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Easy Lemon Chicken Recipe (with Lemon Butter Sauce) photo

Lemon Chicken Recipe (with Lemon Butter Sauce)

This Lemon Chicken Recipe is bursting with bright lemon butter flavor and tender chicken. Simple, elegant, and perfect for any night of the week!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breast 2 large, patted dry with paper towels
  • 1 Tbsp olive oil for sautéing
  • 1 Tbsp fresh parsley optional, for garnish
  • 0.5 lemon lemon sliced, optional, for garnish
  • 2 large eggs
  • 1 clove garlic minced
  • 0.5 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp ground black pepper
  • 1 cup Parmesan cheese grated
  • 3 Tbsp all-purpose flour
  • 8 Tbsp unsalted butter
  • 2 cloves garlic minced
  • 0.25 cup lemon juice freshly squeezed for best flavor
  • 0.25 cup chicken broth low sodium
  • 0.25 tsp ground black pepper additional for sauce

Equipment

  • Large skillet or frying pan
  • Mixing bowls
  • Measuring cups and spoons
  • Sharp knife
  • Tongs or spatula
  • Zester or microplane (optional)

Method
 

Prepare the Chicken
  1. Pat your chicken breasts dry with paper towels to ensure a nice sear. In one bowl, whisk together the eggs, minced garlic, Italian seasoning, salt, and pepper.
  2. In another bowl, combine the Parmesan cheese and flour.
Dredge the Chicken
  1. Dip each chicken breast into the egg mixture, making sure it’s fully coated, then dredge it in the Parmesan-flour mixture. Press gently to help the coating stick well.
Sauté the Chicken
  1. Heat the olive oil in your skillet over medium heat. Once shimmering, add the chicken breasts and cook for about 5-6 minutes on each side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
Make the Lemon Butter Sauce
  1. Lower the heat to medium-low. Add the unsalted butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
  2. Carefully pour in the lemon juice and chicken broth, stirring to combine. Let the sauce simmer gently for 3-4 minutes until slightly thickened. Season with additional black pepper to taste.
Combine and Serve
  1. Return the chicken breasts to the skillet, spooning some of the lemon butter sauce over the top. Let everything warm together for another 2 minutes so the flavors meld beautifully.
  2. Garnish with chopped parsley and lemon slices if using. Serve hot over your favorite side.

Notes

  • Pat chicken dry thoroughly before coating to achieve a crispy crust.
  • Use chicken thighs for a juicier alternative; adjust cooking time accordingly.
  • Substitute Parmesan with pecorino Romano or nutritional yeast for dairy-free options.
  • Make the sauce ahead and gently reheat, adding butter or broth if needed to adjust thickness.
  • Store leftovers in an airtight container in the fridge up to 3 days; reheat gently to maintain moisture.