Deliciously simple Easy Chicken Limone. Pan-seared chicken to perfection served with a thick and glossy lemon butter sauce. A meal that is everything and more!
Simple Italian Lemon Chicken that is gluten free, low in carbs, and ready on the table in under 30 minutes.
I know you and the family are going to love it!
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Chicken Limone on a white plate with a white knife and fork, parsley and slices of lemon.

What is Chicken Limone

Chicken Limone (also known as Pollo Limone) is the perfect family dinner. Chicken breast pan-fried until golden and served smothered in a rich unctuous lemon butter sauce. With only 168 calories and 3 net carbs, this is a healthy meal everyone can enjoy.

Chicken Limone vs Chicken Piccata

Chicken Limone is often confused with chicken piccata. The main difference between the two is capers. Chicken piccata has capers in the sauce.

Why You’ll Love Chicken Limone:

  • LOW CARB AND FAMILY FRIENDLY – Italian lemon butter chicken recipe has only 3g net carbs and is gluten-free!
  • HEALTHY – a simple one-pot meal is always a winner! It is quick to prepare and so easy to make.
  • INEXPENSIVE – easy supermarket ingredients that won’t break the budget.

Related Recipes: Italian Baked Chicken Thighs / Chicken Piccata

Ingredients & Substitutes

  • Chicken – use boneless skinless chicken breast fillets. Instead of chicken breasts, you can make chicken limone with thigh fillets instead.
  • Herbs – use fresh parsley and thyme. I don’t recommend using dried herbs in this dish. Possible fresh herb substitutes are coriander/cilantro or fresh chives.
  • Butter – use a good quality salted butter and extra virgin olive oil. The butter makes the sauce silky and glossy. If you need to use a dairy free replacement, make sure to add any extra salt flakes needed.
  • Fresh lemon – use fresh lemon juice and zest. The fresh lemon adds a zesty fresh flavour to the lemon butter sauce.
  • Gelatin – I use gelatin to thicken the sauce. It is gluten free and low in carbs compared to the usual all purpose flour or cornstarch. Gelatin gently thickens the lemon sauce and has no slimy or pasty residue.
  • Chicken broth – use fresh chicken stock or broth if you can. If you don’t have use dry white wine, vegetable stock or water.

Be sure to check out the full recipe and ingredient list below to make this keto-friendly recipe for chicken limone.

Optional extras – swap garlic and shallot for garlic powder and onion if needed. Roasted veggies go great with this Chicken Limone recipe. Eggplant, zucchini, pumpkin, potatoes or cauliflower. Add grated parmesan cheese and chicken stock for a creamy lemon butter chicken.

How to Make Chicken Limone

Step 1. Slice chicken breast fillets into half lengthwise. Season both sides well with salt and pepper.

Step 2. Heat oil in a large skillet or cast iron skillet over medium heat. Work in batches, fry each breast until lightly golden brown and cooked through, reaching an internal temperature of 74°C / 165°F. Remove from the pan and set aside on a plate.

SHallots and lemon juice in a stone skillet.
Pan seared chicken breasts with lemon butter sauce being poured over the top.

Step 3. Add one tablespoon of oil to the pan. Add garlic and shallot, and sauté until the onion is translucent; about 2-3 minutes

Step 4. Add chicken stock, gelatin, and thyme. Bring to a simmer, scraping any browned bits from the bottom of the pan. Cook, stirring occasionally, until sauce has reduced and thickened slightly, about 3-4 minutes.

Tips & Tricks

  • Slice the chicken breasts with a sharp knife on a chopping board. They do not need to be beaten with a mallet or seasoned.
  • Continue to cook the sauce until it thickens. It will become thick like a loose gravy.
  • Making Chicken Limone in a Thermomix; extend the cooking time to reduce the sauce. It will thicken but may need extra time than the suggestion in the method.

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Chicken Limone Leftover Hacks & Variations

  • Chicken Limone Pasta. Shred or serve the whole chicken on top of the pasta. Ladle over the lemon butter sauce and serve with shredded parmesan.
  • Shred leftover lemon chicken and fold through grilled or steamed cauliflower. Air fried green beans, creamy cauliflower mash, or cauliflower rice are also delicious with this Italian chicken dish.
  • Stir through capers, parmesan and cream for a tasty Chicken Piccata or Chicken Francese.

Storing

Fridge – store in the fridge for up to 4 days.

Freeze – can be stored as easy frozen dinners. Defrost in the fridge overnight.

Reheat – the microwave in short bursts at 30-second intervals. Alternatively, reheat in a covered heat-safe dish in the oven at 180°C until warmed through.

A close of Chicken Limone on a white plate with gold and white cutlery and fresh parsley.
Our Favorite

Low Carb Italian Recipes

Be sure to let us know how much you love our easy chicken limone recipe in the comments. Happy cooking and keep an eye out for more Italian chicken recipes coming soon. Meg x

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Italian Chicken Limone on a white plate with slices of lemon and fresh parsley fronds.

