Easy Chicken Limone

Featured in Fast and Simple Recipes for Busy Days.

Looking for a restaurant-quality dinner that's ready in under 30 minutes? This Easy Chicken Limone delivers big flavor with minimal effort. Thinly sliced chicken breasts are seasoned simply and pan-seared to juicy perfection, then bathed in a silky lemon butter sauce that's both bright and rich. The sauce gets its luxurious texture from gelatin instead of flour, making it naturally gluten-free and low-carb while avoiding any pastiness. Fresh thyme, lemon zest, and lemon juice create a flavor combination that's both comforting and sophisticated. With just a handful of ingredients and one pan, this Italian-inspired dish transforms ordinary chicken into something special that the whole family will request again and again.
Home Delicious Recipes
Updated on Thu, 06 Mar 2025 17:34:44 GMT
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This Easy Chicken Limone recipe is a delightful and straightforward dish that brings the bright, refreshing flavors of lemon to tender pan-seared chicken. The thick, glossy lemon butter sauce makes it a perfect family dinner that's both delicious and healthy, especially for those watching their carbs or avoiding gluten.

Gathering Your Ingredients

  • Chicken Breast Fillets: Boneless, skinless chicken breast fillets are the star of the show. Slice them in half lengthwise for even cooking.
  • Salt Flakes and Black Pepper: Essential for seasoning and enhancing the flavors.
  • Olive Oil and Salted Butter: Used for searing the chicken and creating the rich lemon butter sauce.
  • Golden Shallot and Garlic: Adds a savory depth to the sauce.
  • Chicken Stock or Broth: Forms the base of the lemon sauce.
  • Gelatin or Glucomannan Powder: Used for thickening the sauce, keeping it low-carb.
  • Fresh Thyme Leaves: Adds a subtle herbal note to the sauce.
  • Lemon Zest and Lemon Juice: Provides the bright, zesty flavor that defines the dish.
  • Lemon Slices and Freshly Chopped Parsley: Used for garnish and added freshness.
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Cooking Instructions

Preparing the Chicken:
Slice the chicken breast fillets in half lengthwise to create thinner pieces. Season both sides generously with salt flakes and black pepper.
Searing the Chicken:
Heat olive oil in a large skillet over medium-high heat. Working in batches, fry each chicken breast until lightly golden brown and cooked through (internal temperature of 74°C/165°F). Remove the chicken from the pan and set aside on a plate.
Making the Lemon Sauce:
Add salted butter to the same skillet. Add finely chopped golden shallot and garlic and sauté until the shallot is translucent (about 2-3 minutes). Add chicken stock or broth, gelatin or glucomannan powder, and fresh thyme leaves. Bring to a simmer, scraping any browned bits from the bottom of the pan. Cook, stirring occasionally, until the sauce has reduced and thickened slightly (about 3-4 minutes), achieving a loose gravy consistency. Stir in finely grated lemon zest and lemon juice.
Combining and Serving:
Return the cooked chicken to the skillet and cook until heated through. Serve immediately, garnished with lemon slices and freshly chopped parsley.

This chicken limone has become a regular in my kitchen. It's so easy to prepare, and the bright, zesty flavors are always a hit with my family. I love how versatile it is, pairing well with a variety of side dishes.

Serving Suggestions

Serve this chicken limone with roasted vegetables like eggplant, zucchini, or cauliflower for a low-carb meal. Pair it with pasta and parmesan cheese for a more substantial dish.

Creative Variations

Use chicken thigh fillets instead of chicken breasts. Substitute fresh parsley and thyme with coriander/cilantro or chives. Use a dairy-free butter substitute for a dairy-free version. Add capers, parmesan, and cream to the sauce for a chicken piccata variation.

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Storage and Reheating

Store leftover chicken limone in an airtight container in the refrigerator for up to 4 days. Freeze for later use; defrost in the refrigerator overnight. Reheat in the microwave or oven until warmed through.

This easy chicken limone recipe is a fantastic and flavorful meal that's perfect for any occasion. I hope you enjoy it as much as I do!

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work wonderfully in this recipe. They're more forgiving and won't dry out as easily as breasts. Adjust cooking time slightly as thighs may take a bit longer to cook through.
→ What can I use instead of gelatin to thicken the sauce?
If you don't have gelatin, you can use 1/2 teaspoon of glucomannan powder as mentioned in the recipe. Xanthan gum (1/4 teaspoon) is another low-carb option. For a non-low-carb version, you could use 1 tablespoon of cornstarch mixed with cold water.
→ What sides pair well with Chicken Limone?
For low-carb options, try roasted asparagus, zucchini, or a fresh green salad. For a heartier meal, it pairs beautifully with pasta, risotto, or crusty bread to soak up the delicious sauce.
→ Can I make this dish ahead of time?
Yes! This chicken reheats beautifully. Store it in the fridge for up to 4 days, or freeze for longer storage. The sauce may thicken when cold, so add a splash of chicken broth when reheating if needed.
→ Why is my sauce not thickening?
Make sure your gelatin is properly dissolved in the hot liquid. If using gelatin, remember it needs to simmer for a few minutes to activate. The sauce will also continue to thicken slightly as it cools.

Lemon Butter Chicken

This Easy Chicken Limone features tender pan-seared chicken in a rich, glossy lemon butter sauce that's ready in under 30 minutes and perfect for any weeknight.

Prep Time
10 Minutes
Cook Time
15 Minutes
Total Time
25 Minutes

Category: Quick & Easy

Difficulty: Easy

Cuisine: Italian

Yield: 2 Servings

Dietary: Low-Carb, Gluten-Free

Ingredients

01 2 chicken breast fillets (about 250g / 1/2 pound each)
02 Salt flakes and black pepper
03 1 tablespoon olive oil
04 1 tablespoon salted butter
05 1 golden shallot, finely chopped
06 2 cloves garlic, finely chopped
07 3/4 cup chicken stock or broth
08 3 teaspoons gelatin or 1/2 teaspoon glucomannan powder
09 1 teaspoon fresh thyme leaves
10 1 teaspoon finely grated lemon zest
11 3 tablespoons lemon juice
12 Lemon slices and freshly chopped parsley to serve

Instructions

Step 01

Slice each chicken breast fillet in half lengthwise to create thinner pieces. Season both sides generously with salt flakes and freshly ground black pepper.

Step 02

Heat olive oil in a large skillet over medium-high heat. Working in batches if needed, cook each piece of chicken until golden brown and cooked through (internal temperature of 165°F). Remove chicken from the pan and set aside on a plate.

Step 03

Add butter to the same pan. Once melted, add the chopped garlic and shallot, sautéing until the shallot becomes translucent (about 2-3 minutes).

Step 04

Pour in the chicken broth or stock, sprinkle in the gelatin, and add the fresh thyme leaves. Bring to a simmer while scraping any browned bits from the bottom of the pan. Cook for 3-4 minutes, stirring occasionally, until the sauce has reduced and thickened slightly.

Step 05

Stir in the lemon zest and fresh lemon juice. Return the chicken to the pan and cook until heated through. Serve topped with lemon slices and freshly chopped parsley.

Notes

  1. For a thicker sauce, you can add a little more gelatin.
  2. This recipe uses gelatin instead of flour for a gluten-free, low-carb thickener that creates a silky smooth sauce.

Tools You'll Need

  • Large skillet
  • Meat thermometer
  • Sharp knife
  • Cutting board

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 286
  • Total Fat: 16 g
  • Total Carbohydrate: 5 g
  • Protein: 30 g