Name: Lemon Chicken with Lemon Butter Sauce
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: For the Parmesan-Crusted Chicken:; 1 1/2 lb chicken breast (2 large), patted dry; 1 Tbsp olive oil; 1 Tbsp parsley, chopped (optional, for garnish); 1/2 lemon, sliced (optional, 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 Parmesan cheese, grated; 3 Tbsp all-purpose flour; For the 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

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Golden and crisp on the outside, juicy on the inside, this Lemon Chicken with Lemon Butter Sauce is a stunning skillet dish that brings restaurant-style flavor to my own kitchen. Parmesan-crusted chicken breasts are cooked until perfectly golden and then drenched in a tangy, buttery lemon sauce that takes the flavor to another level.

Why You’ll Love This Recipe

I love how this recipe combines simplicity with elegance. It comes together in just 30 minutes, but it tastes like something I’d order at a fancy restaurant. The contrast of the crispy Parmesan crust with the silky, zesty lemon butter sauce is irresistible. Plus, it’s versatile enough for a weeknight dinner or a special occasion. Lemon Chicken with Lemon Butter Sauce

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Parmesan-Crusted Chicken:
1 1/2 lb chicken breast (2 large), patted dry
1 Tbsp olive oil
1 Tbsp parsley, chopped (optional, for garnish)
1/2 lemon, sliced (optional, 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 Parmesan cheese, grated
3 Tbsp all-purpose flour

For the 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

directions

First, I slice the chicken breasts in half lengthwise, then gently pound them until they’re evenly thick.

Next, I whisk the eggs with minced garlic, Italian seasoning, salt, and pepper in a bowl. In a separate bowl, I mix the Parmesan and flour together.

I dip each chicken piece into the egg mixture, then coat it with the Parmesan-flour blend, gently shaking off any excess.

I heat olive oil in a large non-stick skillet over medium heat. Once the oil is hot, I cook the chicken for 4 to 5 minutes per side until it’s golden brown and the internal temperature reaches 165°F. I adjust the heat if the crust browns too fast.

While the chicken cooks, I prepare the lemon butter sauce in a separate saucepan. I melt the butter, sauté garlic until fragrant, then stir in the lemon juice, chicken broth, and pepper. I let it simmer for about 2 minutes.

Once the chicken is cooked, I pour the warm lemon butter sauce over it, turning each piece to coat it fully. I garnish with fresh parsley and lemon slices before serving.

Servings and timing

This recipe makes 4 servings. It takes about 18 minutes to prep and 12 minutes to cook, for a total time of 30 minutes from start to finish.

Variations

I sometimes use thin-sliced chicken cutlets to speed up cooking.
For a gluten-free version, I swap the flour for almond flour.
I occasionally add capers to the sauce for a briny twist.
I like using lime juice instead of lemon for a slightly different citrus flavor.
For extra crispiness, I air-fry the breaded chicken before adding the sauce.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use a skillet over low heat to maintain the crisp texture. A splash of broth or water helps rehydrate the sauce. I avoid microwaving as it can make the crust soggy.

FAQs

Can I make this ahead of time?

I recommend cooking the chicken fresh, but I sometimes prep the sauce and breading mixtures a day in advance to save time.

What can I serve with lemon chicken?

I often serve it with pasta, rice, mashed potatoes, or steamed vegetables like asparagus or green beans.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well. I just adjust the cooking time slightly since they’re usually thinner.

What kind of Parmesan should I use?

Freshly grated Parmesan gives the best crust and flavor. I avoid the powdered kind from a can.

Can I bake this instead of frying?

Yes, I bake it at 400°F for 20-25 minutes, flipping halfway through, though it won’t be as crisp as pan-fried.

How do I know when the chicken is done?

I use a meat thermometer to check that it reaches 165°F internally.

Can I double the sauce?

Absolutely. When I want extra sauce for pasta or rice, I double the ingredients for the lemon butter sauce.

Is this recipe kid-friendly?

Yes, the flavors are bright but not too strong, and I often skip the garnish to make it more appealing to kids.

Can I freeze the leftovers?

I don’t recommend freezing as the coating gets soggy. It’s best enjoyed fresh or refrigerated.

What can I do if the crust falls off?

I press the breading firmly onto the chicken before frying and let it rest a few minutes before cooking to help it stick better.

Conclusion

This Lemon Chicken with Lemon Butter Sauce is one of my favorite go-to meals when I want something quick, flavorful, and a little fancy. The crispy crust and bright, buttery sauce make each bite unforgettable. Whether I’m cooking for guests or just myself, this dish never fails to impress.

Emma