Lemon Chicken Recipe (with Lemon Butter Sauce)
This parmesan-crusted Lemon Chicken Recipe is so EASY to make and completely ready in 30 minutes! The quick garlic and lemon butter sauce enhances the flavor of the chicken and adds so much flavor to the dish!
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Hey, hey! Valentina with Valentina’s Corner sharing our Lemon Chicken with the best Lemon Butter Sauce.
Lemon Chicken Recipe:
This dish is going to become a favorite chicken dinner recipe for BUSY evenings. The chicken breast is generously coated in parmesan and pan-fried to give it a crispy crust. The chicken is then smothered in a lemon butter sauce with garlic that adds so much flavor to the chicken.
We love easy 30-minute chicken recipes for busy weeknights and some of our go-to’s include Chicken Marsala, classic Chicken Parmesan and of course this easy lemon garlic chicken. With these recipes in your arsenal, you can make restaurant-quality meals for a fraction of the price of eating out.
How to Make Lemon Chicken:
With just a few simple ingredients a few minutes of prep time, you can have yourself the most DELICIOUS crispy chicken breast in a buttery garlic lemon sauce!
- Cut chicken in half lengthwise and beat with a meat mallet to an even thickness.
- Prepare Egg Mixture – whisk together eggs, garlic, Italian seasoning, salt, and pepper.
- Prepare Parmesan Mixture – in a separate bowl, mix together the parmesan cheese and flour.
- Dredge the Chicken – coat in the egg mixture, then generously coat in parmesan mixture, shaking off excess.
- Cook Chicken. Add oil to a hot skillet then add breaded chicken and cook 4-5 minutes per side, until golden brown and the internal temperature reads 165˚F with an Instant Read Thermometer.
Cook’s Tip – If the chicken crust begins to brown too quickly, reduce heat allowing the chicken to fully cook through.
How to Make Lemon Butter Sauce:
This 5-minute EASY lemon butter sauce will become a staple in your home. The sauce is tangy from the fresh lemon and butter and the garlic just brings all the flavors together – SO GOOD!
For a quicker dinner, prepare the lemon sauce in a separate saucepan or skillet while the chicken is cooking. Then just pour the sauce over the chicken once it is cooked. Or, you can just cook the chicken, remove it from the skillet (cover to keep warm) and prepare the sauce in the same skillet, then add the chicken back.
- Saute the garlic and butter until fragrant.
- Whisk in the lemon juice, chicken broth, Italian seasoning, and pepper. Allow the sauce to cook over med heat for about 2 minutes.
NOTE: We love the fresh and tangy lemon flavor in this recipe. If you prefer a less lemony flavor, reduce the lemon juice.
Can I make this Ahead?
If you like to prep dinner in advance, slice the chicken and add it to the egg mixture, cover and refrigerate until you are ready for dinner. Allowing the chicken to marinate will result in a juicier and more tender chicken breast. Then, just continue with the remaining recipe instructions.
Can I make the Lemon Chicken without Parmesan Crust?
Yes! For a healthier option, completely omit the egg mixture and parmesan mixture. Slice the chicken breast and season with salt, pepper, and Italian seasoning. Then, continue with the preparation of the sauce.
Substituting for Chicken Thighs?
This lemon chicken will work with chicken breast, chicken thighs, and even chicken tenderloins. You will want to prepare the recipe according to the instructions, the only difference will be in the cooking time. The cook time will depend on the size of the thighs, you want the internal temperature to reach 165F on an instant-read thermometer.
Adding Vegetables to the Chicken in Skillet:
Yes, you may definitely add vegetables to complete the dish. Asparagus, green beans, and zucchini will all go great with the lemon sauce and compliment the chicken
I can’t wait for you to give this simple chicken dinner recipe a try!
What to Serve with Lemon Chicken?
The EASY chicken dish is completely ready in just 30 minutes and can be served with our Mashed Potatoes or your favorite pasta and it pairs well with Caesar Salad.
More Chicken Recipes to Try:
- Chicken Cobb Salad – so easy with rotisserie chicken
- Spatchcock Chicken – one-pan baked chicken dinner
- Chicken Fried Rice – a great way to use leftovers
- Chicken Carbonara- Olive Garden copycat recipe.
