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Lemon Chicken Butter Sauce

Category: Satisfying Main Dishes

This dish features tender chicken breasts, lightly coated in parmesan and pan-fried to a golden crisp. The star is a silky lemon butter sauce, brightened with fresh lemon juice and garlic, that gives each bite a vibrant tang. Simple steps ensure quick preparation—dredging chicken in a seasoned egg and cheese mix, then finishing in a hot skillet for a crunchy texture. Serve topped with sliced lemon and parsley for a lively touch. Perfect for busy evenings or weeknight dinners, this meal is sure to impress with its savory flavors and appealing presentation.

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Last updated on Wed, 21 May 2025 19:02:38 GMT
Chicken avec des citrons et une sauce de citron. Pin
Chicken avec des citrons et une sauce de citron. | savorieswithtyla.com

This parmesan-crusted lemon chicken is my go-to for impressing guests or just adding some sunshine to a weeknight dinner. The combination of juicy chicken and a buttery lemon sauce makes it a dish that disappears fast in my house. Every bite is bright and crispy, and it comes together in only thirty minutes from start to finish.

I remember making this the first time for a last-minute dinner party and everyone asked for the recipe. Now it is a standing request at family gatherings.

Ingredients

  • Chicken breast: Choose thick and even pieces and pat them dry for crispiness
  • Olive oil: For sautéing and adding a subtle richness
  • Parsley: Brightens up the dish when used as a garnish choose fresh herbs if available
  • Lemon: Sliced for garnish or squeezed for an extra citrus zing pick firm lemons with thin skin for more juice
  • Eggs: These help the coating stick for an even crust use large eggs for best coverage
  • Garlic: Minced for depth in both the egg mixture and the sauce fresh cloves give much better flavor than jarred
  • Italian seasoning: Adds herby notes and complexity check your blend for freshness
  • Salt: Essential for seasoning and balancing flavors
  • Black pepper: Adds a hint of heat freshly ground is best
  • Parmesan cheese: Freshly grated melts better and crisps up the coating more than pre-grated
  • All-purpose flour: Binds everything together and helps make the coating light and crunchy
  • Unsalted butter: Forms the base of the sauce for a creamy finish use high-quality butter for the best taste
  • Chicken broth: Adds depth to the sauce and keeps it from being too tangy choose a low-sodium version to control saltiness
  • Lemon juice: The key flavor for the sauce use freshly squeezed for a burst of freshness

Step-by-Step Instructions

Prepare and Pound the Chicken:
Cut each chicken breast in half lengthwise to create thin even pieces. Use a meat mallet to gently pound the chicken until all pieces are the same thickness. Pat dry with paper towels to ensure the coating sticks and the chicken crisps up.
Mix the Egg Coating:
In a bowl whisk together large eggs minced garlic Italian seasoning salt and black pepper. This mixture will help the parmesan stick and infuse flavor into the chicken.
Create the Parmesan Crust:
In a separate bowl combine freshly grated parmesan cheese and all-purpose flour. The flour helps bind the cheese and creates a crispy edge.
Dredge the Chicken:
Dip each chicken piece in the egg mixture letting the excess drip off. Move the chicken into the parmesan mixture making sure each piece is covered completely then shake off any loose coating.
Cook Until Golden and Crisp:
Heat olive oil in a large nonstick skillet just enough to coat the bottom. When the oil is shimmering add the chicken pieces. Cook for about four to five minutes per side or until golden brown and cooked through with an internal temperature of one hundred sixty-five degrees. Turn down the heat if the crust browns too quickly.
Make the Lemon Butter Sauce:
In a separate pan melt unsalted butter over medium heat and add minced garlic. Cook until fragrant but not browned then pour in chicken broth lemon juice and black pepper. Stir and let cook for two minutes so the sauce thickens slightly.
Finish and Garnish:
Once the chicken is done pour the lemon butter sauce over the top. Turn the chicken to coat in sauce. Garnish with parsley and extra lemon slices for serving.
Chicken avec des citrons et une sauce de citron. Pin
Chicken avec des citrons et une sauce de citron. | savorieswithtyla.com

My favorite part of this dish is the moment I pour the lemon butter sauce over the crispy chicken. That scent brings everyone to the kitchen and always reminds me of Sunday suppers with my grandmother who insisted lemon goes with almost everything.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. To reheat use a skillet over medium heat to keep the coating crisp or warm in a moderate oven until heated through. The sauce may thicken when chilled so add a splash of water or chicken broth if needed.

