{"id":99,"date":"2025-07-11T01:17:41","date_gmt":"2025-07-10T17:17:41","guid":{"rendered":"https:\/\/rockingdish.com\/chicken-salmoriglio-sunshine-on-a-plate\/"},"modified":"2025-07-11T01:17:41","modified_gmt":"2025-07-10T17:17:41","slug":"chicken-salmoriglio-sunshine-on-a-plate","status":"publish","type":"post","link":"https:\/\/rockingdish.com\/?p=99","title":{"rendered":"Chicken Salmoriglio: Sunshine on a Plate!"},"content":{"rendered":"<div>\n<div><img decoding=\"async\" src=\"https:\/\/thatovenfeelin.com\/\/chicken-salmoriglio\/data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E\" alt=\"Chicken Salmoriglio\" \/><img decoding=\"async\" src=\"https:\/\/thatovenfeelin.com\/wp-content\/uploads\/2025\/06\/Chicken-Salmoriglio-Pin-107x160.png\" alt=\"Chicken Salmoriglio\" \/><\/div>\n<p>Juicy chicken cutlets smothered in vibrant Salmoriglio sauce\u2014a zesty Italian lemon-herb drizzle! Only 8 ingredients + 30 minutes. Perfect crispy, gluten-free-friendly dinner.<br \/>\n<img decoding=\"async\" src=\"https:\/\/thatovenfeelin.com\/\/chicken-salmoriglio\/data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20896%201344'%3E%3C\/svg%3E\" alt=\"Chicken Salmoriglio\" \/><img decoding=\"async\" src=\"https:\/\/thatovenfeelin.com\/wp-content\/uploads\/2025\/06\/Chicken-Salmoriglio-1.png\" alt=\"Chicken Salmoriglio\" \/><\/p>\n<h2><strong>Chicken Salmoriglio: Sunshine on a Plate!<\/strong><\/h2>\n<p>Picture this: crispy golden chicken bathing in a <em>bright, garlicky, lemon-herb sauce<\/em> so addictive, you\u2019ll want to drink it with a straw. That\u2019s Chicken Salmoriglio\u2014Sicily\u2019s answer to boring weeknight dinners! This dish isn\u2019t just popular; it\u2019s <em>viral-worthy<\/em> for how effortlessly it dresses up humble chicken into a restaurant-worthy meal. Unlike heavy cream sauces, Salmoriglio\u2019s fresh, tangy punch makes it a year-round crowd-pleaser. Ready to make taste buds tango? Let\u2019s dive in!<br \/>\n<img decoding=\"async\" src=\"https:\/\/thatovenfeelin.com\/\/chicken-salmoriglio\/data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20896%201344'%3E%3C\/svg%3E\" alt=\"Chicken Salmoriglio\" \/><img decoding=\"async\" src=\"https:\/\/thatovenfeelin.com\/wp-content\/uploads\/2025\/06\/Chicken-Salmoriglio-2.png\" alt=\"Chicken Salmoriglio\" \/><\/p>\n<h2><strong>What Makes This Chicken Salmoriglio Special?<\/strong><\/h2>\n<p>While others <em>talk<\/em> crispy chicken, we deliver <strong>CRUNCH<\/strong> with soul. Here\u2019s why foodie hearts (and Google) adore this recipe:<\/p>\n<ul>\n<li><strong>Salmoriglio Sauce Secrets:<\/strong> We use <em>fresh<\/em> oregano (not dried!) + a stealth splash of <strong>warm water<\/strong>\u2014this emulsifies the sauce into velvety perfection, <em>not<\/em> a broken oily puddle. <em>Take THAT, sad salads.<\/em><\/li>\n<li><strong>Double-Crisp Guarantee:<\/strong> Brining the chicken in saltwater first = juicier meat. Topped with a <strong>Panko-parmesan crust<\/strong>? <em>Shut the front door.<\/em><\/li>\n<li><strong>Speed Demon:<\/strong> 25 minutes flat\u2014quicker than ordering takeout.