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Chicken limone is a quick skillet dinner with golden chicken cutlets and a creamy lemon sauce that tastes bright and rich. A light flour coating helps the chicken brown nicely and gives the sauce a smooth finish. Garlic, white wine and chicken broth deglaze the pan, while fresh lemon juice and lemon zest wake everything up. Heavy cream turns it silky to keep the lemon flavor balanced. Cleanup afterwards is quick and easy too, making this a real winner for a midweek meal.
Chicken limone is pan-seared chicken cutlets in a creamy lemon sauce with garlic, white wine and broth, finished with lemon zest and parsley for extra bright flavor.
You might also like creamy lemon pasta, granita al limone, creamy lemon chicken thighs, limoncello tiramisu, and baked cream cheese spaghetti.
Why You’ll Love It
Fast skillet dinner: Cutlets cook quickly, so dinner comes together without dragging on.
Creamy lemon sauce: Fresh lemon juice and cream create a smooth lemon sauce that clings to the chicken.
Great browning: The flour coating helps you get golden brown, perfectly cooked chicken with minimal effort.
Pollo al Limone Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken breast cutlets: Use thin cutlets rather than whole chicken breasts because they cook quickly and sear evenly. If you only have large chicken breasts, slice each one horizontally into 2 cutlets. 2 large breasts will usually yield 4 pieces.
All-purpose flour: Creates a light flour coating that browns well and helps thicken the sauce.
Garlic powder: Adds savory flavor in the dredge.
Paprika: Brings color and gentle warmth.
Butter: Adds richness and helps the lemon butter sauce come together smoothly. You can use salted or unsalted butter.
Extra virgin olive oil: Supports browning and keeps the butter from scorching.
Garlic cloves: Minced garlic cloves build bold flavor in the sauce base.
Dry white wine: Deglazes the skillet and adds depth. I recommend something dry like Sauvignon Blanc or a Pinot Grigio.
Chicken broth: Rounds out the sauce and keeps it silky.
Fresh lemons: Lemon juice and lemon zest give the signature lemon flavor. Use fresh lemon juice for the most authentic result. Buy lemons with thin, smooth skin, which usually indicate juiciness. Since both zest and juice are used, organic lemons are ideal for this lemon chicken recipe.
Heavy cream: Makes the creamy lemon sauce smooth and stable.
Fresh parsley: Adds a fresh finish right before serving.
How to Make Italian Lemon Chicken
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Season the flour: Whisk flour, garlic powder, paprika, salt and pepper in a shallow dish.
Coat the chicken: Dredge the chicken cutlets and shake off excess.
Sear the cutlets: Brown the chicken in butter and olive oil in a large skillet, working in batches as needed.
Cook the garlic: Add olive oil, sauté garlic until fragrant and lightly golden.
Deglaze the pan: Pour in white wine and scrape up the browned bits.
Build the sauce: Add chicken stock and freshly squeezed lemon juice, letting it simmer briefly.
Make it creamy: Lower the heat, melt in butter, then stir in heavy cream.
Finish the dish: Return chicken to the skillet, warm through, then sprinkle on lemon zest and freshly chopped parsley.
Substitutions and Variations
Chicken swap: Chicken tenders work well, or slice boneless skinless chicken breasts into cutlets, flattening with a meat mallet if needed. You could use chicken thighs if preferred.
Wine-free version: Use more chicken broth plus a small splash of white wine vinegar.
Gluten-free: Use a gluten-free flour blend for the flour coating.
Dairy-free: Swap the butter for a dairy-free butter alternative and use unsweetened coconut cream in place of heavy cream. If doing this, reduce the lemon juice slightly.
Garnishes: Chopped fresh parsley adds freshness, but other fresh herbs like basil or chives also work. Crushed red pepper is optional for those who like gentle heat.
Extra lemon: Add thin lemon slices to the pan near the end for more lemon flavor.
Serving Suggestions
With pasta: Something delicate like fettuccine or angel hair pasta would be good with chicken limone, although spaghetti works too.
With mashed potatoes: Try my mashed red skin potatoes or these garlic mashed potatoes.