Easy Chicken Limone

Deliciously simple Easy Chicken Limone. Pan-seared chicken to perfection served with a thick and glossy lemon butter sauce. A meal that is everything and more!
Simple Italian Lemon Chicken that is gluten free, low in carbs, and ready on the table in under 30 minutes.
I know you and the family are going to love it!
5 from 75 votes!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dinner
Cuisine: Italian
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 168kcal
Author: Megan Ellam
Servings: 4 people
Tap or hover over number to scale ingredients
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Ingredients 

  • 2 (2) chicken breast fillets about 250g / 1/2 pound each
  • Salt flakes and black pepper
  • 1 tablespoon (1 tablespoon) olive oil
  • 2 tablespoons (2 tablespoons) salted butter
  • 1 (1) golden shallot finely chopped
  • 2 cloves (2 cloves) garlic finely chopped
  • 3/4 cup (¾ cup) chicken stock or broth
  • 3 teaspoons (3 teaspoons) powdered gelatin or 1/2 teaspoon glucomannan powder
  • 1 teaspoon (1 teaspoon) fresh thyme leaves
  • 1 teaspoon (1 teaspoon) finely grated lemon zest
  • 3 tablespoons (3 tablespoons) lemon juice
  • Lemon slices and freshly chopped parsley to serve

Instructions

CONVENTIONAL METHOD

  • Slice chicken breast fillets into half lengthwise. Season both sides well with salt and pepper.
  • Heat oil in a large skillet over medium-high heat. Work in batches, fry each breast until lightly golden brown and cooked through, reaching an internal temperature of 74°C / 165°F. Remove from the pan and set aside on a plate.
  • Add one tablespoon of oil to the pan. Add garlic and shallot, sauté until the onion is translucent; about 2-3 minutes.
  • Add chicken broth or stock, gelatin, and thyme. Bring to a simmer, scraping any browned bits from the bottom of the pan. Cook, stirring occasionally, until sauce has reduced and thickened slightly, about 3-4 minutes.
  • Stir in lemon zest and juice, and remaining butter. Once combined and the butter has melted, return the chicken to the pan and cook until heated through.

THERMOMIX METHOD

  • Slice chicken breast fillets into half lengthwise. Season both sides well with salt and pepper.
  • Heat oil in a large skillet over medium-high heat. Work in batches, fry each breast until lightly golden brown on both sides. Remove from heat and place into the mixer.
  • Add one tablespoon of oil to the pan. Add garlic and shallot, sauté until the onion is translucent; about 2-3 minutes. Briefly deglaze the bottom of the pan with the stock and gelatin scraping any browned bits from the bottom of the pan. Transfer to mixer.
  • Add the thyme to mixer; cook 8 min/120°C/reverse/stir. Check chicken is cooked through.
  • Remove chicken, cover to keep warm.
  • Stir in lemon zest and juice, and remaining butter; cook 6 min/120°C/reverse/speed 1/cap off or until reduced. Pour the sauce over the warmed chicken.

Notes

Storing
Fridge – store in the fridge for up to 4 days.
Freeze – can be stored as easy frozen dinners. Defrost in the fridge overnight.
Reheat – the microwave in short bursts at 30-second intervals. Alternatively, reheat in a covered heat-safe dish in the oven at 180°C until warmed through.
Ingredients
  • Chicken – use boneless skinless chicken breast fillets. Instead of chicken breasts, you can make chicken limone with thigh fillets instead.
  • Herbs – use fresh parsley and thyme. I don’t recommend using dried herbs in this dish. Possible fresh herb substitutes are coriander/cilantro or fresh chives.
  • Fresh lemon – use fresh lemon juice and zest. The fresh lemon adds a zesty fresh flavour to the lemon butter sauce.
  • Gelatin – I use gelatin to thicken the sauce. It is gluten free and low in carbs compared to the usual all purpose flour or cornstarch. Gelatin gently thickens the lemon sauce and has no slimy or pasty residue.
  • Chicken broth – use fresh chicken stock or broth if you can. If you don’t have use dry white wine, vegetable stock or water.
Variations and Ways to Serve Chicken Limone
  • Chicken Limone Pasta. Shred or serve the whole chicken on top of pasta. Ladle over the lemon butter sauce and serve with shredded parmesan.
  • Shred leftover lemon chicken and fold through grilled or steamed cauliflower. Air fried green beans, creamy cauliflower mash, or cauliflower rice are also delicious with this Italian chicken dish.
  • Stir through capers, parmesan and cream for a tasty Chicken Piccata or Chicken Francese. For creamy lemon sauce chicken; serve the chicken limone sauce over grilled chicken thighs or boneless chicken breasts. 

Your Own Notes

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Nutrition

Serving: 1serve | Calories: 168kcal | Carbohydrates: 3g | Protein: 15g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 281mg | Potassium: 262mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 0.5mg | Magnesium: 19mg | Net Carbs: 3g
Tried this recipe?Mention @meganellam or tag #madcreations!

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43 responses to “Easy Chicken Limone”

  1. Belinda

    5 stars
    So good, thanks Megan. Will be making again with the fasta from 3.0 🙂

    Reply
    1. Megan Mad Creations Hub

      So good together!

      Reply
  2. Claire

    Your chicken limone recipe looks absolutely amazing! And I love that you included Thermomix instructions. We’ll definitely be giving this a try this week!

    Reply
    1. Megan Mad Creations Hub

      enjoy!

      Reply
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5 from 75 votes (54 ratings without comment)

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