Lemon Chicken with BEST Lemon Butter Sauce
A delightful dish featuring juicy chicken and a zesty lemon butter sauce, perfect for family dinners or impressing guests.
Ingredients
For the chicken
- 1 1/2 lb chicken breast (2 large, patted dry with paper towels)
- 1 Tbsp olive oil (to sauté)
- 2 large eggs
- 1 clove garlic (minced)
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 3 Tbsp all-purpose flour
- 1 cup Parmesan cheese (grated)
For the lemon butter sauce
- 8 Tbsp unsalted butter
- 2 cloves garlic (minced)
- 1/4 cup lemon juice
- 1/4 cup chicken broth
- 1/4 tsp ground black pepper
For garnish
- 1 Tbsp parsley (to garnish, optional)
- 1/2 lemon (sliced for garnish, optional)
Instructions
Preparation
- Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
- In a bowl, whisk together the ingredients for the egg mixture.
- In another bowl, combine the ingredients for the parmesan mixture.
- Dip the chicken into the egg mixture, then dredge it in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.
Cooking
- In a large non-stick skillet, heat enough oil to cover the bottom of the skillet. Once hot, add the chicken and cook for 4-5 minutes per side, or until crispy, golden, and cooked through to 165˚F on an Instant Read Thermometer. Reduce the heat if the chicken browns too quickly.
- Meanwhile, in a separate saucepan, melt butter and garlic, and cook until fragrant.
- Add the chicken broth, lemon juice, and pepper. Allow the sauce to cook for about 2 minutes.
- Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.
Notes
Make sure to pat the chicken dry before starting. Adjust lemon juice for tartness and avoid overcrowding the skillet when cooking for even browning. For variations, add capers or use different herbs.