Limoncello Chicken

Name: Limoncello Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 boneless, skinless chicken breasts ((Note 1)); ½ cup all-purpose flour ( (or gluten-free flour for a GF version)); 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 2 cloves garlic (minced); ½ cup limoncello; ½ cup chicken broth; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; ¼ cup heavy cream ((or substitute with half-and-half for a lighter version) (Note 3)); 1 tablespoon unsalted butter; ½ teaspoon salt; ¼ teaspoon black pepper; Fresh parsley and lemon slices for garnish

This Limoncello Chicken is a flavorful, elegant dish with tender chicken breasts simmered in a creamy, citrusy limoncello sauce. Perfect for a special dinner or elevating a weeknight meal with minimal effort, this dish is guaranteed to impress.

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Golden seared Limoncello Chicken in a cast iron skillet, coated in a creamy citrus sauce and garnished with fresh parsley and lemon slices.

This limoncello chicken has quickly become a favorite in my kitchen – not just because it’s incredibly flavorful, but because it feels fancy without all the fuss. It’s perfect for those nights when you want to treat yourself or impress someone special with minimal effort.

I first made this dish after purchasing a bottle of limoncello to make limoncello truffles. Now it’s a staple, especially when paired with sides like garlic rosemary potatoes or truffle mashed potatoes. If you’re a fan of lemony flavors, you might also love my chicken limone or lemon butter shrimp.

What I love most about this recipe is how versatile it is. Whether you’re cooking for a dinner party or just sprucing up a weeknight meal, it works for any occasion. Plus, the leftovers (if there are any!) reheat beautifully, making it a meal prep win too.

Reasons to Love This Recipe

Bursting with Flavor. The combination of limoncello, fresh lemon juice, and creamy garlic sauce creates a bright and luxurious flavor combination.
Elegant Yet Easy. This dish looks and tastes like it belongs in a fine dining restaurant, but it’s simple enough to prepare in just one skillet. Perfect for impressing guests or treating yourself on a weeknight!
Versatile. Whether you serve it with pasta, rice, or roasted vegetables, this dish is incredibly adaptable and complements a variety of sides.
One-Skillet. Minimal cleanup is a bonus with this recipe, as the chicken and sauce come together in a single skillet, saving you time and effort in the kitchen.
Customizable Ingredients. Don’t have limoncello? No problem! Substitutions like lemon juice and chicken stock still deliver amazing results. You can also lighten it up with half-and-half instead of heavy cream.
Perfect for Any Occasion. Whether you’re cooking for a special dinner, entertaining guests, or simply looking to elevate your weeknight meals, this recipe works for all occasions.
Meal Prep Friendly. Leftovers reheat beautifully, making this a great option for meal prep or next-day lunches that taste just as amazing as when freshly cooked.
Beginner-Friendly. The step-by-step process, clear instructions, and foolproof tips make this recipe accessible even for novice cooks, while still being rewarding for seasoned home chefs.

Ingredient Overview

Be sure to check out the full recipe and ingredient list below

For the Chicken:

Chicken Breasts. The star of the dish! Boneless, skinless chicken breasts provide a lean protein. You can also use chicken thighs.
All-Purpose Flour. All-purpose flour helps create a light crust on the chicken, which not only adds texture but also helps the sauce cling to the chicken.
Salt and Black Pepper. Simple seasonings that bring out the natural flavors of the chicken.

For the Sauce:

Limoncello. Limoncello adds a citrusy sweetness to the sauce. If you don’t have limoncello or prefer a non-alcoholic version, fresh lemon juice with additional chicken stock is a great substitute.
Chicken Broth. Chicken broth provides a savory base for the sauce and balances the citrus flavors.
Heavy Cream. Heavy cream creates a rich and velvety sauce. For a lighter option, you can substitute with half-and-half.
Fresh Lemon Juice and Zest. Amplifies the citrus flavor and enhances the limoncello.
Garlic. Adds depth to the sauce. Freshly minced garlic is best for this recipe.
Unsalted Butter. Adds a touch of richness and helps thicken the sauce.

Garnishes:

Fresh Parsley. Adds a pop of color and freshness to the dish.
Lemon Slices. A beautiful finishing touch that highlights the citrus theme of the recipe.

Step-By-Step Instructions with Photos

This is a brief overview. Be sure to check out the full recipe and ingredient list below

Four raw chicken breasts seasoned with salt and pepper on a white cutting board placed on a wooden surface. — **Step 1:** Pound the chicken breasts to ½ inch thickness for even cooking or slice large breasts horizontally into cutlets as I have done here. Pat them dry to help the flour coating stick and ensure proper browning.

