Chicken Limone
This recipe for Chicken Limone is incredibly tasty, super easy and needs just only a few basic ingredients!
Thin sliced chicken breasts are sautรฉed in butter and oil then doused in lemon and even more butter. Tangy, tender and buttery, this chicken with lemon will quickly become your number one midweek meal!
I can hear you asking what is chicken limone? Chicken Limone, also known as “pollo al limone”, is one of those mouthwatering chicken recipes that everyone loves.ย Very similar to chicken piccata but with even fewer ingredients and just as flavorsome!
Youโre going to love how easy this recipe is but also how impressive it looks and tastes. Chicken Limone is an excellent family midweek meal but exciting enough to impress your dinner guests! Satisfying but light with a lemon butter sauce thatโs made in a matter of moments and definitely not boring!
You might be doubtful that chicken breast can really be that good – my husband was! However, youโre going to be really pleased when you follow my tip for brining the chicken breast after pounding. Just 15 minutes in the brine makes all the difference and resulting in a soft, melt-in-your-mouth chicken dish.
Add scrumptious roast vegetables like these Roasted Potatoes and Broccoli or these Roasted Zucchini and homemade focaccia or Ciabatta Garlic Bread and you have a well rounded meal that will please everyone even my husband loves it!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Chicken Breasts – boneless skinless chicken breasts are easily purchased at the supermarket. Youโll need to slice these lengthwise so if you prefer to save a step, buy cutlets instead. Chicken tenderloin would also be a good substitute.
- All Purpose Flour – to lightly coat the chicken which will in turn thicken the sauce.
- Olive Oil – I generally use regular but if you prefer use extra virgin olive oil.
- Salted Butter – if you only have unsalted butter, add a little extra salt for seasoning.
- Lemon – one lemon should provide enough juice and zest. This recipe calls for ยผ cup lemon juice and 1 teaspoon finely grated lemon zest.
- Salt – so important in this Chicken Limone recipe to create the brine which tenderizes the chicken. Just regular sea salt is what youโll need.
Plus, youโll freshly ground black pepper which adds so much to the flavor and water.
See recipe card for quantities.
Instructions
- Slice chicken breasts in half lengthwise
- Pound lightly between sheets of plastic to create even thin cutlets.
- Place in brine for 15 minutes
- Remove from the brine, rinse and pat dry with paper towels. Dredge the chicken in flour.
- Heat oil and half the butter in a pan and fry the chicken in batches.
- When the chicken is done, remove it to a plate. Set aside.
- Stir remaining butter, lemon juice, lemon zest and water into the pan and bring to a simmer.
- Return chicken to the pan, turn to coat in the sauce and reheat for two or three minutes.
Hint: If youโve had the heat a bit too high and there are a lot of burnt bits in the bottom of the pan, use a big wad of paper towel (being careful not to touch the hot oil!) to scrape out the worst of it. Donโt clean the pan completely – this is where the flavor lies.
Substitution
- Gluten free – use cornstarch or arrowroot instead of all purpose flour to make this recipe gluten free.
- Dairy free – Use all olive oil to make this dairy free. The taste will be different but it will still be good. Be sure to use good quality olive oil.
Variations
- Garlicky – add garlic powder to the flour.
- Lemon Caper Sauce – add a few spoonfuls of capers to the sauce.
- Extra lemon – simmer lemon slices in the sauce before adding the chicken back in.
If you like thin sliced chicken breast recipes, be sure to check out my Italian Chicken Cutlets!
Equipment
Youโll need a large skillet or frying pan for this recipe. I like to use my big stainless steel frying pan because it heats quickly and evenly. You could use a cast iron skillet but I wouldnโt recommend a non-stick pan because the recipe needs the bits that stick at the bottom of the pan for flavor.
Storage
Store any leftovers on a cover plate in the fridge for 2-3 days. Reheat gently in the microwave. The sauce may thicken but it will still be good to eat..
I don’t recommend freezing Chicken Limone.
Tips for Success and FAQโs
If you have never brined chicken breast before I urge you to try this simple technique for mouth watering Chicken Limone. Be sure to rinse and dry the chicken slices well before going on with the recipe.
The next most important thing with this Chicken Limone recipe is not to overcook the chicken. The heat should be high enough so that it cooks quickly but doesnโt burn.
Itโs essential not to crowd the pan. Cook the chicken in batches and set aside on a plate until itโs all done. Crowding the pan will cause the chicken to stew instead of sautรฉing.
Use fresh lemon juice rather than bottled for the best tasting lemon sauce. Plus including lemon zest adds an extra dimension to this lemon chicken recipe.
Because this recipe uses thin sliced chicken breast it will only take a minute or two on each side to sautรฉ. Let your eye and nose be the judge. Youโll see that it is cooked through and it will smell delicious.
This recipe for chicken limone isnโt gluten free. To make it gluten free, use cornstarch or arrowroot instead of all purpose flour.
