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 for Parmesan Crusted Chicken:
- 1 1/2 lb chicken breast, (2 large), patted dry with paper towels
- 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 unsalted butter
- 2 garlic cloves, minced
- 1/4 cup lemon juice
- 1/4 cup chicken broth
- 1/4 tsp ground black pepper
Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
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.
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.
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
Made this tonight for dinner. Added squash and served over pasta. My husband said it was delicious, so I will be making this again.
Thank you for sharing, Emily. Great to hear that you both loved it!
Made this for our family tonight and everyone loved it! I’m not much of a cook but since my wife had our twins I had to step up my game and Natasha’s recipes are always easy to follow and turn out great!
Congratulations on your twins, Jeremy! I’m so glad this recipe was a hit!
Omg, I made this recipe with vegan butter, gluten free flour, and pecorino Romano cheese, this hands down, is the best chicken I’ve ever made. This is a 5 star plus for me, thank you for posting this recipe.
Hello Irene, thank you so much for your awesome comments and feedback. We appreciate it and we’re glad that you love this recipe a lot!
Hi i made this tonight and it was so awesome and had so much flavor , i will for sure make this again and again !!!!!!!!!!!! thank you
Great to hear that you enjoyed it a lot!
This was amaaaaaazing, will definitely make again. My only change was to make the sauce in the pan I made the chicken in to have the drippings too. Delicious and restaurant worthy!
I’m so happy you enjoyed that!
I wish I took a pic of this amazing dish it was so so perfect we loved it! I love the reruns of everybody loves Raymond and the lemon chicken story and now I now why it really is this amazing! Thank you
I’m so glad you loved it! Thank you so much for sharing. 🙂
I’ll be trying this recipe tomorrow, but had to say lemon chicken always makes me think of Everybody Loves Raymond. 🙂
I made this tonight and we loved it! I only had 3 chicken breasts so I decreased the Parmesan cheese to 1/2 cup and 2 tablespoons of flour. I had just enough. Thank you for a delicious chicken recipe.
You’re very welcome, Thelma! I’m glad you loved it.
Love this recipe. Worthy of company for sure. I too, prefer a thicker sauce but the flavor is fantastic. An easy fix to a fab dish!
Thank you for sharing, Jackie!
My husband does most of the cooking. I find the recipes. This was a great success. We’ve made quite a few of your recipes and have never been disappointed Thanks for sharing!
Aww, that’s the best! Thank you so much for sharing that with me, Suzanne!
Made this for first time, as always your recipes are delish. Only change was I used lemon pepper. Another new rotation!
Thank you, so glad you enjoyed it!
This was Amazing! I had to add juice from 2 key limes because I didn’t have enough lemon juice, I also added in addition, lemon pepper seasoning. Yum it tasted like the lemon chicken from our favorite Chinese restaurant Red Dragon
Hi Katina! It’s great to hear that you loved this recipe. Thank you for the review.
Has anyone tried this without the chicken broth? It’s the one thing I don’t have in hand
Hi Maren! It should be fine to use water, but you may need to season the recipe a bit more if it’s too bland.
Your recipes are wonderful. I plan to make this tonight using thighs. We love recipes with lemon.
Hi Louann! I’m so glad you love my recipes. Thank you for sharing. I hope you love this one too.
Oh my god! I tried this recipe for the first time and my husband said WOW! the taste is amazing Natasha. For anyone who wants to try please do you will not regret. Although the procedure and recipe seems too much and looks hard but it is not..The best!
Thank you for the wonderful feedback! 🙂
Hi Natasha, this recipe is awesome…I have tried many of your recipes and the whole family loves them!! Thank you so much for sharing ❤️
Hi Sonia! You’re so very welcome. I’m happy to hear you enjoy the recipe.
When you say grated parm for this, do you use the shaker cheese or does this work with fresh grated parm? I usually use the fresh stuff but concerned it would be melty with the ratio to flour you use.
