Prep: 18 mins | Cook: 12mins | Total: 30 mins | Servings: 4
For busy evenings, this dish will become a favorite chicken dinner recipe. The chicken breast is coated generously and pan-fried in parmesan to give it a crispy crust. The chicken is then smothered with garlic in a lemon butter sauce, which gives the chicken so much flavor. In a buttery garlic lemon sauce, with a few simple ingredients and a few minutes of preparation time, you can have the most flavorful Lemon Chicken with BEST Lemon Butter Sauce.
INGREDIENTS :
For the Parmesan Crusted Chicken:
- (1 1/2) lb chicken breast (2 large)
- 1 Tbsp olive oil to sautee
- 1 Tbsp parsley to garnish (optional)
- (1/2) lemon sliced for garnish (optional)
For the Egg Mixture:
- (2) large eggs
- (1) garlic clove minced
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp ground black pepper
For the Parmesan Breading Mixture:
- 1 cup Parmesan cheese grated
- 3 Tbsp all-purpose flour
For Lemon Butter Sauce:
- 8 Tbsp butter
- (2) garlic cloves minced
- 1/4 cup lemon juice
- 1/4 cup chicken broth
- 1/4 tsp ground black pepper
DIRECTIONS :
- Cut the chicken breasts in half lengthwise. Beat lightly with a meat mallet until even in thickness.
- Add and whisk ingredients for the egg mixture in a bowl. In another bowl, combine ingredients for the parmesan mixture. Then dip chicken into the egg mixture then dredges chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.
- In a large skillet, add and heat enough oil to cover the bottom of a skillet. Add chicken once hot, cook for 4-5 minutes per side, or until crispy, golden, and cooked through to 165˚F on an Instant Read Thermometer. Reduce heat if chicken browns too quickly.
- Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice, and pepper. Then allow the sauce to cook for about 2 minutes. Pour sauce over the cooked chicken, turning to coat. Then garnish with lemon slices and finely chopped parsley if desired.
LEMON CHICKEN WITH BEST LEMON BUTTER SAUCE
Yield:
4
Prep Time:
18 minutes
Cook Time:
12 minutes
Total Time:
30 minutes
Ingredients
- For the Parmesan Crusted Chicken:
- (1 1/2) lb chicken breast (2 large)
- 1 Tbsp olive oil to sautee
- 1 Tbsp parsley to garnish (optional)
- (1/2) lemon sliced for garnish (optional)
- For the Egg Mixture:
- (2) large eggs
- (1) garlic clove minced
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- For the Parmesan Breading Mixture:
- 1 cup Parmesan cheese grated
- 3 Tbsp all-purpose flour
- For Lemon Butter Sauce:
- 8 Tbsp butter
- (2) garlic cloves minced
- 1/4 cup lemon juice
- 1/4 cup chicken broth
- 1/4 tsp ground black pepper
Instructions
- Cut the chicken breasts in half lengthwise. Beat lightly with a meat mallet until even in thickness.
- Add and whisk ingredients for the egg mixture in a bowl. In another bowl, combine ingredients for the parmesan mixture. Then dip chicken into the egg mixture then dredges chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.
- In a large skillet, add and heat enough oil to cover the bottom of a skillet. Add chicken once hot, cook for 4-5 minutes per side, or until crispy, golden, and cooked through to 165˚F on an Instant Read Thermometer. Reduce heat if chicken browns too quickly.
- Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice, and pepper. Then allow the sauce to cook for about 2 minutes. Pour sauce over the cooked chicken, turning to coat. Then garnish with lemon slices and finely chopped parsley if desired.
