Introduction

This Lemon Chicken with the BEST Lemon Butter Sauce is a delightful dish that’s both simple and elegant. Crispy, golden chicken breasts are smothered in a tangy, buttery lemon sauce that will brighten up any meal. Perfect for a quick weeknight dinner or a special occasion.

The image shows a white pan filled with four pieces of golden-brown cooked fish fillets with a crispy, slightly charred texture. The fillets have melted butter and small garlic bits on top, giving them a shiny and juicy look. Yellow lemon slices are scattered around the fish, adding bright color, with some lemon juice creating a light pool at the bottom. Green parsley leaves are sprinkled over the fish, adding a fresh contrast. The pan is on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lb chicken breast (2 large), patted dry with paper towels
1 Tbsp olive oil (to saute)
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

Instructions

Step 1: Cut the chicken breasts in half lengthwise. Lightly beat each piece with a meat mallet until they are even in thickness.
Step 2: In one bowl, whisk together the eggs, 1 minced garlic clove, Italian seasoning, salt, and 1/4 tsp black pepper to make the egg mixture. In another bowl, combine the Parmesan cheese and flour to make the parmesan mixture.
Step 3: Dip each piece of chicken into the egg mixture, then dredge in the parmesan mixture. Allow any excess to fall off before cooking.
Step 4: Heat olive oil in a large non-stick skillet over medium heat, enough to cover the bottom. Add the chicken and cook for 4-5 minutes on each side, or until the coating is crispy, golden, and the internal temperature reaches 165˚F. Reduce heat if the chicken browns too quickly.
Step 5: While the chicken cooks, melt butter and 2 minced garlic cloves in a separate saucepan over medium heat until fragrant, about 1 minute. Add chicken broth, lemon juice, and 1/4 tsp black pepper. Let the sauce simmer for about 2 minutes.
Step 6: Pour the lemon butter sauce over the cooked chicken, turning the pieces to coat them evenly. Garnish with lemon slices and finely chopped parsley if desired.

Tips & Variations

For extra flavor, marinate the chicken in lemon juice and garlic for 30 minutes before coating and cooking.
Swap out the Parmesan for Pecorino Romano for a sharper taste.
Serve over pasta, rice, or a fresh green salad to make a complete meal.
Use skin-on chicken thighs if you prefer darker meat; adjust cooking time accordingly.

Storage

Store leftover lemon chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to prevent the chicken from drying out. The sauce may thicken when chilled; stir in a splash of chicken broth or water when reheating if needed.

How to Serve

A white frying pan filled with four pieces of golden-brown fried fish fillets, each with a crispy, slightly charred texture and glistening with a butter sauce speckled with small bits of garlic. Bright yellow lemon slices are scattered on top and between the fish pieces, some slightly cooked with a soft shine, adding a pop of color. Fresh green parsley is sprinkled over everything, providing a fresh contrast to the warm tones. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skin-on thighs can be used. They offer more juiciness but may require slightly longer cooking to reach proper temperature.

Is there a dairy-free version of the lemon butter sauce?

You can substitute the butter with olive oil or a dairy-free margarine and use nutritional yeast instead of Parmesan for a dairy-free adaptation, though the flavor will be different.