- Tender Chicken Thighs- Easiest and juiciest baked tender thighs.
Lemon Chicken with BEST Lemon Butter Sauce
This parmesan-crusted Lemon Chicken Recipe is easy and done in 30 minutes! The quick lemon butter sauce pairs so well with the chicken.
Ingredients
Ingredients for Parmesan Crusted Chicken:
- 1 1/2 lb chicken breast (2 large)
- 1 Tbsp olive oil to sautee
- 1 Tbsp parsley to garnish (optional)
- 1/2 lemon sliced for garnish (optional)
For the Egg Mixture:
- 2 large eggs
- 1 garlic clove minced
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp ground black pepper
For the Parmesan Breading Mixture:
- 1 cup Parmesan cheese grated
- 3 Tbsp all-purpose flour
Ingredients for Lemon Butter Sauce:
- 8 Tbsp butter
- 2 garlic cloves minced
- 1/4 cup lemon juice
- 1/4 cup chicken broth
- 1/4 tsp ground black pepper
Instructions
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Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
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In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.
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In a large skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F on an Instant Read Thermometer. Reduce the heat if chicken browns too quickly.
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Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Valentina Ablaev
Chicken Piccata Recipe (VIDEO) 
Lemon Chicken Pasta (VIDEO) 
Shrimp Scampi Recipe 
Classic Chicken Parmesan Recipe (VIDEO) 
Pineapple BBQ Baked Chicken Breast 
Chicken Marsala Recipe (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This was amazing! Made it with a side of arugula salad with lemon vinigerrette dressing. I guess we’re all cooking more at home these days and l’m always looking for different recipes to make. Thank you!
Hello Lisa, I’m happy to know that you enjoyed this recipe. I hope you love every recipe that you try!
I made tonight with 4 chicken thighs. Two for dinner and two for lunch tomorrow. With baked potatoes and peas—perfection.
And I am memorizing the lemon sauce recipe😍
Sounds like a great plan. Enjoy and I hope you love it!
how many chickens do i use for a family of 4. do i use 4 chickens or 2 chickens cut in half?
Hi, it depends on the size of your chicken breasts – I would use 2 large or 4 small.
Oh my goodness this was amazingly delicious. I made it as written and it turned out perfect. Definitely will be making it again. Thank you for all your GREAT recipes.
You’re welcome! I’m so happy you enjoyed it, Louise!
Made this per directions and the family loved it! I served it with egg noodles and the only request was possibly thickening the sauce next time for serving over the noodles. Do you have any suggestions on how I could do that? Thank you
I’m so happy you enjoyed that Barb! Thank you for that great feedback! I haven’t tried thickening it myself but cooking it down or adding flour may do that trick!
corn starch
Is there any way to prepare this dish ahead of time so you don’t have to tend to it? I’m planning a dinner party and it would be nice to be able to pop it in the oven as opposed to tending to it over a skillet so you can be with guests as it bakes.
Yes, you can, Annie. Check out the portion in the recipe Can I Make this Ahead? You can also check the comments below it as others shared their experience making it ahead.
Just made this for dinner tonight! I did make some changes. I’m Keto so I omitted the “breading” and used chicken thighs. I also didn’t happen to have any chicken broth and didn’t want to boil some up with my better than bouillon so I just added a teaspoon of the bouillon to the melted butter and garlic and then used heavy cream in place of the chicken broth to make it a creamier sauce. I served it with asparagus and topped everything off with fresh grated Parmesan. Delicious!!!
I’m so happy you enjoyed that Daela! Thank you for this wonderful review!
A family favorite! I love all of Natasha’s recipes. Always simple and flavor packed. I love making the lemon butter sauce with adding some poultry seasoning and a touch of of flaked sea salt.
Hello Julia, thank you so much for that! I hope you love every recipe that you try.
Can’t wait to make this again! Delicious and easy.
Looks like this recipe is going to be a favorite for you!