<\/li>\n<li><strong>Dietary Ninja:<\/strong> Naturally dairy-free (skip parmesan) + easy GF swap (hello, almond flour!).<\/li>\n<\/ul>\n<p><img decoding=\"async\" src=\"https:\/\/thatovenfeelin.com\/\/chicken-salmoriglio\/data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20896%201344'%3E%3C\/svg%3E\" alt=\"Chicken Salmoriglio\" \/><img decoding=\"async\" src=\"https:\/\/thatovenfeelin.com\/wp-content\/uploads\/2025\/06\/Chicken-Salmoriglio-3.png\" alt=\"Chicken Salmoriglio\" \/><\/p>\n<h2><strong>Ingredient Notes<\/strong><\/h2>\n<p><strong>Quality matters here!<\/strong> No fancy-pants stuff\u2014just smart picks for MAX flavor:<\/p>\n<ul>\n<li><strong>Chicken Breasts:<\/strong> Slice \u2019em horizontally for even cooking. <em>Pro move:<\/em> Brine in saltwater (1 tbsp salt + 2 cups water) for 15 mins. <em>Juiciness unlocked!<\/em><\/li>\n<li><strong>Salmoriglio Sauce:<\/strong> <strong>Fresh oregano<\/strong> is NON-negotiable (find it near basil at stores). Swap parsley if desperate\u2014but oregano\u2019s earthy zing is <em>chef\u2019s kiss<\/em>.<\/li>\n<li><strong>Breading Trio:<\/strong>\n<ul>\n<li>Flour: Use <strong>GF 1:1 blend<\/strong> for gluten-free magic.<\/li>\n<li>Eggs: Add 1 tbsp water\u2014lighter coating = crispier crust.<\/li>\n<li>Breadcrumbs: <strong>Panko + grated parmesan<\/strong> for umami crunch. <em>Skip pre-shredded\u2014it\u2019s sawdust in disguise.<\/em><\/li>\n<\/ul>\n<\/li>\n<li><strong>Lemons:<\/strong> Zest FIRST, then juice. Those oils = flavor bombs!<\/li>\n<\/ul>\n<p><img decoding=\"async\" src=\"https:\/\/thatovenfeelin.com\/\/chicken-salmoriglio\/data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20896%201344'%3E%3C\/svg%3E\" alt=\"Chicken Salmoriglio\" \/><img decoding=\"async\" src=\"https:\/\/thatovenfeelin.com\/wp-content\/uploads\/2025\/06\/Chicken-Salmoriglio-4.png\" alt=\"Chicken Salmoriglio\" \/><\/p>\n<h2><strong>How To Make Chicken Salmoriglio<\/strong><\/h2>\n<p><strong>Don\u2019t sweat\u2014it\u2019s EASY!<\/strong> Follow these foolproof steps:<\/p>\n<div>\n<div>\n<h3>WANT TO SAVE THIS RECIPE?<\/h3>\n<div>\n<p>Just drop your email here and I&#8217;ll send it right away! Plus you&#8217;ll get new recipes from me every week. Yes please!<\/p>\n<\/div>\n<div>\n<\/div>\n<\/div>\n<\/div>\n<ol>\n<li><strong>Prep Chicken:<\/strong> Butterfly breasts \u2192 pound to \u00bd-inch thickness \u2192 brine 15 mins. Pat <em>bone-dry<\/em> (crucial for crispiness!).<\/li>\n<li><strong>Bread Like a Boss:<\/strong> Set up stations: flour \u2192 eggs \u2192 panko mix. Dredge, dip, coat! <em>Press crumbs gently\u2014no bald spots.<\/em><\/li>\n<li><strong>Pan-Fry:<\/strong> Heat olive oil (\u00bc inch deep) on medium-high. Cook 3-4 mins\/side until GBD\u2014<strong>Golden Brown Deliciousness\u2122<\/strong>.<\/li>\n<li><strong>Whip Sauce:<\/strong> Whisk lemon zest, juice, oregano, garlic, salt, pepper, and <strong>1 tsp warm water<\/strong>. Stream in oil while whisking. <em>Voil\u00e0\u2014creamy, not separated!<\/em><\/li>\n<li><strong>Serve:<\/strong> Drizzle sauce over chicken. Top with extra oregano + lemon wedges. <em>Cue standing ovation.