Tagliata Di Pollo Recipe, A Simple & Healthy Lunch option
This tagliata di pollo recipe is one you’ll be eating all year round because of how easy it is to make. It’s also healthy, goes with everything from salad to a soup and can even be used to stuff a delicious summer sandwich if that’s more your thing.
When it comes to flavors, we did not use anything you won’t have on hand anyway: some chicken breast, plenty of extra virgin olive oil and lemon juice, then a salad of your choice. You can then serve it with anything that comes to mind: from a salad to a nice wrap packed with all the things you can think of, this tagliata di pollo is the most versatile dish you’ll find around.
I am not usually much of a fan of chicken breast, as I find it quite the dry part of a chicken, but cooked this way it can honestly change everyone’s mind: the juices, the lemon, the extra virgin olive oil: all of these make it stay so moist and soft, you won’t even know it’s actually chicken breast!
It’s time to get this tagliata di pollo ready for your next dish
If you’re looking for a light yet satisfying dish, tagliata di pollo is the perfect choice. This Italian-inspired sliced chicken is tender, flavorful, and pairs beautifully with fresh greens, cherry tomatoes, and a drizzle of olive oil or balsamic glaze. It’s quick to make, packed with protein, and ideal for a simple lunch or dinner. Whether you’re meal-prepping or serving it fresh off the pan, this dish brings effortless elegance to your table with minimal effort. Let’s dive into this easy and delicious recipe!
What is tagliata di pollo?
Tagliata di pollo is an Italian dish consisting of sliced grilled or pan-seared chicken breast, typically served on a bed of rocket (arugula) or mixed greens and drizzled with olive oil, lemon juice, or balsamic glaze. The term tagliata means sliced, referring to how the chicken is cut into strips after cooking, similar to tagliata di manzo (sliced steak).
There are a few common variations you can consider:
- Seasoning: Chicken is often marinated or rubbed with herbs like rosemary, thyme, oregano, or garlic before cooking;
- Serving Style: It’s usually served as a light main course or salad, accompanied by cherry tomatoes, shavings of Parmigiano Reggiano, and sometimes toasted pine nuts or walnuts;
- Sauce: A balsamic reduction or a light mustard dressing can enhance the flavors of the chicken;
- Side Options: Some versions include grilled vegetables, roasted potatoes, or focaccia on the side.
What ingredients do I need to make this tagliata di pollo recipe?
Let’s talk about the key ingredients that make tagliata di pollo so delicious:
- Chicken Breast: Chicken breast is the star of this dish – lean, high in protein, and incredibly versatile. It’s best to use fresh, high-quality chicken for the juiciest results. Since chicken breast tends to dry out quickly, proper cooking techniques like searing at high heat and letting it rest before slicing help retain its moisture. You can also tenderize it even more by marinating it beforehand for extra flavor;
- Lemon Juice: Freshly squeezed lemon juice adds brightness and a touch of acidity, enhancing the natural flavors of the chicken. It also helps tenderize the meat slightly when used in a marinade, breaking down proteins for a more tender bite. Plus, its citrusy freshness pairs beautifully with the richness of the olive oil, balancing the dish perfectly;
- Extra Virgin Olive Oil: A good-quality extra virgin olive oil is essential for authentic Italian flavor. It’s used both for cooking the chicken – helping to create a golden, slightly crisp exterior – and as a finishing touch for added richness. Its fruity, peppery notes elevate the dish, making every bite more flavorful. Choose an oil with a robust flavor profile for the best results;
- Salt: Simple but essential, salt enhances all the flavors in this dish. A pinch of sea salt or flaky salt brings out the natural taste of the chicken, balances the acidity of the lemon juice, and complements the richness of the olive oil. For a little extra depth, you can use coarse salt when seasoning the chicken before cooking and a finishing sprinkle of fleur de sel or Maldon salt right before serving.
How do I make this tagliata di pollo?
To make the tagliata di pollo recipe, start by marinating the chicken. Place the chicken breasts in a shallow dish or a resealable bag, then drizzle them with extra virgin olive oil and squeeze in fresh lemon juice. Season generously with salt, ensuring the chicken is well coated. Massage the marinade into the meat, cover, and let it rest in the fridge for at least 30 minutes, or up to a few hours for deeper flavor. This step helps tenderize the chicken while infusing it with a bright, zesty taste.
Before cooking, take the marinated chicken out of the fridge and let it sit at room temperature for 10-15 minutes. This ensures even cooking and prevents the meat from seizing up when it hits the pan. Meanwhile, heat a grill pan or skillet over medium-high heat. Once hot, add a drizzle of olive oil, then place the chicken in the pan, allowing it to sear undisturbed. Cook for 4-5 minutes per side, or until it develops a golden brown crust and is fully cooked through, with an internal temperature of 75°C.
Once done, transfer the chicken to a cutting board and let it rest for about 5 minutes. This crucial step locks in the juices, keeping the meat tender and flavorful. After resting, slice the chicken at an angle to create the signature tagliata effect—beautiful, even slices that showcase the juicy interior.
To serve, arrange the sliced chicken over a bed of fresh rocket – arugula – cherry tomatoes, or your favorite greens. Finish with a drizzle of extra virgin olive oil and, if you like, a splash of lemon juice or balsamic glaze for an extra layer of flavor. Simple, light, and bursting with Italian flavors, this tagliata di pollo is perfect for a quick yet elegant meal.
Tagliata Di Pollo Recipe
Ingredients
- 2 chicken breasts
- juice of 1 lemon
- 30 ml extra virgin olive oil plus extra for cooking
- salt
Instructions
- Place the chicken breasts in a shallow dish or a resealable bag, then drizzle them with extra virgin olive oil and squeeze in fresh lemon juice.
- Season generously with salt, ensuring the chicken is well coated.
- Massage the marinade into the meat, cover, and let it rest in the fridge for at least 30 minutes, or up to a few hours for deeper flavor.
- Before cooking, take the marinated chicken out of the fridge and let it sit at room temperature for 10-15 minutes.
- Meanwhile, heat a grill pan or skillet over medium-high heat.
- Once hot, add a drizzle of olive oil, then place the chicken in the pan, allowing it to sear undisturbed.
- Cook for 4-5 minutes per side, or until it develops a golden brown crust and is fully cooked through, with an internal temperature of 75°C.
- Once done, transfer the chicken to a cutting board and let it rest for about 5 minutes.
- After resting, slice the chicken at an angle to create the signature tagliata effect.
- To serve, arrange the sliced chicken over a bed of fresh rocket, cherry tomatoes, or your favorite greens.
- Finish with a drizzle of extra virgin olive oil and, if you like, a splash of lemon juice or balsamic glaze for an extra layer of flavor.
Shop the tagliata di pollo recipe
Tagliata di pollo is proof that simplicity can be incredibly flavorful. With just a handful of quality ingredients and a little patience for marinating, you get a dish that is light yet satisfying, perfect for a quick lunch or an effortless dinner. The balance of tender chicken, zesty lemon, and rich olive oil makes every bite a delight, while the slices add a touch of elegance to your plate.
Whether you enjoy it as is or pair it with a side of roasted vegetables, crispy potatoes, or warm focaccia, this dish is versatile enough to fit any meal. Plus, it’s just as delicious the next day, making it a great option for meal prep.
Check out some of our latest recipes too:
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