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In Italian, when you see "bocconcini" next to chicken, it generally means it's cut up into little cubes or nuggets - it's also the name for those cute little mozzarella balls! My mom sent me this recipe from the blog Benessere & Gusto. I adapted it slightly for our measurements, and... giadzy.com

Quick Lemon Chicken Bocconcini

Serves 2

Recipe adapted from Benessere & Gusto.

Add flour and salt to a small bowl or a large plastic bag. Add the chicken pieces to the flour and toss well to coat.

Heat a medium non-stick pan over medium heat. Once the pan is hot, add the tablespoon of olive oil. Let the oil heat up for 30 seconds. Add the chicken pieces to the pan, shaking off any excess flour as you go. Add the sprigs of rosemary to the pan alongside the chicken. Cook the chicken undisturbed for about 3 to 4 minutes or until the first side is golden brown. Flip the chicken and begin to cook the chicken on the second side. Add the lemon juice to the pan and continue to cook until the juice is almost entirely evaporated, about 3 to 4 minutes longer. Sprinkle the chicken evenly with the breadcrumbs. Cook, stirring often until the breadcrumbs are golden brown, about 2 to 3 minutes longer. Once the breadcrumbs have browned, remove the pan from the heat. Season with more salt if desired.

Serve hot alongside rice, pasta or vegetables.

Quick Lemon Chicken Bocconcini

Photo of TheGiadzyKitchen

Recipe by The Giadzy Kitchen

In Italian, when you see “bocconcini” next to chicken, it generally means it’s cut up into little cubes or nuggets – it’s also the name for those cute little mozzarella balls! My mom sent me this recipe from the blog Benessere & Gusto. I adapted it slightly for our measurements, and translated it so that I could post it here! It’s a really quick, easy dish that’s both comforting and brightly flavored. Serve it with rice like my mom did in the photo above, or veggies, pasta, polenta… whatever you have! It’s a totally kid-friendly dish that adults will love, too. Note that this recipe just serves 2 people, so feel free to double it if you’re serving your family.

Quick Lemon Chicken Bocconcini

Serves: 
2 people
Cooking Level: Beginner
Prep Time
5 minutes
Cook Time
10 minutes
Inactive Time
Total Time
15 minutes

INGREDIENTS:

  • 1/3 cup all purpose flour
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/2 pound of boneless skinless chicken breast cut into 1 1/2 inch pieces
  • 1 tablespoon olive oil
  • About 2 tablespoons lemon juice from one lemon
  • 2 sprigs fresh rosemary or 1/4 teaspoon dried leaves
  • 2 tablespoons breadcrumbs

INSTRUCTIONS:

  • Recipe adapted from Benessere & Gusto.
  • Add flour and salt to a small bowl or a large plastic bag. Add the chicken pieces to the flour and toss well to coat.
  • Heat a medium non-stick pan over medium heat. Once the pan is hot, add the tablespoon of olive oil. Let the oil heat up for 30 seconds. Add the chicken pieces to the pan, shaking off any excess flour as you go. Add the sprigs of rosemary to the pan alongside the chicken. Cook the chicken undisturbed for about 3 to 4 minutes or until the first side is golden brown. Flip the chicken and begin to cook the chicken on the second side. Add the lemon juice to the pan and continue to cook until the juice is almost entirely evaporated, about 3 to 4 minutes longer. Sprinkle the chicken evenly with the breadcrumbs. Cook, stirring often until the breadcrumbs are golden brown, about 2 to 3 minutes longer. Once the breadcrumbs have browned, remove the pan from the heat. Season with more salt if desired.
  • Serve hot alongside rice, pasta or vegetables.

NUTRITION:

Calories: 306kcal | Carbohydrates: 23g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 787mg | Potassium: 461mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Quick Lemon Chicken Bocconcini

Photo Credit: Veronica De Laurentiis

In Italian, when you see “bocconcini” next to chicken, it generally means it’s cut up into little cubes or nuggets – it’s also the name for those cute little mozzarella balls! My mom sent me this recipe from the blog Benessere & Gusto. I adapted it slightly for our measurements, and translated it so that I could post it here! It’s a really quick, easy dish that’s both comforting and brightly flavored. Serve it with rice like my mom did in the photo above, or veggies, pasta, polenta… whatever you have! It’s a totally kid-friendly dish that adults will love, too. Note that this recipe just serves 2 people, so feel free to double it if you’re serving your family.

Quick Lemon Chicken Bocconcini

Serves: 
2 people
Cooking Level: Beginner
Prep Time
5 minutes
Cook Time
10 minutes
Inactive Time
Total Time
15 minutes

INGREDIENTS:

  • 1/3 cup all purpose flour
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/2 pound of boneless skinless chicken breast cut into 1 1/2 inch pieces
  • 1 tablespoon olive oil
  • About 2 tablespoons lemon juice from one lemon
  • 2 sprigs fresh rosemary or 1/4 teaspoon dried leaves
  • 2 tablespoons breadcrumbs

INSTRUCTIONS:

  • Recipe adapted from Benessere & Gusto.
  • Add flour and salt to a small bowl or a large plastic bag. Add the chicken pieces to the flour and toss well to coat.
  • Heat a medium non-stick pan over medium heat. Once the pan is hot, add the tablespoon of olive oil. Let the oil heat up for 30 seconds. Add the chicken pieces to the pan, shaking off any excess flour as you go. Add the sprigs of rosemary to the pan alongside the chicken. Cook the chicken undisturbed for about 3 to 4 minutes or until the first side is golden brown. Flip the chicken and begin to cook the chicken on the second side. Add the lemon juice to the pan and continue to cook until the juice is almost entirely evaporated, about 3 to 4 minutes longer. Sprinkle the chicken evenly with the breadcrumbs. Cook, stirring often until the breadcrumbs are golden brown, about 2 to 3 minutes longer. Once the breadcrumbs have browned, remove the pan from the heat. Season with more salt if desired.
  • Serve hot alongside rice, pasta or vegetables.

NUTRITION:

Calories: 306kcal | Carbohydrates: 23g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 787mg | Potassium: 461mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
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