Light, bright, and deliciously lemony, Chicken Limone has become a weeknight staple at our house. Made with just 5 ingredients plus a handful of pantry staples, this easy lemon chicken recipe is the 30-minute meal your dinner rotation needs.
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What is Chicken Limone?
Pollo al limone, which translates to "lemon chicken," is an Italian dish that brings together the fresh acidity of citrus and the protein-packed goodness of lean chicken. Thinly pounded chicken breasts are lightly dredged and pan-seared to perfection, creating a golden crust that locks in all the juiciness.
But what sets this chicken dish apart is definitely the buttery, citrusy sauce that infuses the whole plate with lip-smacking goodness! Simply made by combining fresh lemon juice and zest, butter, and bone broth, it creates a delectably rich blanket of flavor that clings to every bite.
Best of all, this Italian lemon chicken is the kind of dish that can brighten up even the dreariest of days. It's like sunshine on a plate! And, since it's made with just a few simple ingredients, it's the perfect quick meal for any time of year.
So, if you're ever in the mood for a dish that's equal parts sunshiny, comforting, and utterly satisfying, this chicken limone recipe is the way to go.
Why You’ll Love This Recipe For Chicken Limone
Still need convincing? This chicken scaloppine al limone recipe is:
- Quick & Easy - Aside from zesting and juicing a lemon, quickly chopping some parsley, and potentially slicing and/or pounding out your chicken, there’s almost zero prep work to be done. The whole dish comes together in just about 30 minutes.
- Made With Only 10 Ingredients - And at least half are what I’d consider pantry staples.
- Wholesome & Nutritious - Made with lean, white-meat chicken and protein-packed chicken bone broth, this is a meal that’s both satisfying and relatively low-calorie, making it perfect for just about any diet.
- Versatile - It pairs beautifully with everything from pasta and potatoes to steamed or roasted veggies and salad.
- Easily Scalable - I developed this recipe for a dinner party, so it serves 6. Feel free to make more or less depending on how many mouths you have to feed. It’s also great as leftovers!
Ingredients & Substitutions
One of the things I love most about this recipe for chicken al limone is how few ingredients it requires. Here’s what you’ll need, plus some easy swaps you can make:
- Boneless, Skinless Chicken Breasts - Generally speaking, this delightful Italian lemon butter chicken is made with lean, white meat chicken. Feel free to swap in chicken thighs if you prefer!
Quick Brine Ingredients:
Imagine a magical potion that adds flavor, juiciness, and tenderness to your favorite meats (or even vegetables). Well, that's precisely what a brine is! I kept this one as simple as possible, using ingredients that I always have tucked in the pantry.
- Water - This is what suspends the salt and sugar, helping it to penetrate into the deepest parts of the chicken breast. Tap water is perfect here.
- Salt - Salt is the superstar of the brining process. First and foremost, it helps to season the meat. Salt also acts as a natural tenderizer. It works its magic by breaking down the proteins in the food, which helps to relax muscle fibers and make the meat more tender. This process allows the meat to retain moisture and become juicier during cooking. Feel free to use any type of salt you like — I almost always reach for Morton’s Kosher Salt.
- Sugar - While salt takes center stage, sugar helps to balance out the flavor profile by providing a touch of sweetness to create a more well-rounded taste. Sugar also contributes to the browning and caramelization, aiding in achieving a beautiful golden crust on the exterior of the chicken. I used plain granulated sugar, but you’re welcome to use brown sugar, agave nectar, honey, or any other sweetener you happen to have on hand.
Dredge & Sear Ingredients:
When you brine chicken breasts, you're already imparting flavor and moisture to the meat, making it tender and juicy. However, the brined chicken may still lack that delightful crispy, golden crust that many of us love. That's where dredging comes in! I personally like to use a 50/50 split of flour and cornstarch.
- All-Purpose Flour - AP Flour acts as the primary coating agent in the dredge. It provides a light, even layer that adheres to the food's surface, helping the Maillard reaction along. Feel free to swap in your favorite gluten-free cup-for-cup all-purpose flour blend, or simply use all cornstarch instead.
- Cornstarch - Cornstarch has a finer texture than flour, which allows for a lighter and more delicate coating that forms a thin, crispy layer. It also has natural thickening abilities, which helps create a slightly thicker, more luscious sauce consistency. Feel free to swap in potato starch if corn is a no-no. You can also stick with a plain flour dredge if you prefer.
- Kosher Salt & Pepper - All you need is some basic seasoning here, so the lemon butter parsley sauce can really shine.
