Easy Chicken Limone

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

5 from 75 votes!

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!

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: Italian

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Servings: people

Calories: 168kcal

Author: Megan Ellam

Ingredients

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

Metric - US Customary

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.

Nutrition