Chicken limone is the most delicious and easy weeknight chicken dinner! This dish is packed with delicious flavor. You'll love this chicken and the lemon butter sauce!
You're going to love this chicken limone recipe! Chicken fillets are dredged in flour and eggs, then sautéed until golden brown. Then, they're topped with a creamy lemon sauce that is filled with flavor!
Chicken limone is similar to chicken piccata, but without the tangy caper ingredient.
Also known as pollo al limone, this popular chicken dish can be found on the menu of many Italian restaurants. But you can easily make it at home!
I love serving this with my lemon ricotta pasta. It's so good together and packed with lemony flavor.
If you're looking for other easy dinner recipes, check out our Penne al Salmone,
Why You'll Love this Recipe
Delicious - This recipe is so delicious. Each bite is packed with flavor that your family will truly love! It's really a perfect dish for the whole family. Great for entertaining too!
Approachable - This recipe is approachable and is easy to make. The main parts of this dish are coating and cooking then chicken, then making a quick lemon pan sauce to top. That's it!
Versatile - You can use the sauce in this recipe and top on pasta, salad, or just eat this lemon butter chicken on it's own!
Here are the simple ingredients you will need for this recipe:
- Boneless Chicken Breasts - Sliced in half with a sharp knife. You can also pound chicken breasts if you like them thin.
- Eggs - Beaten
- Flour - All purpose flour is best in this recipe
- Garlic Powder
- Black pepper
- Butter - unsalted. You can also substitute with olive oil, but I don't recommend using extra virgin olive oil because it can smoke.
- Lemon Juice - you can use fresh lemon juice or out of a bottle
- White Wine - use a dry white wine. If you don't drink alcohol, you can use chicken stock or chicken broth as a substitute.
- Fresh Parsley - Italian parsley, for serving
- Lemon slices - for serving
Let's make this lemon chicken recipe together!
Pat chicken breasts dry. Combine flour garlic powder, salt, and black pepper in a medium bowl.
Dip each chicken slice in egg mixture, then dredge in the flour mixture. Shake off any excess flour and set aside on a plate.
Heat butter in a large pan, dutch oven, or cast iron skillet over medium heat. Add butter to the skillet and let it melt.
Once the butter is sizzling place chicken in the large skillet. Cook chicken for 3 minutes per side, working in batches if needed.
Once all the chicken is cooked, remove all chicken from pan and add lemon juice and white wine. Scrape off brown bits from the bottom of the pan and let the sauce reduce for 3-5 minutes, until slightly thickened.
The sauce will be a bit creamy from the reserved butter, but not too heavy. If you want a creamy sauce, add in some half and half or heavy whipping cream.
Pour sauce over chicken and top with fresh chopped parsley and lemon slices. Serve and enjoy!
Expert Tips and Tricks
Here are some expert tips and tricks when making this chicken limone recipe.
Make it for a Crowd - This recipe is really great for a large crowd, or it's great to have leftovers on hand during the week! You can definitely meal prep this recipe and use in salads and pasta dishes through the week.
Cook Chicken in Batches - Make sure you don't over crowd the pan when cooking the chicken. It can be tempting to try to fit it all in one pan, but cooking in batches will allow the chicken to crisp and cook properly.
Use an Instant Thermometer - Use an instant thermometer to check when your chicken is done. This is the best way to ensure perfectly cooked chicken!
Here is some kitchen equipment you will need for this recipe. You can find all of these products on Amazon.
Large Skillet - I have this large skillet and I love it! I use it for so many different recipes.
Mixing Bowls - These mixing bowls are great to have in the kitchen! This is a staple for any home cook.
Serving Tray - I love serving this chicken limone on a large serving tray on top of pasta. This serving tray is perfect for this dish and variety of other recipes.
Here are some common recipe substitutions and variations for this easy recipe.
Kick up the Lemon - Add in lemon peel or lemon zest while you're making the sauce to kick up the lemon flavor in this recipe even more!
Make it a Pasta Dish - Double the lemon butter sauce and then toss in some angel hair pasta into the sauce. Serve on a serving platter and top with chicken and parmesan cheese for a complete dish!
Lighten it Up - Sub olive oil for the butter and use a nut flour instead of all purpose flour to lighten up this dish. You can also serve with cauliflower rice and green beans for a complete healthy meal!
Frequently Asked Questions
Add flavor to chicken breasts by breading and pan frying and then topping with a juicy sauce, like a lemon butter sauce in this chicken limone recipe.
Season chicken breasts with garlic cloves, Italian seasoning, or lemon juice. We love dredging chicken breasts in flour and searing for added flavor.
Yes, you can definitely pan fry chicken breasts. Heat olive oil or butter until warm and cook for 3-4 minutes per side, until the internal temperature reaches 165 degrees F.
Recipe Storage and Reheating
Here are storage and reheating instructions for this recipe.
Refrigerator Storage: Store in an airtight continuer and eat leftovers within 4-5 days.
Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm.
Other Recipes to Try
Check out some of our other delicious new recipes!
- 3 boneless skinless chicken breasts halved
- 2 eggs beaten
- 1 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoons butter
- ½ cup lemon juice
- 1 cup dry white wine
- Fresh parsley for serving
- Lemon slices for serving
- Pat chicken breasts dry. Combine flour, garlic powder, salt, and black pepper in a medium bowl.
- Dip each chicken slice in the egg mixture, then dredge in flour.
- Heat butter in a large skillet over medium heat. Add butter to the skillet.
- Once the butter is melted and sizzling, add chicken to the pan. Cook for 3 minutes per side.
- Remove chicken from pan and add lemon juice and white wine. Scrape any bits off the bottom of the pan and let the sauce reduce for 3-5 minutes, until slightly thickened.
- Pour sauce over chicken and top with fresh parsley and lemon slices. Serve with pasta and enjoy.