This Lemon Chicken Recipe with Parmesan Crust
This Lemon Chicken Recipe with Parmesan Crust is incredibly simple to make and only takes 30 minutes to get ready! The fast garlic and lemon butter sauce makes the chicken taste better and adds a lot of flavor to the dish.
I’m sure you’ll adore my Lemon Chicken with the greatest Lemon Butter Sauce.
This is going to be a go-to chicken dinner recipe for busy nights. The chicken breast is covered with a lot of parmesan and then fried in a skillet to make the crust crispy. Then, the chicken is covered in a lemon butter sauce with garlic that makes it taste so much better.
We adore quick chicken dishes that just take 30 minutes to make on hectic weeknights. Some of our favorites are Chicken Marsala, classic Chicken Parmesan, and this simple lemon garlic chicken. With these recipes, you can cook meals that taste like they came from a restaurant for a lot less money than eating out.
You can make the most DELICIOUS crispy chicken breast in a buttery garlic lemon sauce with just a few simple ingredients and a few minutes of prep time.
Ingredients
Number of people: 4
- 1 1/2 kg chicken breast (2 large), dried off with paper towels
- 1 Tbsp of olive oil for sautéing
- 1 Tbsp. of parsley for garnish (optional)
- 1/2 lemon, cut into pieces to use as a garnish (optional)
- Two big eggs
- one clove of garlic
- half a teaspoon of Italian spice
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup of grated Parmesan cheese
- 3 tablespoons of all-purpose flour
- 8 tablespoons of butter without salt
- 1/4 cup of lemon juice
- 2 chopped garlic cloves
- 1/4 cup of chicken broth
- 1/4 tsp of ground black pepper
Instructions
- Cut the chicken in half lengthwise and pound it with a meat mallet until it is the same thickness all throughout. Cut the chicken breasts in half along the length. Use a meat mallet to lightly beat the meat until it is even in thickness.
- Make the egg mixture by beating together the eggs, garlic, Italian seasoning, salt, and pepper. Put the ingredients for the egg mixture in a bowl and whisk them together.
- Make the Parmesan Mixture: In a another bowl, mix the parmesan cheese and flour together. Mix the parmesan mixture ingredients in a another bowl. Dredge the Chicken: First, coat it in the egg mixture, then coat it well with the parmesan mixture, shaking off any extra. Put the chicken in the egg mixture, then roll it in the parmesan mixture. Let any extra ingredients fall off of each bowl.
- Prepare the chicken. Put oil in a heated skillet, then add the breaded chicken. In a big skillet, heat enough oil to cover the bottom of the pan. When the oil is hot, add the chicken and cook it for 4 to 5 minutes on each side, or until it is golden brown, crispy, and cooked through to 165°F on an Instant Read Thermometer. Cook it for 4–5 minutes on each side, or until it is golden brown and the internal temperature reaches 165°F with an Instant Read Thermometer. If the chicken crust starts to brown too rapidly, turn down the heat so the chicken can cook all the way through. If the chicken browns too soon, turn down the heat.
- Cook the garlic and butter in a pan until they smell good. In a another saucepan, melt the butter and garlic together and heat until they smell good. Add the lemon juice, chicken stock, Italian spice, and pepper and whisk them together. Let the sauce cook for about two minutes over medium heat. Put in the chicken broth, lemon juice, and pepper. Let the sauce cook for about two minutes.
- Pour the sauce over the chicken that has already been cooked, tossing it to coat. If you want, you can add lemon slices and finely chopped parsley as a garnish.
This lemon butter sauce is so easy to make that you’ll want to make it all the time. The fresh lemon and butter give the sauce a tart taste, and the garlic blends all the tastes together. It’s very good!
NOTE: We really like how fresh and tart the lemon taste is in this dish. Cut back on the lemon juice if you want a less le mony taste.
If you want to make dinner faster, make the lemon sauce in a different pan or skillet while the chicken is cooking. Once the chicken is done cooking, just pour the sauce over it. You could also just cook the chicken, take it out of the pan (cover it to keep it warm), make the sauce in the same pan, and then put the chicken back in.
Can I do this early?
If you like to get dinner ready ahead of time, cut up the chicken and combine it with the eggs. Cover it and put it in the fridge until you’re ready to eat. If you let the chicken marinade, the breast will be juicier and more tender. Then, just follow the rest of the recipe as usual.
Is it possible to cook Lemon Chicken without the Parmesan Crust?
Yes! If you want to eat healthy, don’t use the egg or parmesan mixtures at all. Cut the chicken breast into pieces and add salt, pepper, and Italian seasoning. Then, keep making the sauce.
What can you use instead of chicken thighs?
You may use chicken breast, chicken thighs, or even chicken tenderloins to make this lemon chicken. You should follow the recipe exactly, but the cooking time will be different. The size of the thighs will determine how long they need to cook. An instant-read thermometer should show that the inside temperature has reached 165F.
Putting vegetables in the skillet with the chicken:
Yes, you can definitely add vegetables to finish the dish. The lemon sauce will go well with asparagus, green beans, and zucchini, and it will also go well with the chicken.
Calories: 560, Carbs: 9g, Protein: 46g, Fat: 38g
I’m excited for you to try this easy chicken dinner dish!