Chicken limone is a bright, elegant Italian lemon chicken recipe made with thin chicken cutlets and a simple lemon butter white wine sauce. The chicken is lightly dredged, pan-fried until golden, then finished with a quick pan sauce made from fresh lemon juice, dry white wine, butter, and the browned bits from the skillet.
As a cookbook author and professional recipe developer, I love recipes like this because they turn simple ingredients into something that feels restaurant-worthy. It's easy enough for a weeknight dinner, but polished enough to serve with pasta, roasted vegetables, or a simple salad for entertaining.
This recipe comes together quickly and pairs beautifully with pasta, roasted vegetables, or a simple salad.
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, Italian Chicken Cutlets, or Calabrese sauce.
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What Is Chicken Limone?
Chicken limone is an Italian-style lemon chicken dish made with thin chicken cutlets and a light lemon butter sauce. The chicken is usually dredged in flour, pan-fried until golden, then served with a bright sauce made from lemon juice, white wine or broth, butter, and parsley. It's similar to chicken piccata, but chicken limone typically does not include capers.
How to Keep Chicken Limone Tender
Chicken breasts can dry out quickly, so slice them into thin cutlets and cook just until they reach 165°F. If the pieces are uneven, gently pound them to an even thickness before dredging. Cooking the chicken in batches also helps it brown instead of steam.
Why You'll Love this Recipe
- Bright and buttery:Â Fresh lemon juice, white wine, and butter create a sauce that is light, rich, and full of flavor.
- Restaurant-style but easy:Â Thin chicken cutlets cook quickly and feel elegant without a complicated technique.
- Perfect for weeknights or entertaining:Â It's ready in about 30 minutes but special enough to serve with pasta, risotto, or roasted vegetables.
- Simple ingredients:Â Chicken, lemon, butter, wine, flour, and parsley come together into a classic Italian-inspired dinner.
Ingredients
Here are the simple ingredients you will need for this recipe:
- Boneless skinless chicken breasts:Â Slice them in half horizontally to make thin cutlets. You can also pound them to an even thickness so they cook quickly.
- Eggs:Â Help the flour coating stick to the chicken.
- All-purpose flour:Â Creates a light coating and helps the chicken brown.
- Garlic powder:Â Adds simple savory flavor to the dredge.
- Kosher salt and black pepper:Â Season the chicken and coating.
- Butter:Â Adds richness to the chicken and lemon sauce.
- Olive oil:Â Helps pan-fry the chicken without the butter burning.
- Fresh lemon juice:Â Use fresh lemons for the brightest flavor.
- Dry white wine:Â Adds acidity and depth to the sauce. Sauvignon Blanc, Pinot Grigio, or dry Chardonnay work well.
- Chicken broth:Â Balances the lemon and wine while keeping the sauce savory.
- Fresh parsley:Â Adds freshness before serving.
- Lemon slices:Â Optional, but pretty for serving.
Directions
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. Add chicken and serve.
Tina's Tips and Tricks
Here are some expert tips and tricks when making this chicken limone recipe.
- Use fresh lemon juice - Fresh lemons provide the best flavor and brightness.
- Don't overcook the chicken - Chicken breasts cook quickly and can become dry if overcooked.
- 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!
Chicken Limone vs Chicken Piccata
Chicken limone and chicken piccata are similar Italian-style lemon chicken dishes. Both usually feature thin chicken cutlets and a lemony pan sauce, but chicken piccata typically includes capers. Chicken limone keeps the focus on lemon, butter, white wine, and parsley for a simpler, smoother sauce.
Kitchen Equipment
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.
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this easy recipe.
- Make it without wine:Â Use chicken broth instead of white wine.
- Add capers:Â Stir in 1-2 tablespoons capers for more of a chicken piccata-style sauce.
- Add lemon zest:Â Add 1 teaspoon lemon zest for extra lemon flavor.
- Use chicken thighs:Â Boneless skinless chicken thighs also work, but may need a few extra minutes.
- Serve over pasta:Â Double the sauce and toss with angel hair, spaghetti, or lemon ricotta pasta.
- Make it gluten-free:Â Use a 1:1 gluten-free flour blend for dredging.
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.
They are similar, but chicken piccata usually includes capers while chicken limone focuses on lemon and butter.
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!
This chicken limone recipe features tender chicken simmered in a bright lemon butter sauce, creating a simple Italian dish that comes together in about 30 minutes.
Chicken Limone
Ingredients
For the Chicken
- 3 boneless skinless chicken breasts sliced in half horizontally into 6 thin cutlets
- 2 eggs beaten
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter divided
For the Lemon Butter Sauce
- ½ cup dry white wine
- ½ cup chicken broth
- ¼ cup fresh lemon juice
- Fresh parsley chopped, for serving
- Lemon slices for serving
Instructions
- Prepare the chicken. Pat the 3 halved chicken breasts dry. In a medium bowl, combine 1 cup flour, 1 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper. Beat 2 eggs in a separate bowl.
- Dredge the chicken. Dip each chicken cutlet in the beaten eggs, then dredge in the flour mixture. Shake off any excess flour and set aside.
- Cook the chicken. Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the chicken in a single layer, working in batches if needed, and cook for 3-4 minutes per side, until golden and cooked through to 165°F. Transfer to a plate.
- Make the lemon sauce. Add ½ cup dry white wine, ½ cup chicken broth, and ¼ cup fresh lemon juice to the skillet, scraping up the browned bits. Simmer for 3-5 minutes, until slightly reduced.
- Finish and serve. Whisk in the remaining 2 tablespoons butter, then return the chicken to the skillet and spoon the sauce over top. Serve with fresh parsley and lemon slices.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Vinod jakhedi says
very good
Christina Musgrave says
Thanks! So glad you liked the recipe!
Allie says
Made this for an easy Sunday night meal, paired with a shredded carrot salad. Super quick to pull together and tasted delicious, plus didn’t require a lot of dishes so a quick wash up!
Christina Musgrave says
Thanks so much for making the recipe! So glad you enjoyed!