Hi Mike, I like to grate parmesan fresh for recipes, so I use a block that I great, but you can also purchase parmesan cheese in the fridge section that has already been grated. I hope that helps!
Making this today but want to freeze it for Valentine’s Day. Will that work? Any suggestions?
Hi Lois, we prefer this recipe fresh. I haven’t tried freezing it, though, and I worry the parmesan breading will get soggy once defrosted.
Thanks so much getting right back. I think I’ll try it and hope for the best. I’ll pan cook it first as you say and hold the sauce until day of serving.
Letting you know, freezing the cooked chicken on a sheet pan worked out perfectly. Reheated in the oven slowly. Added the sauce which thickened in baking dish. Everyone was loving it! Thank you for such a wonderful delicious recipe!
I’m so glad that worked out well, Lois! Thank you so much for sharing that with us!
I made this Lemon Chicken for dinner tonight. It was amazing!!! Super quick and easy to make and SO incredibly delicious!!
Hi Ginny! Thank you for sharing, I’m so glad you loved it!
We tried this tonight. So far I would say Natasha that you are bating 100% with my husband. The crust of this chicken was excellent! I’ve already added a couple more of your recipe to next week’s menu! I can’t wait to try them!
Haha! I’m so glad it was a hit. Thank you.
Delicious and looked great! I did season my pounded chicken with lemon pepper seasoning before doing the egg wash. I also left the chicken in the egg mixture for 30 minutes before coating with the flour/Parmesan. My teenagers loved it. I served it with quinoa and brown rice and a zucchini sauté.Everyone said it was restaurant quality!
That is the best when kids love what we moms make. That’s so great!
I made this last night and everyone loved it. I used Pecorino romano cheese instead of parmesan and it worked out nicely. I will definitely be making again.
Hi Jennifer! That’s great to hear. I’m so glad it was a hit. Thank you for sharing.
Is there a way to substitute eggs in this recipe? My family has egg allergies but this sounds lovely!
Hi Susie, I haven’t tried any other substitute to advise. I. checked the comments section too and didn’t see anyone else who used a substitute ingredient for eggs.
I can’t wait to make this recipe!! Look like yet another amazing recipe of yours. What pan is pictured in the photos? I would like to get one!
I hope you love it, Brooke! I’m glad the recipe was enjoyed. Click HERE to see my favorite cookware. A non-stick pan works best for this recipe.
FOREVER MY FAVORITE LEMON-FLAVORED DISH!!! My taste buds felt like they were in Italy. I made this recipe countless times and each time, I was amazed by the flavor and the simplicity of the ingredients. I keep lemons and parmesan cheese stocked up in my house specifically for this dish. Oh, and did I mention how pretty it looks on a plate?!
Hi Marina! Thank you for the wonderful feedback. I’m so glad you loved this recipe.
Wonderful and won’t disappoint you! Chicken is tender and a lil bit crunchy on the outside! Hubby loved it!
So glad you loved it, Jean! Thank you for the feedback.
I am planning to make this tomorrow, but my family hates Parmesan. Any alternatives?
Hi Shirley! I have not tested an alternative. I assume another cheese with a similar texture may work but you’d have to experiment.
Hi Shirley…..just as an aside, you really don’t taste the parm in this recipe . It’s more of a textural experience. I am willing to bet that if you told no one there was parm in the recipe, they would never know it was there! It’s a beautiful flavor!
So good!! Though I have a question on what kind of skillet you use? We used stainless steel and the breading stuck to the skillet! We made it work but was wondering about a better option 🙂
Hi Renee! Here is a link to my favorite cookeware. We love the HexClad pan.
Oh my goodness! This was so delicious. I will definitely be making this again and again. I wonder if it would be possible to cut down on the butter a little.
Hi Joy! I’m glad you loved it. Thank you for the review. Let us know how it turns out if you experiment with less butter! 🙂
This was absolutely delish! My husband and son raved. I was lazy and didn’t slice up lemon or add parsley at the end. Just plated the chicken breasts poured some of the sauce over them. This recipe would also be amazing for fish!
