You will love this Lemon Chicken recipe for so many reasons! Parmesan-coated chicken pieces are pan fried until tender on the inside with a crispy golden crust, then covered with garlic lemon butter sauce. An easy-to-make meal in 30 minutes.
Chicken with Lemon Sauce
Our easy Lemon Chicken recipe strikes the perfect balance of savory and tangy flavors, making it feel both refreshing and indulgent. Imagine a chicken piccata dinner elevated with a Parmesan twist—combining a classic citrus sauce with a crispy, cheesy coating. The brightness of fresh lemon pairs beautifully with the richness of garlic and butter, creating a well-balanced dish that feels both indulgent and refreshing.
The breaded chicken breasts cook up juicy and tender on the inside, with a satisfying crunchy crust. Finish it off with a generous spoonful of light and zesty lemon garlic butter sauce for a burst of vibrant flavor in every bite.
Ingredients for the Best Lemon Chicken Recipe
- Boneless skinless chicken breasts: Chicken thighs, chicken cutlets, or chicken tenderloins could be used instead of chicken breasts if you prefer.
- Eggs
- Salt
- Black pepper
- Grated parmesan cheese
- All purpose flour
- Garlic powder
- Smoked paprika
- Italian seasoning blend: Feel free to use your own combination of dried herbs and spices instead of the pre-made blend. You can make your own mixture using dried oregano, dried basil, rosemary, thyme, and garlic powder.
- Olive oil: You can also use canola oil or vegetable oil if you prefer.
- Unsalted butter: Make sure your butter is room temperature so it incorporates smoothly without clumping when combined with other ingredients.
- Minced garlic
- Chicken broth: I love how the broth balances the acidity of the lemon juice. However, for an added level of flavor, you can substitute the chicken broth with a dry white wine such as a Pinot Grigio. Be sure to choose a wine you enjoy drinking if using this substitute.
- Fresh lemon juice: Brightens the sauce with acidity, enhancing the lemon flavor of the chicken and providing a refreshing contrast to the richness of the butter.
See the recipe card for full information on ingredients and quantities.
How to Make Lemon Chicken: Step-by-Step Guide
- Pound The Poultry: Slice each chicken breast in half, place onto a cutting board, cover with plastic wrap, and gently pound all the pieces, approximately ½ inch, thick. Set aside.
- Make The Egg Mixture: Whisk together the eggs, salt, and black pepper.
- Make The Parmesan Mixture: Whisk together the parmesan cheese, flour, garlic powder, paprika, and Italian seasoning.
- Bread Each Breast: Dip each piece of chicken into the egg mixture, followed by the cheese mixture, so that both sides are well coated.
- Cook: Cook the breaded chicken pieces in hot oil until crispy and golden brown on both sides and the internal temperature reads 165°F.
- Simmer The Sauce: Wipe the skillet clean. Cook the butter and garlic until melted and fragrant. Whisk in the chicken broth and lemon juice. Simmer until it thickens slightly and reduces by ¼.
- Serve With Sauce: Remove from the heat and return the chicken to the skillet with the sauce. Spoon lemon sauce over the chicken, sprinkle with fresh parsley, and top with slices. Serve and enjoy!
What to Serve with Lemon Chicken
Lemon Chicken is best enjoyed fresh, as the crispy crust can soften over time. Serve the dish as soon as it’s ready for the ultimate combination of textures and flavors.
Grab A Garnish: Garnish the chicken with the chopped fresh parsley and place lemon slices on top of the chicken pieces or around the skillet for added flavor and a pretty presentation. Great for serving family-style but fancy enough for date night!
Make A One-Pan Meal: Make this lemon garlic chicken dish a one-pan meal by adding vegetables like asparagus, zucchini, or green beans to the skillet. Let them cook in the lemon garlic butter sauce for a flavorful and nutritious accompaniment. A salad works too!
Pair With Pasta: Garlic lemon chicken pairs perfectly with pasta. Serve it over egg noodles, penne, orzo, spaghetti, or shells. Or if you prefer, rice and mashed potatoes can also round out the meal.
And for any extra sauce, cauliflower breadsticks, Cheesy Pull-Apart Garlic Bread, or a crusty bread are perfect for soaking up any extra sauce!
Tips for Cooking Perfect Lemon Chicken
- Batch Cook The Breasts: If cooking the chicken pieces in batches, you may need to add an additional 1-2 tablespoons of olive oil to the hot skillet for the second batch. You want enough oil in the skillet to gently fry the coated chicken and not burn the parmesan cheese coating.
- Beware Of Burning: Keep an eye on the chicken as it is gently frying in the skillet. You may need to increase or decrease the heat to avoid burning the cheese coating before the chicken pieces are cooked through.
- Pound Your Pieces: Pounding the chicken flat helps shorten the cooking time. It also helps the meat to cook more evenly.
- Deglaze for Depth: After cooking the chicken, you can deglaze the pan with a splash of chicken broth or white wine before making the sauce. This step adds depth to the lemon garlic butter sauce by incorporating all those delicious browned bits from the bottom of the pan.
- Dinner Is Done: Once the chicken is golden brown on the first side, flip the chicken and stick a meat thermometer in the thickest part of one piece. When the internal temperature reaches 165 degrees, then the chicken is done. Remove it from the heat as soon as it’s done to retain its juiciness and avoid overcooking.
