Smoky Chicken al Limone

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Made With

Creamy Alfredo


  • 2 tablespoons olive oil divided
  • 3 large lemons halved
  • 6 thin sliced chicken breast cutlets (1-1 1/2 lbs.)
  • 2 tablespoons flour
  • 2 tablespoons butter divided
  • 3 cloves garlic thinly sliced
  • 1 jar (15.5 ounces) CUCINA MODERNA® Creamy Alfredo
  • 3 cups loosely packed baby arugula leaves


  • Heat 1 teaspoon oil in large non-stick skillet on medium-high heat until shimmering. Add lemons to pan, cut-side-down. Cook 3-4 min., undisturbed, until deeply caramelized. Transfer to small bowl. Squeeze 1/4 cup juice from two lemon halves.
  • Season chicken with salt and pepper; lightly dust with flour. Wipe out same skillet with a paper towel. Heat 1 tablespoon each, oil and butter, on medium-high heat. Add half the chicken to skillet. Cook 4-5 min. until golden brown on both sides. Repeat with remaining chicken, oil and butter. Transfer chicken to clean plate.
  • Reduce heat to medium. Add garlic to pan; cook 1 min. until fragrant. Stir in sauce, lemon juice and arugula; cook 1-2 min. until arugula is wilted. Return chicken and any juices to pan. Cook 1-2 min. or until heated through. Serve with remaining lemon halves.


Chicken breasts labeled “thin-sliced“ are also sometimes labeled “cutlets” in the meat department of the grocery store