So glad it was a hit! Thank you for the review.
Can I use almond flour instead of regular? I am trying to stay on the keto diet. Everything on this works except the flour.
Hi Yvonne! I have not tested it but one of my readers left a comment that they used almond flour and it turned out great!
I’m making this for 10 people. Is it possible to cook the chicken breasts in the oven?
Hi Alyson! I hope you find this helpful. 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.”
Can I use almond flour for a gluten free option?
Hi Gina! I have not tested it but one of my readers left a comment that they used almond flour and it turned out great!
Did you still poor the lemon butter sauce over the chicken after cooking?
Hi Mike! If you have extra sauce and would like to use it, yes- you can continue to pour it over the chicken even after it’s cooked.
For the sauce do you think salted butter would pair well with it, or do you think it would it be too overpowering?
Hi Georgia, you may use salted butter and omit the salt in the recipe.
Terrific recipe. Delicious. I have a few suggestions:
1. Your ingredients call for 1 Tbsp EVOO to sautee, but in the instructions you say use enough to coat bottom of pan.
2. I really like to simplify where possible. Use only one pan, not two. Cook chicken first; set aside; cook “sauce” in same pan; add back chicken at the end, being sure to turn once to coat.
3. For the amount of chicken in your recipe, there was not enough coating. You call for 1 and1/2 bs of chicken; I used only a lb. and ran out of coating.
4. I do not understand suggestion about “marinating” in the egg mixture. Egg is not a marinade, nothing penetrates, so a wasted step. Marinades usually need some acid (vinegar, lemon juice) to penetrate the protein.
5. Instead of lemon slices to garnish, I added them to the cooking sauce before adding back the cooked chicken
Do you grate fresh Parmesan for this recipe or use the pre-grated Parmesan in a container?
Hi Holly, either will work – you can use pre-grated parmesan or freshly grate (finely grated works best)
Made this Lemon Butter Chicken tonight. Absolutely delicious! I served over lightly flavored Cilantro rice and reduced the sauce a bit. My family loved the delicate garlic and lemon flavor. Outstanding!
That’s great, Laura! Thank you for letting me know. So glad it was a hit!
Can I just say OMG That’s good great chicken recipe!, I’ll definitely keep this one in my book of favorites. My compliments to the chef 🧑🍳
So glad you loved it, Cindie! Thank you.
Whenever I ask my boyfriend what he wants for dinner he always asks for this lemon chicken recipe. We both love it so much!! I also add a few capers and double the sauce. Cant say enough about how delicious and easy this recipe is to make. Thanks so much!
You’re welcome! I’m so happy you enjoyed it, Ginny!
This is so easy and delicious! I’ve made it several times because it’s a no-fail, and my picky boyfriend loves it. I’m going to make it again as a sandwich with garlic aioli on crusty bread. Thank you for your great recipes!
It’s my pleasure! I’m so glad you love this.
Absolutely amazing and very delicious. My husband and 10 month old loved it a lot. They both had a second helping of it!! Definitely making this more often!
I’m glad to hear that, Emma! 🙂
Easy and delicious. I added capers and served over linguini. Magnifico!
Hi do you think you can make one day before for a party? If so, how do you recommend storing it and preparing it?
Hi Sonya! I don’t know how the crust texture and taste would be if you try to reheat these. I think they are best fresh. But let us know if you experiment.
Delicious!! really easy to make, once you have all your ingredients together it’s a no brainer. My husband went for more and asked me to keep this dish as part of our regular rotation. Gracias!!!!
That’s wonderful! So glad he loved it.
Absolutely delicious 🙌 I saw some comments about sauce being a little thin so I added a little sour cream and half and half to the sauce 🤭 we enjoyed very much, served over sour cream mashed potatoes, my husband said it was his new favorite, thank you!!
