This chicken limone is made by dredging chicken breast in flour and spices and then topped with a creamy lemon sauce that is filled with delicious flavor.
This is the ultimate comfort food chicken that can be served with our delicious dairy free mashed potatoes or our air fryer potato wedges.
This whole recipe takes 30 minutes to make! It is super simple and tastes like restaurant chicken.
Our favorite way to serve this is on a bed of pasta that is tossed with lemon butter sauce. It's simply delicious.
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Why this recipe works
- This delicious lemon chicken is loaded with flavor that you will taste in every bite!
- This whole recipe comes together in 30 minutes from start to finish!
- This chicken is flavorful, juicy, tender, and absolutely delicious!
- This chicken dish is inexpensive to make and uses simple ingredients!
- This whole recipe comes together in just one pan! Which is awesome and takes minimal equipment.
What is chicken limone?
Chicken Limone is an easy and lemon-infused chicken that is full of delicious lemony flavor that goes perfectly with chicken. This dish is similar to chicken piccata but is made without the caper sauce.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Chicken- use either chicken thighs or chicken breast for this recipe. we used chicken breast for this recipe, feel free to use whatever chicken part that you like most. We used boneless chicken breasts.
Flour- I used all-purpose flour for this recipe. If you are gluten-free, you can use gluten-free flour!
Olive oil- use extra virgin olive oil for the best flavor. If you don't want to use olive oil, you can use avocado oil, canola oil, or vegetable oil! (for cooking the chicken)
Kosher salt– we used kosher salt in this recipe. You can use sea salt or flakey salt as well.
Black pepper- for flavor. Adjust the black pepper to your personal liking.
Garlic powder- use your favorite brand of garlic powder. You will need ½ teaspoon for this recipe.
For the sauce
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil.
Garlic- freshly minced garlic will give you the best flavor for any dish. I highly recommend not using frozen minced garlic.
Lemon juice- use fresh lemon juice for this recipe. Fresh lemon will give you the best result. We don't recommend using store-bought lemon juice. This will make the flavor pop!
Chicken broth- you can use chicken broth or vegetable broth for this.
Heavy cream- the thickness of this sauce comes from the heavy cream and parmesan cheese, so it is important that you don't substitute the heavy cream with low-fat cream or milk.
Lemon zest- you will need ½ teaspoon of lemon zest. We recommend zesting the lemon first and then juicing it.
White wine- you can use your favorite white wine or the one you have available.
Instructions
Into a shallow bowl, add the flour, garlic powder, kosher salt, and black pepper and mix.
Dredge the chicken breasts in the flour, coating it well. Repeat with all the pieces of chicken.
Heat a skillet over medium-high heat with 3 tablespoons of oil. Place the chicken onto the hot oiled pan, and cook for 3-4 minutes on each side.
Remove the chicken from the pan while you make the sauce (Place the cooked chicken on a plate).
To the same pan, add the butter and melt it over medium-high heat. Add the minced garlic and lemon zest and cook until the garlic is golden brown mixing constantly.
Add the white wine and let the sauce simmer for 3-5 minutes to cook off the alcohol. Then, add the heavy cream, lemon juice, and chicken broth, and mix.
Simmer for 2-3 minutes and add the chicken back to the pan. Simmer for another 2 minutes to let the chicken soak up the sauce and flavors.
Garnish with chopped fresh parsley and lemon slices. Serve and enjoy!
Expert Tips
- You can use your favorite parts of chicken for this recipe. Like chicken thighs, chicken tenders, and chicken breasts. Ensure that you clean the chicken and that there are no bones for easy eating.
- Do not disturb the chicken! Let the chicken cook for at least 3-5 minutes without flipping it so it will have time to properly form a crust.
- Use a meat thermometer to ensure that your chicken is cooked on the inside and prevents your chicken from drying out.
- Make this dish for a crowd by doubling or tripling this recipe. You can use the recipe card below.
