Description
This Lemon Chicken with BEST Lemon Butter Sauce is a quick and delicious recipe featuring tender chicken breasts coated with a crispy parmesan crust, then topped with a zesty, buttery lemon sauce. Perfect for a 30-minute weeknight dinner, this dish combines savory, tangy, and buttery flavors that are sure to impress.
Ingredients
Chicken
- 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 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
- Prepare the chicken: Cut the chicken breasts in half lengthwise so that each piece is more even and thinner for cooking. Lightly beat the chicken pieces with a meat mallet until they are of even thickness to ensure uniform cooking.
- Make the coatings: In a bowl, whisk together eggs, minced garlic, Italian seasoning, salt, and black pepper to form the egg mixture. In another bowl, combine grated parmesan cheese and all-purpose flour to create the parmesan mixture.
- Coat the chicken: Dip each chicken piece first into the egg mixture, ensuring it is fully coated, then dredge it in the parmesan mixture. Gently shake off any excess coating to prevent clumping and ensure even cooking.
- Cook the chicken: Heat olive oil in a large non-stick skillet over medium heat until the oil lightly coats the bottom and is hot. Add the coated chicken pieces and cook them for 4-5 minutes per side, or until golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C). If the chicken is browning too quickly, reduce the heat slightly to avoid burning.
- Prepare the lemon butter sauce: While the chicken cooks, melt butter in a separate saucepan over medium heat. Add minced garlic and cook until fragrant, about 30 seconds to 1 minute. Stir in chicken broth, lemon juice, and ground black pepper, then allow the sauce to simmer for about 2 minutes until slightly thickened and combined.
- Finish and serve: Pour the warm lemon butter sauce over the cooked chicken in the skillet, turning the pieces gently to coat them evenly with the sauce. Garnish with optional lemon slices and chopped parsley for a fresh touch before serving.
Notes
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- For extra crispiness, make sure the skillet and oil are sufficiently hot before adding the chicken.
- If you prefer, you can substitute chicken thighs for breast, adjusting cooking times accordingly.
- Leftover sauce can be stored in the fridge for up to 3 days and reheated gently before serving.
- To make this dish gluten-free, use gluten-free flour or almond flour in the parmesan mixture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