Acts 2:38 KJV
The name of the Father, and of the Son, and of the Holy Ghost IS Jesus Christ 😆🙌🙏🤍
I’m so happy you loved this recipe, Maurissa! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment!
My Family loves anything Lemon so this was a big hit. I made the sauce in a sauce pan and added it to the Chicken and Asparagus’ and turned down the heat but the initial heat boiled the sauce for a second or two and thickened it nicely. We have 2 Lemon Trees so this is perfect.
Hi Don! I’m so glad it was a hit. Thank you for sharing.
This was such an easy to follow recipe that called for simple and common ingredients .
The result was a wonderfully tasty dish that the adults and kids in my home both enjoyed.
I love this recipe site in general and have yet to attempt any of her recipes that did not work out .
And, Natasha herself seems like such a friendly, kind and sweet person …her youtube videos are educational and uplifting to watch.
Thank you for sharing, Jacey! I’m so glad you enjoyed the recipe.
Hello – I am most likely going to be making this at some point. Was curious – off of some comments of the sauce being to thin – how can I make it a touch thicker, without taking away from the flavor?
Hi Julie, if you’d like it thicker, you can try boiling it down more or adding four. I haven’t tried thickening it, but cooking it down or adding flour may do that trick! I hope that helps!
use a little corn starch and water . It will take very little
I did this exactly as per recipe and I was disappointed. The sauce is too thin and I wasn’t fond of the chicken. I wished I liked it. Oh well
Have to say, I felt the same. Way to thin…🤷🏻♀️. Loved the chicken though, it was really tasty and tender, I’ll be for sure preparing it again.
I’ve made this a couple of times and it’s delicious. For next time, can I use thin sliced chicken breasts?
Hi Diana! I’m happy to hear you love it. One of my readers reported great results using thinly sliced chicken.
I made this tonight using thinly sliced chicken breast. 2 minutes per side and they came out perfect! I also added about half a teaspoon of cornstarch to the sauce to thicken it up. Paired with loaded mashed potatoes and roasted lemon and parmesan broccolini. Delicious!
Yum! Sounds delicious!
Made this with oranges and it was very good as well. Served with rice and steamed spinach.
That sounds delicious! I’m glad you enjoyed it.
Was looking for a different chicken recipe after 37years of making chicken for hubby. This was phenomenal. I thought about leaving out the sauce, but it’s what makes it! I served with risotto.
YUM and we’re glad you enjoyed this recipe too!
I’m going to make this evening for my boyfriend. I was wondering if what you thoughts were on adding capers? Thank you. Can’t wait to make this, everything of yours I’ve made has been wonderful.
Hi Kelley! Thank you, I’m glad you love my recipes. I think the capers could work well. Let us know how it turns out if you experiment.
Not sure if this question went through, but is the parmesan fresh or from a can ,i.e. Kraft
Hi Leslie, you can use either one. I love freshly grated parmesan.
I made this tonight and my husband already has a request in for it again and again! It was absolutely delicious, many thanks 😋❤️
Love it! Good to know that your husband loves this recipe, Kay.
Greetings from the Netherlands!
I have some chicken breasts and a ton of lemons and garlic bulbs from the market, so I googled for a nice&easy recipe to use them in and stumbled upon yours. It looks very nice, but there’s just one thing that seems off so I thought I’d mention it:
the Q&A part that addresses not breading the chicken says that you just then just slice and season… and then to move on to the part where you prepare the sauce. However, that skips the part where you actually -cook- the chicken! I don’t think that covering the meat with hot sauce will be enough to cook them… 😉
Made this last night for my family and it was super yummy! My 10 year old daughter is so picky and not only did she love it, but she asked me to make it again tonight for dinner! Thank you!;))
Hi Jessica, I’m so happy to know that! Thank you for sharing and I hope your family will love all the recipes that you will try.
