Introduction

This Lemon Chicken recipe offers a delightful combination of crispy Parmesan-crusted chicken breasts and a tangy lemon butter sauce. It’s a simple yet elegant dish that’s perfect for a weeknight dinner or a special occasion. The bright flavors and crunchy coating are sure to impress your family and guests.

A white bowl holds a meal with three main parts layered side by side. On the bottom left, there is a creamy, smooth layer of white mashed potatoes. On top of this, two golden-brown grilled chicken breasts sit, speckled with bits of green herbs and topped with melted butter that glistens slightly. Thin lemon slices are placed partly under and on top of the chicken, adding a pale yellow color contrast. To the right of the chicken, there is a pile of sautéed green and yellow zucchini strips, cooked until tender with a slight shine from oil. A metal fork rests among the zucchini, partially visible on the right side. The bowl is placed on a white marbled surface with small green herb pieces scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lb chicken breast (2 large), patted dry with paper towels
1 Tbsp olive oil, to sauté
1 Tbsp parsley, to garnish (optional)
1/2 lemon, sliced for garnish (optional)

Egg Mixture:

2 large eggs
1 garlic clove, minced
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp ground black pepper

Parmesan Breading Mixture:

1 cup Parmesan cheese, grated
3 Tbsp all-purpose flour

Lemon Butter Sauce:

8 Tbsp unsalted butter
2 garlic cloves, minced
1/4 cup lemon juice
1/4 cup chicken broth
1/4 tsp ground black pepper

Instructions

Step 1: Cut the chicken breasts in half lengthwise to create thinner pieces. Lightly beat them with a meat mallet until they are even in thickness for uniform cooking.
Step 2: In a bowl, whisk together the eggs, minced garlic, Italian seasoning, salt, and black pepper to create the egg mixture. In another bowl, combine the grated Parmesan cheese and flour for the breading.
Step 3: Dip each chicken piece first into the egg mixture, then dredge it in the Parmesan mixture, letting any excess fall off.
Step 4: Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken and cook for 4-5 minutes per side until golden, crispy, and cooked through (165˚F internal temperature). Reduce the heat if the chicken browns too quickly.
Step 5: While the chicken cooks, melt the butter in a separate saucepan. Add the minced garlic and cook until fragrant, about 1 minute.
Step 6: Stir in the chicken broth, lemon juice, and black pepper. Let the sauce simmer for about 2 minutes to blend the flavors.
Step 7: Pour the lemon butter sauce over the cooked chicken, turning the pieces to coat them evenly.
Step 8: Garnish with lemon slices and chopped parsley if desired. Serve immediately.

Tips & Variations

For extra crispiness, allow the breaded chicken to rest on a wire rack for 10 minutes before cooking to help the coating adhere better.
Substitute Italian seasoning with dried herbs like oregano and basil if you prefer.
Use chicken thighs instead of breasts for a juicier result, adjusting cooking time as needed.
Add a pinch of red pepper flakes to the lemon butter sauce for a mild spicy kick.

Storage

Store leftover lemon chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat to preserve the crispiness, or microwave briefly if short on time. The sauce may thicken when chilled; simply add a splash of chicken broth or water when reheating to loosen it.

How to Serve

The white bowl holds a meal with three main layers: at the bottom is a smooth layer of creamy mashed potatoes, white and soft with a few green herb bits sprinkled lightly; on top of this lies two pieces of golden-brown grilled chicken breast, showing a crispy, slightly charred texture with flecks of herbs and garlic; next to the chicken, a pile of sautéed green zucchini and yellow squash strips adds a fresh, vibrant green and yellow contrast, with a few slices of cooked yellow squash on top, and a silver fork resting partially on the vegetables. The dish is garnished with chopped green herbs, and the whole scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and proper breading adhesion. Thaw frozen chicken completely in the refrigerator before preparing.

What can I serve with Lemon Chicken?

This dish pairs well with steamed vegetables, roasted potatoes, or a fresh green salad. Rice or pasta also make excellent accompaniments to soak up the flavorful lemon butter sauce.