Making Lemon Chicken is simple with this easy recipe. A sweet and tangy glaze coats juicy, parmesan-crusted chicken breasts soaked in freshly squeezed lemons. This meal is perfect for serving family-style or on date night!
Chicken Breast with Lemon Chicken Sauce
This Lemon Chicken recipe is perfect for a quick and healthy family dinner. It’s made by dredging and simmering the chicken breasts in a citrus sauce, then pan-frying it. It’s so full of flavor and absolutely delicious. The whole family just loves it!
It’s especially easy for a busy night and it pairs well with many different sides. You could make simple sauteed veggies, grilled asparagus, or mashed potatoes. It would also be wonderful over a fresh, hearty salad.
If you’re looking for a delicious new recipe, that’s quick and easy, then this lemon chicken is going to become one of your go-to’s. It’s become a family favorite in our house. Chicken is a staple main dish, so it’s always great to have new ways to make it.
Why We Love This Lemon Chicken Recipe
- Quick and easy to make.
- Ready in about 35 minutes.
- Ingredients use pantry staples
- Kid-friendly and approved.
- A great way to change up boring boneless, skinless chicken breasts
Ingredients
- Skinless chicken breasts
- Extra virgin olive oil
- Salted sweet cream butter
- Eggs
- Minced garlic
- Dried italian seasoning
- Kosher salt
- Cracked black pepper
- Parmesan cheese
- All-purpose flour
- Lemon juice
- Chicken broth
- Black pepper
- Parsley (optional garnish)
- Sliced lemon (optional garnish)
Substitutions and Additions
- Chicken breasts: Chicken theighs or chicken tenderloins could be used instead of chicken breasts. If doing so, omit the second step of the directions below.
- Herbs and spices: It can be really fun to play around with your Lemon Chicken. You can try adding other flavors by using spices or seasonings. I love to add fresh cracked pepper or thyme to this recipe. It just enhances the flavors!
Recommended Tools to Make this Recipe
- Gallon size ziploc bag
- Mixing bowl
- 10 – 12 inch skillet
- Heavy bottom 3 – 4 quart saucepan
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How to Make Lemon Chicken
- Slice the chicken breast in ½ length wise.
- Using a gallon size ziploc and a meat mallet, gently pound the breasts until they are uniform in size.
- Beat together the eggs, minced garlic, italian season, kosher salt and pepper.
- Using a pie pan, or a flat dish with a rim, stir together the grated parmesan and flour.
- 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 – 12 inch skillet, add in the olive oil and butter. Once the butter has melted, add the coated chicken. Cook for 4 – 6 minutes, until golden, and the juices run clear.
- Remove the chicken from the heat and set it aside.
Pro-Tip: The internal temperature needs to reach 165* - Melt the butter using a heavy bottom 3 – 4 quart saucepan. Add in the lemon juice, chicken broth and black pepper. Cook for 5 minutes.
- Pour the sauce over the cooked chicken breast.
- Garnish with the chopped parsley and the sliced lemon.
Tips
- Pounding the chicken flat helps shorten the cooking time. It also helps the meat to cook more evenly.
- Here’s a tip to tell when the chicken is done! Once the chicken is golden brown on the first side, turn the chicken and stick a meat thermometer in the thickest part of one piece of chicken. When the internal temperature reaches 165 degrees, then the chicken is done. Keeping tabs on the thermometer can also help you make adjustments, if necessary, to the heat of the burner.
- You can cook the lemon sauce in the skillet, but be sure to wipe the skillet out before adding the sauce. (It can lead to a darker sauce.
Storage Tips
- To Store: Store any leftovers in an airtight container for up to 3 days.
What to Serve with Lemon Chicken
This is wonderful when served with a side of orzo pasta! To make a nice orzo pasta side dish, cook 1 cup of orzo pasta according to package directions. Drain. Combine with the pasta 2 tablespoons butter, ½ teaspoon salt, ¼ teaspoon pepper, and ½ cup shredded parmesan cheese. Lemon chicken also goes great with grilled asparagus or mashed potatoes!
Lemon Chicken is a dinner recipe that the whole family will enjoy! It goes great with any side dish, and it’s a quick and easy meal for a busy night. The flavor in this chicken is insane. The whole family is sure to love it.
Other Easy Chicken Recipes
- 3-Ingredient Brown Sugar Italian Chicken
- Baked Crack Chicken
- Air Fryer Chicken Parmesan
- Easy Mozzarella Chicken
- Pineapple Chicken
- Benihana Hibachi Chicken
- Baked Lemon Pepper Wings
Lemon Chicken
Ingredients
Chicken Breast
- 2 large boneless, skinless chicken breasts (about 1 ½ lbs)
- 1½ tbsp extra virgin olive oil
- 1 tbsp salted sweet cream butter
Egg Batter
- 2 large eggs
- 1 tsp fresh minced garlic
- 1 tsp dried italian seasoning
- 1 tsp kosher salt
- ½ tsp fresh cracked black pepper
Breading
- ¾ cup grated parmesan cheese
- ¼ cup all-purpose flour
Lemon Sauce
- ½ cup salted sweet cream butter
- ⅓ cup fresh – or – bottled lemon juice
- ⅓ cup chicken broth
- ½ tsp fresh cracked black pepper
- 2 tsp chopped fresh flat parsley (optional garnish)
- ½ thinly sliced lemon (optional garnish)
Instructions
Chicken Breast
- Slice the chicken breast in ½ length wise (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 size mixing bowl, beat together the eggs, minced garlic, italian season, 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 – 12 inch skillet, over medium-high heat, add in the 1 ½ tablespoons olive oil and 1 tablespoon butter. Once the butter has melted, add the coated chicken. Cook for 4 – 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*)
Lemon Sauce
- Using a heavy bottom 3 – 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.
Jenn’s Notes
- Pounding the chicken flat helps shorten the cooking time. It also helps the meat to cook more evenly.
- Here’s a tip to tell when the chicken is done! Once the chicken is golden brown on the first side, turn the chicken and stick a meat thermometer in the thickest part of one piece of chicken. When the internal temperature reaches 165 degrees, then the chicken is done. Keeping tabs on the thermometer can also help you make adjustments, if necessary, to the heat of the burner.
- You can cook the lemon sauce in the skillet, but be sure to wipe the skillet out before adding the sauce. (It can lead to a darker sauce.