I loved the recipe, except…I have to reduce the sodium because of high blood pressure. So, I used NO sodium chicken broth and unsalted butter. I couldn’t get the parmesan to make a crust in my Allclad stainless without sticking to the pan. So, next time I will bake the chicken. I will thicken the Lemon Butter sauce to more like a reduction. Then just pour it over the baked chicken about 10 minutes before taking it out of the oven. Other than those changes, it was a HIT with my picky husband!!!
So glad it was a hit! Thank you for sharing.
I was hesitant about making this because my husband doesn’t like things are super cheesy. I used a little less than the recipe called for. I also used chicken thighs and used fresh parsley in the lemon butter sauce. I didn’t use as much butter because I didn’t have another stick handy so I used half a stick. By far one of the best meals we’ve had. Definitely a favorite and will be making it again! PS: I used semolina flour instead of regular flour giving it a little more sweet and it had a brighter golden effect on the coloring.
Thank you so much for sharing that with me, Brittany!
This is absolutely the best!
So tasty and the sauce matched it perfectly
As Natasha said I marinated the chicken in the egg mixture as I wanted to prep ahead and the chicken was just melt in the mouth
Thanks for sharing This will become a regular at our house
Thank you for the awesome feedback, Ann!
This chicken was absolutely amazing. My husband couldn’t stop raving about it. He never eats white meat chicken so I’d say thats a compliment. I followed the recipe exactly but I did add a 1/4 cup of white wine (love my wine) to the butter/lemon mixture. Thanks for sharing this. A keeper for sure.
Hi Vicki, that made me smile! Thank you for sharing that with us, so glad your family loved this recipe!
I’m making this tonight and am excited to try this beautiful dish! I will let you know how it comes out. Thank you for sharing this dish.
Hi Penny! I hope you love this dish. Looking forward to your feedback. 🙂
While perusing chicken recipes in Pinterest, I came across this one and had to try it immediately. At the first mouthful my husband remarked that the dish is delicious and restaurant quality. This meal will definitely join our collection of favorites. Also, the recipe is extremely flexible and able to adapt to special dietary needs or personal preference. For instance, I used to love garlic but have developed an intolerance to it, so I simply omitted that ingredient and we still loved it. It’s easy to adjust the amount of lemon to your taste. I would have no problem serving this dish to dinner guests.
Hello Barbara, thank you for taking the time to leave your feedback and review. We’re happy that you enjoyed this recipe!
This is hands down my kids favorite meal. I was able to entice them home from college with this recipe for dinner!
That is the best when kids love what we parents make. That’s so great!
Made this tonight it was yummy I used fresh Parmesan and thicken up the butter sauce left in the pan and poured it over the chicken
So glad you loved it, Cyndi. Thank you for sharing.
My son cooked this for us for dinner tonight, and boy did I not only enjoy someone cooking for me…. But this was Delicious!!!
Happy to know that you enjoyed it!
Made this last night and will absolutely make it many more times. Delicious.
Thank you for the good feedback and review!
I loved this dish and my husband was licking the plate clean! I doubled the sauce mixture so that I could put the other half of the warm sauce in a little pour pitcher to add extra to the chicken as needed. My only struggle was that the cheese/flour coating kept sticking to my pan despite my adding extra oil. Any advice on best pan to use so that the nice cheese crust stays on the chicken?
Hi Pat! I’m glad the recipe was enjoyed. Click HERE to see my favorite cookware. A non-stick pan works best for this recipe.
Simply excellent. Many thanks. Entire family loved it, from ages 3 to 77. This preparation made everyone happy to be eating chicken. We will be adding this recipe to our regular rotation. Chicken was beautifully browned, and we did add that tiny bit of honey to the sauce for balance.
That’s great! So glad you found another family favorite. Thank you.
The sauce was pretty good as directed but I added about about a teaspoon of honey to cut the sharpness of the lemon and it really rounded out the flavor for me personally.
Great feedback, Candace! Thank you for the review.
