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Lemon Chicken

close up overhead shot of Lemon Chicken with lemon slices and garnished with parsley in a skillet
This delicious Lemon Chicken recipe is pan-fried after a quick dredging and simmered in a citrus sauce that will leave your taste buds eager for more.
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Table of Contents
  1. LEMON CHICKEN INGREDIENTS
  2. HOW TO MAKE THIS LEMON CHICKEN RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

This easy lemon chicken recipe is ideal for busy weeknights and one dish we’re sure you’ll be cooking again and again. Juicy chicken breasts are coated in flour and pan-fried in a skillet before being simmered in a zingy lemon sauce.

If you are would like to try more popular main dish chicken recipes, check out our chicken Marsala and chicken cacciatore.

LEMON CHICKEN INGREDIENTS

You’ll need:

For the Chicken Breasts:

  • 2 large boneless, skinless chicken breasts (about 1½ pounds)
  • 1½ tablespoons extra virgin olive oil
  • 1 tablespoon salted sweet cream butter

For the Egg Batter:

  • 2 large eggs
  • 1 teaspoon fresh minced garlic
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh cracked black pepper

For the Breading:

  • ¾ cup grated parmesan cheese
  • ¼ cup all-purpose flour

For the Lemon Sauce:

  • ½ cup salted sweet cream butter
  • ⅓ cup fresh – or – bottled lemon juice
  • ⅓ cup chicken broth 
  • ½ teaspoon fresh cracked black pepper
  • 2 teaspoons chopped fresh flat parsley (optional garnish)
  • ½ thinly sliced lemon (optional garnish)

SUBSTITUTIONS AND ADDITIONS

CHICKEN BREASTS: Chicken thighs, chicken cutlets, or chicken tenders could be used instead of chicken breasts in this great recipe.

MEAT ALTERNATIVE: To make a vegetarian version of this dish, follow all the instructions for the sauce but replace the chicken stock with vegetable broth and replace the chicken with your favorite meat alternative. To make the recipe vegan, you can also switch the butter to dairy-free margarine.

HERBS & SPICES: For an even more flavorsome dish, why not try experimenting with additional herbs and spices instead or as well as the parsley? Rosemary, garlic and capers all work really well with this chicken dish.

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HOW TO MAKE THIS LEMON CHICKEN RECIPE

For the Chicken Breasts:

STEP ONE: Slice the chicken breast in ½ lengthwise (cut the “top” off of the breast)

STEP TWO: Using a gallon size Ziploc and a meat mallet, gently pound the breasts until they are uniform in size. Set the chicken breasts aside.

PRO TIP:

Pounding the chicken flat helps the meat to cook evenly and shortens the cooking time. If you use chicken tenders instead of chicken breasts, there’s no need to pound them.

For the Egg Batter and Breading:

STEP ONE: Using a medium-sized mixing bowl, beat together the eggs, minced garlic, Italian seasoning, kosher salt and pepper. Set it aside.

STEP TWO: Using a pie pan, or a shallow dish with a rim, stir together the grated parmesan and flour. Set parmesan mixture aside.

STEP THREE: Dip the flattened pieces of chicken, one at a time, into the egg mixture. 

STEP FOUR: Dredge the coated breast in the breading and set it aside.

STEP FIVE: Using a 10 to 12-inch large skillet, over medium-high heat, add in the 1½ tablespoons olive oil and 1 tablespoon butter.

STEP SIX: Once the butter has melted, add the coated chicken to the hot pan. Cook chicken for 4 to 6 minutes, until golden brown, and the juices run clear.

PRO TIP:

The chicken pieces should not be touching in the pan. If there’s not enough room in your pan for all the chicken, you could cook the chicken breasts in small batches and then keep them warm whilst you cook the remaining ones.

STEP SEVEN: Remove the chicken from the heat and set it aside. (The internal temperature needs to reach 165°F).

For the Lemon Sauce:

STEP ONE: Using a heavy bottom 3 to 4 quart saucepan over medium-high heat, melt butter.

PRO TIP:

You can cook the lemon sauce in the skillet, but be sure to wipe the bottom of the pan before adding the sauce. (It can lead to a darker sauce).

STEP TWO: Once the butter is melted, add in the lemon juice, chicken broth and black pepper. Bring the sauce to a simmer, and cook for 5 minutes. 

STEP THREE: Pour the sauce over the cooked chicken breast. Garnish with the chopped parsley and the lemon slices.

