Lemon Chicken with BEST Lemon Butter Sauce
User Reviews
5
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Prep Time
18 mins
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Cook Time
12 mins
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Total Time
30 mins
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Servings
4 people
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Calories
560 kcal
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Course
Main Course
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Cuisine
American
Lemon Chicken with BEST Lemon Butter Sauce
Description
This recipe starts by thinning chicken breasts with a meat mallet to ensure even cooking. The chicken is dipped in an egg mixture seasoned with garlic, Italian seasoning, salt, and pepper, then coated in a parmesan and flour blend. Pan-frying the chicken in oil until crispy creates a flavorful crust while keeping the inside tender. The cooking time is about 4-5 minutes per side, until cooked through.
The lemon butter sauce is prepared separately by melting butter and garlic, adding chicken broth, lemon juice, and black pepper, simmering briefly to marry the flavors. Pouring the sauce over the cooked chicken coats it in a tangy, buttery glaze with savory notes from the garlic and parmesan crust.
The dish is visually brightened with optional garnishes of lemon slices and parsley. It pairs well with sides like rice, pasta, or steamed vegetables, making a balanced meal focused on a crisp yet juicy chicken with a zesty sauce.
Ingredients
Ingredients for Parmesan Crusted Chicken:
- 1 1/2 lb chicken breast (2 large), patted dry with paper towels
- 1 Tbsp olive oil to sautee
- 1 Tbsp parsley to garnish (optional)
- 1/2 lemon sliced for garnish (optional)
For the Egg Mixture:
- 2 egg large
- 1 garlic minced, clove
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper ground
For the Parmesan Breading Mixture:
- 1 cup Parmesan Cheese grated
- 3 Tbsp all-purpose flour
Ingredients for Lemon Butter Sauce:
- 8 Tbsp butter unsalted
- 2 garlic minced, cloves
- 1/4 cup lemon juice
- 1/4 cup chicken broth
- 1/4 tsp black pepper ground
Instructions
- Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
- In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.
- In a large skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F on an Instant Read Thermometer. Reduce the 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. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
| Carbs | 9g | |
| Protein | 46g | 92% |
| Fat | 38g | 58% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 273mg | 91% |
| Sodium | 1109mg | 46% |
| Potassium | 738mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1105IU | 22% |
| Vitamin C | 17mg | 19% |
| Calcium | 322mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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