20-Min Pollo alla Romana
Tender chicken cutlets pan-seared until golden, then finished in a bright lemon-herb sauce with tomatoes and olives. This Roman classic hits the table in 20 minutes, no fuss.
- Total time
- 20 min
- Servings
- 4
- Calories
- 310
- Protein
- 38g
Ingredients
- 4 oz (about 1 lb) boneless, skinless chicken breasts
- 1.5 cups cherry tomatoes
- ¾ cup green olives (pitted)
- 1 whole (juiced + zested) lemon
- ¼ cup fresh parsley, chopped
- 3 cloves garlic cloves, minced
- ½ cup dry white wine
Instructions
- 1
Pound each chicken breast to 1/4-inch thickness between plastic wrap.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering.
- 3
Season chicken with salt and pepper. Sear 3 minutes per side until golden. Transfer to a plate.
- 4
Add garlic to the skillet, cook 30 seconds until fragrant, then add wine and scrape up browned bits.
- 5
Stir in tomatoes, olives, lemon juice, and zest. Return chicken to pan and simmer 4 minutes.
- 6
Remove from heat, sprinkle parsley over top, and serve immediately.
Tools you’ll need
- 12-inch stainless steel or non-stick skillet
- meat mallet
- cutting board
- knife
- wooden spoon
- plate
- microplane or zester
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