- Olive Oil - EVOO is at the heart of most Italian recipes. There’s no need to bust out the fancy finishing oil; just your normal cooking oil is perfect here. Feel free to swap in a neutral oil like avocado or grapeseed oil instead.
Lemon Butter Sauce Ingredients:
The lemon butter sauce is what makes chicken limone so dang tasty. It's a simple yet delightful combination of ingredients that perfectly complements the chicken and enhances its zesty essence. Here's what each ingredient brings to the party:
- Chicken Bone Broth - This serves as the flavorful foundation for the sauce, plus adds an added boost of protein in the form of collagen. While you’re welcome to swap in plain chicken broth or veggie broth, you’ll miss out on the added protein and your sauce will be thinner and less viscous. Use it to scrape up the concentrated treasure trove of flavor that the fond (the crispy bits left in the pan after searing the chicken) leaves behind.
- Fresh Lemon - The stars of the show! Freshly squeezed lemon juice and zest are the backbones of a chicken limone sauce, bringing that vibrant, tangy punch that defines the dish. In terms of order of operation, roll the lemon firmly on your work surface to help release all the juice. Wash the fruit and dry it, then remove only the bright yellow parts of the zest. Juice the lemon, then use the spent rinds to flavor a pitcher of spa water, or revive your wooden cutting boards, or deodorize your garbage disposal.
- Butter - I pretty much exclusively use salted butter because it lasts longer and tastes delicious without adding anything. If you’re using a salty broth, or are watching your salt intake, feel free to use unsalted and then season the sauce to taste.
- Parsley - Fresh parsley adds a lovely pop of color and herbaceousness. It has a lemony undertone that works perfectly with the sauce. Feel free to swap in the fresh herbs of your choice (e.g. lemon thyme, fresh oregano, etc).
How To Make Chicken al Limone
These chicken breasts with lemon butter sauce come together in a flash. Here’s how:
Step 1: Prep Chicken by halving each breast like a hamburger bun and trimming any extra fat or ligaments. Pound to a thickness of about ½ inch using a meat mallet
Step 2: Brine. Make a brine by dissolving salt and sugar in warm water. Add chicken to brine for a minimum of 15 minutes and up to overnight. Remove chicken from the brine and pat dry with a clean kitchen towel or paper towel.
Step 3: Dredge. Mix cornstarch, flour, salt, and pepper in a shallow plate/bowl. Dip chicken in the dredge to coat on both sides, shaking off any excess.
Step 4: Sear. Add olive oil to skillet over medium heat. When shimmering, pan-fry chicken breasts on both sides until golden and cooked through. Remove to plate and tent with foil.
Step 5: Reduce Stock. Add the chicken stock and lemon zest to the skillet, scraping up any fond. Reduce by half, about 15-20 minutes of simmer time. Remove from heat.
Step 6: Finish Sauce. Add lemon juice and butter off the heat, stirring vigorously to emulsify the sauce. Season to taste with salt and pepper.
Step 7: Plate chicken, then cover with sauce and sprinkle with parsley. Serve immediately. Enjoy!
Optional Variations & Dietary Adaptations
As much as Joe and I love this lemon chicken breast recipe just the way it’s written, there are plenty of ways for you to make it your own. Here are a few variations to consider:
- Gluten-Free - Swap in gluten-free AP flour, or use cornstarch exclusively for your dredge base.
- Dairy-Free - Use your favorite plant-based butter to keep this lemon butter chicken lactose-free.
- Corn-Free - If you’re like my Mom and can’t have corn, swap in potato starch in place of the cornstarch.
- Dark Meat - If you’re on a serious budget, boneless, skinless thighs are cheaper than breasts.
-
Chicken Limone, Buca di Beppo-Style - If you order Buca di Beppo chicken limone, you get something I’d actually consider chicken piccata, which includes white wine and some briny pops of delicious capers. To make it:
- Pan-fry ¼ cup of drained, rinsed, and dried capers in the olive oil before adding the chicken in Step 4. They should become crisp and some will burst open. Remove them with a slotted spoon, then proceed with the recipe as written.
- Add ¼ cup of dry white wine when you add the chicken broth to the pan in Step 5.
- Sprinkle the fried capers on top of the chicken when you add the parsley in Step 7.
Expert Tips
- Save the extra meat and fat from trimming your chicken breasts. We like to render it in the pan while the breasts are brining — not only does the chicken fat add yummy flavor to the recipe, but the plain, unseasoned scraps are a nice treat for the doggies!
- Don’t skip the quick brine. It adds tons of flavor and keeps the chicken moist, plus you can let it sit while you prep the other ingredients, so you don’t have to tag on too much extra prep time.