Love this recipe,my husband loves anything lemon and this was a hit . I added a little parmesan to the top of the chicken,and served it with mashed potatoes and asparagus! Delicious!
Happy to hear that the recipe was a huge hit!
My husband and I went gaga over this recipe!! So delicious… Served over mashed potatoes, and happened to have some broccoli on hand as our veggie. The only thing I did differently was add some honey to the lemon sauce along with lemon zest as it was cooking to give it that sweet and savory balance we love so much. Thank you for another hit, you haven’t failed me once 😊
Oh I almost forgot, I also added a little bit of cornstarch to thicken it up a bit.
Thanks for sharing, Dana! That sounds like a good addition to the recipe!
This chicken is delicious! Was a hit with the family and even had a request for the recipe. Will definitely be making this again.
Happy to hear that your family enjoyed this recipe!
I thought this was great! This is very lemony. So lemony that I did not garnish with fresh lemon. The only thing I did different was not use chicken broth in the sauce. I mixed lemon juice w garlic and pepper. When chicken was finished cooking, I poured the sauce on it. ( I figured if I used the chicken broth, the chicken may be soggy with all the liquid being used. This was great I will prepare and serve it again
Once the chicken is cooked, it won’t get “soggy” from more sauce. The broth is there to temper the sourness of the lemon juice. The overall sauce volume would leave you enough to flavor some accompanying rice or pasta!
P.S. It was so ‘lemony’ BECAUSE you left off the broth…
This was absolutely delicious!!! I did have to add more flour and Parmesan cheese, but maybe that’s just my preference. Will be making this again very soon
Thank you for the feedback, Marilyn! 🙂
Can this be baked instead? I’m entertaining and it would make it easier
Hi Alice, I hope you find this helpful. 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.”
We love this recipe! Have made it several times. On occasion we have doubled the lemon butter sauce and served it over angel hair pasta, adding a little pasta water for volume. It holds a very special place in my heart. I contracted COVID earlier this year (after being vaccinated and boosted) and lost my sense of taste and smell for 4 months. One night I made this incredible dish and my sense of taste returned! Thank you Natasha in more ways than one. ♥️
So glad to hear that, Joann! Thank you for the wonderful review.
Quick wast delicious! The only change..served over pasta instead of mashed potatoes. Huge hit with the fam!!
That’s a good combo too, delicious and so filling. I’m glad you enjoyed this recipe!
Could this be made with gluten free flour for the breading? Need to find some new options.
Hi Cathy! I have not tested it but one of my readers commented that it worked with gluten-free flour.
I have made this many many times and it is absolutely delicious!!! A family favorite for sure!! normally I am always on the grill during the summer but tonight decided on Lemon chicken served with rice pilaf and asparagus- yum yum and yum!! Thanks Natasha!!
That’s wonderful, Kim! So glad you enjoy this recipe. Sounds delicious! Thank you for sharing.
This worked out great. Super easy. I added shallots which went really well with everything
I’m so happy you enjoyed that. Thank you for sharing that with us, Jay!
I wanted to say thank you for not writing your life story in this recipe. I use a lot of recipes online and there is nothing more annoying than having to read a novel of someone’s life story before it even starts talking about the recipe. To get to ingredients and steps I have to scroll down for a good minute or 2. Thank you for the amazing recipe! This is my go to when I make the zucchini pasta recipe from Bon Appetit. It’s as if your lemon chicken recipe and that zucchini recipe were made for each other.
Hi Mike! I’m so glad you enjoy this recipe. Thank you for the wonderful review.
I recently learned a main reason why recipe sites include so much backstory for their recipes. It has to do with Search Engine Optimization. More text like that makes the search engine place it higher in a results listing. #TheMoreYouKnow
I substituted the all purpose flour for almond flour but holy moly this was so good!
That’s great, Stacy! Thank you for the feedback.