Raw chicken breast seasoned with salt and pepper being dredged in flour inside a gray dish on a marble countertop. — **Step 2:** Place flour in a shallow dish, season the chicken with salt and pepper, and dredge each piece, shaking off any excess flour.

Butter melting in a cast iron skillet on a marble countertop, preparing to cook chicken. — **Step 3:** Heat olive oil and butter in a skillet over medium-high heat.

Three floured chicken breasts searing in a cast iron skillet with a red silicone handle. — **Step 4:** Cook the chicken in batches to avoid overcrowding, searing for 3–4 minutes per side until golden and cooked through (165 F/74 C). Check doneness with a thermometer or by slicing into the thickest part, then set aside.

Minced garlic sautéing in a cast iron skillet with remnants of browned bits and a red silicone handle. — **Step 5:** Reduce heat to medium, sauté minced garlic for 30 seconds until fragrant, taking care not to burn it.

Deglazed garlic and browned bits in a cast iron skillet with a red silicone handle. — **Step 6:** Deglaze the skillet with limoncello, scraping up browned bits for added flavor.

Simmering sauce with limoncello, garlic, lemon zest, and deglazed bits in a cast iron skillet with a red silicone handle. — **Step 7:** Add chicken broth, lemon juice, and zest, then simmer for 3–4 minutes to reduce slightly.

Butter and heavy cream added to a simmering garlic and lemon sauce in a cast iron skillet with a red silicone handle. — **Step 8:** Stir in heavy cream, butter, salt, and pepper, then simmer for 2–3 minutes until the sauce thickens.

Seared chicken breasts simmering in a creamy limoncello sauce in a cast iron skillet with a red silicone handle. — **Step 9:** Return the chicken to the skillet, spoon sauce over it, and simmer for 1–2 minutes to heat through.

Tips for Success

Cook Chicken Evenly. Pound the chicken breasts to an even thickness or cut larger pieces into thinner cutlets. This ensures uniform cooking and prevents dry or undercooked spots.
Pat the Chicken Dry. Thoroughly pat the chicken dry before dredging in flour. This helps the coating stick and results in a perfectly golden exterior.
Avoid Overcrowding the Skillet. Cook the chicken in batches if necessary to avoid steaming instead of searing. A properly seared crust enhances both texture and flavor.
Deglaze the Pan. Scrape up the browned bits (fond) when adding the limoncello. These bits add flavor to the sauce.
Keep an Eye on the Garlic. Garlic can burn quickly. Sauté it just until fragrant, about 30 seconds.
Customize the Sauce. If you prefer a lighter sauce, use half-and-half instead of heavy cream. For a stronger citrus flavor, add a touch more lemon juice or zest.
Check Chicken Doneness. Use an instant-read thermometer to make sure the chicken reaches 165 F (74 C) for safe and perfectly cooked results.
Adjust Sauce Consistency. If the sauce is too thick, stir in a splash of chicken broth or cream. If it’s too thin, let it simmer a bit longer to reduce.
Serve Immediately. This dish is best served fresh while the sauce is warm and creamy. Pair with your favorite sides like pasta, rice, or roasted vegetables for a complete meal.

Close-up view of golden Limoncello Chicken in a cast iron skillet, smothered in a creamy citrus sauce and garnished with fresh parsley and lemon slices.

Storage and Reheating

Storage

Allow the chicken to cool completely before storing. Place it in an airtight container and refrigerate for up to 3 days. For longer storage, transfer it to a freezer-safe container or bag and freeze for up to 3 months.

Reheating in the Microwave

Place the chicken and sauce in a microwave-safe dish. Cover loosely with a microwave-safe lid or damp paper towel to prevent drying out. Heat on medium power in 30-second intervals until warmed through.

Reheating on the Stovetop

Add the chicken and sauce to a skillet over low to medium heat, stirring occasionally. Add a splash of chicken broth or cream if the sauce has thickened too much during storage.

Reheating from Frozen

Thaw frozen chicken overnight in the refrigerator. Then, reheat using either the microwave or stovetop methods mentioned above.

