Lemon Chicken Recipe with Lemon Butter Sauce
This parmesan-crusted lemon chicken is tender, juicy, and bursting with flavor from a quick lemon butter sauce. Easy one-pan meal done in just 30 minutes!
Equipment
- 1 Mixing bowl To mix egg and Parmesan coatings
- 1 Skillet Large non-stick
Ingredients
Main ingredients
- 1 ½ lb Chicken breast 2 large, patted dry
- 1 tablespoon Olive oil to sautee
- 1 tablespoon Parsley chopped, optional
- 0.5 Lemon sliced for garnish, optional
- 2 Eggs large
- 1 Garlic clove minced
- 0.5 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 cup Parmesan cheese grated
- 3 tablespoon All-purpose flour
- 8 tablespoon Unsalted butter
- 2 Garlic cloves minced
- 0.25 cup Lemon juice
- 0.25 cup Chicken broth
- 0.25 teaspoon Ground black pepper
Instructions
Instructions
- Slice chicken breasts horizontally into thin cutlets.
- Season with Italian seasoning, salt, and pepper.
- In a bowl, beat the eggs and stir in one minced garlic clove. In separate bowl, mix flour and Parmesan.
- Dip chicken in egg mixture, then coat with Parmesan mixture.
- Heat olive oil in skillet over medium heat, cook chicken 4–5 minutes per side until golden and cooked through.
- Lower heat, add 2 minced garlic cloves and sauté for 30 seconds.
- Add lemon juice, thin lemon slices, 2 tablespoon butter, and let simmer a few minutes until sauce thickens slightly.
- Return chicken to skillet, spoon sauce over, simmer 2 minutes, then garnish with parsley and lemon slices.
Notes
Try prepping the chicken the night before for an even quicker cook. Leftovers keep well in fridge or freezer — reheat gently with a splash of lemon juice.