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Review RecipeLemon Chicken
This lemon chicken recipe features crispy, golden-brown chicken paired with a rich, buttery lemon sauce for a meal thatโs flavorful and easy to make. Perfect for busy weeknights or family dinners, it comes together quickly with simple ingredients and classic techniques.
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Our lemon chicken recipe combines crispy, golden brown chicken with a tangy lemon butter sauce that’s so good, it’s hard to believe it comes together with simple ingredients. This dish strikes the perfect balance between zesty, savory, and rich, making it an ideal choice for busy weeknights or a special dinner with the whole family.
What You Need To Know
- MAIN INGREDIENTS: Boneless skinless chicken breasts, eggs, Parmesan cheese, flour, garlic powder, smoked paprika, Italian seasoning, olive oil, unsalted butter, fresh lemon juice, chicken broth, minced garlic, fresh parsley
- QUICK STEPS: Prepare chicken by slicing and pounding to uniform thickness, coat in egg and parmesan mixture, pan-fry in olive oil until golden brown, make lemon butter sauce in the same skillet, return chicken to skillet and spoon sauce over, garnish with parsley and lemon slices
- TOTAL TIME AND YIELD: 30-40 minutes, 4 servings
Lemon Chicken Ingredients
Here’s what you’ll need to make this recipe:
- 2 large (approximately 1 ½ pounds) boneless skinless chicken breasts: Provides tender and juicy chicken pieces.
- 2 large eggs, room temperature: Used to coat the chicken for the crispy breading.
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup grated Parmesan cheese: Creates the crispy, golden crust with nutty, savory flavor
- ½ cup all-purpose flour: Helps bind the breading to the chicken.
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika: Brings a mild smoky flavor to the breading.
- ½ teaspoon Italian seasoning blend
- 3 tablespoons olive oil: Used to pan fry the chicken until golden brown.
- ½ cup unsalted butter, room temperature: Forms the rich base of the lemon butter sauce.
- 1 tablespoon minced garlic
- ⅓ cup chicken broth
- ¼ cup fresh lemon juice
Garnish:
- Fresh minced parsley
- Lemon slices: Enhance the lemon flavor and add visual appeal.
Lemon Chicken Substitutions
Parmesan Cheese: Substitute with pecorino romano for a sharper, stronger flavor, or use grated asiago for a nuttier taste.
Fresh Lemon Juice: Equal amounts of bottled lemon juice can be used in a pinch if you don’t have fresh lemon juice, though it may lack the brightness of fresh lemons. Adding one tablespoon of lemon zest can help boost the citrus taste.
Chicken Broth: Replace with vegetable stock if that’s what you have on hand. You can also mix in a splash of white wine for added depth.
Garlic Powder: Freshly minced garlic can replace garlic powder in the breading for a bolder garlic flavor. Use about ½ teaspoon of fresh garlic for each teaspoon of powder.
Unsalted Butter: Salted butter can be used, but reduce the additional salt in the recipe by ¼ teaspoon to balance the seasoning.
Olive Oil: If you’re out of olive oil, vegetable oil or avocado oil are good alternatives for pan frying.
How To Make This Lemon Chicken Recipe
STEP ONE: Prepare the Chicken
Using a cutting board, slice each of the boneless skinless chicken breasts in half lengthwise. Cover the chicken pieces with a large piece of plastic wrap, and use a kitchen mallet or rolling pin to gently pound them to an even thickness of about ½ inch. This step helps the chicken cook evenly and prevents dry spots.
OUR RECIPE DEVELOPER SAYS
If the chicken pieces are slippery, pat them dry with paper towels before slicing for better control.
STEP TWO: Prepare the Coatings
In one small bowl, whisk together the eggs, salt, and black pepper to create the egg mixture.
In a second shallow dish, mix the Parmesan cheese, all-purpose flour, garlic powder, smoked paprika, and Italian seasoning blend. This combination creates the flavorful breading that gives the chicken its signature crisp texture.
PRO TIP:
Use freshly grated Parmesan cheese for the best texture and flavor in the coating.
STEP THREE: Coat the Chicken
Dip one piece of chicken into the egg mixture, ensuring both sides are evenly coated. Then, dredge the chicken in the cheese mixture, pressing lightly so the breading adheres well. Place the coated piece onto a plate. Repeat the process with the remaining chicken pieces.
PRO TIP:
Let the coated chicken rest for five minutes before frying to help the breading stick during cooking.
STEP FOUR: Heat the Oil
In a large skillet, heat three tablespoons of olive oil over medium heat. Allow the oil to get hot, but not smoking, before adding the chicken. The proper temperature ensures the coating becomes golden brown without soaking up excess oil.
PRO TIP:
Test the oil by dropping a small piece of breading into the pan. It should sizzle immediately.
STEP FIVE: Cook the Chicken
Add the chicken to the skillet in a single layer. If the pieces are large, cook them in batches to avoid overcrowding. Fry the chicken for four to five minutes per side until the coating is crispy and the internal temperature reaches 165°F on an instant-read thermometer. Transfer the cooked chicken to a plate and tent with aluminum foil to keep it warm.
