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Lemon Chicken with Lemon Butter Sauce

A quick and elegant dinner featuring crispy Parmesan-coated chicken in a rich lemon butter sauce, perfect for weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, skinless chicken breasts Sliced in half horizontally to create thinner cutlets
  • 1 cup Grated Parmesan cheese Freshly grated is best
  • 1/2 cup All-purpose flour
  • 2 large Eggs Whisked with seasoning
  • 2 cloves Garlic Minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 3 tablespoons Olive oil For frying
For the Lemon Butter Sauce
  • 4 tablespoons Butter Unsalted
  • 1 cup Chicken broth
  • 1/4 cup Freshly squeezed lemon juice Add more if desired
  • 1/4 teaspoon Black pepper
For Garnish
  • 2 tablespoons Fresh parsley Chopped
  • 1 lemon Lemon slices For garnish

Method
 

Preparation
  1. Slice each chicken breast in half horizontally to create thinner cutlets.
  2. Place the pieces between two sheets of plastic wrap and gently pound them until they are an even thickness.
  3. Pat the chicken dry with paper towels before seasoning.
Make the Coating
  1. In one shallow bowl, whisk together the eggs, minced garlic, Italian seasoning, salt, and black pepper.
  2. In a second bowl, mix the grated Parmesan cheese with the flour.
  3. Dip each chicken cutlet into the egg mixture, then coat with the Parmesan mixture, pressing gently.
Pan-Fry Until Golden
  1. Heat olive oil in a large non-stick skillet over medium heat.
  2. Cook the coated chicken for about 4 to 5 minutes per side, until golden brown and cooked through.
Prepare the Lemon Butter Sauce
  1. Melt the butter in a small saucepan over medium-low heat and add minced garlic.
  2. Pour in the chicken broth and lemon juice, then season with black pepper, simmering for 2-3 minutes.
Coat the Chicken
  1. Transfer the cooked chicken back to the skillet and pour the warm lemon butter sauce over each piece.
  2. Gently turn the chicken to coat with the sauce.
Garnish and Serve
  1. Sprinkle chopped parsley and garnish with lemon slices before serving.

Notes

Use freshly grated Parmesan for best flavor. Store leftovers in an airtight container for up to three days. Reheat gently to maintain crispy texture.