Easy Chicken Limone Recipe (One Pot Lemon Chicken)
Say hello to your new favorite chicken dish! This Chicken Limone recipe brings together tender, golden brown chicken breast with a rich, creamy lemon sauce that’s bursting with bright, zesty flavor. Whether you’re hosting friends or treating yourself to an indulgent weeknight meal, this is the kind of easy recipe that feels special every single time.
You will love this easy chicken limone with a simple caper sauce. It’s easy, fast, and is my favorite way to whip up chicken breasts. This popular chicken dish is delicious served on its own with a salad, or with your favorite pasta. This easy lemon chicken recipe is guaranteed to be a star on your table! If you’re a fan of chicken dishes, you’ll love my panko chicken cutlets! And if you like Italian recipes, try my pasta with pancetta and peas, rigatoni arrabbiata, rigatoni carbonara!
This Chicken Limone recipe is a true showstopper, combining tender chicken breast with a luscious, creamy lemon butter sauce that’s both comforting and elegant. Lightly dredging the chicken in purpose flour creates a delicate coating that turns golden brown when seared in extra virgin olive oil and unsalted butter. The sauce is the heart of this dish—made with fresh lemon juice, a splash of white wine, and chicken broth, it’s infused with bright citrus notes and savory depth.
A touch of heavy cream brings the sauce together, giving it a silky texture that clings perfectly to the chicken. Each bite is elevated with the salty tang of capers and the fresh, herbaceous finish of chopped parsley. Whether served over angel hair pasta, fluffy mashed potatoes, or alongside roasted fresh asparagus, this dish delivers incredible flavor and elegance, all with simple ingredients and minimal effort.
Why You’ll Love This Recipe
- Bright, Lemony Goodness: The fresh lemon juice and zest make this dish pop with flavor.
- Perfectly Golden Chicken: Lightly coated in purpose flour and cooked to crispy perfection, the chicken stays juicy and tender.
- Simple Yet Impressive: With a handful of simple ingredients and one large skillet, you’ll have an elegant dinner ready in no time!
Ingredients
- Chicken Breast: Boneless, skinless pieces work best—pound to an even thickness for best results. You could also use chicken thighs if you’d prefer!
- Purpose Flour: Creates a light flour coating that turns golden and delicious in the pan. Trust me, don’t skip this!
- Extra Virgin Olive Oil: Use high-quality oil for the most flavorful sauté.
- Unsalted Butter: Adds richness to the lemon butter sauce. I prefer to use unsalted butter so that I can control the salt content myself.
- Fresh Lemon Juice: Use freshly squeezed lemons—bottled juice won’t provide the same lemon flavor!
- Chicken Broth: Opt for low-sodium broth so you can adjust the kosher salt to taste.
- White Wine: A splash of dry white wine adds depth to the sauce. (Optional but highly recommended!)
- Heavy Cream: For that silky, decadent creamy lemon sauce. A little goes a long way here, I promise!
- Capers: Rinsed and drained for a salty, tangy touch.
- Fresh Parsley: Chopped parsley adds freshness and a pop of color.
Substitutions
- Chicken Thighs: Swap chicken breast for boneless thighs if you prefer darker, juicier meat.
- Cauliflower Rice: For a low-carb option, serve with cauliflower rice instead of pasta or potatoes.
- Chicken Broth: Instead of white wine, use more chicken broth!
Additions
- Sun-Dried Tomatoes: Add a burst of tangy-sweet flavor to the sauce.
- Parmesan Cheese: Stir grated Parmesan into the sauce for an extra layer of umami.
- Garlic Powder: Add some garlic powder to the flour to give the chicken an added flavor!
Step by Step Instructions
Prepare and Cook the Chicken: Slice 4 chicken breasts in half horizontally to create thin cutlets, and pound them to an even thickness.
In a shallow dish, mix ½ cup all-purpose flour, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Dredge the chicken in the mixture, shaking off any excess.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Cook the chicken cutlets for 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
Sauté Garlic: In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Add 3 minced garlic cloves and sauté until fragrant, about 1 minute.
Deglaze and Simmer the Sauce: Deglaze the pan with ¼ cup dry white wine (if using) and let it simmer for 2 minutes, scraping any browned bits from the bottom of the pan.