PRO TIP:
Overcrowding the pan can lower the oil temperature, making the chicken soggy instead of crispy.
STEP SIX: Prepare the Sauce
Carefully wipe out the skillet with a paper towel to remove excess oil, leaving behind the flavorful brown bits at the bottom of the pan. Add the unsalted butter and minced garlic to the skillet. Cook for one to two minutes over medium heat until the butter melts and the garlic becomes fragrant.
PRO TIP:
Keep the heat low to avoid burning the garlic, which can make the sauce bitter.
STEP SEVEN: Make the Lemon Butter Sauce
Whisk in the chicken broth and fresh lemon juice until fully combined with the melted butter. Simmer the sauce for three to five minutes, allowing it to thicken slightly and reduce by about a quarter.
PRO TIP:
If you prefer a thicker sauce, whisk in one teaspoon of cornstarch dissolved in one tablespoon of cold water.
STEP EIGHT: Combine the Chicken and Sauce
Return the cooked chicken to the skillet, nestling each piece into the sauce. Spoon the lemon butter sauce over the chicken to coat it evenly. This step allows the chicken to soak up the flavors of the sauce.
STEP NINE: Garnish the Dish
Sprinkle the chicken with fresh minced parsley and arrange lemon slices on top or around the skillet for added flavor and presentation.
PRO TIP:
Garnishes like parsley and lemon slices don’t just add visual appeal; they also bring a pop of freshness to the dish.
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.
If you would like to try more popular main dish chicken recipes, check out our chicken Marsala and chicken cacciatore.
MORE CHICKEN RECIPES
Storage
Properly storing your lemon chicken is essential for maintaining its flavor and texture. Whether you’re preparing it ahead of time or saving leftovers, these tips will help you get the most out of your dish.
MAKE AHEAD:
You can prepare the chicken up to the breading stage in advance. Coat the chicken pieces as instructed and place them on a rimmed baking sheet lined with parchment paper. Cover tightly with plastic wrap and store in the fridge for up to 24 hours. When ready to cook, proceed with the frying and sauce-making steps.
IN THE FRIDGE:
Store leftover lemon chicken in an airtight container in the fridge. It will stay fresh for up to three days. If possible, keep the chicken and the lemon butter sauce in separate containers to maintain the crispy texture of the chicken.
IN THE FREEZER:
For longer storage, freeze the cooked chicken in an airtight container or wrap it tightly in aluminum foil to prevent freezer burn. Store the sauce separately in a freezer-safe container. Both can be frozen for up to two months. When reheating, thaw the chicken and sauce in the fridge overnight before proceeding with the reheating instructions.
REHEATING:
- Oven: Preheat the oven to 350°F and place the chicken on a rimmed baking sheet lined with foil. Cover loosely with additional foil to prevent drying out, and heat for about 15–20 minutes or until warmed through. Heat the sauce in a small saucepan over medium heat until warm, stirring occasionally.
- Microwave: Place the chicken on a microwave-safe plate and cover it with a damp paper towel to retain moisture. Heat in 30-second intervals until warmed through. Reheat the sauce separately in a microwave-safe dish, stirring as needed.
- Stovetop: For the best texture, reheat the chicken in a large skillet over medium heat with a little oil or butter. Heat the sauce in the same pan or separately in a small saucepan.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts for this recipe?
Yes, you can use boneless skinless chicken thighs instead of chicken breasts. Chicken thighs are naturally juicier and may take slightly longer to cook. Be sure to pound them to an even thickness for consistent results.
How do I prevent the breading from falling off the chicken during frying?
To keep the breading from falling off, make sure the chicken is dry before coating and allow the breaded chicken to rest for five minutes before frying. This helps the coating adhere better during cooking.
Why is it important to deglaze the skillet before making the sauce?
Deglazing the skillet helps incorporate the brown bits at the bottom of the pan into the sauce, adding depth and richness to the dish.
How thick should I pound the chicken for even cooking?
The chicken should be pounded to an even thickness of about ½ inch. This helps it cook quickly and evenly without drying out.
This lemon chicken recipe combines crispy, golden chicken with a zesty, rich sauce, making it an easy yet impressive meal for any night. Whether you’re cooking for the whole family or just want a quick meal with bold flavors, this recipe delivers every time.
Lemon Chicken
This lemon chicken recipe features crispy, golden-brown chicken paired with a rich, buttery lemon sauce for a meal that’s flavorful and easy to make. Perfect for busy weeknights or family dinners, it comes together quickly with simple ingredients and classic techniques.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Ingredients
- 2 large boneless skinless chicken breasts, approximately 1 ½ pounds
- 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.
- To a shallow dish, or dredging bowl, whisk together the eggs, salt and 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.
- 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.
- 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.
- Whisk in the chicken broth and lemon juice until fully incorporated with the melted butter.
- 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.
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Comments
jay platte says
this is soooo delicious!!!
Gloria says
This is a simple, flavorful dish that we love!
LKB says
This was incredible! Went back for seconds. I did not have the smoky paprika and I am sure that would have gave it that kick but will make again!
My tip is is is vital to make sure all the pieces are the same size/thickness.