Chicken Limone

5 from 1 vote

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.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Italian

Keyword: chicken limone

Servings:

Calories: 336kcal

Author: Maria D'Errico

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)

US Customary - Metric

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 a meat mallet or rolling pin. 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.
All-purpose flour: you can substitute with a gluten-free flour like cornstarch or arrowroot.
Salted butter: you can use unsalted butter instead; just add kosher salt to taste before serving. For a dairy-free version, substitute with olive oil. Ensure there's enough oil to coat the bottom of the pan to prevent sticking.
Bone broth: you can substitute with regular chicken broth. The flavor will be lighter but still delicious.
Add a hint of spice: for gentle heat that complements the lemon butter sauce, add ¼ teaspoon of crushed red pepper flakes in Step 3, when adding the garlic.
Make it extra creamy: some versions of chicken limone include cream for extra richness. Stir in a splash of room-temperature heavy cream at the end of Step 4, off the heat, to prevent curdling from the lemon juice.
Food safety: wash your hands with warm, soapy water before and after handling raw chicken. Clean any surfaces or utensils with hot, soapy water to prevent cross-contamination, and use separate cutting boards for raw chicken and other foods. Cook the chicken to 165°F (74°C) throughout before serving. For more information, visit the CDC's guide for handling raw chicken safely.
Equipment: a quick-read meat thermometer.
Storage: leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days, or in the freezer for up to 3 months.
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