Lemon Chicken

5 from 2 votes

Lemon Chicken is juicy and tender on the inside with a crispy Parmesan coating. It's bathed in a rich lemon butter sauce for a bright burst of flavor!

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American

Servings:

Calories: 566kcal

Author: Jennifer Fishkind

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

Notes

Storage:

Leftover lemon chicken can be stored in the refrigerator in an airtight container for up to 2 days. Keep in mind that the cheese coating will become soggy the longer it is stored. You can reheat the chicken in a skillet, oven, or microwave until heated through. Avoid reheating multiple times to maintain flavor and texture.

Tips:

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.

Nutrition