This pollo al limone (Italian lemon chicken) is the perfect cozy recipe for a night in. Thinly sliced chicken cutlets are pan-fried and coated in a rich, buttery lemon herb sauce. This popular chicken dish packs a bold lemon flavor that will have your entire family coming back for seconds.
I'll reach for this delicious Italian lemon chicken recipe when craving something satisfying and indulgent. It's an Italian classic with simple, easy-to-find ingredients and a mouthwatering creamy lemon sauce.
Chicken breasts are thinly sliced, tenderized, coated in flour, and pan-fried with butter and olive oil until golden brown. Then, minced garlic is sauteed before adding the chicken back to simmer in chicken broth and lemon juice and finished with freshly chopped parsley. This simple meal only has a few ingredients but is packed with incredible flavor.
Chicken al limone recipe is easy to double or triple, making it a great choice for gatherings of any size. With its simple ingredients and bright flavor, everyone in your family will be raving about this pollo al limone recipe!
How Does Chicken Piccata Differ from Pollo Al Limone?
You've likely heard of chicken piccata, another Italian recipe featuring chicken covered in a lemon-based sauce. It's often confused with Italian lemon chicken since both recipes contain a flour coating and similar ingredients, like freshly squeezed lemon juice and extra virgin olive oil. Though they're both Italian recipes, they have a few key differences that help set them apart.
Chicken piccata features a buttery lemon sauce with capers and white wine. Alternatively, the sauce for Italian lemon chicken is typically more subtle and focuses on the brightness of the lemon and fresh herbs for flavor.
Ingredients
- Chicken Breast: For this recipe, it's best to use boneless, skinless chicken breasts that are sliced in half and pounded thin. You can find thinly sliced chicken breast in many stores to reduce time. I have also used chicken tenders, which work great.
- All-purpose flour: Flour creates a delicious golden brown crust on the chicken and helps thicken the lemon sauce.
- Extra Virgin Olive Oil: Olive oil adds a base to saute the chicken, adds delicious flavor and prevents the butter from burning.
- Unsalted Butter: I prefer using unsalted butter to control the amount of salt in this recipe however salted butter works great too.
- Garlic: We only include one garlic clove in this lemon chicken recipe, but if you love garlic, feel free to use more!
- Chicken Broth: Chicken stock or broth creates a flavorful base for the delicious lemon butter sauce
- Fresh Lemon juice: For best flavor, always opt for freshly squeezed lemon juice. Pre-bottled lemon juice has preservatives added and has a bright and fresh taste.
How to make Italian Lemon Chicken
- Slice the chicken breasts in half and pound until thin.
- Combine the flour, salt, and freshly cracked pepper in a bowl and coat the chicken cutlets with the flour mixture.
- Add the unsalted butter and olive oil to a large frying pan or skillet over medium-high heat. Cook the chicken until golden brown on each side, remove to a plate and set aside.
- In the same pan, add the garlic to the skillet and stir until fragrant. Next, add the chicken broth and lemon juice and bring the mixture up to a simmer.
- Then, add the cooked chicken back to the skillet and coat with the sauce until heated through.
- Season with kosher salt and freshly cracked black pepper to taste and garnish with fresh parsley and lemon slices.
Chicken Limone Substitutions & Variations
- Add Capers: Toss in a tablespoon of capers to introduce a briny flavor that complements the lemon beautifully.
- Serve with Pasta: Serve over your favorite pasta, such as fettuccine or angel hair pasta to turn this into a hearty meal.
- Pork or Veal: Replace chicken with pork cutlets or veal for a different take on the recipe.
- Creamy Sauce: Add a few tablespoons of heavy cream or full-fat coconut milk to create a rich, creamy lemon sauce.
- Make it Spicy: Include a pinch of red pepper flakes while cooking the garlic to add a spicy kick.
- Add Wine: Mix in a splash of white wine along with the chicken broth and lemon juice for a more complex flavor.
- Mushrooms: Sauté some sliced mushrooms until brown before adding the minced garlic for an earthy flavor boost.
- Gluten-Free: Substitute cornstarch or arrowroot powder instead of flour for a gluten-free alternative.
Tips For Pollo al Limone
- Chill the Chicken: Slightly freezing the chicken breasts for 15–20 minutes can firm it up, making it easier to slice.
- Use Plastic Wrap: If the chicken breast is slippery, cover it with plastic wrap or parchment paper to stabilize it while slicing.
- Use fresh lemon juice: Always use fresh lemon juice for the best flavor. Pre-bottled lemon juice does not taste fresh and has many added preservatives, so it is best to avoid it if possible.
- Adjust the sauce: Taste the sauce while it is simmering and adjust with more salt and pepper if needed. Add some fresh lemon zest if you love lemon flavor as much as I do.
Storage Suggestions for Lemon Chicken
Store any leftovers in an airtight container and refrigerate for up to 3 days. To reheat, cook over medium-low heat on thestove with a bit of chicken broth to prevent the chicken from drying out.
What to serve with this Chicken Limone recipe?
Chicken al limone is such a simple and delicious recipe that goes wonderfully with a number of sides. Here are a few of my favorites.
- Cheesy Scalloped Potatoes
- Burrata Caprese Salad
- Rice Pilaf with Orzo
- Rigatoni all'Amatriciana
- Creamy Sun-Dried Tomato Pasta
This popular chicken dish is packed with a bold lemon flavor that is sure to satisfy everyone. It's the perfect recipe for a romantic dinner, a meal with family and friends, or a cozy night in with the entire family.
More Delicious Lemon Recipes
Lemony Pesto with Basil and Garlic
Pollo al Limone (Italian Lemon Chicken)
Ingredients
- 3 boneless skinless chicken breasts
- ½ cup all-purpose flour
- ¼ cup chicken broth
- ¼ cup lemon juice (about 2 lemons)
- 1 large garlic clove
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked back pepper
- fresh parsley for garnish
Instructions
- Position the knife parallel to the cutting board and slice the chicken breasts in half lengthwise. Place the chicken halves between two pieces of plastic wrap and gently pound with a meat mallet to achieve an even thickness.
- Next, combine the flour, salt, and pepper in a shallow dish. Coat the chicken pieces in the flour mixture and shake gently to remove any excess flour.
- Combine the butter and olive oil in a large skillet over medium-high heat. Cook the chicken pieces over medium-high heat for about 3 minutes per side until golden brown and cooked through. Remove the cooked chicken breasts to a plate and set aside.
- In the same skillet, add the minced garlic and stir for 30 seconds until fragrant. Add the chicken broth and lemon juice to the skillet and allow it to come to a simmer, scraping up any browned bits from the bottom of the pan.
- Return the cooked chicken to the skillet with any accumulated juices, and spoon the sauce over the top of the chicken. Remove after about 2-3 minutes until the chicken is heated through.
- Season with kosher salt and freshly cracked black pepper to taste and garnish with fresh parsley and lemon slices.
Boo says
This Pollo al Limone Chicken was so fresh, tasty, fairly easy & fast to make. Chicken was lemony tender, juicy, very nice savory taste. Recommend definitely.