Pro Tip

If reheating multiple portions, you can transfer the chicken and sauce to a baking dish, cover with foil, and warm in a 350 F (177 C) oven for 15–20 minutes, adding a splash of liquid if needed.

more easy

Chicken Breast Recipes

Plated Limoncello Chicken served with fresh spinach salad and herbed white rice, garnished with parsley on a white plate, with a cast iron skillet in the background.

Prep Time:20

Cook Time:20

Total Time:40

Equipment

Heavy-bottomed deep skillet with lid

Instant read thermometer

Liquid measuring cups

Ingredients

For the Chicken

4 boneless, skinless chicken breasts (Note 1)
½ cup all-purpose flour (or gluten-free flour for a GF version)
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter

For the Sauce

2 cloves garlic minced
½ cup limoncello (or substitute with fresh lemon juice and an additional 1/4 cup chicken stock for a non-alcoholic version) (Note 2)
½ cup chicken broth
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
¼ cup heavy cream (or substitute with half-and-half for a lighter version) (Note 3)
1 tablespoon unsalted butter
½ teaspoon salt
¼ teaspoon black pepper
Fresh parsley and lemon slices for garnish

Instructions

Place the chicken breasts between two sheets of plastic wrap and pound to an even thickness of about ½ inch to ensure even cooking.
If the chicken breasts are large, cut them in half horizontally to create two thinner cutlets. (Note 1)
Pat the chicken dry thoroughly with paper towels to remove excess moisture. This helps the flour coating stick and ensures proper browning.
4 boneless, skinless chicken breasts
Add the ½ cup all-purpose flour to a shallow dish. Season the chicken with 1 teaspoon salt and ½ teaspoon black pepper, then dredge each piece in the flour, shaking off any excess.
Heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat.
Add the chicken to the skillet without overcrowding (cook in batches if necessary). Sear for 3–4 minutes per side until golden brown and cooked through (165 F/74 C internal temperature).
Use an instant read thermometer or slice into the thickest part to ensure doneness. (Note 4)
Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the minced garlic to the skillet. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
2 cloves garlic
Deglaze the skillet by adding the ½ cup limoncello, scraping up any browned bits from the bottom of the pan for extra flavor. (Note 5)
Stir in the ½ cup chicken broth, 2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest. Let the mixture simmer for 3–4 minutes to reduce slightly.
Add the ¼ cup heavy cream, 1 tablespoon unsalted butter, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir and simmer for another 2–3 minutes until the sauce thickens. (Note 6)
Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for 1–2 minutes to warm through.
Garnish with fresh parsley and lemon slices. Serve immediately.

Notes

Pounding chicken ensures even cooking and prevents overcooking the thinner edges. Cutting larger breasts into cutlets also makes them easier to handle and serve.
If you don’t have limoncello, substitute with fresh lemon juice and an extra ¼ cup chicken stock for a non-alcoholic version
For a lighter sauce, use half-and-half instead of heavy cream.
Avoid overcrowding the skillet when searing the chicken, as this can prevent proper browning. Work in batches if needed.
Scraping up browned bits (fond) during deglazing adds flavor to the sauce.
If the sauce is too thin, simmer longer to reduce. If it’s too thick, stir in a splash of chicken stock or cream until it reaches your desired consistency.

Nutrition

Servings: servings

Calories: 471kcal

Author: Sandra

FAQs

Yes! You can prepare the chicken and sauce a few hours ahead and store them separately. When ready to serve, reheat the sauce on the stovetop and add the chicken to warm through.

A cast iron skillet is ideal for this recipe as it retains heat well and helps achieve a perfect sear on the chicken. However, a stainless steel or nonstick skillet will also work.

Yes! Simply swap the all-purpose flour for a gluten-free flour blend or almond flour for dredging the chicken. Make sure any substitutions are finely milled for a smooth coating.

You can sauté vegetables like mushrooms, zucchini, or spinach after cooking the chicken but before deglazing the skillet. This way, they’ll soak up the delicious flavors of the sauce.

Absolutely! This recipe reheats beautifully, making it great for meal prep. Store portions with sides like rice or pasta for quick and delicious lunches or dinners throughout the week.

Fresh lemon juice is recommended for the best flavor, but if you’re in a pinch, bottled lemon juice will work. Be sure to taste the sauce and adjust as needed, as bottled juice can be more acidic.

If the sauce is too thick, stir in a bit more chicken broth or cream. If it’s too thin, let it simmer for an additional minute or two to reduce.

You can replace the butter with a dairy-free alternative and use coconut cream or cashew cream instead of heavy cream. Keep in mind this may alter the flavor slightly.