Hello Natasha,
I am still admittedly a novice, well, kinda, and if I lead with that and ask something stupid, i got wiggle room to save face… and with that admission, I’ll ask anyway. So, I’m gonna make this Lemon chicken and I was wondering, see, I bought, regrettably, a basic air fryer, well, because all the other kids have one, of course (reaching for humor, I’m 64 and rather sequestered, I have the “compromised” status so I’m not taking chances, 2 kitties and 3 grandkids, and 7 grandnieces and nephews I haven’t seen in a while so they, but I digress.
How would I alter this recipe so I can use that air fryer?
and so….
being the typical guy, I didn’t wait for instructions, I put it in the air fryer, for 22 minutes at 350 degrees. now to make the sauce!
Hi Al, I have not tested this in an air fryer but the chicken does rehear well in an air fryer. If you test that I would love to know how you like this recipe!
I find the oil in frying pan has to be really hot before putting anything coated,like bread crumbs or flour on it. Works great for me Great recipe.
Hi Kate, yes it is best to preheat the oil and pan & get it to the desired temperature before cooking.
Thank you both, Kate and Natasha. Now I’m wondering if my response to your response is like when someone at the movies, or the bar, or wherever calls your name and what do you know, there are other people with your name…. and your response was not directed at me at all..
Oh well.. hey! it was great! I had 4 breasts and cut them in half, and made 2 breasts, 4 halves in the air fryer and the same on the stove top…
A part that I left out of my introduction is that my brother lives nearby with 2 guys from the neighborhood that he and I grew up with, so lately, because there is only so much one guy can eat of the same thing, I look online and see recipes and determine, can I do it? And the answer is often the same, HELL YEAH. So in this case, I bought a flat of b/l, s/l chicken breast and get to make it, and by having my brother and HIS crew of 2, (Oh God, don’t tell them I referred to them that way…) so because of them, I can make and share.
Well, back to the point, it was very good, I’m goin it make it again soon. I got more to say but I fear my lengthy writings will foster a posting concerning limits of lengthy posts.
So y’all stay safe and stay well ’cause tomorrow needs us all.
Old Grandpa Al out. Thanks for listening!
Thank you so much for writing in Grandpa Al! I’m glad you gave this recipe a try! I hope you try and love more of our recipes!
I’m confused.
Hi Kate, what can I clarify? We agreed the pan needs to be hot and preheated before adding to the pan to avoid ingredients sticking, especially breading.
Sorry Natasha,It was Grampa Al”s comment I was confused about. I don’t know what he was trying to say. I think he was referring to me . Oh well . No big deal. Sorry Honey.!
Natasha,
I have made most of your recipes and loved them all.
This one is restaurant quality. My wife and I really enjoyed it.
Thank you for sharing that great feedback with us! I’m so happy you enjoyed that!
Absolutely delicious! I only had cream of chicken soup, so used that instead. Sauce was delicious with smalls pieces of chicken in it.
So good to know that your substitute worked well. Thanks for sharing that, Jane!
I LOVE ALL your recipes!! I’m making this tonight and i can’t be more excited! Thank you for sharing your amazing cooking skills with us.
You’re welcome, Kelly. I’m excited as well for you to try this. I hope you love it!
This was by far the best chicken recipe I’ve ever made. Everyone loved it.
That’s just awesome! Thank you for that wonderful review Kathy! I’m so glad you enjoyed this recipe!
All I can stay is wow! I don’t usually post reviews on recipes, this is my first post.. it was SO delicious I had to make sure to come back and give it 5 stars!! Thank you for sharing!
Awesome! Thank you for the 5 stars and great review, Tina. We appreciate it.
I made this 2 days ago for dinner, and IT WAS ABSOLUTELY AMAZING!!! My family loved it and will definitely be making more often. I’ve tried several of your other recipes, and love them all so far! Thank you!
Aww, that’s the best! Thank you so much for sharing that with me!
48% sodium???
That is almost an entire day’s sodium for those of us who are salt restricted.
Love the flavours, lemon and chicken are yummy, and I understand the flavour of salt but honestly, without modification, not an optionI am guessing salt, broth and Italian seasoning are the biggest culprits. We all need to do better.
