Parmesan-Crusted Lemon Chicken with Garlic Lemon Butter Sauce
By Mason Brooks
Prep
18 min
Cook
12 min
Total
30 min
Servings
4
Level
Easy
Serve this lemon chicken when a busy evening calls for a full dinner without a long wait. Thin chicken breast cutlets get a crisp Parmesan coating, then are covered in a bright garlic lemon butter sauce that balances the savory crust with fresh citrus flavor.
The breading starts with an egg mixture seasoned with minced garlic, Italian seasoning, salt, and pepper, followed by grated Parmesan and flour. Cutting the breasts in half lengthwise and pounding them even helps the cutlets cook at the same rate. Butter, garlic, lemon juice, chicken broth, and pepper make the quick sauce that coats every piece.
As the chicken cooks, look for a crisp, evenly golden exterior rather than a dark brown crust. Four to five minutes per side is the stated range, but the skillet heat matters more than rushing the color. If the Parmesan begins browning too quickly, lower the heat so the chicken can finish cooking through without the coating becoming overly dark.
Serve the chicken with mashed potatoes or favorite pasta to catch the lemon butter sauce, and add Caesar salad alongside. Asparagus, green beans, or zucchini also pair well with the sauce. For advance dinner prep, the sliced chicken can sit covered in the egg mixture before it is breaded and cooked.
Why you'll love this recipe
- Busy households can put a chicken dinner on the table in 30 minutes because thin, evenly pounded cutlets cook quickly in a hot skillet.
- Crisp Parmesan breading pleases anyone who likes a savory crust, while the lemon butter sauce keeps each chicken piece coated and flavorful.
- It fits a family meal easily because mashed potatoes, pasta, Caesar salad, asparagus, green beans, and zucchini all work alongside the sauce.
- Make-ahead dinner prep is practical since the sliced chicken can be covered in the seasoned egg mixture until it is time to bread it.
- Picky eaters can start with the crisp chicken and adjust the sauce, since the source specifically suggests reducing lemon juice for less citrus flavor.
- Leftover planning stays flexible because the finished chicken can be paired again with pasta, potatoes, or vegetables rather than requiring a separate side dish.
Ingredients
- •1.5 lb chicken breast (2 large, patted dry with paper towels)
- •1 Tbsp olive oil (to sautee)
- •1 Tbsp parsley (for garnish, optional)
- •0.5 lemon (sliced for garnish, optional)
- •2 large eggs
- •1 clove garlic (minced)
- •0.5 tsp Italian seasoning
- •0.5 tsp salt
- •0.25 tsp ground black pepper
- •1 cup Parmesan cheese (grated)
- •3 Tbsp all-purpose flour
- •8 Tbsp unsalted butter
- •2 cloves garlic (minced)
- •0.25 cup lemon juice
- •0.25 cup chicken broth
- •0.25 tsp ground black pepper
Instructions
- 1
Cut the chicken breasts in half lengthwise.
- 2
Lightly beat the chicken with a meat mallet until even in thickness.
- 3
Whisk together the ingredients for the egg mixture in a bowl.
- 4
Combine the ingredients for the Parmesan mixture in another bowl.
- 5
Dip the chicken into the egg mixture, then dredge it in the Parmesan mixture.
- 6
Allow any excess ingredients to fall off from each bowl.
- 7
Heat enough oil to cover the bottom of a large non-stick skillet.
- 8
Once hot, add the chicken and cook 4 to 5 minutes per side, until crisp, golden, and cooked through to 165°F on an instant-read thermometer.
- 9
Reduce the heat if the chicken browns too quickly.
- 10
Meanwhile, melt the butter and garlic in a separate saucepan and cook until fragrant.
- 11
Add the chicken broth, lemon juice, and pepper.
- 12
Cook the sauce for about 2 minutes.
- 13
Pour the sauce over the cooked chicken, turning to coat.
- 14
Garnish with lemon slices and finely chopped parsley if desired.
FAQ
Nutrition (per serving)
Calories
560
Protein
46g
Fat
38g
Carbs
9g
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