Limoncello Chicken Recipe

Overhead view of Limoncello Chicken in a cast iron skillet, featuring golden seared chicken breasts coated in a creamy citrus sauce, garnished with fresh parsley and lemon slices.

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.

Prep Time20

Cook Time20

Total Time40

Servings: servings

Calories: 471kcal

Author: Sandra

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