- Make sure to pound the chicken to even thinness. It only takes a few minutes, is an excellent way to get out any aggression (😂), and ensures your chicken cooks evenly.
- Let the pan and oil get hot before adding the chicken. The oil should be shimmering.
- Depending on size of your skillet, you may need to work in batches to brown the chicken. Don’t overcrowd the pan, or you’ll miss the opportunity to get the chicken nice and golden all over.
- Remove the chicken breasts from the pan when they hit around 162F. They’ll continue cooking to 165F under foil, ensuring you have the juiciest chicken possible while still maintaining food safety standards.
- Bone broth adds extra protein and makes the sauce thicker. If you swap in plain chicken or veggie broth, you may want to add a cornstarch slurry to thicken it up a touch.
Serving Suggestions
Once you make a batch of this zesty Italian chicken limone, I have a feeling you’ll find plenty of ways to serve it. Here are a few of my favorites:
- Serve your chicken limone on top of a bed of al dente pasta (e.g. linguine or fettuccine). Toss the drained pasta with a touch of olive oil, freshly grated Parmesan cheese, and a sprinkle of chopped parsley.
- Cook up some rice with a splash of fresh lemon juice and a pinch of lemon zest. Stir in some finely chopped herbs when you fluff it with a fork for an added burst of freshness.
- Whip up a colorful array of roasted, grilled, or sautéed vegetables to accompany your chicken al limone. We like grilled bell peppers or zucchini, pan-fried cherry tomatoes, and steamed asparagus or broccoli. It’s also delightful with sautéed spinach seasoned with salt, pepper, and a squeeze of lemon juice.
- Serve the lemony chicken alongside a simple green salad. Try using a light vinaigrette made with lemon juice, extra virgin olive oil, a touch of Dijon mustard, and a pinch of salt and pepper.
- Serve warm, crusty bread (like some homemade focaccia, perhaps?!?) on the side to mop up every last drop of the lemon butter sauce.
- Spuds are always a winner. Toss some small potatoes with olive oil, minced garlic, chopped fresh herbs (e.g. rosemary or thyme), salt, and pepper. Roast them until golden and crispy on the outside.
Remember, these suggestions are just the tip of the culinary iceberg! Have fun coming up with your own favorite sides to match with this delightful Italian-inspired chicken dinner.
Storage & Reheating
If you have leftover chicken limone, store it in an airtight container in the refrigerator for up to 4 days. Make sure to separate the sauce from the chicken, if possible, to maintain the desired texture. If the sauce and chicken are combined, the sauce may thicken and the chicken coating can get soggy when refrigerated.
For best results, gently reheat the chicken limone on the stovetop. Place a skillet or pan over medium-low heat, add a small amount of oil to help crisp it back up, and heat the chicken until warmed through, stirring occasionally. Add the sauce afterward, or drizzle it over the chicken once it's plated.
To reheat larger portions, preheat your oven to around 300°F (150°C). Place the chicken in an oven-safe dish, cover it with foil to prevent drying, and warm it for about 15-20 minutes or until heated thoroughly. Reheat the sauce separately on the stovetop and pour it over the chicken when serving.
If you're short on time, you can use the microwave to reheat smaller portions of chicken al limone. Place the chicken in a microwave-safe dish, cover it loosely, and heat in short bursts, checking and stirring periodically to ensure even heating. Be cautious not to overcook the chicken, as it may become dry.
If the sauce gets too thick in the fridge, you can add a splash of chicken broth or water to thin it out if needed, and adjust the seasoning if desired.
Frequently Asked Questions
Since healthy means a lot of different things to a lot of different people, and since I’m not a nutrition professional, I don’t feel qualified to deem something healthy or not. That said, I’d consider this a very nutritious meal that incorporates plenty of lean protein, is relatively low in fat and calories, and is made with entirely whole foods. I personally feel great about eating this dish on repeat, and serving it to the ones I love!
And, FWIW, we’ve had this meal several times over the course of the last few weeks as I’ve developed the recipe, and Joe has continued to lose weight. In fact, he just surpassed the 50-pound mark! 🤩🥳
It honestly depends on what macros you’re shooting for. If prepared as instructed, one portion will have around 13 grams of carbs. You’re welcome to omit the flour and cornstarch dredge to cut back on the carb count if needed. It goes great with Palmini noodles or low-carb mashed cauliflower if you need keto sides to pair with it. 😉
It can be if you swap in gluten-free flour or use exclusively cornstarch for your dredge!