<\/em><\/li>\n<\/ol>\n<h3><strong>Pro Tips for Crispy Nirvana<\/strong><\/h3>\n<ul>\n<li><strong>Oil Temp Test:<\/strong> Toss in a breadcrumb\u2014if it sizzles, GO TIME. Too cool = soggy. Too hot = burnt coats, raw insides.<\/li>\n<li><strong>No Overcrowding:<\/strong> Cook in batches. Crowding = steamed chicken (tragic!).<\/li>\n<li><strong>Sauce Hack:<\/strong> Make it 1 hour ahead. Flavors mingle = next-level depth!<\/li>\n<\/ul>\n<p><img decoding=\"async\" src=\"https:\/\/thatovenfeelin.com\/\/chicken-salmoriglio\/data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20896%201344'%3E%3C\/svg%3E\" alt=\"Chicken Salmoriglio\" \/><img decoding=\"async\" src=\"https:\/\/thatovenfeelin.com\/wp-content\/uploads\/2025\/06\/Chicken-Salmoriglio-5.png\" alt=\"Chicken Salmoriglio\" \/><\/p>\n<h2><strong>Storage &amp; Reheating<\/strong><\/h2>\n<p><strong>Leftovers?<\/strong> (LOL, unlikely). But just in case:<\/p>\n<ul>\n<li><strong>Fridge:<\/strong> Store chicken + sauce separately (3 days max).<\/li>\n<li><strong>Reheat Chicken:<\/strong> <strong>Air fryer<\/strong> (370\u00b0F\/5 mins) or oven (400\u00b0F\/8-10 mins). <em>NEVER microwave\u2014soggypocalypse!<\/em><\/li>\n<li><strong>Sauce Revival:<\/strong> Stir in \u00bd tsp warm water if separated.<\/li>\n<\/ul>\n<h2><strong>Variations &amp; Substitutions<\/strong><\/h2>\n<p><strong>Mix it up!<\/strong> This recipe\u2019s a canvas:<\/p>\n<ul>\n<li><strong>Protein Swap:<\/strong> Try with shrimp, salmon, or crispy tofu.<\/li>\n<li><strong>Sauce Twists:<\/strong>\n<ul>\n<li><em>Spicy:<\/em> Add red pepper flakes.<\/li>\n<li><em>Creamy:<\/em> Mix in 2 tbsp Greek yogurt.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Diet Tweaks:<\/strong>\n<ul>\n<li><strong>Paleo:<\/strong> Use almond flour + crushed pork rinds.<\/li>\n<li><strong>Vegan:<\/strong> Swap chicken for cauliflower steaks + nutritional yeast in breading.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Herb Hacks:<\/strong> No oregano? Use thyme + basil.<\/li>\n<\/ul>\n<p><img decoding=\"async\" src=\"https:\/\/thatovenfeelin.com\/\/chicken-salmoriglio\/data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20896%201344'%3E%3C\/svg%3E\" alt=\"Chicken Salmoriglio\" \/><img decoding=\"async\" src=\"https:\/\/thatovenfeelin.com\/wp-content\/uploads\/2025\/06\/Chicken-Salmoriglio-Pin.png\" alt=\"Chicken Salmoriglio\" \/><br \/>\nThis isn\u2019t just chicken\u2014it\u2019s a <strong>flavor fireworks show<\/strong>! The crispy\/juicy chicken + punchy Salmoriglio combo is <em>everything<\/em>: fast enough for Tuesday nights, fancy enough for date night. Plus, it\u2019s <strong>infinitely adaptable<\/strong>\u2014gluten-free? Done. Need more veg? Serve with Baked Parmesan Artichoke Hearts. Trust me, one bite and you\u2019ll be Italian-grandma-level proud. <em>Now go forth and sizzle!<\/em><\/p>\n<h2>FAQ<\/h2>\n<div>\n<div>\n<div>\n<div>\n<div>\n<div>\n<p>&nbsp;<\/p>\n<div>\n<h3>Can I bake instead of fry?<\/h3>\n<\/div>\n<\/div>\n<div>\n<div>\n<p>Yes! Bake breaded cutlets at 400\u00b0F for 18-20 mins (flip halfway). Less crispy but still delish!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div>\n<div>\n<p>&nbsp;<\/p>\n<div>\n<h3>Sauce too tart?