Chicken limone (also known as pollo al limone) is a classic Italian dish of pan-seared chicken cutlets simmered in a tangy lemon butter sauce. This easy recipe celebrates the fresh, vibrant flavors of the Mediterranean and comes together in under 30 minutes. It's my go-to dinner for busy weeknights or effortless entertaining because it's quick, reliable, and always bursting with flavor.
I've made this chicken limone for my Italian family countless times, and it's one of those meals that feels both comforting and special. I make it the traditional Italian way, with thin chicken cutlets pan-seared, then finished in a bright lemon sauce. Unlike American versions that add heavy cream, this recipe relies on butter, letting the fresh lemon shine without worrying about the sauce curdling. My family keeps this recipe in rotation for an easy weeknight dinner that's perfect alongside lemon caper pasta, spinach arugula salad, and Italian chopped salad.
Recipe at a Glance: Chicken Limone
- ⏱️ Total Time: 25 minutes
- 🍽️ Servings: 4
- 🧑🍳 Method: stovetop
- 🥣 Key Ingredients: chicken cutlets, fresh lemons, butter, bone broth
Why You'll Love This Recipe
- Authentically Italian: skips the heavy cream common in American versions, allowing the fresh citrus flavor to take center stage.
- Light, buttery lemon sauce: butter and broth create a rich, silky sauce that coats the chicken without feeling heavy.
- One-pan recipe: chicken limone comes together in a single skillet for easy cleanup.
- Ready in less than 30 minutes: thin chicken cutlets cook quickly, making this an easy weeknight dinner.
- Simple, everyday ingredients: fresh lemons and pantry staples come together to create the bright, comforting flavors of Italian home cooking.
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Ingredients
This recipe uses simple, high-quality ingredients, so choosing the best ones makes all the difference. The ingredient notes below include my recommendations and helpful tips.
Ingredient Notes:
- Chicken cutlets: these are boneless, skinless chicken breasts sliced in half horizontally. Like my chicken Milanese recipe, they're pounded to ¼-inch thick so they cook evenly without drying out. I prefer "air-chilled" chicken for extra tenderness and flavor. You can buy pre-sliced cutlets or make your own by halving chicken breasts lengthwise with a sharp knife before pounding them thin.
- Lemon juice: use freshly squeezed lemon juice for the best flavor. It gives the sauce a clean, bright acidity that bottled juice can't match. If you have extra lemons, you can use them to make my delicious marinated mozzarella balls.
- Lemon zest: this adds a burst of citrus that enhances the richness of the butter sauce. Use a fine grater or microplane to remove only the yellow outer layer of the peel. Avoid the white pith underneath which can taste bitter.
- Salted butter: I prefer salted butter because it simplifies the seasoning and enhances the lemon flavor. If you only have unsalted butter, add kosher salt to taste before serving.
- Chicken bone broth: this gives the lemon butter sauce extra body and depth thanks to its collagen and slow-simmered flavor. I love using bone broth in my Italian sauces, like mushroom pappardelle and tagliatelle alla bolognese, where it adds richness without being too heavy. Regular chicken broth works too; the sauce will be lighter but still delicious.
See recipe card for quantities.
Substitutions and Variations
- Use a different cut of chicken: boneless, skinless chicken tenders work well for a lighter option. For a deeper, richer flavor, try boneless chicken thighs. Adjust the cooking time accordingly; tenders cook quickly while thighs may need more time to reach temperature.
- Make it dairy-free: replace the butter with olive oil. Be sure to use enough oil to lightly coat the bottom of the pan to prevent sticking. The sauce will be lighter and less creamy, so taste and adjust with a bit of salt to balance the flavor before serving.
- Add a hint of spice: a pinch of crushed red pepper flakes add subtle heat that brightens the lemon butter sauce without overpowering it.
- Make it extra creamy: traditional chicken limone doesn't include heavy cream, but if you prefer a richer sauce, stir in a splash of room-temperature heavy cream after removing the skillet from the heat. Adding it off heat prevents the lemon juice from curdling the cream. It's a modern twist that many love!