More Easy Chicken Recipes
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Chicken al Limone
Equipment
Ingredients
Chicken
- 3 lb Boneless, Skinless Chicken Breasts trimmed of fat, halved hamburger-style to thin, and pounded to ½-inch thickness
- 3 tablespoon Cornstarch or swap potato starch or AP Flour
- 3 tablespoon AP Flour can also use GF AP flour
- 1 teaspoon Kosher Salt
- 1 teaspoon Fresh Cracked Black Pepper
- 1.5 tablespoon Olive Oil divided, as needed for pan-frying
Lemon Sauce
- 2 C Chicken Bone Broth or sub chicken stock of choice, but protein content will be lower and sauce will be less viscous
- 1 Lemon approx. 1 teaspoon zest and 1 oz juice
- 1 tablespoon Butter
- ¼ C Parsley
- Kosher Salt & Pepper to taste
Instructions
- Prep chicken by halving like a hamburger bun and trimming any extra fat or ligaments. (We save the extra meat and fat to render in the pan first to give to the doggies!) Pound to a thickness of about ½-inch using meat mallet
- Make brine by dissolving salt and sugar in warm water. Add chicken to brine for a minimum of 15 minutes and up to overnight. Remove chicken from brine and pat dry with clean kitchen towel or paper towels.
- Mix cornstarch, flour, salt, and pepper in a shallow plate/bowl. Dip chicken in dredge to coat on both sides, shaking off any excess.
- Add olive oil to skillet over medium heat. (Depending on size of skillet, you may need to work in batches. I used a 12-inch Hexclad and had to do 2 batches.) When shimmering, pan-fry chicken breasts on both sides until golden and cooked through (remove from heat around 162F so it can continue cooking to 165F under foil). Remove to plate and tent with foil.
- Add chicken stock and lemon zest to skillet, scraping up any fond. Reduce by half, about 15-20 minutes of simmer time.
- Remove from heat. Add lemon juice and butter, stirring to emulsify the sauce. Season to taste with salt and pepper.
- Plate chicken, then cover with sauce and sprinkle with parsley. Serve immediately. Enjoy!
Notes
- Gluten-Free - Swap in gluten-free AP flour, or use exclusively cornstarch for your dredge base.
- Dairy-Free - Use your favorite plant-based butter to keep this lemon butter chicken lactose-free.
- Corn-Free - If you’re like my Mom and can’t have corn, swap in potato starch in place of the cornstarch.
- Dark Meat - If you’re on a serious budget, boneless, skinless thighs are cheaper than breasts.
-
Chicken Limone, Buca di Beppo-Style - If you order Buca di Beppo chicken limone, you get something I’d actually consider chicken picatta, which includes white wine and some briny pops of delicious capers. To make it:
- Pan-fry ¼ cup of drained, rinsed, and dried capers in the olive oil before adding the chicken in step 4. They should become crisp and some will burst open. Remove them with a slotted spoon, then proceed with the recipe as written.
- Add ¼ cup of dry white wine when you add the chicken broth to the pan in step 5.
- Sprinkle the fried capers on top of the chicken when you add the parsley in step 7.
- Save the extra meat and fat from trimming your chicken breasts. We like to render it in the pan while the breasts are brining — not only does the chicken fat add yummy flavor to the recipe, but the plain, unseasoned scraps are a nice treat for the doggies!
- Don’t skip the quick brine. It adds tons of flavor and keeps the chicken moist, plus you can let it sit while you prep the other ingredients, so you don’t have to tag on too much extra prep time.
- Make sure to pound the chicken to even thinness. It only takes a few minutes, is an excellent way to get out any aggression (😂), and ensures your chicken cooks evenly.
- Let the pan and oil get hot before adding the chicken. The oil should be shimmering.
- Depending on size of your skillet, you may need to work in batches to brown the chicken. Don’t overcrowd the pan, or you’ll miss the opportunity to get the chicken nice and golden all over.
- Remove the chicken breasts from the pan when they hit around 162F. They’ll continue cooking to 165F under foil, ensuring you have the juiciest chicken possible while still maintaining food safety standards.
- Bone broth adds extra protein and makes the sauce thicker. If you swap in plain chicken or veggie broth, you may want to add a cornstarch slurry to thicken it up a touch.
Vienna Schuering says
Chicken la lemone
This recipe was scrumptious, except for one little error on my part. I did not have chicken stock so I tried to get away with boullion (too salty for my husband, but not for me) I will absolutely do it again, your way! I also boned my own thighs! Great!
Ash, The Grocery Addict says
So glad you enjoyed it, Vienna! And next time, maybe just thin out the bouillon more? I always keep some bouillon paste in the pantry for when I'm out of prepared broth or stock. 🙂
Also, great work on de-boning your chicken thighs! You can save them to make your own bone broth for next time lol.