Sometimes it can be very hard to tell the difference between chicken strips and chicken tenders in the supermarket. Chicken strips are cut from chicken breast. While chicken tenders look very similar, they are actually the muscle under the chicken breast.
Chicken tenders are also known as chicken tenderloin. There is a very slight difference in flavor and nutritional content but can be interchangeable in recipes.
Serving Suggestions
Chicken Limone is ideal to serve with a starchy side like crispy roast potatoes or ciabatta garlic bread.
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Chicken Limone Recipe
Ingredients
- 1 ยผ pound large skinless boneless chicken breasts (600 grams or 2 or 3 chicken breasts)
- 2 tablespoons salt for brining
- 4 tablespoons all purpose plain flour
- 2 tablespoons olive oil
- 4 tablespoons salted butter divided (56 grams)
- ยฝ cup water
- ยผ cup lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon salt extra for seasoning
- 1 teaspoon freshly ground black pepper or as desired
- extra lemon slices and chopped fresh parsley for serving
Instructions
- Slice chicken breasts in half lengthwise and pound lightly between sheets of plastic to create even thin cutlets.
- For extra tender chicken, brine for 15 minutes in salt water (fill a large bowl with barely warm water add 2 or 3 large tablespoons salt and stir to dissolve). Remove, rinse with cold water, dry with paper towels, and then continue with the recipe.
- Season flour with salt. Dredge the chicken cutlets in the flour, shaking off any excess.
- Heat the oil with half of the butter in a large skillet over medium heat.
- When hot add the flour dredged chicken breasts in batches (if necessary) and one layer and cook for 1-2 minutes on each side. Season with a little salt and pepper when you turn the chicken cutlets. When cooked, remove to a plate.
- Reduce the heat a little and add the remaining butter, lemon juice, lemon zest and water to the pan.
- Bring to a simmer, stirring well, scraping up the pan crusty bits.
- Return chicken to the pan, turning to coat. Cook for two or three minutes until heat through and the sauce has thickened slightly.
- Serve with extra lemon slices and finely chopped parsley.
Notes
- Be sure to brine the chicken – an extra step but ensures tender, mouth watering chicken limone.
- Don’t overcook or the chicken will be dry.
- Itโs also important not to crowd the pan. Cook the chicken in batches.
- Use fresh lemon juice rather than bottled for the best tasting lemon sauce.
- Cook to a minimum temperature of 165 ยฐF (74 ยฐC).
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don’t leave food sitting out at room temperature for extended periods.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Winner Winner Chicken Dinner. Seriously good. Brining is key. A great break from the red sauce.
Raymond, I’m so happy you love this dish!
Delicious! This is an authentic recipe that is perfection.
I’m happy that you enjoyed it, Natalie!
This was a very tasty dinner. I did substitute chicken broth for water, added a little cream and Parmesan cheese. Tasty!
That’s a great variation, Margie! I’m glad you enjoyed it.
I have made your recipe and was told it was restaurant worthy. It was most definitely scrumptious! Wondering if any part of it could be made day before when having a big crowd. Thank you!
I’m so thrilled that you loved this recipe, Ann! As far as making part of it the day before, I can’t truely be sure as I’ve always made it on the day just before serving. The only thing would be to have the chicken breast cut in half lengthwise and pounded the day before. I suggest that you have all the ingredients, prepared, measured and in small bowls or containers. Hope that helps.
I doubled the lemon juice/water/butter sauce to pour over chicken and pasta and made a mixture of half Panko & half flour to dredge the chicken. Family loved this recipe! Thanks.
Oooh nice and tangy! You’re welcome!
Great recipe. Dinner in no time. I added capers and served it with angel hair. Delicious.
Oooh that sauce with angel hair pasta – delicious!
Absolutely delicious.
I’m so happy that you love this chicken limone recipe.
This was SO GOOD. I probably added extra lemon cause I like it lemony and I just loved it all so much. The sauce was to die for!!!! I was slurping it up off of a spoon! This will definitely be something I make again!
You sound just like me! That’s what I do! Thanks for coming back to let me know, Briana.
Excellent! I was craving something tart for dinner and this hit the spot. Quick brining the chicken was a genius idea – Iโll be doing the same to improve a dry chicken piccata recipe. Thank you so much for making tonightโs dinner amazing!
I’m glad you loved this recipe and the quick brine was something new to you, Julia! Thank you for coming back to comment!
Wonderful. I needed to add a little more chicken broth for the sauce. But it was excellent!
I’m happy to hear you enjoyed this chicken limone recipe, Kathryn!
simple and delicious
Thank you Christine!
Made this for our evening meal I nearly never made it because of the 15 minute salty brine I didnโt like the thought of a salty brine,
But Iโm so glad I did it was delicious the chicken fillets were so tender this recipe is on my to do again list.
Thank you Marcellina
I’m so glad you changed your mind and decided to make it. The brine tenderizes the chicken breast like nothing else. You’re welcome, Paul!
So simple and tasty, Marcellina! Even the kids loved this chicken dish!