After making two batches of fresh squeezed lemonade with lemons from my sister’s garden I still had some leftover. Lucky for you I made my limoncello chicken and decided to share the recipe. This recipe is so refreshing and light, perfect for summer.
Limoncello is a sweet and citrusy Italian liqueur. When you heat the liqueur the alcohol is cooked off and you are left with a sweet sauce that compliments the basil perfectly. Whatever you do, do not skip the fresh basil! Something about the flavors of the lemon and basil just work together perfectly. This dish pairs wonderfully with cooked rice. Limoncello chicken and rice was actually one of my son’s first non-pureed foods that he ate as an infant. He gobbled every bite of it up. Even the basil! Since then we have called him our little gourmet. It is still to this day one of his favorites. This recipe will be a hit with the whole family so don’t be surprised if they ask you to make it again, and again, and again. Good thing limoncello comes in such big bottles! In Italy limoncello is commonly served after dinner because it supposedly aids in digestion so pour yourself an after dinner sipping shot, kickback, and enjoy. Bottoms up!
4–5 thin sliced chicken breasts
salt and pepper to taste
flour for dredging
1 tbsp butter
1 c chicken broth
1/2 c limoncello (lemon liqueur)
1 lemon, sliced and seeds removed
fresh basil leaves
- Season your chicken breasts with salt and pepper.
- Dredge the breast with flour giving them a nice even coating.
- Melt the butter in a large skillet and add chicken.
- Cook over medium heat until both sides are a golden brown.
- Add chicken broth, limoncello, and lemon slices.
- Cook for an additional 5 minutes or until chicken is cooked through.
- Using the back of a spoon gently press the lemon slices to release any extra juices and remove from the pan. (Or you can save the cooked slices to serve with the chicken for an extra touch.)
- Remove the chicken breasts from the skillet.
- Turn heat up to medium-high and allow the sauce to simmer and thicken for a couple of minutes.
- Remove pan from heat.
- Spoon the limoncello sauce over the chicken (and rice if you made it) and top with fresh-snipped basil.
3 thoughts on “Recipe—Limoncello Chicken”
This sounds delish. I just bought a bottle of limoncello from Trader Joe’s yesterday and I brought home chicken breasts too. I’m making this tomorrow night. I’m make it tonight but I have a beautiful piece of fresh Dover sole that I must use. Making sole veronique. Love your blog.
Why thank you! The limoncello chicken is one of my all time faves. Perfect for summer since it is so light and refreshing. Definitely don’t forget the basil, it really takes the flavors to another level. I hope you enjoy! 🙂