Best Lemon Chicken (Pollo al Limone)

Creamy lemon chicken in skillet with golden seared chicken breasts, garlic, parsley, and buttery lemon sauce.

Best Lemon Chicken (Pollo al Limone)

This easy Lemon Chicken (Pollo al Limone) features tender, pan-seared chicken in a rich garlic butter lemon sauce made with fresh lemon juice, chicken broth, and a touch of cream. The result is a bright, flavorful dish that’s perfectly balanced—not too tangy, not too heavy.

Prep Time15

Cook Time20

Total Time35

Course: Chicken breast recipes, Chicken recipes

Cuisine: American, Italian

Keyword: lemon chicken recipe, pollo al limone

Servings:

Author: Tatiana

Ingredients

2 medium chicken breasts cut in half horizontally to make 4 thin fillets
Salt and black pepper
½ cup all-purpose flour for dredging
2 tablespoons olive oil
3 tablespoons unsalted butter divided
4 cloves garlic minced
¾ cup chicken broth
2-3 tablespoons heavy cream
1 teaspoon lemon zest optional
3-4 tablespoons fresh lemon juice about 1 lemon
2 tablespoons chopped fresh parsley

Instructions

Prepare the chicken: Season fillets with salt and pepper, then lightly dredge in flour.
Sear: Heat olive oil and 1 tablespoon butter over medium-high heat. Cook chicken 3–4 minutes per side until golden, then remove and set aside.
Cook garlic: Reduce heat to medium and sauté garlic in the remaining pan juices (add a small knob of butter if needed) for 30–45 seconds until fragrant.
Make the sauce: Add chicken broth, scraping up browned bits. Simmer 3–4 minutes to reduce slightly.
Finish the sauce: Reduce heat to low. Stir in the remaining butter, heavy cream, and lemon zest (if using) until smooth.
Combine: Return chicken to the pan and simmer 2-3 minutes until heated through and coated.
Add lemon LAST: Turn heat to low or off, then stir in the lemon juice. Note: Lemon juice is acidic and can cause the cream to curdle if added while the sauce is very hot or still cooking. Adding it at the end, off or on very low heat, keeps the sauce smooth and creamy.
Garnish with parsley and spoon sauce over the chicken. Enjoy!

Notes

Use thin chicken cutlets: Cutting the breasts into thin fillets ensures even cooking and keeps the chicken tender.
Don’t skip dredging: A light coating of flour helps make a silky, slightly thickened sauce.
Fresh lemon juice is key: Bottled juice can taste harsh—fresh gives a cleaner, brighter flavor.
Control the garlic: With 4 cloves, cook gently to avoid bitterness.
Adjust the sauce to taste:
1. Too tangy → add a little more butter or cream
2. Too mild → add a splash of lemon juice

Nutrition