Parmesan Chicken with Lemon Butter Sauce
The tastiest parmesan chicken breasts with a crispy coating that are drenched in a delicious garlicky lemon butter sauce!
This crispy parmesan chicken with lemon butter sauce is my new favorite way to make chicken. I found a tasty recipe on Natasha’s Kitchen for this tender, juicy, and flavorful chicken, and the whole meal was on the table in 30 minutes. I love that! I paired this lemon chicken with a grilled vegetable orzo salad, roasted cauliflower, and some freshly baked bread for a delicious meal that my entire family loved.
How to Make Parmesan Chicken with Lemon Butter Sauce
In a bowl, whisk together the eggs, garlic, basil, oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste until well combined.
In another bowl, combine the parmesan cheese, flour, and garlic powder and stir until well combined.
Prepare the chicken by cutting the chicken breast in half crosswise then set the thinner bottom portion aside. Cut the thicker top portion of the breast in half lengthwise so you have three equal-sized pieces of chicken.
Heat the olive oil in a large nonstick skillet over medium-high heat.
Dredge both sides of the chicken pieces, first in the parmesan mixture, next in the egg mixture, and lastly back in the parmesan mixture until evenly coated.
Place the coated chicken directly into the HOT skillet and cook for 4-5 minutes per side, or until crispy, golden, and cooked to 165 degrees on an instant-read thermometer. Side Note: Reduce the heat if they are browning too quickly.
Remove the chicken to a wire cooling rack. Wipe out the nonstick skillet with a paper towel and return to the stovetop over medium-high heat. Add 3 tablespoons of butter to the skillet and cook until melted. Add the garlic and cook, stirring constantly for 30 seconds. Add the chicken broth and lemon juice and cook for 2 minutes. Add the remaining 2 tablespoons of cold butter and fresh parsley and whisk until well combined. Taste and season with sea salt and freshly cracked pepper, to taste.
Place the parmesan chicken on a serving plate then pour the lemon butter sauce evenly on top. Add sliced lemons for presentation, if desired. Serve immediately. Enjoy!
Equipment
- Instant Read Thermometer
Ingredients
Egg Mixture:
- 2 eggs, well-beaten
- 1 clove of garlic, minced
- Pinch of dried basil, to taste
- Pinch of dried oregano, to taste
- Pinch of crushed red pepper flakes, to taste
- Sea salt and freshly cracked pepper, to taste
Parmesan Mixture:
- 1 cup parmesan cheese, grated
- 3 tbsp flour
- Pinch of garlic powder, to taste
Other Ingredients:
- 1 lb chicken breasts, (about 2 large)
- 1 tbsp olive oil
Lemon Butter Sauce:
- 5 tbsp cold butter, divided
- 2 cloves of garlic, minced
- ¼ cup chicken broth
- ¼ cup fresh lemon juice **Plus lemon slices for garnish, if desired
- Sea salt and freshly cracked pepper, to taste
- 1 tbsp fresh parsley, chopped
Instructions
- In a bowl, whisk together the eggs, garlic, basil, oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste until well combined.
- In another bowl, combine the parmesan cheese, flour, and garlic powder and stir until well combined.
- Prepare the chicken by cutting the chicken breast in half crosswise then set the thinner bottom portion aside. Cut the thicker top portion of the breast in half lengthwise so you have three equal-sized pieces of chicken.
- Heat the olive oil in a large nonstick skillet over medium-high heat.
- Dredge both sides of the chicken pieces, first in the parmesan mixture, next in the egg mixture, and lastly back in the parmesan mixture until evenly coated.
- Place the coated chicken directly into the HOT skillet and cook for 4-5 minutes per side, or until crispy, golden, and cooked to 165 degrees on an instant-read thermometer. Side Note: Reduce the heat if they are browning too quickly.
- Remove the chicken to a wire cooling rack. Wipe out the nonstick skillet with a paper towel and return to the stovetop over medium-high heat.
- Add 3 tablespoons of butter to the skillet and cook until melted. Add the garlic and cook, stirring constantly for 30 seconds. Add the chicken broth and lemon juice and cook for 2 minutes. Add the remaining 2 tablespoons of cold butter and fresh parsley and whisk until well combined. Taste and season with sea salt and freshly cracked pepper, to taste.
- Place the parmesan chicken on a serving plate then pour the lemon butter sauce evenly on top. Add sliced lemons for presentation, if desired. Serve immediately. Enjoy!
These chicken thighs are so perfectly crispy yet tender and flavourful! I want to drink that sauce. YUMMY!
This looks awesome Pam and the crust on your chicken looks perfect.
This recipe looks so delicious.
Best lemon chicken recipe around! I love making this for my family but never came out as good as yours 😀
i like to make a chicken and lemon recipe that is a one pan dish. you add lemon slices and juice to chicken in a pan along with garlic etc. soooo delish! such a good combo here.
The best combination with chicken is Lemon. The crust on the chicken was so crispy, the chicken was so full of flavor. The sauce was so yum! Little bit of garlic flavor made the dish taste on the next level. The recipe is so delicious.
Altaf,
I’m so glad you enjoyed the recipe. Thanks for taking the time to let me know.
-Pam
Can you make without the cheese? Thank you
Trisha,
You can replace the parmesan cheese with extra flour and I’m sure it would still be tasty but the chicken won’t have the flavor & texture that the parmesan gives to this dish.
-Pam
Yum yum, it sounds delish. Cheers Diane
I am curious about step 1, when you suggest to season salt and pepper to taste, as it is a part of a raw egg mixture. Personally, I prefer not to taste raw eggs. Thoughts?
Jessica,
It simply means to season it with a bit of salt and pepper to your tastes, not to literally eat raw egg.
-Pam