Lemon Chicken with BEST Lemon Butter Sauce
A delightful dish combining tangy lemon flavor with tender chicken, perfect for any occasion.
Ingredients
Chicken Preparation
- 1 1/2 lb chicken breast (2 large, patted dry with paper towels) Use fresh chicken for best results.
- 1 Tbsp olive oil (to sauté)
- 2 large eggs For egg wash.
- 1 clove garlic (minced)
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup Parmesan cheese (grated) Can substitute with Pecorino Romano or Grana Padano.
- 3 Tbsp all-purpose flour
Lemon Butter Sauce
- 8 Tbsp unsalted butter
- 2 cloves garlic (minced)
- 1/4 cup lemon juice Adjust based on personal taste.
- 1/4 cup chicken broth
- 1/4 tsp ground black pepper
Garnishes
- 1 Tbsp parsley (to garnish, optional)
- 1/2 lemon (sliced for garnish, optional)
Instructions
Preparation
- Cut the chicken breasts in half lengthwise and pound them with a meat mallet to ensure even thickness.
- In a bowl, whisk together the egg mixture ingredients.
- In another bowl, mix the Parmesan cheese, flour, Italian seasoning, salt, and pepper.
- Dip each piece of chicken into the egg mixture and then dredge it in the Parmesan mixture, letting any excess fall off.
Cooking
- Heat enough olive oil in a large non-stick skillet to cover the bottom.
- When the oil is hot, add the chicken and cook for 4-5 minutes on each side until golden brown and cooked through (165°F on an Instant Read Thermometer).
- If the chicken browns too quickly, reduce the heat.
- While the chicken cooks, melt the butter in a separate saucepan over medium heat and add the minced garlic, cooking until fragrant.
- Pour in the chicken broth, lemon juice, and pepper, and let the sauce simmer for about 2 minutes.
- Once the chicken is done, pour the sauce over it, turning to coat, and garnish with lemon slices and parsley if desired.
Notes
Pat the chicken dry before cooking for a crispy crust. Adjust lemon juice based on preference. For a thicker sauce, let it simmer longer until desired consistency.