Chicken al Limone (Italian Lemon Chicken)
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This Chicken al Limone is inspired by the kind of lemon chicken dish you’d order at a cozy Italian restaurant—golden cutlets, silky lemon butter sauce, and plenty of flavor from Parmesan, garlic, and white wine.
If you already love my Crispy Italian Chicken Cutlets or Creamy Lemon Chicken Orzo Pasta, this Italian lemon chicken recipe falls right in that same cozy Italian-inspired lane.
I spent some years working in Italian restaurants, and Chicken (Pollo) al Limone was one of those dishes I never tired of. It wasn’t the flashiest thing on the menu, but it was the kind of meal I found myself ordering again and again.
There’s just something about a golden chicken cutlet, a splash of white wine, and a bright lemon butter sauce that feels effortlessly good. This version keeps everything I love about the classic while making it approachable enough for a weeknight and polished enough for a dinner party (see my dinner party tips further below!).
A Restaurant-Style Italian Lemon Chicken
Unlike heavier lemon chicken dishes, Chicken al Limone keeps things bright and balanced. The sauce is glossy and silky, with fresh lemon juice, butter, and white wine creating a light pan sauce that’s packed with flavor.
My little twist is adding Parmesan to the flour dredge. It creates a lightly crisp golden crust and brings a subtle savory richness that plays really well with the bright lemon sauce. It’s a small touch, but one that makes the dish feel right at home on an Italian restaurant menu.
Why You’ll Love This Recipe
Ingredient Notes
- Chicken cutlets – thin cutlets cook quickly and stay tender. You can use store-bought cutlets or slice and pound chicken breasts yourself.
- Parmesan cheese – a little finely grated Parmesan mixed into the dredge creates a lightly crisp, savory coating that feels classic and Italian-inspired.
- Fresh lemon juice – keeps the sauce bright and balanced without overpowering the dish.
- Dry white wine – adds depth while helping lift all the flavorful browned bits from the skillet.
- Butter – briskly whisking cold butter into the sauce at the end gives it that silky restaurant-style finish.
*Find the full printable recipe with specific measurements below.
How to Make Chicken Al Limone
Scroll down for the step-by-step photos, then grab the full recipe card at the end when you’re ready to cook!
1
Prep The Chicken
Pound the chicken cutlets to about ¼-inch thick for even cooking. Season the cutlets with garlic powder, salt, and pepper. Whisk together the egg and water in one shallow bowl and combine the flour and Parmesan in another. Dip the chicken in the egg mixture, then coat in the Parmesan flour mixture.
2
sear until golden
Cook the chicken in olive oil and butter until golden brown on both sides. Transfer to a plate and set aside.
3
Build the lemon sauce
Sauté the garlic, then deglaze the pan with white wine, scraping up any browned bits. Add the chicken broth and lemon juice and simmer until slightly reduced. Whisk in the butter over low heat until the sauce becomes glossy and lightly emulsified.
4
Bring it all together
Return the chicken to the skillet and spoon the sauce over the top. Simmer briefly to warm through.
5
garnish and serve
Sprinkle with fresh parsley and serve immediately with plenty of extra sauce.
Make it for a Dinner Party!
- Prep ahead, finish fresh – You can pound and season the chicken earlier in the day. When guests arrive, all you need to do is sear and build the sauce.
- Keep it warm without overcooking – If you’re juggling multiple dishes, hold the chicken loosely covered in a low oven (around 200°F), then finish it in the sauce right before serving.
- Serve family-style – Arrange the chicken on a platter and spoon the lemon sauce over the top. Finish with extra parsley and a few thin lemon slices for a simple but polished look.
- Choose an easy wine pairing – A chilled Pinot Grigio or Sauvignon Blanc mirrors the lemony sauce and keeps everything feeling bright.
- Time it right – This dish is best served right after the sauce comes together, when it’s glossy and light. Plan to finish it just before sitting down.
What to Serve with Chicken al Limone
Pair with one fresh salad, one vegetable side, and a simple starch for a balanced menu. Here are some Maplevine Kitchen favorite sides that pair perfectly with chicken al limone:
Salads
Veggies
- Charred Broccolini with Lemon, Garlic, and Parmesan
- Simple Italian-Style Roasted Vegetables
- Grilled Summer Squash and Zucchini with Lemon Basil Drizzle
STarches
Variations
- Add capers for a classic briny note
- Stir in a splash of cream for a richer sauce
- Add spinach or artichokes during the final simmer
- Serve over fresh linguine, angel hair pasta, risotto, or orzo
- Swap the protein with shrimp or thin pork cutlets
FAQs
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Chicken al Limone (Italian Lemon Chicken)
Ingredients
For the Chicken
- 2 large chicken breasts, sliced into thin cutlets *see note 1
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 large egg
- 1 tablespoon water
- ⅓ cup all-purpose flour
- ¼ cup finely grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon salted butter
For the Sauce
- 3 garlic cloves, minced
- ½ cup dry white wine
- ¾ cup chicken broth
- 2 tablespoons fresh squeezed lemon juice
- 3 tablespoons cold salted butter *see note 2
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the chicken. Place the chicken cutlets between two sheets of parchment paper or plastic wrap and gently pound them to an even 1/4-inch thickness using a meat mallet or rolling pin. This helps the chicken cook evenly and stay tender.
- Season the chicken. Season the chicken all over with garlic powder, salt, and pepper.
- Dredge the chicken. In a shallow bowl, whisk together the egg and water. In a second shallow bowl, combine the flour and Parmesan cheese. Dip each chicken cutlet into the egg mixture, allowing any excess to drip off, then dredge in the Parmesan flour mixture, pressing lightly so the coating adheres.
- Cook the chicken. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter has melted and begins to foam, add the chicken in a single layer. Cook for 3–4 minutes per side, or until the chicken is golden brown and cooked through to 165°F. Transfer the chicken to a clean plate and set aside. *Cook in batches if you can't fit all the cutlets in one pan.
- Sauté the garlic. Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds, stirring constantly, until fragrant. Be careful not to let it brown.
- Deglaze the pan. Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2–3 minutes, or until it has reduced by about half.
- Make the sauce. Stir in the chicken broth and lemon juice. Bring the mixture to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until the sauce has reduced slightly giving the flavors time to meld together.
- Finish the sauce. Reduce the heat to low. Add the remaining 3 tablespoons of butter and briskly whisk until completely melted. The sauce should look glossy and lightly emulsified with a silky buttery sheen.
- Return the chicken to the pan. Add the chicken back to the skillet. Spoon the sauce over the chicken and simmer for 1–2 minutes, just until warmed through.
- Serve. Sprinkle with fresh parsley and serve immediately, spooning extra lemon butter sauce over each piece of chicken.
Recipe Notes
- Freshly grated Parmesan melts more smoothly into the dredge than pre-shredded cheese.
- A light flour coating helps create the silky texture of the sauce.
- This dish is best served immediately while the sauce is glossy and fresh
- Leftovers are excellent sliced over arugula or tucked into a toasted sandwich the next day
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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