • 2 tablespoons capers, drained and rinsed
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves

Instructions

  1. Pat the chicken pieces dry with paper towels to remove excess moisture, which ensures proper browning. Season both sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
  2. Place the all-purpose flour in a shallow dish or pie plate. Dredge each chicken piece in the flour, shaking off any excess. A light coating helps thicken the pan sauce later, but too much flour will become gummy.
  3. Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat and add the olive oil. When the oil shimmers and ripples, about 2 minutes, carefully place the chicken pieces skin-side down in a single layer. Do not crowd the pan; work in batches if necessary.
  4. Cook the chicken without moving it for 5–6 minutes, until the skin is deep golden brown and crisp. The skin should release easily from the pan when properly seared; if it sticks, cook another minute. Flip the pieces and cook for an additional 4 minutes on the second side, then transfer to a plate.
  5. Reduce the heat to medium and pour off all but 2 tablespoons of fat from the skillet. Add the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. These bits (fond) carry concentrated flavor from the seared chicken and form the base of the sauce.
  6. Let the wine bubble and reduce by half, about 2 minutes, until it smells less alcoholic and more savory. Stir in the chicken broth, fresh lemon juice, and the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Bring the liquid to a gentle simmer.
  7. Nestle the chicken pieces back into the skillet, skin-side up, along with any accumulated juices from the plate. The liquid should reach about halfway up the sides of the chicken; if not, add a splash more broth.
  8. Reduce the heat to medium-low, cover the skillet, and simmer gently for 20–25 minutes, until the chicken is cooked through. The internal temperature of the thickest part of the thigh should register 165°F / 74°C on an instant-read thermometer. The meat should be very tender and pulling away from the bone slightly.
  9. Using tongs, transfer the chicken to a serving platter and tent loosely with foil to keep warm. Increase the heat to medium-high and bring the pan sauce to a brisk simmer. Cook for 3–5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
  10. Remove the skillet from the heat. Swirl in the butter pieces one at a time, stirring gently until each piece is fully melted. This mounting with butter gives the sauce a silky, glossy finish and balances the acidity of the lemon.
  11. Stir in the capers, parsley, and thyme leaves. Spoon the sauce over the chicken on the platter and serve immediately. The dish pairs beautifully with roasted potatoes, crusty bread, or a simple arugula salad to soak up the bright, savory pan juices.

Notes

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered skillet over medium-low heat with a splash of chicken broth or water for 5–7 minutes, or until the internal temperature reaches 165°F / 74°C. Freezing is not recommended, as the sauce may separate upon thawing. For a lighter version, substitute skinless chicken parts and reduce the butter to 1 tablespoon, though the sauce will be less rich.

Nutrition

Keywords: Amalfi lemon chicken, lemon chicken recipe, Giada De Laurentiis, Italian chicken, lemon caper chicken, chicken thighs, chicken breasts, white wine chicken, weeknight dinner, Italian dinner party, Mediterranean chicken

Find it online: https://giadacooks.com/giada-de-laurentiis-amalfi-lemon-chicken/