With veggies: Enjoy garlic green beans, mixed roasted veggies, roasted artichokes or even roasted rainbow carrots on the side.
With bread: Pair homemade focaccia with your easy creamy lemon chicken.
How to Store
Store: Refrigerate in an airtight container and enjoy within 3 days.
Freeze: Freeze in a freezer-safe container for up to 2 months.
Thaw: Thaw overnight in the refrigerator.
Reheat: Warm gently in a skillet over low heat, adding a small splash of broth if the sauce thickens.
Top Tips
Keep the coating thin: Too much flour can burn and make the sauce gritty.
Watch the garlic: Let it turn fragrant, not dark.
Lower the heat for cream: Gentle heat helps keep the sauce smooth.
Taste before serving: Lemon strength varies, so adjust with a little more broth or lemon juice.
Creamy Chicken Limone FAQs
Lower the heat before adding the cream and avoid boiling once the cream is in the skillet. If it does curdle, whisk half a teaspoon of cornstarch with 2 tablespoons of cold water until dissolved. Add it to the sauce and whisk vigorously to emulsify it back together. If the sauce gets too thick, thin with a splash of broth or water.
Chicken limone is usually built around lemon juice and zest with butter and garlic, and it’s often finished with cream for a smooth sauce, while chicken piccata is the classic lemon butter sauce with capers as the signature flavor, often with parsley and sometimes white wine, and it’s typically not creamy.
Slice leftover chicken and toss with cooked pasta, spread it on a warm baguette for a lemon garlic chicken sandwich, or spoon it over leftover rice with extra lemon zest.
Chicken Limone Recipe
Chicken Limone
Equipment
- Microplane or Box Grater
- Skillet 12-Inch
Ingredients
- 4 chicken breast cutlets
- ⅓ Cup all-purpose flour
- 1 Teaspoon fine sea salt
- ½ Teaspoon garlic powder
- ½ Teaspoon ground black pepper
- ½ Teaspoon paprika
- 3 Tablespoons salted butter
- 3 Tablespoons extra virgin olive oil
- 4 Cloves garlic, minced
- ¼ Cup dry white wine
- ½ Cup chicken broth, or stock
- 2 lemons, small, zest and juice separated
- ½ Cup heavy cream
Optional Garnishes
- fresh parsley, chopped
- lemon wedges
Instructions
- In a shallow bowl, whisk the flour, salt, garlic powder, pepper, and paprika. Dredge the chicken cutlets in the seasoned flour, shaking off any excess.
- Heat a large skillet over medium. Add 2 tablespoons butter and 2 tablespoons olive oil. Once hot, add the chicken in a single layer, working in batches if needed. Sear for 3 to 4 minutes per side, until lightly browned and cooked through. Transfer to a plate.
- Add the remaining tablespoon of olive oil to the skillet. Add the garlic and sauté until fragrant and just turning golden.
- Pour in the white wine to deglaze the pan, scraping up the browned bits. Let it simmer for 3 to 5 minutes to reduce.
- Add the chicken broth and lemon juice and simmer for 3 minutes.
- Reduce heat to medium-low. Stir in the remaining tablespoon of butter until melted, then stir in the heavy cream and season to taste.
- Return the chicken to the skillet and simmer for 2 to 3 minutes to slightly thicken the sauce.
- Finish with lemon zest and parsley.
Notes
Watch the garlic: Let it turn fragrant, not dark.
Lower the heat for cream: Gentle heat helps keep the sauce smooth.
Taste before serving: Lemon strength varies, so adjust with a little more broth or lemon juice.
Nutrition
Chicken limone, an easy lemon chicken recipe, is a great pick when you want creamy sauce and bold lemon flavor in the same pan. The cutlets cook fast, the sauce comes together quickly and the result tastes polished without any complicated steps. It’s also easy to tweak based on what’s in the kitchen, so it works for weeknights and last-minute plans when you want something with a lovely citrusy tang. Keep lemons on hand and this becomes a repeat dinner that doesn’t get old. It’s absolutely delicious!
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
