Go Back
+ servings
Print Recipe
5 from 1 vote

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 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Italian
Servings: 4 Servings
Calories: 425kcal
Author: Sunena Anand


  • 4 Chicken breast cutlets boneless, skinless
  • ½ cup All purpose flour
  • ¼ teaspoon Garlic powder
  • ¼ teaspoon Ground black pepper
  • ¼ teaspoon Smoked paprika

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


  • Season the flour with salt, pepper, garlic powder, and paprika. Then add the flour mixture to a shallow dish or plate. Dredge the chicken breasts on both sides into the seasoned flour and dust off any extra flour.
    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 over medium-high heat. Add 2 tablespoon of butter and olive oil to the pan. Heat the butter and oil and place the chicken into the heated skillet.
  • Sear the chicken for 3-4 on each side until golden brown. You want the chicken to read 165°F with an instant-read thermometer. After searing, remove the chicken breast from the pan and set it aside on a plate.
  • To the same pan, 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. Using a spatula, scrape up the 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
  • When 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.
    ¼ cup Chicken broth, 1 Lemon
  • Lower the heat to medium-low and add the heavy cream and butter to the sauce. Season with salt and pepper to taste, and return the chicken to the creamy sauce in the pan. Garnish with lemon zest and fresh parsley, and serve!
    ¼ cup Heavy cream, 1 tablespoon Salted butter, Salt, Pepper


  • Use fresh lemon juice! Lemons are the star of this sauce, and you really want the freshness and brightness that you get from fresh lemons. Not to mention, the zest is an important part of making this sauce, sing! 
  • 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. While drinking wine like that is great, it isn’t the best for a sauce.


Calories: 425kcal | Carbohydrates: 19g | Protein: 51g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 169mg | Sodium: 346mg | Potassium: 974mg | Fiber: 2g | Sugar: 2g | Vitamin A: 449IU | Vitamin C: 32mg | Calcium: 47mg | Iron: 2mg