Can this be made ahead and frozen? Freezing the sauce separately, of course. Looking for a chicken dish I can make, freeze, transport to a gathering and then reheat.
Hi Mimi, I’m sorry, I haven’t tried freezing this before to advise. If you experiment, please let me know your results.
Wow…one of the best recipes I’ve ever made, my husband LOVED it! Definitely a keeper!
That’s wonderful! We love this dish. I’m glad to hear it was a hit.
We really enjoyed this! I followed the recipe exactly. My son with a very sophisticated pallet (read: only likes the best food!) loved it. I will be making this many times, I’m sure!
Hi Kat, thanks for the good comments and feedback. Good to know that you both love this recipe!
I am going to try this recipe tonight, I am by myself and find it very easy to make less with your recipes, wonder now what would you serve with this recipe? Thanks!
Hi Deb! We have a section on that in the recipe. Please see the “What to Serve with Lemon Chicken?” section! We include links to our mashed potato & caesar salad, for example.
I made this recipe to the T and it came out perfect. Second time around I read some reviews and added panko breadcrumbs. What a horrible mistake. The butter sauce didn’t kiss the chicken like it did the first time, it soaked it up making for a very soggy piece of chicken. Flavor was amazing, but not as good the first time.
Lesson learned, follow Natasha’s recipes because they work as is.
Thank you for your wonderful review, Brittiany! I’m so glad you enjoyed it!
Love it!!!! Just added lemon zest. My whole family thought it was the bomb!!!
That’s awesome, Ellen. Good to hear that the recipe was a huge hit!
I made this dish it’s a good recipe it’s fast easy. I would use less lemon juice next time
Thank you for the review, Shanda!
Congratulations on posting a fabulous recipe, with simple ingredients and best of all, being very easy to follow.
Will make again. And again.
Hi Bob! I’m glad you enjoy this recipe. 🙂
Second time making. Only changes I have made is adding a bit more chicken broth and cutting down on the lemon juice. My husband found it a bit tart. Really good recipe.
Thank you for the feedback, Colleen! So glad you enjoy this recipe.
Can I put in oven if it takes long to fry and starts to brown?if I can for how long and what temp
Hi Tina, I hope you find this helpful. 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 made it in the oven with the Panko and Parmesan cheese.
Baked it in the oven and then broiled it for couple of Minutes.
Poured the sauce over the chicken. It was easy and delicious, my husband loved it. Next time will make more sauce.
Great to hear that, Judith! Thanks a lot for sharing some feedback with us.
Made it for my family. Everyone even my grandkids completely cleaned their plates. I will make it ahain
That’s great! I’m happy it was such a winner with the grandkids! 🙂
I love…love making this recipe.
However, it can also be used with a firm flesh fish, like bass, sea bass and trout. Out of this world!!!
Definitely, the recipe is versatile! Good to know that you love it.
This was really nice … not heavy and a hit with the family! I love the crispy parmesan crusted chicken. The only edit I made was to double the chicken stock so it wouldn’t be too lemony. Will make it again for sure!
Hello Jenny, that makes me feel happy! Thank you for sharing that with us, I’m glad you found a new recipe that you will keep.
Once a week I make this, we are addicted 🙂 I serve with Lemon Ricotta Ravioli, and a side of fresh spinach, HUGE YUM!
I’m so glad this made it into regular rotation for you! That’s so great! Thank you for sharing your wonderful review, Wendy!
Where do you get lemon ricotta ravioli? Yum! Or just your basic regatta ravioli with the lemon sauce on top?
Amazing! I make this often and my kids rave about it! Thank you!
So glad to know your family enjoyed this recipe. Thank you, Meghan.
This is amazing. Lemon butter sauce went great with the asparagus I served it with. Thanks for sharing! You never disappoint but this was over the top.
You’re so welcome and thank you for sharing that with us! I’m always happy to see contented and happy readers here in my blog.
This is excellent! The chicken is so flavourful and I love the lemon butter sauce.