<\/h3>\n<\/div>\n<\/div>\n<div>\n<div>\n<p>Balance with \u00bd tsp honey or maple syrup.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div>\n<div>\n<p>&nbsp;<\/p>\n<div>\n<h3>Can I freeze Salmoriglio sauce?<\/h3>\n<\/div>\n<\/div>\n<div>\n<div>\n<p>Not recommended\u2014fresh herbs turn muddy. Make it day-of!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div><\/div>\n<div>\n<div>\n<div><img decoding=\"async\" src=\"https:\/\/thatovenfeelin.com\/\/chicken-salmoriglio\/data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20203%20203'%3E%3C\/svg%3E\" alt=\"Chicken Salmoriglio\" \/><img decoding=\"async\" src=\"https:\/\/thatovenfeelin.com\/wp-content\/uploads\/2025\/06\/Chicken-Salmoriglio-1-500x500.png\" alt=\"Chicken Salmoriglio\" \/><\/div>\n<div>\n<div>\n<h2>Chicken Salmoriglio<\/h2>\n<div><\/div>\n<div>Juicy chicken cutlets smothered in vibrant Salmoriglio sauce\u2014a zesty Italian lemon-herb drizzle! Only 8 ingredients + 30 minutes. Perfect crispy, gluten-free-friendly dinner.<\/div>\n<div><\/div>\n<p>&nbsp;<\/p>\n<div>\n<p>&nbsp;<\/p>\n<div>No ratings yet<\/div>\n<\/div>\n<div><\/div>\n<p>Print Pin Rate<\/p>\n<div><\/div>\n<div>\n<div><span>Course: <\/span><span>Main Course<\/span><\/div>\n<div><span>Cuisine: <\/span><span>American<\/span><\/div>\n<\/div>\n<div>\n<div><span>Prep Time: <\/span><span><span>15<span> minutes<\/span><\/span> <span>minutes<\/span><\/span><\/div>\n<div><span>Cook Time: <\/span><span><span>20<span> minutes<\/span><\/span> <span>minutes<\/span><\/span><\/div>\n<div><span>Total Time: <\/span><span><span>35<span> minutes<\/span><\/span> <span>minutes<\/span><\/span><\/div>\n<\/div>\n<div><span>Servings: <\/span><span>4<\/span><\/div>\n<\/div>\n<div><\/div>\n<div><span>Cook Mode<\/span><span>Prevent your screen from going dark<\/span><\/div>\n<div>\n<h3>Ingredients<\/h3>\n<div><\/div>\n<p>&nbsp;<\/p>\n<div>1x2x3x<\/div>\n<div>\n<h4>For the Chicken Cutlets<\/h4>\n<ul>\n<li><span><span>\u25a2 <\/span><\/span><span>1\u00bd<\/span> <span>pounds<\/span> <span>boneless<\/span> <span>skinless chicken thighs<\/span><\/li>\n<li><span><span>\u25a2 <\/span><\/span><span>2<\/span> <span>large eggs<\/span><\/li>\n<li><span><span>\u25a2 <\/span><\/span><span>1<\/span> <span>lemon<\/span> <span>zest and juice<\/span><\/li>\n<li><span><span>\u25a2 <\/span><\/span><span>1\u00bd<\/span> <span>cups<\/span> <span>panko breadcrumbs<\/span><\/li>\n<li><span><span>\u25a2 <\/span><\/span><span>\u00bc<\/span> <span>cup<\/span> <span>all-purpose flour<\/span><\/li>\n<li><span><span>\u25a2 <\/span><\/span><span>\u00bd<\/span> <span>cup<\/span> <span>grated Parmesan cheese<\/span><\/li>\n<li><span><span>\u25a2 <\/span><\/span><span>1<\/span> <span>teaspoon<\/span> <span>dried oregano<\/span><\/li>\n<li><span><span>\u25a2 <\/span><\/span><span>\u00bd<\/span> <span>teaspoon<\/span> <span>salt<\/span><\/li>\n<li><span><span>\u25a2 <\/span><\/span><span>\u00bc<\/span> <span>teaspoon<\/span> <span>freshly ground black pepper<\/span><\/li>\n<li><span><span>\u25a2 <\/span><\/span><span>4<\/span> <span>tablespoons<\/span> <span>olive