Description
This Lemon Chicken Recipe delivers golden-crusted chicken breasts drenched in a bright and buttery lemon sauce. It’s quick, easy, and packed with flavor—perfect for weeknight dinners or to impress guests with minimal effort.
Ingredients
For the Parmesan Crusted Chicken:
1 1/2 lb chicken breast (2 large), patted dry
1 Tbsp olive oil (for sautéing)
Optional: 1 Tbsp chopped parsley & 1/2 lemon, sliced (for garnish)
For the Egg Mixture:
2 large eggs
1 garlic clove, minced
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp ground black pepper
For the Parmesan Breading Mixture:
1 cup grated Parmesan cheese
3 Tbsp all-purpose flour
For the Lemon Butter Sauce:
8 Tbsp unsalted butter
2 garlic cloves, minced
1/4 cup fresh lemon juice
1/4 cup chicken broth
1/4 tsp ground black pepper
Instructions
Slice chicken breasts in half lengthwise and pound to even thickness.
In a shallow bowl, whisk all egg mixture ingredients.
In another bowl, mix grated Parmesan and flour.
Dip chicken into egg mixture, then coat in parmesan-flour mixture. Shake off excess.
Heat olive oil in a large non-stick skillet over medium heat.
Cook chicken for 4–5 minutes per side, or until golden and cooked through (165°F internal temp).
In a separate pan, melt butter and sauté garlic until fragrant. Add lemon juice, broth, and pepper; simmer for 2 minutes.
Pour lemon butter sauce over cooked chicken and coat evenly.
Garnish with parsley and lemon slices if desired. Serve hot!
Notes
Freshly grated Parmesan sticks better and adds more flavor than pre-shredded.
Feel free to use chicken thighs for a juicier option.
This recipe pairs beautifully with roasted vegetables, pasta, or a crisp side salad.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 225 mg