I used no sodium broth, I didn’t salt anything and the Italian seasoning I used has no salt. The butter had salt and the parm also but I can live with that. Very good
Thanks for sharing that with us, Suzanne. Glad to hear that you liked it!
Lovee your receipt , keep them coming,hoping you and your family are doing great!!
Thank you Gloria!
I would love to make tonight. We are trying to be gluten free. Do you think I could sub in the flour for Bob’s Red Mill 1 for 1 GF flour?
Thanks!
Hi Carolyn, this could easily be made with gluten-free flour and gluten-free bread crumbs.
Made this last night and did use gluten free flour. The recipe was amazing and a NEW fan favourite at our house. Love it. Thanks!!
That’s just awesome Carolyn! I’m so glad you found a new favorite on our blog! That’s just awesome!
Breading mixture didn’t stay/stick to the chicken once it started cooking. I flipped the chicken to cook the other side, and the mixture peeled off of the chicken and stuck to the frying pan. Don’t know what I did wrong?
Hi Susan, I haven’t had that experience could it be the pan? Are you coating the chicken well? Using a non-stick pan?
I’m not sure if it was the pan. I used stainless steel but did have plenty of oil so it wouldn’t stick. Maybe that’s the problem. My husband thought the flavor was very good even without all the Parmesan crust.
I am making it again today and using a nonstick pan. I will update…..
So I made it again and used two different nonstick pan this time. Still didn’t work. Used plenty of oil too. I just don’t get it. It’s such a waste of time and ingredients when at the end, it’s a naked chicken breast. I do like the lemon sauce but I’ll have to find a different recipe to try. Maybe baking instead of frying next time.
I hope you find this helpful Susan. Here’s what one of our readers said about baking it in an oven: “It worked in the oven! I used 1 cup of panko bread crumbs and 1 cup of parmesan cheese instead of the flour/parmesan mix, used cooking spray in my pan, and baked at 375 for 30-35 minutes. My family wanted it crispier, so next time I’ll broil for a few more minutes at the end.”
I had the same exact issue. Recipe was very tasty but the breading came off and stuck to the pan. I use stainless steel pans only! Also I used half the butter and it was enough.
Delicious! I love the lemon & Parmesan flavors.
Isn’t it the best! We LOVE this recipe! Thank you for sharing that wonderful review.
We had this chicken today for lunch along with your creamy mashed potatoes and some asparagus. It was a big hit! Chicken was super flavorful and moist!
I am so happy to hear that you enjoyed your lunch!
can you make ahead and freeze
Hi Karen, I haven’t tried freezing this before to advise. If you experiment, please let me know how you like that.
Excellent – Loved the lemony flavor. Cooked for four adults and all loved it. Thanks for sharing.
Love it! Thank you for your great feedback.
Can you cook the chicken in an air fryer?
Hi Dena, I imagine that should work too but I haven’t tried that yet to advise if it would give out the same result. Please share with us how it goes if you try it.
FANTASTIC!! I served mine over pasta with squash on the side and then added a teaspoon of crushed red pepper to the sauce. This is a keeper!
Sounds yummy! Thanks for sharing that with us, Shannon.
This was yummy! I can’t make it too often with the frying and butter but once in a while it’ll be a treat 😉
Sounds like a great idea!
Made this last night and it was a huge hit! So tasty and juicy. I’ve also made the no knead bread and the Chicken Marsala. Both turned out fantastic and I’ll definitely be making them again!
That’s just awesome Patty! Thank you for that wonderful review!
So delicious! It was a huge hit with the family. Super easy too! I’ve shared the recipe with multiple people already
Awww that’s the best! Thank you so much for sharing that with me Amanda! I’m all smiles
This came out so tasty and was simple to make! Everybody loved it
That’s just awesome! Thank you for sharing that great review!
This was delicious. I browned the chicken in a cast iron skillet (did not cook through). Since I had 6 pieces, I did two at a time and then finished cooking them in the oven so they’d all be ready at the same time. The sauce was so good that I also put it over broccoli. My husband really enjoyed it.