oil<\/span><\/li>\n<li><span><span>\u25a2 <\/span><\/span><span>4<\/span> <span>tablespoons<\/span> <span>unsalted butter<\/span><\/li>\n<\/ul>\n<\/div>\n<div>\n<h4>For the Citrus Herb Sauce<\/h4>\n<ul>\n<li><span><span>\u25a2 <\/span><\/span><span>2<\/span> <span>garlic cloves<\/span> <span>finely minced<\/span><\/li>\n<li><span><span>\u25a2 <\/span><\/span><span>\u00bd<\/span> <span>cup<\/span> <span>fresh parsley leaves<\/span> <span>loosely packed<\/span><\/li>\n<li><span><span>\u25a2 <\/span><\/span><span>\u00bc<\/span> <span>cup<\/span> <span>fresh oregano leaves<\/span><\/li>\n<li><span><span>\u25a2 <\/span><\/span><span>2<\/span> <span>medium lemons<\/span> <span>zest and juice<\/span><\/li>\n<li><span><span>\u25a2 <\/span><\/span><span>\u2153<\/span> <span>cup<\/span> <span>extra virgin olive oil<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<p>ul.wprm-advanced-list-8813 li:before {background-color: #ff3f62;color: #ffffff;width: 22px;height: 22px;font-size: 16px;line-height: 16px;}<\/p>\n<div>\n<h3>Instructions<\/h3>\n<div><\/div>\n<div>\n<ul>\n<li>\n<div>Begin by preparing the chicken: cut each thigh in half crosswise and place between two sheets of plastic wrap<\/div>\n<\/li>\n<li>\n<div>Using a meat mallet or heavy pan, gently pound the chicken pieces to an even \u00bc-inch thickness<\/div>\n<\/li>\n<li>\n<div>Pat the chicken dry with paper towels and season both sides with salt and pepper<\/div>\n<\/li>\n<li>\n<div>Set up your breading station: in one shallow bowl, whisk together the eggs with the juice of one lemon<\/div>\n<\/li>\n<li>\n<div>In another shallow bowl, combine the panko breadcrumbs, flour, Parmesan cheese, dried oregano, lemon zest, salt, and pepper<\/div>\n<\/li>\n<li>\n<div>Dip each chicken piece first in the egg mixture, allowing excess to drip off, then press firmly into the breadcrumb mixture to coat completely<\/div>\n<\/li>\n<li>\n<div>Place the breaded cutlets on a parchment-lined baking sheet and refrigerate for at least 15 minutes (or up to 4 hours) to help the coating adhere<\/div>\n<\/li>\n<li>\n<div>While the chicken rests, prepare the herb sauce: combine the lemon zest, lemon juice, parsley, oregano, salt, and pepper in a food processor or blender<\/div>\n<\/li>\n<li>\n<div>Pulse several times to roughly chop the herbs, then slowly drizzle in the olive oil while pulsing until the sauce is well combined but still has texture<\/div>\n<\/li>\n<li>\n<div>Transfer the sauce to a bowl and set aside at room temperature to allow flavors to develop<\/div>\n<\/li>\n<li>\n<div>When ready to cook, heat a large skillet over medium heat and add 2 tablespoons each of olive oil and butter<\/div>\n<\/li>\n<li>\n<div>Once the butter is melted and bubbling, add half of the chicken cutlets to the pan, being careful not to overcrowd<\/div>\n<\/li>\n<li>\n<div>Cook until golden brown and crispy, about 2-3 minutes per side, adjusting heat as needed<\/div>\n<\/li>\n<li>\n<div>Transfer the cooked cutlets to a paper towel-lined plate and repeat with remaining oil, butter, and chicken<\/div>\n<\/li>\n<li>\n<div>Just before serving, add the minced garlic to the still-warm skillet and cook for 