Lemon Chicken with Lemon Butter Sauce

This lemon chicken delivers the perfect balance of bright citrus flavor and rich buttery indulgence in every bite. The juicy chicken breast, encased in a crispy parmesan crust, provides the ideal foundation for the silky lemon butter sauce that's both tangy and decadent. The contrast between the crunchy exterior and the tender meat creates a textural experience that elevates this dish from simple to sublime. Perfect for both weeknight dinners and special occasions, this recipe transforms basic ingredients into something truly memorable with minimal effort.

I discovered this recipe when trying to recreate a dish I had at a local Italian restaurant. After several attempts, I found that the key was getting the right balance in the lemon butter sauce - not too tart, not too rich. The first time I served it to my family, my husband asked if we could have it weekly. What surprised me most was how quickly it came together despite tasting like something that took hours to prepare. The contrast between the crispy, savory crust and the bright, silky sauce creates a combination that feels special even on a busy Tuesday night.

Ingredients You'll Need

• 1½ pounds Chicken Breast: Provides the tender, juicy foundation for the dish. Choose breasts of similar size for even cooking.
• 2 large Eggs: Creates the adhesive layer that helps the parmesan coating stick to the chicken. Room temperature eggs coat more evenly.
• 1 Garlic Clove, minced: Adds aromatic depth to the egg mixture that seasons the chicken from the inside out.
• ½ teaspoon Italian Seasoning: Infuses the chicken with classic herbal notes. A blend containing oregano, basil, and thyme works perfectly.
• ½ teaspoon Salt: Enhances all the flavors in the dish. Kosher salt is ideal for its clean taste.
• ¼ teaspoon Black Pepper, ground: Provides subtle heat and depth. Freshly ground delivers the most flavor.
• 1 cup Parmesan Cheese, grated: Creates the crispy, golden exterior with nutty flavor. Use freshly grated for the best melting properties.
• 3 tablespoons All-Purpose Flour: Helps the coating adhere to the chicken and creates a more substantial crust.
• 1 tablespoon Olive Oil: Used for sautéing the chicken to golden perfection. Extra virgin adds subtle flavor.
• 8 tablespoons Unsalted Butter: Forms the luxurious base for the sauce. Unsalted allows you to control the seasoning.
• 2 Garlic Cloves, minced: Provides aromatic foundation for the sauce. Fresh garlic is essential for the best flavor.
• ¼ cup Lemon Juice, freshly squeezed: Delivers bright acidity that defines the sauce. About 2 medium lemons will yield this amount.
• ¼ cup Chicken Broth: Adds savory depth to the sauce while balancing the richness. Low-sodium varieties work best.
• ¼ teaspoon Black Pepper, ground: Seasons the sauce with subtle heat that complements the lemon.
• 1 tablespoon Fresh Parsley, chopped (optional, for garnish): Adds fresh color and herbal notes.
• ½ Lemon, sliced (optional, for garnish): Provides visual appeal and extra lemon flavor for those who want it.

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Step-by-Step Cooking Instructions

Prepare the Chicken:

Begin by patting the chicken breasts dry with paper towels to ensure maximum crispiness when cooked. Slice each breast horizontally (butterfly style) to create thinner cutlets. Place the chicken pieces between two sheets of plastic wrap and gently pound to an even ½-inch thickness using a meat mallet or heavy pan. This uniform thickness ensures even cooking and tender results. Season both sides lightly with a pinch of salt and pepper.

Create the Egg Mixture:

In a shallow bowl, whisk together the eggs, one minced garlic clove, Italian seasoning, salt, and pepper until well combined. This seasoned egg mixture not only helps the coating adhere but also infuses the chicken with flavor from the inside out. The mixture should be smooth and evenly blended to ensure consistent seasoning throughout the dish.

Prepare the Parmesan Coating:

In another shallow bowl, combine the grated Parmesan cheese and flour, mixing well to create a uniform coating mixture. The addition of flour to the Parmesan helps create a more substantial crust and prevents the cheese from burning during cooking. This ratio of cheese to flour delivers the perfect crispy exterior while showcasing the Parmesan's flavor.

Coat the Chicken:

Working with one piece at a time, dip the chicken first into the egg mixture, ensuring it's completely coated. Allow excess to drip off, then press the chicken into the Parmesan mixture, turning and pressing gently to coat both sides thoroughly. Place the coated chicken on a clean plate and repeat with remaining pieces. For extra crispiness, let the coated chicken rest for 5 minutes before cooking to allow the coating to adhere better.