I’m so happy you enjoyed that. Thank you for sharing that with us!
This was delicious. I browned the chicken in a cast iron skillet (did not cook through). Since I had 6 pieces, I did two at a time and then finished cooking them in the oven so they’d all be ready at the same time. The sauce was so good that I also put it over broccoli. My husband really enjoyed it.
Thank you so much for sharing that with me! I’m so glad you enjoyed this recipe!
This is a wonderful and wonderfully easy recipe! I will prepare it no a second time for my husband and me. The first time I prepared it I served it over angel hair pasta, and I will do the same this evening. It was much like a chicken piccata! Thank you for sharing this recipe on Pinterest.
You’re welcome Pam. Thanks for trying out this recipe, I’m so glad you loved it!
Can I bake this in the oven instead??
Hi Inna, Here’s what one of our readers said “It worked in the oven! I used 1 cup of panko bread crumbs and 1 cup of parmesan cheese instead of the flour/parmesan mix, used cooking spray in my pan, and baked at 375 for 30-35 minutes. My family wanted it crispier, so next time I’ll broil for a few more minutes at the end.” I hope that helps.
Hi, I made this recipe, but there was no the flavor inside the chicken even though I followed the instructions. Do you know why? Thanks.
Hi Fatin, I haven’t had that experience. Was anything altered in the recipe? Is it possible you used more chicken than what the recipe called for?
I used the same size of yours. My family told me that the chicken is very delicious w/o the sauce, but I prefer to get the flavor of the sauce inside the chicken.
Loved this recipe of Lemon Chicken. Thanks for such amazing recipe.
Thanks for your great feedback!
This was delicious and easy to make !
Thank you!
You’re so welcome! Thanks also for your great feedback.
Oooo yea. This was good. Added honey to the lemon sauce. Also accidentally bought shredded Parmesan instead of grated. Still tasted great. Served with mash potatoes and zucchini
Nice to know that it was great with parmesan too! Thanks for sharing that with us.
I love making your recipes! I feel like a real chef. Some have become weekly favorites and request.
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
A perfect lemon chicken recipe for any summer holiday. This recipe is really amazing.
Thank you Natasha. I have made 19 of your recipes. My family loved them all. You are my BFF. My family is so happy I found your recipes. This one was also a hit. You are the best, despite us gaining some weight
Awww that’s the best! Thank you so much for sharing that with me, Donna! I’m all smiles
Hi Natasha!
What can I substitute the chicken broth with?
Hi, a vegetable broth would also work well.
I made this dish for my family last night and visiting family and they LOVED it! It was delicious and easy. Thank you, it was perfect.
You’re welcome, Melissa. I’m so glad your family loved this recipe! Thanks for sharing your good feedback with us.
Made this tonight. Absolutely delicious
That’s just awesome!! Thank you for sharing your wonderful review!
Loved this recipe and it was easy to do. No problems with coating staying on I think having the pan oiled well and hot helps. A lot of sauce so saved some. The sauce and chicken were delicious. Would recommend to make with no changes to recipe.
That’s just awesome!! Thank you for sharing your wonderful review!
This was the most delicious chicken recipe! We loved it so much that I put chicken on the grocery list for the week following. I had a lot of the lemon butter sauce left over from the first time I made it so I saved it in the refrigerator to see if it would keep. Much to my delight The lemon butter sauce was as delicious as it was when I first made it. That really cut a lot of work out of remaking the recipe. when I first made it I had the same problem with the coating staying on the chicken once it was in the pan and cooking. So currently my chicken is in the refrigerator marinating in the egg mixture with the hope that the coding will stick to the chicken this time and not fall apart in the pan. It will be an A+ recipe if that works but delicious no matter what. Thank you so much!
I’m so glad you enjoyed that! Thank you for that awesome review!
Can you make this with park and panko crumbs instead of flour so more like a cutlet?
Hi Natalie, that may work! Here’s what one of our readers wrote “! I used 1 cup of panko bread crumbs and 1 cup of parmesan cheese instead of the flour/parmesan mix..” I hope that helps
Hello! We are making this for dinner tonight! Very excited! What is the serving size that the nutrition facts are based on? Do you know? Thanks for sharing such a delicious sounding recipe!
