Name: Lemon Chicken Recipe with Lemon Butter Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; Salt and freshly ground black pepper, to taste; 1/2 cup all-purpose flour; 1/2 cup grated Parmesan cheese; 2 eggs, beaten; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 2 garlic cloves, minced; 1/4 cup fresh lemon juice; 1/2 cup chicken broth; 2 tablespoons fresh parsley, chopped (for garnish)

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This parmesan-crusted lemon chicken is a quick and flavorful dish that's perfect for busy weeknights. The crispy chicken cutlets are paired with a zesty lemon butter sauce, creating a delightful balance of textures and flavors.

Why I Love This Recipe

I appreciate how this recipe combines simplicity with gourmet taste. The lemon butter sauce adds a bright, tangy flavor that complements the crispy chicken perfectly. It's a dish that feels special without requiring hours in the kitchen. I love how quickly it comes together and how satisfying it is every single time.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour
Parmesan cheese, grated
Eggs
Unsalted butter
Olive oil
Garlic cloves, minced
Fresh lemon juice
Chicken broth
Fresh parsley, chopped (for garnish)

Directions

I slice the chicken breasts in half horizontally to make thinner cutlets.
I season both sides of the cutlets with salt and pepper.
I dredge each piece in flour, then dip it in beaten eggs, and coat it generously with grated Parmesan cheese.
I heat a mix of butter and olive oil in a large skillet over medium heat.
I cook the chicken for about 3-4 minutes on each side until it's golden and cooked through.
I remove the chicken and set it aside.
In the same skillet, I add minced garlic and cook it until fragrant.
I pour in lemon juice and chicken broth, scraping up any bits stuck to the pan.
I let the sauce simmer for a couple of minutes to reduce slightly.
I return the chicken to the skillet and spoon the sauce over it.
I finish with a sprinkle of fresh parsley before serving.

Servings and Timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 20 minutes to cook, so I usually have it ready in 30 minutes total. It’s perfect for a busy evening when I still want something homemade and satisfying.

Variations

Add capers for a briny punch to the sauce
Use boneless chicken thighs instead of breasts for a richer flavor
Sprinkle in red pepper flakes to add heat
Mix in a splash of cream at the end for a silky, richer sauce
Finish with fresh herbs like basil or thyme for an aromatic twist

Storage and Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, I freeze the cooked chicken (without the sauce) for up to 2 months. When reheating, I prefer using the oven at 350°F to keep the crust crisp. I also reheat the sauce gently on the stovetop and pour it over just before serving.

FAQs

How do I keep the chicken crispy after cooking?

I avoid covering the chicken tightly and reheat it in the oven or skillet instead of the microwave to preserve the crust.

Can I prep this dish ahead of time?

Yes, I sometimes bread the chicken in advance and store it in the fridge until I’m ready to cook. It saves me time when I need a fast dinner.

What side dishes go well with this?

I like serving it with roasted potatoes, a fresh salad, or pasta to soak up the lemon sauce.

Can I make it dairy-free?

Yes, I skip the Parmesan and use a dairy-free butter alternative for the sauce. The results are still flavorful and satisfying.

Is it okay to use bottled lemon juice?

I prefer fresh lemon juice for the best flavor, but bottled works in a pinch. I just make sure to adjust to taste since it's usually more concentrated.

Conclusion

This lemon chicken recipe is one of my favorite go-to meals. It’s quick, full of flavor, and feels like something I’d get at a restaurant. The crispy chicken and bright lemon butter sauce make a combination I always look forward to. Whether I’m cooking for myself or company, this dish always hits the mark.

Lemon Chicken Recipe with Lemon Butter Sauce

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Author: Sue
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Pan-Fried
Cuisine: American
Diet: Low Lactose

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Description

This parmesan-crusted lemon chicken is a quick, flavorful dish perfect for busy weeknights. It pairs crispy chicken cutlets with a zesty lemon butter sauce for a delicious, balanced meal.

Instructions

Slice the chicken breasts in half horizontally to create thinner cutlets.
Season both sides with salt and pepper.
Dredge each cutlet in flour, then dip into beaten eggs, and finally coat with grated Parmesan cheese.
In a large skillet, heat butter and olive oil over medium heat.
Cook the chicken cutlets until golden brown and cooked through, about 3-4 minutes per side.
Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and cook until fragrant.
Pour in fresh lemon juice and chicken broth, scraping up any browned bits from the bottom of the skillet.
Let the sauce simmer and reduce slightly.
Return the chicken to the skillet, spooning the sauce over the cutlets.
Garnish with chopped fresh parsley before serving.