Lemon Chicken

5 from 2 votes

Lemon Chicken is a flavorful chicken recipe that makes a perfect option for dinner on a busy night. It’s quick and easy to put together and goes great with a variety of sides!

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: American

Servings: pieces of chicken breast

Calories: 558kcal

Author: Jennifer Fishkind

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.

Notes

Storage:

Store any leftovers in an airtight container for up to 3 days.

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.

Nutrition