Hi Heather, the number of servings is listed towards the top of the recipe card. This recipe has 4 servings.
Hi Natasha from Sydney,
I have cooked a few of your recipes and love them all – I love your style, but unfortunately, mm this was a miss for me. Way to much butter for my liking. Did like the Parmesan/Flour combo though without the usual breadcrumbs so will be using that technique on a couple of my other go to sauces.
Looking forward to the next recipe of yours I try.
Hi Travers, was there anything that you changed in the recipe? This one normally gets great reviews and I am always happy to help troubleshoot.
My son is very picky and he loved this. Thanks for helping me add to a very small recipe file!
That is the best when kids love what we moms make. That’s so great!
This is the first time I have cooked lemon chicken and it is now a definitive favourite. The flavours were fabulous. Thank you for sharing. Will now be added to the weekly menu. Even my sons liked it and they can be fussy.
So glad to hear that you loved it, Sue. Thanks for sharing that with us and for your great feedback!
Delicious and easy to make. I dredged mine in flour, then the egg mixture. The I coated with half parmesan cheese and half Italian bread crumbs.
Sounds oh so yummy! Thanks for your wonderful feedback.
Made this last night! It was awesome! Any tips on how to make the crust not stick to the pan? I used a non stick pan and oil, just need to master that part.
Hi Cande, I haven’t had that experience could it be the pan? Are you coating the chicken well?
We loved it. Natasha, any suggestions on keeping the chicken crispy until you are ready to serve the dish?
Hi Sara, I would probably keep the chicken and sauce separate until serving and re-crisp the chicken on a skillet or air fryer.
I didn’t have the tool to beat the Chicken. I noticed parts of the chicken seem tougher than others, would beating the chicken have tenderized it? Loved the Recipe, can’t wait to make it again
Hi Leta, it could also be due to having varying thicknesses of chicken. A really large chicken breast can be very thick on one and very slim on the other and in that case, pounding would definitely help.
Here is one person who is not a fan of Parmesan. I always omit it from recipes, but when I read the reviews I decided I will try the recipe step by step….and guess who has no regrets! This is a really good one!! Thank you !!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha
Here in the UK we call all purpose flour “self raising”. Is it really plain flour?
Very confusing when your recipe requires all purpose flour.
Hi Carol, self-rising flour has leavening added to it to make it rise in baking. If you are just dredging in flour for sauteeing like in this recipe, I think it would work fine to use self-raising flour.
OMG, I made this last night for my daughter. As it’s just the two of us,
she was so happy that we have leftovers for tonight and so am I. My daughter called it the bomb. I served it with fettuccine and I will definitely be making it again!
That is the best when kids love what we moms make. That’s so great!
Tried the lemon chicken this evening on the family. I never cook, but I have some time, and wanted to impress with my cooking skills! This recipe made me look good. Very good. It was so nice, and quick and easy to put together. Thank you Natasha.
You’re welcome! I’m so happy you enjoyed it, Ross!
I made this dish for my daughter. She was so happy that we will be having leftovers tomorrow night and so am I! She called it the bomb. I have saved this in my “Make again file”. It was so yummy!
What an awesome comment, thank you to you both for giving this recipe a try!
Tried the Lemon Chicken for dinner tonight. My husband loved it and wanted more. Thanks for a new recipe to add to my list.
That’s so great! It sounds like you have a new favorite!
During this time supplies a bit low. I did this recipe with 6 chicken tenders and only had a scant 1/2 cup Parmesan so increased the flour, added sautéed mushrooms and spinach. This dinner was delicious. It’s a keeper and definitely will have this again.
So glad to know that you were able to find some substitutes, Jan. Thank you for the great feedback and I hope you love every recipe that you will try!
Love so many of your recipes! I make a lot from from you! Is there an option to increase servings? My husband likes left overs for his lunches, so I always make extra.
Hi Naomi, you can definitely double this recipe! We have the serving slider on the printable recipe. If you click “Jump to recipe” at the top of the post it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the “4” highlighted in red and slide it to how many servings you would like to make. I hope that helps!