Cook the Chicken:

Heat the olive oil in a large skillet over medium heat until shimmering but not smoking. Carefully place the coated chicken in the pan, working in batches if necessary to avoid overcrowding. Cook for 4-5 minutes per side until the coating is golden brown and crispy, and the chicken reaches an internal temperature of 165°F (74°C). Transfer the cooked chicken to a clean plate and tent loosely with foil to keep warm while preparing the sauce.

Prepare the Lemon Butter Sauce:

In the same skillet (no need to clean it), reduce the heat to medium-low and add the butter. Once melted, add the remaining minced garlic and cook for 30-60 seconds until fragrant but not browned. The residual flavors in the pan from cooking the chicken will add depth to your sauce. Pour in the lemon juice and chicken broth, then season with black pepper. Bring to a gentle simmer, stirring occasionally and scraping up any browned bits from the bottom of the pan.

Simmer and Reduce:

Continue to simmer the sauce for 3-4 minutes, stirring occasionally, until it has reduced slightly and thickened enough to coat the back of a spoon. The sauce should remain silky and light rather than thick or heavy. Taste and adjust seasoning if needed, adding a pinch of salt if the sauce needs balancing.

Finish and Serve:

Return the chicken to the skillet, nestling it into the sauce, or pour the sauce over the chicken on a serving platter. Allow the chicken to warm through in the sauce for about a minute. Garnish with fresh parsley and lemon slices if desired. Serve immediately while hot and crispy, spooning additional sauce over each portion.

I learned the importance of properly reducing the sauce after my first attempt came out too watery and didn't cling to the chicken. Now I make sure to simmer it until it reaches that perfect silky consistency that coats each piece beautifully. Another game-changing discovery was letting the chicken rest for a few minutes after coating it before cooking - this simple step helps the Parmesan mixture adhere better and prevents it from falling off during cooking, resulting in that perfectly crispy exterior that makes this dish so special.

Perfect Pairings

This versatile chicken dishes pairs beautifully with many sides. For a classic meal, serve over angel hair pasta tossed with a bit of the lemon butter sauce and fresh herbs. For a lighter option, accompany with roasted asparagus or steamed green beans, which complement the lemony flavors perfectly. Creamy polenta or fluffy mashed potatoes make excellent vehicles for soaking up the delicious sauce. A crisp white wine like Pinot Grigio or Sauvignon Blanc completes the meal with its complementary citrus notes.

Make-Ahead Options

While this dish is best enjoyed fresh to maintain the crispy exterior, you can prepare elements ahead of time. The chicken can be pounded, seasoned, and stored covered in the refrigerator up to 24 hours in advance. For busy weeknights, you can even coat the chicken and refrigerate it (uncovered) for up to 2 hours before cooking, which allows the coating to set and actually improves the final texture. The lemon butter sauce can be made up to 2 days ahead and gently reheated before serving.

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Leftovers Transformation

Transform leftover chicken into entirely new meals. Slice it and layer on a crusty baguette with arugula and sliced tomatoes for a gourmet sandwich. Chop it up and toss with mixed greens, cherry tomatoes, and avocado for a satisfying salad - the lemon butter sauce makes an excellent dressing when drizzled over top. For a quick breakfast, place reheated chicken on toasted English muffins and top with poached eggs for a delicious twist on Eggs Benedict.

I've made this recipe countless times, and the most important lesson I've learned is that simple ingredients treated with care create truly exceptional results. The first time I used freshly squeezed lemon juice instead of bottled, the difference was remarkable - the sauce tasted brighter and more vibrant. Similarly, grating fresh Parmesan rather than using pre-grated made the crust noticeably crispier and more flavorful. These small details might seem insignificant, but they're what elevate this dish from good to memorable. Even my mother-in-law, who rarely compliments my cooking, asked for the recipe after trying it!

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well in this recipe. They may need slightly longer cooking time (about 5-7 minutes per side), but offer more flavor and moisture.

→ Why is my breading falling off the chicken?

Make sure your chicken is patted completely dry before dipping in egg mixture. Also, allow excess egg to drip off before coating with Parmesan mixture, and let the coated chicken rest for 5 minutes before frying.

→ Can I make this recipe ahead of time?

While best served fresh, you can prepare the chicken through breading up to 3 hours ahead and refrigerate. Make the sauce just before serving. Leftovers can be refrigerated for up to 2 days.

→ What can I serve with this lemon chicken?

This pairs wonderfully with angel hair pasta, roasted asparagus, steamed broccoli, or a light arugula salad. The sauce is excellent drizzled over sides as well.

→ Is this recipe keto-friendly?

Yes, with minor adjustments. Replace the all-purpose flour with almond flour or additional Parmesan cheese to make it completely keto-friendly. The rest of the ingredients are low-carb.