Creamy Skillet Chicken Limone

5 from 2 votes

Creamy Skillet Chicken Limone

If the sound of golden crispy chicken bathing in a lemon garlic cream sauce makes your mouth water, this delicious, creamy chicken al limone recipe is for you! Simple ingredients that can all be mixed together in just one pan, make it a great recipe for busy weeknights when all you want is some comfort food with minimal effort.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American, Italian

Keyword: chicken al limone, creamy chicken al limone, creamy lemon chicken, skillet chicken cacciatore

Servings: Servings

Calories: 465kcal

Author: Sunena Anand

Equipment

Ingredients

4 Chicken breast cutlets boneless, skinless
½ cup All purpose flour
¼ teaspoon Garlic powder
¼ teaspoon Ground black pepper
¼ teaspoon Smoked paprika
2 tablespoon Salted butter
2 tablespoon Olive oil

For the Sauce

4 cloves Garlic minced
¼ cup Chicken broth
¼ cup Dry white wine
1 Lemon juiced
¼ cup Heavy cream
1 tablespoon Salted butter
Salt to taste
Pepper to taste

Instructions

Season the flour with salt, black pepper, garlic powder, and paprika in a shallow bowl. Whisk together until the spices are combined in the flour. Dip chicken breasts on both sides into the seasoned flour and dust off any extra flour. Ensure to get flour on all sides of the chicken breast.
½ cup All purpose flour, ¼ teaspoon Garlic powder, ¼ teaspoon Ground black pepper, ¼ teaspoon Smoked paprika, 4 Chicken breast cutlets
Heat a large skillet pan over medium high heat You can also use a heavy-bottomed cast iron skillet. Add equal parts butter and extra virgin olive oil to the pan. Add the dredged chicken to the hot oiled pan.
2 tablespoon Salted butter, 2 tablespoon Olive oil
Sear the chicken for 3-4 minutes on each side until golden brown. The chicken should have an internal temperature of 165°F with an instant-read thermometer. Remove the cooked chicken breast from the pan and set it aside on a plate.
To the same skillet, add another tablespoon of olive oil. Add the minced garlic, and sauté until it is lightly brown and fragrant. Once the garlic is lightly browned, add the white wine to the pan to deglaze. Using a spatula, scrape up the brown bits from the bottom of the pan. Let the wine simmer for 3-5 minutes to cook off the alcohol and the raw wine taste.
4 cloves Garlic, ¼ cup Dry white wine
Once the wine has cooked down, add the chicken broth and lemon juice. Cook together and let the sauce continue to simmer for another 3 minutes. This sauce cooks quickly, so you do not need 15-20 minutes of simmering time with this recipe.
¼ cup Chicken broth, 1 Lemon
Lower the heat to medium-low, and add the heavy cream and a tablespoon of butter to the sauce. Season with kosher salt and pepper to taste, and place chicken pieces into the creamy sauce in the pan.
¼ cup Heavy cream, 1 tablespoon Salted butter, Salt, Pepper
Let the chicken simmer in the sauce for 2-3 minutes, to allow the flour on the chicken to thicken the sauce slightly. Garnish with lemon zest and fresh parsley, and serve. Optionally grate fresh parmesan cheese over the top of the chicken when serving.

Notes

Do not rush the wine: If you don’t let the wine simmer long enough, you will find that your sauce will taste a little bit off, like raw wine. This will taste overly acidic and will throw the balance of the sauce off.
Shake off excess flour: When dredging the chicken with the flour, shake it gently to remove any excess. This prevents the sauce from becoming too thick or gummy.
Balance the flavors: If the sauce is too sour, you can balance the lemon flavor by adding a pinch of sugar or a drizzle of honey.
Keep the moisture on the chicken: While you usually want to pat the chicken dry before searing, this recipe works best if you keep the exterior moisture on the chicken breasts. This will help the flour stick to the surface of the chicken, without needing an egg wash.

Nutrition