Pollo al Limone (Italian Lemon Chicken) Recipe

If there’s one Italian dish that brings sunshine to the table, it’s definitely Pollo al Limone. Imagine golden, lightly crisp chicken kissed with tangy lemon and just a hint of garlic, all in under 30 minutes—this is the midweek dinner that feels like a mini-vacation.

Ingredients You’ll Need

Pollo al Limone shines because of its simplicity—just a handful of kitchen staples come together for maximum flavor. Each ingredient is chosen for the way it complements the chicken, from the subtle richness of olive oil to the puckery zest of fresh lemon.

• Boneless Skinless Chicken Breasts: Slicing and pounding the chicken makes it tender and quick to cook, locking in those juicy flavors.
• All-Purpose Flour: A light coat of flour ensures a golden crust and helps the lemony sauce cling beautifully to every piece.
• Chicken Broth: Just a splash creates the savory backbone for the sauce, adding depth and body without overpowering the lemon.
• Lemon Juice (about 2 lemons): Freshly squeezed for the brightest, most lively flavor—bottled juice just doesn’t compare!
• Garlic: One clove is all it takes to infuse the pan with aromatic warmth and lift the citrus flavors.
• Extra Virgin Olive Oil: Classic Italian richness, balancing the acidity and keeping your chicken moist.
• Unsalted Butter: This brings a silky finish to the sauce and a hint of creamy decadence.
• Kosher Salt & Freshly Cracked Black Pepper: Essential for seasoning every element of the dish and making each ingredient shine.
• Fresh Parsley: A fresh, herby sprinkle over the top—totally optional but so lovely for color and aroma!

Variations

One of the best things about Pollo al Limone is how forgiving and adaptable it is! You can easily swap ingredients, make it gluten-free, or change up the sauce to suit your cravings or dietary needs.

• Gluten-Free Pollo al Limone: Substitute the all-purpose flour for a gluten-free blend or even finely ground almond flour for a hint of nutty flavor.
• Creamy Citrus Twist: Stir in a splash of heavy cream or a dollop of crème fraîche to the sauce just before serving for extra richness and a soft, velvety finish.
• Spicy Kick: Add a pinch of red pepper flakes with the garlic if you love a little heat in your lemon chicken.
• Lemon-Herb Explosion: Add fresh basil, thyme, or oregano to the sauce along with the parsley for more herbal brightness.

How to Make Pollo al Limone

Step 1: Prep the Chicken

Place your chicken breasts on a sturdy cutting board, and with your knife parallel to the board, slice each breast in half lengthwise. Sandwich the pieces between two sheets of plastic wrap, then gently pound with a meat mallet until they’re nice and even—about half an inch thick. This ensures each bite cooks quickly and evenly, resulting in juicy, tender chicken.

Step 2: Dredge in Flour

In a shallow dish, combine the flour with kosher salt and freshly cracked black pepper. Coat each piece of chicken thoroughly in this mixture, shaking off any extra so the crust stays light, not heavy. This flouring step is your ticket to that classic Italian golden finish.

Step 3: Sauté the Chicken

Heat olive oil and a tablespoon of butter together in a large skillet over medium-high heat. When the mixture is hot and shimmering, lay in the prepared chicken pieces—don’t crowd the pan! Sauté for about 3 minutes on each side until beautifully browned and just cooked through, then let them rest on a plate while you move on to the sauce.

Step 4: Make the Lemon-Garlic Sauce

Add minced garlic to the same skillet (no rinsing needed!), and sauté for about 30 seconds until fragrant. Pour in the chicken broth and lemon juice, then bring everything to a simmer while scraping up those flavorful browned bits from the bottom of the pan. This is the real magic of Pollo al Limone—all those concentrated flavor morsels come together beautifully in the sauce.

Step 5: Finish in the Sauce

Return your cooked chicken (plus any accumulated juices) to the skillet. Spoon the zesty sauce over the top, letting the chicken simmer gently for 2–3 minutes until heated through and infused with that gorgeous lemon-garlic flavor. Taste, adjust seasoning, then top with a lovely shower of chopped parsley and lemon slices just before serving.

How to Serve Pollo al Limone

Garnishes

A final flourish of chopped fresh parsley and a scattering of sunny lemon slices instantly make your Pollo al Limone pop on the plate. If you want extra color, a touch of thinly sliced basil or even a drizzle of extra virgin olive oil right before serving is both beautiful and delicious.

Side Dishes

This bright chicken is just begging to be dished up with simple, fresh sides. Try it over creamy mashed potatoes, or pair it with fluffy white rice, tender pasta, or a hunk of rustic Italian bread to soak up every last drop of that citrusy sauce.

Creative Ways to Present

For a bistro feel, slice the chicken into strips and fan over a bed of arugula with a drizzle of pan sauce. Or, serve family-style on a large platter with extra lemon wheels and a sprinkle of microgreens for a dinner-party showstopper worthy of any Italian table.

Make Ahead and Storage

Storing Leftovers

Leftover Pollo al Limone will keep beautifully in an airtight container in the refrigerator for up to 3 days. If possible, store the chicken and sauce separately for the best texture, but together is totally fine too!

Freezing

This dish actually freezes well! Let everything cool completely, then transfer portions into freezer-safe bags or containers. Thaw overnight in the fridge before reheating, and know that the lemon sauce may separate slightly, but a quick whisk will bring it back together.

Reheating

For the juiciest leftovers, reheat Pollo al Limone gently in a covered skillet over low heat, adding a splash of broth or water if the sauce gets thick. Avoid the microwave if you can, to keep the chicken from drying out.

FAQs

Final Thoughts

It’s hard not to fall in love with Pollo al Limone—it’s fresh, fast, and full of soul. If you’re craving a dish that brings the lively spirit of Italy to your own table, give this recipe a try and let its lemony magic brighten your week!

Print