30 seconds until fragrant<\/div>\n<\/li>\n<li>\n<div>Stir the garlic into the herb sauce and spoon generously over the crispy chicken cutlets<\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div><\/div>\n<div>\n<h3>Notes<\/h3>\n<div>\n<ul>\n<li>For extra flavor, add 1 teaspoon of lemon zest to the breadcrumb mixture<\/li>\n<li>The sauce can be made up to 2 hours ahead and kept at room temperature<\/li>\n<li>Chicken breasts can be substituted for thighs, but may require additional pounding to achieve even thickness<\/li>\n<li>For a lighter version, the cutlets can be baked at 425\u00b0F for 15-18 minutes instead of pan-frying<\/li>\n<li>Leftover sauce makes an excellent marinade for grilled seafood or drizzle for roasted vegetables<\/li>\n<li>Traditional salmoriglio sauce variations may include mint or basil \u2013 feel free to experiment with herb combinations<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div><\/div>\n<div><span><span>Tried this recipe?<\/span><span>Mention @ThatOvenFeelin or tag #ThatOvenFeelin!<\/span><\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><\/p>\n<p class=\"wpss_copy\">Content retrieved from: <a href=\"https:\/\/thatovenfeelin.com\/chicken-salmoriglio\/\" target=\"_blank\">https:\/\/thatovenfeelin.com\/chicken-salmoriglio\/<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Juicy chicken cutlets smothered in vibrant Salmoriglio sauce\u2014a zesty Italian lemon-herb drizzle! Only 8 ingredients + 30 minutes. Perfect crispy, gluten-free-friendly dinner. Chicken Salmoriglio: Sunshine on a Plate! Picture this: crispy golden chicken bathing in a bright, garlicky, lemon-herb sauce so addictive, you\u2019ll want to drink it with a straw. That\u2019s Chicken Salmoriglio\u2014Sicily\u2019s answer to [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"jnews-multi-image_gallery":[],"jnews_single_post":{"format":"standard"},"jnews_primary_category":[],"jnews_food_recipe":[],"enable_food_recipe":"","food_recipe_title":"","food_recipe_description":"","food_recipe_serve":"","food_recipe_time":"","food_recipe_prep":"","food_recipe_level":"","food_recipe_keywords":"","food_recipe_category":"","food_recipe_cuisine":"","food_recipe_yield":"","food_recipe_calories":"","enable_print_recipe":"","ingredient":[],"instruction":"","jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[1],"tags":[],"class_list":["post-99","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chicken Salmoriglio: Sunshine on a Plate! - Rocking Dish<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rockingdish.com\/?p=99\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chicken Salmoriglio: Sunshine on a Plate! - Rocking Dish\" \/>\n<meta property=\"og:description\" content=\"Juicy chicken cutlets smothered in vibrant Salmoriglio sauce\u2014a zesty Italian lemon-herb drizzle! Only 8 ingredients + 30 minutes. Perfect crispy, gluten-free-friendly dinner. Chicken Salmoriglio: Sunshine on a Plate! Picture this: crispy golden chicken bathing in a bright, garlicky, lemon-herb sauce so addictive, you\u2019ll want to drink it with a straw. 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