Ingredient Substitutions

Try panko breadcrumbs mixed with a little parmesan if you are short on cheese. For a dairy-free version coat the chicken in seasoned flour and breadcrumbs and use a dairy-free butter or olive oil for the sauce. You can substitute lime for lemon for a slightly different brightness.

Serving Suggestions

Serve this lemon chicken with roasted potatoes a simple side salad or over angel hair pasta to soak up the sauce. I love pairing it with green beans or asparagus for a colorful plate. It also makes an impressive sandwich layered into a fresh baguette with extra sauce.

Chicken avec des citrons et une sauce de citron. Pin
Chicken avec des citrons et une sauce de citron. | savorieswithtyla.com

Cultural Context

Lemon chicken has roots in both Mediterranean and American cuisines. The addition of parmesan puts a playful Italian spin on the classic. The use of lemon and herbs is a nod to warm-weather comfort food where citrus is used to elevate simple proteins.

Recipe FAQs

→ How do I get the chicken crispy?

Use a hot, non-stick skillet and avoid overcrowding. Let the crust set before flipping for maximum crispiness.

→ Can I substitute chicken thighs?

Yes, boneless skinless thighs also work well. Adjust the cooking time to ensure doneness.

→ How can I prevent the parmesan breading from falling off?

Pat the chicken dry first, dredge properly, and shake off excess before adding to the pan.

→ Is the lemon butter sauce very tart?

The sauce balances tart lemon with rich butter and broth. Adjust lemon juice for your taste preference.

→ What are good side dishes for this meal?

Pair with steamed vegetables, pasta, rice, or a fresh salad to complement the zesty flavors.

Lemon Chicken Butter Sauce

Parmesan-coated chicken topped with a vibrant lemon butter sauce, ready on the table in just 30 minutes.

Preparation Time
18 min
Cooking Time
12 min
Total Time
30 min
By: Tyla

Category: Main Dishes

Skill Level: Beginner-Friendly

Cuisine Origin: American

Output: 4 Servings

Dietary Preferences: ~

Ingredients

→ Parmesan-Crusted Chicken

01 680 g chicken breast, patted dry
02 1 tablespoon olive oil
03 1 tablespoon fresh parsley, chopped (optional, for garnish)
04 1/2 lemon, sliced (optional, for garnish)

→ Egg Mixture

05 2 large eggs
06 1 garlic clove, minced
07 1/2 teaspoon Italian seasoning
08 1/2 teaspoon salt
09 1/4 teaspoon ground black pepper

→ Parmesan Breading Mixture

10 100 g Parmesan cheese, grated
11 3 tablespoons all-purpose flour

→ Lemon Butter Sauce

12 115 g unsalted butter
13 2 garlic cloves, minced
14 60 ml lemon juice
15 60 ml chicken broth
16 1/4 teaspoon ground black pepper

Steps

Step 01

Slice the chicken breasts in half lengthwise. Using a meat mallet, pound each piece until of even thickness throughout.

Step 02

In a bowl, whisk together the eggs, minced garlic, Italian seasoning, salt, and black pepper.

Step 03

In a separate bowl, combine the grated Parmesan cheese with the all-purpose flour.

Step 04

Dip each piece of chicken first into the egg mixture, then dredge it in the Parmesan breading mixture, ensuring an even coating. Shake off any excess from each bowl.

Step 05

Heat olive oil in a large non-stick skillet over medium heat, just enough to cover the base. Once hot, add coated chicken pieces and cook for 4–5 minutes per side until they are golden, crisp, and have reached 74°C internal temperature. Adjust the heat as necessary to prevent over-browning.

Step 06

Simultaneously, melt butter in a saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth, lemon juice, and black pepper. Allow the sauce to simmer for 2 minutes.

Step 07

Drizzle the sauce over the cooked chicken, turning pieces to ensure even coating. Garnish with sliced lemon and chopped parsley if desired. Serve immediately.

Notes

  1. Bring ingredients to room temperature before breading to ensure even cooking.

Required Tools

  • Meat mallet
  • Large non-stick skillet
  • Saucepan
  • Mixing bowls
  • Whisk
  • Instant-read thermometer

Allergen Information

Double-check all ingredients for potential allergens and consult a medical expert if needed.
  • Contains dairy (Parmesan cheese, butter) and eggs
  • Contains gluten (all-purpose flour)

Nutritional Information (Per Serving)

These details are for informational purposes and don’t replace professional medical advice.
  • Calories: 560
  • Fats: 38 g
  • Carbohydrates: 9 g
  • Proteins: 46 g