Sicilian Lemon Chicken with Raisin-Tomato Sauce Recipe -
Sicilian Lemon Chicken with Raisin-Tomato Sauce Recipe

Sicilian Lemon Chicken with Raisin-Tomato Sauce

Recipe by  

"Seared lemon chicken breasts are complimented with a sweet and tangy sauce and served over angel hair pasta. A garnish of lemon zest, shaved Parmesan cheese, and a basil sprig lends this dish a professional look."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    45 mins
  • COOK

    40 mins

    1 hr 25 mins


  1. Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.
  2. Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
  3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  4. While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate, and allow to rest for about five minutes.
  5. To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2007

Wow, wow, wow! This is one superb dish! I used sliced black olives instead of chopped and also seasoned the chicken breasts with some seasoning salt and black pepper. Used bottled lemon juice as I didn;t have fresh on hand. Also, flatten out your chicken breasts before frying. What an excellent meal. Cannot wait to make this again for friends. Probably one of my top five recipes from Allrecipes.

Most Helpful Critical Review
Feb 11, 2011

I really like how the chicken tastes - being soaked in lemon juice before being cooked. Makes me want to do this to all the chicken I make! But the raisin-tomato sauce is just alright. Kind of took away from the fantastic chicken taste a little...

Oct 31, 2006

I was really impressed with the flavor of this recipe. I only made two changes (due to a lack of ingredients on hand): I left out the olives (don't like them anyway) and substituted chopped cashews for the pine nuts. My husband thought it was too sweet and suggested that next time we use double the tomatoes and half the raisins. I really like the sweetness of the raisins, though, so I guess it depends on how sweet you like your sauce. I also cut the chicken into strips before I cooked it, just because the pieces I had were really large, and it came out just fine. I will do this again, with some sort of compromise between the raisins and tomatoes so that my husband doesn't have a little pile of raisins on the side of his plate by the time dinner is over. This would be a great dish to serve for a dinner party, and you could easily make the sauce in advance, even the night before, which is what I think I'll do next time.

Jan 04, 2008

This has great flavor. I would double the sauce next time. I call this a dry pasta vs. a saucy pasta. I would also decrease the pasta. My changes were-decrease raisins to 1/2 cup, do not drain the tomatoes and added 1/2 cup chicken broth. I did use chicken tenders. I did not think the olives gave it much flavor.

Jun 29, 2007

This was really,really good! The only thing I would have changed is to use chicken cut into thin filets or strips instead of the breast half - took too long and not as tender. I also added about 1 cup of chopped fresh tomatoes. Great recipe!

Aug 01, 2007

I've made this twice now and I LOVE IT. I pretty much followed the recipe except I did without the pepper and olives. As the other reviewers said, the sauce is a little dry to DON'T drain it. Maybe next time I'll try putting some white wine or something to give it a little extra sauce or chicken brother. Otherwise very good (try tossing the pasta with lemon juice)

Jun 14, 2007

This was AMAZING! Wish I could give it 10 stars! This dish is exploding with flavor! Wonderful sweet/hot taste. Only thing I did different is marinate (in italian dressing) and grill the chicken instead of pan frying. You will not be disappointed!

Sep 29, 2006

Great recipe, not to hard and very professional. It tasted restaurant quality. Next time I will use six breasts and bump up the sauce a little bit with the same amount of pasta, making it six servings. Or I might cook less pasta.


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  • Calories
  • 823 kcal
  • 41%
  • Carbohydrates
  • 99.4 g
  • 32%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 8.4 g
  • 34%
  • Protein
  • 57.3 g
  • 115%
  • Sodium
  • 782 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Larry Elder
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