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.
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.