Add 1 cup chicken broth, ½ cup fresh lemon juice, and 1 tablespoon capers to the skillet. Simmer for 3-4 minutes to reduce slightly.
Incorporate Heavy Cream: Reduce the heat to medium-low and stir in ¼ cup heavy cream. Let the sauce simmer gently for 2-3 minutes, stirring occasionally, until it thickens slightly.
Return Chicken to the Pan: Place the chicken back into the skillet, spooning the creamy lemon sauce over the top. Let it simmer for another 2-3 minutes to absorb the flavors.
Garnish and Serve: Sprinkle with 2 tablespoons fresh parsley and 1 tablespoon fresh thyme leaves. Garnish with lemon slices for a pop of color. Serve hot.
Tips and Notes
- Don’t Skip the Flour Coating: Lightly dredging the chicken in purpose flour ensures it cooks to a beautiful, golden brown crust.
- Scrape the Brown Bits: When deglazing the pan, use a wooden spoon to scrape up those flavorful bits from the bottom of the pan.
- Monitor Heat Levels: Cook the chicken over medium-high heat, then reduce to medium heat for the sauce to prevent scorching.
- Check Internal Temperature: Ensure the chicken reaches 165°F for safe, juicy meat.
Serving Suggestions
- Wine Pairing –A lightly oaked Chardonnay is a perfect match—it balances the creaminess of the sauce while enhancing the citrusy notes with its buttery, citrus-forward profile. If you want something crisp and refreshing, go for a Sauvignon Blanc.
- Angel Hair Pasta: Toss the pasta in the extra lemon butter sauce for a perfect pairing. Put the pasta on a large serving platter and put the chicken ontop, spooning the caper sauce over the chicken and pasta.
- Mashed Potatoes: Serve this lemony chicken dish with creamy mashed potatoes for a comforting dinner. Try these with my famous creme fraiche mashed potatoes!
- Fresh Asparagus or Green Beans: Lightly roasted or steamed veggies add freshness and crunch and are the perfect side for this lemon butter chicken.
Storage and Reheating Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop over medium-low heat, adding a splash of water or broth to keep the sauce smooth.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Chicken Limone Recipe (One Pot Lemon Chicken)
Equipment
- large skillet
- Meat mallet or rolling pin
- Shallow dish or plate
- tongs
- Wooden Spoon or silicone spatula
- Measuring Cups and Spoons
- Citrus juicer or reamer
- Knife and Cutting Board
- Small whisk
Ingredients
- 4 boneless skinless chicken breasts
- ½ cup all-purpose flour for dredging
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves minced
- 1 cup chicken broth
- ½ cup fresh lemon juice about 2 lemons
- ¼ cup dry white wine optional
- ¼ cup heavy cream
- 1 tablespoon capers rinsed and drained
- 2 tablespoons fresh parsley chopped (for garnish)
- 1 tablespoon fresh thyme leaves for garnish
- Lemon slices for garnish
Instructions
Prepare and Cook the Chicken:
- Slice 4 chicken breasts in half horizontally to create thin cutlets, and pound them to an even thickness.
- In a shallow dish, mix ½ cup all-purpose flour, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Dredge the chicken in the mixture, shaking off any excess.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Cook the chicken cutlets for 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
- Make the Sauce:
- In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Add 3 minced garlic cloves and sauté until fragrant, about 1 minute.
- Deglaze the pan with ¼ cup dry white wine (if using) and let it simmer for 2 minutes, scraping any browned bits from the bottom of the pan.
- Add 1 cup chicken broth, ½ cup fresh lemon juice, and 1 tablespoon capers to the skillet. Simmer for 3-4 minutes to reduce slightly.
- Reduce the heat to medium-low and stir in ¼ cup heavy cream. Let the sauce simmer gently for 2-3 minutes, stirring occasionally, until it thickens slightly.
- Return Chicken to the Pan:
- Place the chicken back into the skillet, spooning the creamy lemon sauce over the top. Let it simmer for another 2-3 minutes to absorb the flavors.
- Garnish and Serve:
- Sprinkle with 2 tablespoons fresh parsley and 1 tablespoon fresh thyme leaves. Garnish with lemon slices for a pop of color. Serve hot.
OMG! I love lemon and this is absolutely perfect! So delicious. Will make again – I served with mashed potatoes instead of pasta.