HOW TO SERVE

We suggest serving this delicious dinner dish with a side of rice, creamy orzo, or even garlic pasta. Lemon pepper chicken is also wonderful served with our green bean casserole, grilled asparagus, or mashed potatoes.

STORAGE

IN THE FRIDGE: Cooked chicken can be stored for up to three days in the refrigerator. Place it in an airtight container and refrigerate it soon after cooking.

IN THE FREEZER: Skillet lemon chicken can be frozen for up to three months. To defrost, use the defrost setting on the microwave or place it in the fridge overnight. Reheat until piping hot.

This tasty lemon chicken recipe is a go-to meal that is ready in less than 30 minutes. With simple ingredients, a quick dredge, and a tangy lemon sauce, we love how this is easy to make but it has so much flavor that it tastes like it took much longer than it actually does!

FREQUENTLY ASKED QUESTIONS

Can I use chicken thighs instead of chicken breasts?

This delicious chicken recipe works well with both chicken breasts and chicken thighs.

Do I have to use fresh lemon juice or could I use bottled lemon juice for the sauce?

This easy recipe tastes delicious with either fresh or bottled lemon juice although fresh lemon juicy does tend to have a richer flavor.

Can I freeze lemon chicken?

Lemon chicken will keep in the freezer for up to three months stored in an airtight container.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of Lemon Chicken with lemon slices and garnished with parsley in a skillet

Lemon Chicken

5 from 2 votes
This delicious Lemon Chicken recipe is pan-fried after a quick dredging and simmered in a citrus sauce that will leave your taste buds eager for more.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

For the Chicken

  • 2 large chicken breasts boneless and skinless (about 1 ½ pounds)
  • 1 ½ tablespoons extra virgin olive oil
  • 1 tablespoon salted sweet cream butter

For the Egg Batter

  • 2 large eggs
  • 1 teaspoon garlic fresh minced
  • 1 teaspoon dried italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh cracked black pepper

For the Breading

  • ¾ cup parmesan cheese grated
  • ¼ cup all-purpose flour

For the Lemon Sauce:

  • ½ cup salted sweet cream butter
  • cup fresh lemon juice or bottled lemon juice
  • cup chicken broth
  • ½ teaspoon fresh cracked black pepper
  • 2 teaspoons chopped fresh flat parsley (optional garnish)
  • ½ lemon thinly sliced (optional garnish)

Instructions
 

For the Chicken Breast

  • Slice the chicken breast in ½ lengthwise (cut the “top” off of the breast).
  • Using a gallon size ziploc and a meat mallet, gently pound the breasts until they are uniform in size. Set the chicken breasts aside.

For the Egg Batter and Breading

  • Using a medium-sized mixing bowl, beat together the eggs, minced garlic, italian seasoning, kosher salt and pepper. Set it aside.
  • Using a pie pan, or a flat dish with a rim, stir together the grated parmesan and flour. Set it aside.
  • Dip the flattened chicken breasts, one at a time, into the egg mixture.
  • Dredge the coated breast in the breading and set it aside.
  • Using a 10 to 12 inch skillet, over medium-high heat, add in the 1½ tablespoons olive oil and 1 tablespoon butter. Once the butter has melted, add the coated chicken. Cook for 4 to 6 minutes, until golden, and the juices run clear.
  • Remove the chicken from the heat and set it aside. (The internal temperature needs to reach 165°F).

For the Lemon Sauce

  • Using a heavy bottom 3 to.4 quart saucepan over medium-high heat, melt the ½ cup butter.
  • Once the butter is melted, add in the lemon juice, chicken broth and black pepper. Bring the sauce to a simmer, and cook for 5 minutes.
  • Pour the sauce over the cooked chicken breast. Garnish with the chopped parsley and the sliced lemon.

Notes

TIP: Pounding the chicken flat helps the meat to cook evenly and shortens the cooking time. If you use chicken tenders instead of chicken breasts, there’s no need to pound them.
TIP: The chicken pieces should not be touching in the pan. If there’s not enough room in your pan for all the chicken, you could cook the chicken breasts in small batches and then keep them warm whilst you cook the remaining ones.
TIP: You can cook the lemon sauce in the skillet, but be sure to wipe the bottom of the pan before adding the sauce. (It can lead to a darker sauce).

Nutrition

Calories: 497kcal | Carbohydrates: 11g | Protein: 24g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 1269mg | Potassium: 355mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1131IU | Vitamin C: 17mg | Calcium: 252mg | Iron: 2mg
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