How to Make Chicken Limone
💡Tip before you start: for extra juicy chicken, brine the cutlets first. Combine 1 tablespoon of kosher salt per cup of cold water and submerge the chicken for 15 to 30 minutes. Pat dry thoroughly before proceeding with the recipe.
Step 1: place each chicken cutlet between two sheets of parchment paper and gently pound to ¼-inch thickness with the flat side of a meat mallet or rolling pin. Pat the cutlets dry, then season both sides with salt and pepper (image 1a). Add the flour to a shallow bowl and lightly coat each cutlet, shaking off any excess (image 1b).
Step 2: in a large skillet, heat the olive oil and butter over medium heat (image 2a). Add the chicken cutlets in a single layer, working in batches if needed, and cook for 2 to 3 minutes per side (image 2b). When done, the chicken should be lightly golden but not fully cooked (image 2c); it will finish cooking later in the sauce. Transfer to a plate and set aside (image 2d).
Step 3: in the same pan, reduce the heat to medium-low and melt the remaining butter (image 3a). Add the garlic and sauté for 1 minute, until fragrant (image 3b). Carefully pour in the bone broth and deglaze the pan, scraping up the browned bits with a wooden spoon (image 3c). Stir in the lemon juice and zest, then bring to a simmer for 3 minutes, until slightly reduced and thickened (image 3d).
Step 4: return the chicken cutlets to the pan and simmer in the sauce for 2 to 3 minutes. Spoon the lemon butter sauce over them as they cook (image 4). Once the chicken reaches 165°F (74°C) throughout, remove from the heat. Transfer to a serving plate, pour the remaining sauce on top, and garnish with lemon slices and chopped parsley. Serve immediately and enjoy!
Storage & Reheating
- Storage: store leftover chicken limone in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
- Reheating: leftovers should reach 165°F (74°C) throughout before serving. If the sauce has thickened during storage, stir in a splash of bone broth or water to loosen it.
- stovetop: warm in a skillet over low heat, stirring occasionally, until heated through.
- microwave: transfer to a microwave-safe dish and cover lightly. Reheat in 30-second intervals, stirring and rotating between each, until the chicken is evenly heated.
For more information about how to store and reheat leftovers safely, check out this helpful USDA Leftovers and Food Safety guide.
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Expert tips
- Pound evenly for tender chicken: gently pound the cutlets to an even ¼-inch thickness using the flat side of a meat mallet or rolling pin. This flattens the chicken without tearing the meat, helping it cook quickly and evenly without drying out.
- Dredge lightly: shake off any excess flour from the chicken cutlets before cooking. A thin, even coating ensures a golden, crisp surface without turning gummy.
- Deglaze for depth: after adding the broth, scrape up all the browned bits from the bottom of the pan. This is where the flavor lives. These caramelized bits melt into the sauce, creating a rich, buttery base.
- Don't overcook the chicken: pan-sear the cutlets briefly to develop flavor, then let them finish cooking gently in the sauce. This method keeps the chicken juicy and allows it to absorb the bright lemon butter flavors without drying out.
FAQs for Chicken Limone
Chicken limone can become dry when the cutlets are an uneven thickness, not pounded thin, or overcooked during searing. Always pound to an even ¼-inch before cooking, and sear just to develop color. The chicken finishes cooking gently in the sauce. If you skip the gentle simmer, the meat can get dry.
If the chicken limone has too strong of a lemon flavor, stir in a tablespoon of butter or a splash of bone broth to balance the acidity.
Since this chicken limone recipe doesn't use cream, the sauce is naturally more stable and foolproof. However, even without cream, a lemon butter sauce can still separate if the pan is too hot when the lemon juice or butter is added. Keep the heat low and stir gently to help the sauce emulsify into a smooth and glossy texture.
Yes, you can add vegetables to chicken limone. Asparagus, bell peppers, or mushrooms pair perfectly with the lemon butter sauce. You can sauté them in the same pan after cooking the chicken, then toss them in the sauce for extra flavor or serve them on the side. They'll soak up the bright, butter flavors beautifully without adding extra steps.
