Lemon Chicken with Best Lemon Butter Sauce Recipe
This Lemon Chicken with the BEST Lemon Butter Sauce is a deliciously crispy and tender chicken breast recipe coated in parmesan and Italian seasonings. It’s pan-fried to golden perfection and topped with a rich, tangy lemon butter sauce made from garlic, lemon juice, chicken broth, and butter. Perfect for an elegant dinner or a quick weeknight meal, this dish combines zesty citrus flavors with savory parmesan crust for a truly satisfying experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Coating
- 1 1/2 lb chicken breast (2 large), patted dry with paper towels
- 1 Tbsp olive oil (to sauté)
- 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
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
Garnish (optional)
- 1 Tbsp parsley, finely chopped
- 1/2 lemon, sliced
Instructions
- Prepare Chicken: Cut the chicken breasts in half lengthwise. Lightly beat them with a meat mallet until they are evenly thick to ensure even cooking.
- Make Dredging Mixtures: In a bowl, whisk together eggs, minced garlic, Italian seasoning, salt, and pepper for the egg mixture. In a separate bowl, combine the grated Parmesan cheese and flour for the parmesan mixture.
- Coat Chicken: Dip each chicken piece first into the egg mixture, then dredge thoroughly in the parmesan mixture. Allow any excess coating to fall off to prevent clumping during cooking.
- Cook Chicken: Heat olive oil in a large non-stick skillet over medium heat until hot and shimmering. Add the coated chicken pieces and cook for 4-5 minutes per side until crispy, golden brown, and cooked through to an internal temperature of 165°F (74°C). Reduce heat if browning too quickly.
- Prepare Sauce: While the chicken cooks, melt butter in a separate saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in chicken broth, lemon juice, and black pepper. Let the sauce simmer gently for about 2 minutes to combine and thicken slightly.
- Combine & Serve: Pour the warm lemon butter sauce over the cooked chicken in the skillet, turning the chicken to coat evenly in the sauce. Garnish with lemon slices and finely chopped parsley if desired. Serve immediately.
Notes
- To ensure juicy chicken, do not overcook; use an instant-read thermometer to check for 165°F internal temperature.
- If you prefer a thicker sauce, simmer it a few minutes longer before pouring over the chicken.
- Freshly grated Parmesan cheese yields a better crust than pre-grated varieties.
- For an extra burst of freshness, squeeze additional lemon juice over the dish just before serving.
- Serve with steamed vegetables, rice, or a light salad to complete the meal.
Keywords: lemon chicken, lemon butter sauce, pan-fried chicken, parmesan chicken, easy chicken recipe, skillet chicken, Italian seasoning chicken, quick dinner
