Parmesan-crusted Lemon Chicken

This Parmesan-crusted Lemon Chicken is a crispy, flavorful, and easy 30-minute dinner that’s restaurant-quality yet weeknight-friendly. Tender chicken breasts are coated in a savory Parmesan crust and pan-fried to golden perfection, then finished with a buttery, garlicky lemon sauce that’s rich, tangy, and absolutely irresistible.

Why You’ll Love This Recipe

This dish combines crisp, juicy chicken with a quick lemon butter sauce that delivers bold flavor with minimal effort. The Parmesan crust gives the chicken an incredible texture and savory bite, while the lemon sauce adds freshness and depth. It’s a simple skillet meal that’s elegant enough for guests and fast enough for weeknights. Plus, it’s easily customizable — swap in your favorite veggies or serve it over pasta, rice, or mashed potatoes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Parmesan Crusted Chicken:

• 1½ lb chicken breast (2 large breasts), patted dry

• 1 tablespoon olive oil (for sautéing)

• 1 tablespoon chopped parsley (optional, for garnish)

• ½ lemon, sliced (optional, for garnish)

Egg Mixture:

• 2 large eggs

• 1 garlic clove, minced

• ½ teaspoon Italian seasoning

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

Parmesan Breading Mixture:

• 1 cup grated Parmesan cheese

• 3 tablespoons all-purpose flour

Lemon Butter Sauce:

• 8 tablespoons unsalted butter

• 2 garlic cloves, minced

• ¼ cup lemon juice

• ¼ cup chicken broth

• ¼ teaspoon ground black pepper

Directions

1. Prepare the Chicken:
   Slice the chicken breasts in half lengthwise to create four thinner cutlets. Use a meat mallet to gently pound each piece to even thickness.

2. Make the Egg and Parmesan Mixtures:
   In one bowl, whisk together the eggs, minced garlic, Italian seasoning, salt, and pepper.
   In a second bowl, mix the Parmesan cheese with flour.

3. Bread the Chicken:
   Dip each piece of chicken into the egg mixture, letting the excess drip off, then dredge in the Parmesan mixture, coating both sides well. Shake off any extra.

4. Cook the Chicken:
   Heat olive oil in a large non-stick skillet over medium heat. Once hot, add the chicken and cook 4–5 minutes per side, or until golden, crispy, and cooked through (internal temperature should reach 165˚F). Reduce heat if needed to avoid over-browning.

5. Make the Lemon Butter Sauce:
   While the chicken is cooking or just after, melt the butter in a separate saucepan over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
   Stir in the lemon juice, chicken broth, and black pepper. Simmer for 2 minutes, then remove from heat.

6. Finish the Dish:
   Pour the lemon butter sauce over the cooked chicken in the skillet, turning the pieces to coat.
   Garnish with lemon slices and chopped parsley if desired. Serve immediately.

Servings and timing

This recipe serves 4 people.
Prep time: 18 minutes
Cook time: 12 minutes
Total time: 30 minutes

Variations

• Healthier Version: Skip the breading and simply season the chicken with salt, pepper, and Italian herbs before sautéing.

• Use Chicken Thighs: Substitute boneless or bone-in chicken thighs. Cooking time may vary — ensure they reach 165˚F.

• Add Vegetables: Add sautéed zucchini, green beans, or asparagus to the skillet to make it a one-pan meal.

• Make it Gluten-Free: Use almond flour or a gluten-free flour blend in the Parmesan mixture.

• Extra Creamy Sauce: Stir in 2 tablespoons of heavy cream to the lemon butter sauce for a richer texture.

Storage/Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over low heat, spooning extra sauce over the top. Add a splash of broth or water to keep it moist.
Freezing is not recommended for breaded and sauced chicken, as the texture may become soggy.

FAQs

Can I make the chicken ahead of time?

Yes. You can prep the chicken and marinate it in the egg mixture a few hours ahead. Bread and cook it just before serving.

What if I don’t have Parmesan cheese?

Grated Pecorino Romano or Asiago can be used, but Parmesan gives the best flavor and texture.

Is this recipe kid-friendly?

Absolutely! The crispy coating and mild lemon sauce make it a family favorite.

Can I use bottled lemon juice?

Fresh lemon juice is best, but bottled works in a pinch. Adjust quantity to taste.

What kind of skillet should I use?

A non-stick or well-seasoned cast iron skillet works best for even browning and easy cleanup.

Can I bake the chicken instead?

Yes, bake at 400°F for 20–25 minutes, flipping once. You can also finish it under the broiler to crisp up the coating.

Can I double the recipe?

Yes, just cook the chicken in batches so the skillet isn’t overcrowded.

How do I prevent the crust from falling off?

Press the Parmesan mixture firmly onto the chicken and avoid flipping too often during cooking.

What can I serve with lemon chicken?

Mashed potatoes, pasta, rice, or roasted vegetables all pair well with the bright lemon sauce.

Can I make this without eggs?

You can use buttermilk or Greek yogurt as an egg substitute to help the breading stick.

Conclusion

This Parmesan-Crusted Lemon Chicken with Lemon Butter Sauce is the perfect combination of crispy, juicy, and tangy — a dish that tastes like it came from your favorite restaurant but is easy enough to make any night of the week. With just 30 minutes and a handful of ingredients, you’ll have a vibrant, flavorful chicken dinner that everyone will love.