Description

Lemon Chicken with Lemon Butter Sauce is a classic dish that marries the juicy tenderness of chicken breasts with the zesty brightness of lemon and the rich, comforting taste of butter. This recipe offers a delightful balance of flavors, textures, and aromas, making it a perfect choice for both weeknight dinners and special occasions.

Ingredients

For the Parmesan Crusted 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)

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

Ingredients for 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

Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.

In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture.

Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.

In a large skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F on an Instant Read Thermometer. Reduce the heat if chicken browns too quickly.

Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice, and pepper. Allow the sauce to cook for about 2 minutes.

Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.

Notes

Ingredient Substitutions: For a gluten-free version, almond flour can replace all-purpose flour in the Parmesan breading mixture. Likewise, for a dairy-free option, use a dairy-free Parmesan cheese alternative and substitute the butter with a vegan option.
Cooking Tips: To avoid overcooking the chicken, use an instant-read thermometer to check for doneness. Chicken is ready when the internal temperature reaches 165°F.
Serving Suggestions: While this dish shines on its own, pairing it with a light, citrusy salad or steamed green vegetables can add a refreshing contrast to the rich flavors.
Storage: Leftover Lemon Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the texture of the chicken and sauce.
Wine Pairing: A crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio complements the tangy lemon flavors and richness of the dish beautifully.
Customization: Feel free to add capers or artichoke hearts to the lemon butter sauce for an extra layer of flavor. Adjusting the amount of lemon juice and zest can also tailor the sauce’s tanginess to your preference.

Prep Time: 18 minutes
Cook Time: 12 minutes
Category: Chicken
Cuisine: American

Nutrition

Calories: 560 kcal