Lemon Chicken Recipe (with Lemon Butter Sauce)
Total Time
30 mins
Prep Time
18 mins
Cook Time
12 mins
Rating
4.98 out of 5 stars
(1.45k)
Ingredients
4 servings
- 1 1/2 lb chicken breast (2 large), patted dry with paper towels
- 1 Tbsp olive oil, to sautee
- 1 Tbsp parsley, to garnish (optional)
- 1/2 lemon, sliced for garnish (optional)
- 2 large eggs
- 1 garlic clove, minced
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup Parmesan cheese, grated
- 3 Tbsp all-purpose flour
- 8 Tbsp unsalted butter
- 2 garlic cloves, minced
- 1/4 cup lemon juice
- 1/4 cup chicken broth
- 1/4 tsp ground black pepper
How would you rate this recipe?
Preparation
Step 1
Cut chicken in half lengthwise and beat with a meat mallet to an even thickness.
Step 2
Prepare Egg Mixture – whisk together eggs, garlic, Italian seasoning, salt, and pepper.
Step 3
Prepare Parmesan Mixture – mix together the parmesan cheese and flour in a separate bowl.
Step 4
Dredge the Chicken – coat in the egg mixture, then generously coat in parmesan mixture, shaking off excess.
Step 5
Cook Chicken. Add oil to a hot skillet, then add breaded chicken and cook 4-5 minutes per side, until golden brown and the internal temperature reads 165˚F.
Step 6
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.
Step 7
Save recipe for the next time?
Chef's notes
If the chicken crust begins to brown too quickly, reduce heat to allow the chicken to fully cook through.
If you prefer a less lemony flavor, reduce the lemon juice.
To prep in advance, slice the chicken and add it to the egg mixture, cover and refrigerate until ready to cook.
For a healthier option, omit the egg mixture and parmesan mixture. Slice the chicken, season with salt, pepper, and Italian seasoning, and continue with the sauce preparation.
This recipe will work with chicken thighs and tenderloins; adjust cooking time accordingly.