Serving Suggestions
Here are my favorite ways to serve chicken limone:
- With a pasta dinner: pair it with bucatini cacio e pepe or pesto ricotta pasta for a creamy contrast that balances the lemon sauce.
- With a tasty bread: serve with a warm loaf of stirato or Ligurian focaccia to soak up every drop of the buttery lemon sauce.
- Alongside a fresh Italian salad: complete the meal with burrata caprese salad, arugula spinach salad, or chopped Italian salad for a fresh contrast.
- For a special dinner: finish with an Italian dessert like coffee panna cotta, Italian almond cake, or caramel budino for the perfect end to the meal.
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Recipe
Chicken Limone
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Ingredients
- 1 pound chicken cutlets *
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 tablespoons extra virgin olive oil
- 4 tablespoons salted butter (divided into two, 2-tablespoon portions)*
- 3 cloves garlic (minced)
- ½ cup chicken bone broth
- ¼ cup lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley (chopped, for garnish)
- lemon slices (for garnish)
Instructions
- Season and dredge the chicken: for extra juicy chicken, you can brine the cutlets first (see Notes below). Place each cutlet between two sheets of parchment paper and gently pound to ¼-inch thickness using the flat side of a meat mallet or rolling pin. Pat the cutlets dry, then season both sides evenly with kosher salt and black pepper. Add the all-purpose flour to a shallow bowl and lightly coat each cutlet, shaking off any excess.
- Sear the chicken: in a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the chicken cutlets in a single layer, working in batches if needed, and cook for 2 to 3 minutes per side until lightly golden. The chicken should not be fully cooked; it will finish later in the sauce. Transfer to a plate and set aside.
- Make the lemon butter sauce: in the same pan, reduce the heat to medium-low and melt the remaining 2 tablespoons of butter. Add the garlic and sauté for 1 minute until fragrant. Carefully pour in the bone broth and deglaze the pan, scraping up any browned bits with a wooden spoon. Stir in the lemon juice and zest, then bring to a simmer for about 3 minutes, until slightly reduced and thickened.
- Combine the sauce and chicken: return the chicken cutlets to the pan and simmer for 2 to 3 minutes, spooning the lemon butter sauce over them as they cook. Once the chicken reaches 165℉ (74℃) throughout, remove from the heat and transfer to a serving plate. Pour the remaining sauce over the top and garnish with lemon slices and chopped parsley. Serve immediately and enjoy!
Video
Notes
- Optional brine: for extra tender chicken, brine the cutlets first. Combine 1 tablespoon kosher salt per cup of cold water and submerge the cutlets for 15 to 30 minutes. Pat dry thoroughly with paper towels, then proceed with Step 1 of the recipe.
- Chicken cutlets: you can make your own by slicing 2 boneless, skinless chicken breasts in half lengthwise. You can also use chicken tenders for a lighter option or thighs for a richer flavor; just adjust the cooking time as needed.
- Salted butter: you can use unsalted butter instead; just add kosher salt to taste before serving.
- Equipment: an instant-read thermometer helps ensure the chicken is perfectly cooked without drying out.
- Storage: leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 1 month.
- Reheating: leftovers should be reheated to 165°F (74°C) throughout before serving. If the sauce thickens, stir in a splash of bone broth or water to loosen it. For the stovetop: warm in a skillet over low heat, stirring occasionally, until heated through. For the microwave: transfer to a microwave-safe dish and cover lightly. Reheat in 30-second intervals, stirring and rotating between each, until the chicken is evenly heated.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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rd says
I love a good chicken dish, and this recipe does not disappoint. It is full of bright, fresh, lemony goodness. The sauce is delicate and delicious. The chicken comes out tender and juicy, with just the right amount of coating to enhance the flavor. The recipe itself is surprisingly easy! Your guests will think you are a gourmet cook when you put this meal in front of them. If you are looking for a tasty treat for your next chicken dinner, look no further!
Maria D'Errico says
Thank you, I'm glad you love the recipe. "Surprisingly easy" is a great way to describe it!