Faq's
Lemon adds a delicious flavor and tenderizes the chicken. This works very well with chicken breasts, chicken thighs, and chicken tenders.
This chicken dish will last in an airtight container in the fridge for up to 3 days.
You can serve this dish with mashed potatoes, freshly made pasta, cauliflower rice, roasted vegetables, rice, etc.
Nope, but you can make this chicken keto by skipping the flour and seasoning the chicken with the seasoning that is in the flour mixture.
Storing
If you have leftovers, you can store them in the fridge for up to 3 days in an airtight container.
Reheating
Reheat them in the microwave or in the toaster oven (or regular oven) until it is warm. Don't overheat to not dry the chicken.
Freezing
I do not recommend freezing this chicken. It has the best texture and juiciness while being made fresh. It is okay to reheat it a day, or two later, but the freezer might ruin the texture of this chicken and will dry it out.
Substitutions
Chicken- you can swap the boneless chicken breasts with skinless chicken thighs or swap them with chicken tenderloins.
Gluten-free- make this chicken gluten-free by using gluten-free flour or skipping the flour.
Dairy-free- you can make this recipe dairy free by swapping the butter with vegan butter. Make sure that it's unsalted and unflavored.
Variations
Dried herbs- you can use your favorite mix of dried herbs for this chicken!
More chicken recipes
Marry me chicken- This marry me chicken is the perfect chicken dinner that is herby, creamy, tender, juicy, and goes perfectly with pasta or rice!
Cast iron chicken breast- This cast iron skillet chicken is super easy to make, perfectly seasoned golden brown chicken that is tender and juicy and goes perfectly with any side dish!
Honey butter chicken- This honey butter chicken is crispy, sweet, juicy, and tender, and comes together in 30 minutes!
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📖 Recipe
Creamy Chicken Limone (30 Minute Meal)
Ingredients
- 2 Boneless skinless chicken breasts cut in half
- ½ teaspoon Kosher salt
- ½ cup Flour
- ½ teaspoon Black pepper
- ½ teaspoon Garlic powder
Sauce
- 4 cloves Garlic minced
- 60 g Butter unsalted
- ¼ cup White wine
- ¼ cup Chicken broth or vegetable broth
- ¼ cup Lemon juice
- ¼ cup Heavy cream
- 1 teaspoon Lemon zest
Instructions
- Into a shallow bowl, add the flour, garlic powder, kosher salt, and black pepper and mix.
- Dredge the chicken breasts in the flour, coating it well. Repeat with all the pieces of chicken.
- Heat a skillet over medium-high heat with 3 tablespoons of oil. Place the chicken onto the hot oiled pan, and cook for 3-4 minutes on each side.
- Remove the chicken from the pan while you make the sauce (Place the cooked chicken on a plate).
- To the same pan, add the butter and melt it over medium-high heat. Add the minced garlic and lemon zest and cook until the garlic is golden brown mixing constantly.
- Add the white wine and let the sauce simmer for 3-5 minutes to cook off the alcohol. Then, add the heavy cream, lemon juice, and chicken broth, and mix.
- Simmer for 2-3 minutes and add the chicken back to the pan. Simmer for another 2 minutes to let the chicken soak up the sauce and flavors.
- Garnish with chopped fresh parsley and lemon slices. Serve and enjoy!
Notes
- You can use your favorite parts of chicken for this recipe. Like chicken thighs, chicken tenders, and chicken breasts. Ensure that you clean the chicken and that there are no bones for easy eating.
- Do not disturb the chicken! Let the chicken cook for at least 3-5 minutes without flipping it so it will have time to properly form a crust.
- Use a meat thermometer to ensure that your chicken is cooked on the inside and prevents your chicken from drying out.
- Make this dish for a crowd by doubling or tripling this recipe. You can use the recipe card below.
Fran says
Can this recipe be made the day before, store chicken separate from lemon sauce and heat in oven the next day for a crowd?
RichandDelish says
Yes!