I was originally going to make Chicken Parm but I saw this recipe as I was browsing Natasha’s recipes and this caught my eye. It turned out fantastic and my wife said she’d like me to make it again…. and soon! Thank you for this wonderful recipe.
Love it! So happy to know that you both loved this recipe. Thank you for your wonderful review!
This is the second recipe I’ve made of yours, does not disappoint. I am hooked! Keep the recipes coming. I look forward to trying more.
I’m so glad you enjoyed that, Andrea! Thank you for that great review!
Love your recipes
Thank you, Linda. Hope you love all the recipes that you try!
This chicken was awesome! We typically don’t care for chicken breasts – boring and dry – but this was amazing! I made the recipe times 3 with 8 large chicken breasts for a family of 6 and my husband grabbed the last piece to set aside for his lunch tomorrow. People were literally licking their plates(we’ll have to work on their manners another time).
Thank you for another great recipe!
Wow that was an anazing feedback! I love that everyone enjoyed it. Thank you for sharing!
This was amazing. Full of flavor and easy to make. Thanks so much.
You’re welcome, Howard. I’m so glad you enjoyed that!
We had this tonight and the chicken was delicious. I found the sauce too buttery and would definitely cut down on the butter next time.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Love your cooking
Thank you for that wonderful compliment!
Just making this tonight. I used both Chicken Breast and Thighs. Chicken is super moist. Making Rice and Brussel sprouts for sides
Very Good!!
So great to hear that, Jean! Enjoy the food and hope you love every recipe that you try.
I made this last night and all I can say is WOW! My family loved it and ate every bite – even my picky eater. We love your receipes.
That is the best when kids love what we moms make. That’s so great!
So much flavor. My husband said one of the best chicken dish I’ve ever cooked. I served this with roast potatoes and green beans.
Thanks for sharing that with us JB. Love your great feedback!
This recipe is a new favorite for the family!! So delicious! The chicken out very crispy which I really loved!
I’m so glad you found a family favorite on our blog! that’s so awesome!
I give this 4 stars instead of 5 because the sauce was a bit too much lemon flavor and did not thicken. Chicken was divine and I did soak the breasts in the refrigerator in the egg mixture for about an hour before cooking so the cheese mixture really stuck to it! came out crispy and delicious. I would probably skip the sauce next time.
Thank you so much for sharing that feedback with me.
Do you think this would work if I roasted it in the oven, like your one pan oven roasted chicken and veggies recipe?
Hi Stacey, I have not tested that but it may work. If you experiment please let me know how you like that.
It worked in the oven! I used 1 cup of panko bread crumbs and 1 cup of parmesan cheese instead of the flour/parmesan mix, used cooking spray in my pan, and baked at 375 for 30-35 minutes. My family wanted it crispier, so next time I’ll broil for a few more minutes at the end.
Great to hear that Stacey! Thanks for sharing that with us.
I made this for dinner tonight and it was very tasty! We had it with egg noodles and everyone left the table very happy. Thank you for sharing your recipe Natasha!
Great to hear that, Karen. Thanks for the good feedback!
Made this last night…it was delicious and so easy….I marinated the chicken ahead of time based on the comments….this is definitely a must have recipie! Thank you Natasha!
You’re welcome! I’m so happy you enjoyed it Lynne!
Dear Natasha,
The Lemon Chicken recipe was the most wonderful meal for me to serve to my family of 3. My husband said it is the best chicken he has ever had. I used your hint to marinate the chicken with the eggs and seasonings in the fridge for a few hours.
We had leftovers and I used some of the chicken sliced thin to use in quesadillas from your Philly Cheesesteak Quesadillas recipe.
The Lemon Chicken was a nice switch from beef for quesadillas.
Thank you for sharing your recipes. They are very special meals in our home and you always make cooking look easy!
Thank you so much for your amazing feedback. I am so happy to read your nice comments I appreciate you sharing it with us here!
My husband and I tried this recipe and it was great. The parmesan added a really nice flavor to the chicken and the sauce was so flavorful. We will definitely fix this again.