Variations of Lemon Chicken to Try
Like More Lemon? If you prefer a stronger lemon flavor, you can increase the lemon juice to ⅓ cup and decrease the chicken broth to ¼ cup. You can also add lemon zest to the sauce.
Create A Creamy Sauce: This sauce recipe as written is a light, lemon-infused broth that complements the crispy chicken. If you prefer a rich cream sauce, simply stir in a splash of heavy cream or coconut milk for a thicker texture.
Serve It Spicy: Give your garlic lemon chicken a kick of heat by incorporating red pepper flakes, cayenne, or chili paste into the sauce. The spiciness adds a bold contrast to the tangy and savory taste.
Skip The Skillet: For a healthier twist, skip the frying and bake the lemon garlic chicken in the oven instead. After coating the chicken with the Parmesan and seasoning mixture, place in a baking dish. Bake at 400 degrees Fahrenheit for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C). For extra crispiness, you can broil it for the last few minutes, keeping a close eye to avoid burning. And don’t forget to pour the lemon butter sauce over the chicken before serving for that delicious flavor!
More DElicious Chicken Recipes
- Crockpot Chicken Spaghetti
- Air Fryer Chicken Parmesan
- Indian Butter Chicken
- Melt in Your Mouth Chicken
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Lemon Chicken
Ingredients
- 2 chicken breasts large (approximately 1 ½ pounds) boneless skinless
- 2 large eggs room temperature
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup grated parmesan cheese
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon Italian seasoning blend
- 3 tablespoons olive oil
- ½ cup unsalted butter room temperature
- 1 tablespoon minced garlic
- ⅓ cup chicken broth
- ¼ cup fresh lemon juice
Garnish
- Fresh minced parsley
- Lemon slices
Instructions
- Using a sharp knife, cut each of the large boneless skinless chicken breasts in half lengthwise to yield 2 pieces from each breast piece. Place all four halves of chicken onto a cutting board, cover with a large piece of plastic wrap, and gently pound all the pieces into uniform (approximately ½ inch) thicknesses using a meat mallet or rolling pin. Set aside.2 chicken breasts
- To a shallow dish, or dredging bowl, whisk together the eggs, salt and black pepper.2 large eggs, ½ teaspoon salt, ¼ teaspoon black pepper
- To a second shallow dish, or dredging bowl, whisk together the grated parmesan cheese, all-purpose flour, garlic powder, smoked paprika and Italian seasoning blend.1 cup grated parmesan cheese, ½ cup all-purpose flour, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon Italian seasoning blend
- Dip one of the chicken pieces into the egg mixture, followed by the cheese mixture being sure that both sides of the chicken pieces are well coated with both the egg and cheese mixtures. Place onto a large plate. Repeat with the remaining pieces of chicken until all four pieces of chicken have been evenly coated.
- Heat a large (12 inch) skillet over medium heat and add the olive oil. Once the oil is hot, add the breaded chicken pieces in a single layer. If the chicken pieces are large, you will need to cook the chicken in two batches, or two pieces of chicken per batch, as you do not want to overcrowd the skillet.3 tablespoons olive oil
- Cook the chicken for 4-5 minutes per side or until crispy and golden brown. The internal temperature of the chicken should be 165°F on an instant read thermometer. If working in batches, you will need to repeat this process until the chicken is cooked. Place the cooked chicken onto a plate and set aside.
- Carefully wipe the skillet with a paper towel or pour out any excess oil. Add the unsalted butter and minced garlic. Cook for 1-2 minutes or just until the butter has fully melted and the garlic is tender and fragrant.½ cup unsalted butter, 1 tablespoon minced garlic
- Whisk in the chicken broth and lemon juice until fully incorporated with the melted butter.⅓ cup chicken broth, ¼ cup fresh lemon juice
- Allow the sauce to simmer for 3-5 minutes or until it thickens slightly and reduces by ¼.
- Remove the skillet from heat. Return the chicken to the skillet, nestling it into the sauce. Spoon some of the lemon sauce over the chicken.
- Garnish the chicken with the chopped fresh parsley and place lemon slices on top of the chicken pieces, or around the skillet, for added flavor and presentation.Fresh minced parsley, Lemon slices
Jenn’s Notes
- If cooking the chicken pieces in batches, you may need to add an additional 1-2 tablespoons of olive oil to the hot skillet for the second batch. You want enough oil in the skillet to gently fry the coated chicken and not burn the parmesan cheese coating.
- Keep an eye on the chicken as it is gently frying in the skillet. You may need to increase or decrease the heat to avoid burning the cheese coating before the chicken pieces are cooked through.
- Pounding the chicken flat helps shorten the cooking time. It also helps the meat to cook more evenly.
After cooking the chicken, you can deglaze the pan with a splash of chicken broth or white wine before making the sauce. This step adds depth to the lemon garlic butter sauce by incorporating all those delicious browned bits from the bottom of the pan. - Once the chicken is golden brown on the first side, flip the chicken and stick a meat thermometer in the thickest part of one piece. When the internal temperature reaches 165 degrees, then the chicken is done. Remove it from the heat as soon as it’s done to retain its juiciness and avoid overcooking.
