Description
This Lemon Chicken with the best lemon butter sauce is a quick and flavorful dish featuring crispy Parmesan-crusted chicken breasts paired with a tangy and indulgent lemon butter sauce. Ready in just 30 minutes, it's perfect for a weeknight dinner that feels special, garnished with fresh parsley and lemon slices.
Ingredients
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 (for egg mixture)
- 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, chopped
- 1/2 lemon, sliced
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create thinner cutlets. Lightly pound the chicken pieces with a meat mallet to ensure even thickness for uniform cooking.
- Make the Mixtures: In one bowl, whisk together the eggs, minced garlic, Italian seasoning, salt, and pepper to form the egg mixture. In a separate bowl, combine the grated Parmesan cheese and flour to create the coating mixture.
- Coat the Chicken: Dip each chicken piece first into the egg mixture, then dredge thoroughly in the Parmesan and flour mixture. Allow any excess coating to fall off.
- Cook the Chicken: Heat olive oil in a large non-stick skillet over medium heat until hot. Add the coated chicken cutlets and cook for 4-5 minutes per side until the crust is crispy and golden, and the internal temperature reaches 165˚F. Adjust the heat if the chicken browns too quickly.
- Prepare the Lemon Butter Sauce: While the chicken cooks, melt the butter in a separate saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in chicken broth, lemon juice, and black pepper, allowing the sauce to simmer for about 2 minutes to meld flavors.
- Combine and Serve: Pour the warm lemon butter sauce over the cooked chicken pieces, turning them gently to coat all sides. Garnish with fresh parsley and lemon slices if desired. Serve immediately for best flavor.
Notes
- For an even crispier coating, you can double-dip the chicken by repeating the egg and Parmesan mixture steps.
- Use fresh lemon juice for the sauce for the best bright, tangy flavor.
- Make sure not to overcrowd the skillet to allow the chicken to crisp properly.
- If you prefer a thicker sauce, simmer it a little longer until it reduces to your desired consistency.
- Leftovers can be refrigerated and reheated gently in a skillet to maintain crispiness.