Awesome thank you for sharing that to us Kimberly. I am happy that you loved this recipe!
This was AMAZING! would eat this over any chicken pasta meal at Olive Garden lol
Thank you!
You’re very welcome I’m glad you loved it! Thanks for your great review too!
This recipe is a new favorite! I can attest that the recipe works perfectly with fresh shrimp as well. So yummy!
That is fantastic, Leah. Thank you for the great review! I haven’t tried it with fresh shrimp but thanks for the tip.
Made this and it got the thumbs up in our house. Easy to make and brightens up often dull chicken. Will be made again.
That’s just awesome!! Thank you for sharing your wonderful review Marjanne!
I made this for the wife (52 yrs) on Valentine’s Day. We enjoyed it immensely. The only adjustment I made was in the breading where I merely sprinkled both sides of the meat with the cheese, pressing it into the meat, before doing the same with a mixture of flour and corn starch which I believe results in a crispier crust. It also wastes less breading. I use the same technique with several recipes.
Thank you for sharing that great idea with us, Dave. That sounds delicious!
I can’t have onion or garlic, what can I replace pleass
Hi Helen, it will alter the flavor drastically so it may be better to substitute. If you experiment, let me know how you liked the recipe.
I can’t use garlic or onion either, and use a healthy dose of poultry seasoning instead, along with light dashes of chili powder, celery salt, and the lightest whiff of paprika.
Girl. It was love at first bite. I was literally so sad when it was over. I just stared at my empty plate! Haha. Five stars!!!
Haha that is funny but true. I think I had the same experience the first time I tried this recipe too. Thanks for your great review!
Hello Natasha, this is a great recipe.I added capers and served it on noodles. It doesn’t take long to make is another great point. Love Love Love this recipe
Thanks for your good feedback, Kate. I’m glad to know that it worked well with capers and noodles!
I’ve made your chicken Marsala and it was heavenly !!! I saw this pParmesan lemon chicken And want to make this for a guest on Saturday. I’m sure like everything of yours it will be FABULOUS!!❤️
That’s a good plan this weekend. Hope you also love the lemon chicken recipe!
Hi looks amazing, any suggestions for egg substitute. My daughter has an egg allergy but would love to make this
That’s just awesome!! Thank you for sharing your wonderful review Luba.
Luba What if you tried milk?
Looks so delicious and easy!
How did you cook the zucchini to make it look so green? when I make mine it’s so pale
Hi Lana, thank you! Zucchini can darken with longer cooking times. If you cook it until it is firm-tender, it will stay pretty vibrant.
Wow Natasha I was shocked to see you posted this recipe today lol what happened to Friday’s
Either way I’m excited to make this. Looks so yummy!
Thank you Shay! Excited for you to try this recipe.
Hi Natasha!
Can this be made gluten free and dairy free? I love ALL of your recipes and pretty much use one of them each day. My kids say…is this from your friend Natasha? they eat everything! I’ve recently started needing to be gluten free and dairy free so I’m trying to adapt all of your recipes! Thanks so much!
Hi Tracy, this could easily be made with gluten-free flour and gluten-free bread crumbs. If the butter is problematic for you, I would probably try ghee instead which is lactose-free (not technically dairy-free since it’s milk fat).
I LOVE how quick, easy and incredibly delicious this is! I can’t wait to try this recipe!
Thanks for your great feedback. Hope you love it!
Could you please email me a recipe for chicken with mushrooms half and half chicken broth spaghetti and cheese. I saw it the other day and copied the recipe but not the instructions
Hello Jeanette, are you referring to this Chicken Tettrazini recipe?
I really love how quick and easy this is to make!
Hi Toni, it really is os easy to make. I hope it becomes a new favorite for you!
Made this lemon chicken and it was SO good! We loved it and can’t wait to make it again!
You are quick! I’m so happy you loved it. Thanks for sharing your great review.
Is there a video to go with this recipe? I cannot find one. But, your recipe will be on my short list next week ! Thank You
Hi Peter, not at this time. I’ll have to add it to my list.