This Lemon Chicken Recipe is one of those dinners I come back to again and again. It feels bright, comforting, and just fancy enough without being fussy. I usually make it on nights when I want something fresh but still filling, and every single time that lemon butter sauce disappears fast. The chicken turns crispy on the outside, tender inside, and the sauce ties everything together in the simplest way.
Why You Will Love This Recipe
This recipe checks all the boxes for me.
- It is ready in about 30 minutes.
- The ingredients are simple and familiar.
- The lemon butter sauce tastes rich but fresh.
- The chicken stays juicy and golden every time.
I often serve it with pasta, rice, or roasted veggies, depending on what I have on hand.
Ingredients
Parmesan Crusted Chicken
- 1 ½ lb chicken breast, 2 large, patted dry
- 1 tablespoon olive oil, for sauteing
- 1 tablespoon parsley, for garnish, optional
- ½ lemon, sliced, for garnish, optional
Egg Mixture
- 2 large eggs
- 1 garlic clove, minced
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Parmesan Breading Mixture
- 1 cup grated Parmesan cheese
- 3 tablespoons all purpose flour
Lemon Butter Sauce
- 8 tablespoons unsalted butter
- 2 garlic cloves, minced
- ¼ cup lemon juice
- ¼ cup chicken broth
- ¼ teaspoon ground black pepper
Instructions
Step 1: Prepare The Chicken
Cut the chicken breasts in half lengthwise. Lightly pound with a meat mallet until even in thickness. This helps the chicken cook evenly and stay tender.
Step 2: Bread The Chicken
In one bowl, whisk together the eggs, garlic, Italian seasoning, salt, and pepper.
In another bowl, combine the Parmesan cheese and flour.
Dip each piece of chicken into the egg mixture, then dredge in the Parmesan mixture. Let any excess fall off.
Step 3: Cook The Chicken
Heat enough olive oil in a large non stick skillet to cover the bottom. Once hot, add the chicken.
Cook for 4 to 5 minutes per side, until crispy, golden, and cooked through to 165 F. Lower the heat if the chicken browns too quickly.
Transfer cooked chicken to a plate and keep warm.
Step 4: Make The Lemon Butter Sauce
In a separate saucepan, melt the butter over medium heat. Add the garlic and cook until fragrant.
Stir in the chicken broth, lemon juice, and black pepper. Let the sauce cook for about 2 minutes.
Pro Tips
- Pound the chicken evenly for best texture.
- Use freshly grated Parmesan for better crust.
- Do not overcrowd the skillet or the chicken will not crisp.
- Serve immediately so the sauce stays silky.
If you like extra lemon flavor, add a few extra lemon slices to the skillet right before serving.
FAQs
This recipe works best in a skillet, but you can bake the chicken at 400 F until cooked, then add the sauce.
Pasta, mashed potatoes, rice, or roasted vegetables all pair well.
Yes, boneless skinless thighs work, but cooking time may vary.
📖 Recipe
Lemon Chicken with BEST Lemon Butter Sauce
- Prep Time: 18 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 4 people 1x
- Category: Main Course
- Method: Pan Frying
- Cuisine: American
Description
This parmesan-crusted Lemon Chicken Recipe is easy and done in 30 minutes! The quick lemon butter sauce pairs so well with the chicken.
Ingredients
- 1 ½ lb chicken breast, (2 large), patted dry with paper towels
- 1 Tbsp olive oil, to sautee
- 1 Tbsp parsley, to garnish (optional)
- ½ lemon, sliced for garnish (optional)
- For the Egg Mixture:
- 2 large eggs
- 1 garlic clove, minced
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp ground black pepper
- For the Parmesan Breading Mixture:
- 1 cup Parmesan cheese, grated
- 3 Tbsp all-purpose flour
- Ingredients for Lemon Butter Sauce:
- 8 Tbsp unsalted butter
- 2 garlic cloves, minced
- ¼ cup lemon juice
- ¼ cup chicken broth
- ¼ tsp ground black pepper
Instructions
- Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
- In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.
- In a large non-stick skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F on an Instant Read Thermometer. Reduce the heat if chicken browns too quickly.
- Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.
Nutrition
- Calories: 560
- Fat: 38g
- Carbohydrates: 9g
- Protein: 46g
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