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 Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: Lemon Chicken Recipe

Servings:

Calories: 497kcal

Ingredients

Chicken

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

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

Breading

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

Lemon Sauce

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

Instructions

Chicken

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.

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 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.

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

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.
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.
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