I’m so happy you enjoyed that. Thank you for sharing that with us, Karen!
I fixed this lemon chicken dish last week. Very easy, fast meal. & delicious ! 👍👍👍
Thanks for the good feedback!
Oh. Also had to double or another half as much breading coating for the chicken that it called for.
It is recipes like this that make me wonder if anyone actually tested the recipe! The sauce was literally inedible. It wasn’t just a little bit too tart, I couldn’t even salvage it. Both myself and my husband kept trying it and our faces were screwed up, it’s so unbelievably tart. I doubled the recipe and ended up adding an entire tetra pack of chicken broth and another stick of butter to try to disperse the lemon to try and salvage it. Still had to end up dumping it. And I love lemon! What a waste. The chicken, itself, was fine. Save yourself time and money and make a really good fried chicken recipe, instead.
Hi Dena, I’m sorry to hear it didn’t turn out for you. This is one of our more popular recipes and I am always happy to help troubleshoot. I wonder if anything was changed in the recipe? Also, make sure to let the sauce simmer for a couple of minutes per the instructions? Lastly, be sure to use real lemon juice and not concentrate.
Most excellent recipe! The sauce was literally perfect, not too tart, just right. Certainly not a fried chicken recipe being lightly sauteed in olive oil, lightly breaded, just perfect! My whole family loved it!
I’m so glad the family loved it, Carrie!
I made this for my family and it was really delicious. Easy to follow recipe. I took the extra minute to garnish with fresh parsley and lemon slices. I hoped it didn’t look better than it tasted because it looked so fancy. We all loved it.
That is the best when the family loves what we moms make. That’s so great!
Yum!! Everyone loved it. Delicious! Easy to make. I decreased butter to five tablespoons and it was still yummy!
Thank you for the excellent review!
This was the best lemon chicken ever!!! Flavor was spot on!! My family raved about it!!! Thank you!!
Yay, that’s awesome! Thanks for the awesome feedback, Ellen.
This recipe is the bomb! It’s so flavorful and juicy. I made it the way the recipe was which was delicious but then adjusted the ingredients some when I made it again after that. Both ways are delicious! Would definitely recommend this recipe!
Awesome feedback, Stephanie! Thanks a lot for sharing that with us, glad you love this recipe!
I made the lemon chicken tonight for dinner, it was pretty good. Easy recipe and had nice flavour. I served it with a Greek pasta salad and steamed Brussel sprouts.
I think a little less Parmesan & flour mixture could be used, I found a lot of it kind of went to waste. Also instead of pouring the lemony sauce over top of the chicken that had been frying in oil, I found it made better sense to transfer the fried chicken to the pan of sauce and spoon the lemony mixture over.
Overall it was pretty good.
Hello Janice, thank you for sharing that with us. Feel free to adjust the ingredients according to your personal preference next time but I’m happy to hear that you enjoyed it!
I used thin sliced chicken breast so I didn’t have to do that extra slice and pound work. I also took more time to reduce the sauce, so about 5 minutes instead of 2 and I made it in the same pan to get the yummy bits in the sauce. I also put the chicken in the sauce at the end since I had it set aside and wanted to make sure it was hot. So so so yummy. But it did take 2x as long to prepare than half an hour. I suppose if I make this a couple more times it’ll go quicker since I’m not the greatest cook and I have to make sure I’m following the recipe and not missing anything. I do have plans on making this often since it’s just so yummy. I roasted asparagus I had seasoned with olive oil, salt, pepper, and garlic powder then also added it to the sauce just before serving it. Just a suggestion if anyone is looking for a side that works great with this:)
Thank you so much for sharing that with me.
All I can say is, “Wow”! Flavorful and juicy. Thanks for such a great recipe!!
Love the description, thank you for sharing!
This sounds really good. I already have pork chops thawing for tonight’s dinner. Can this be made with boneless thin pork chops?
Hi Megan, I imagine that will also work but the cooking time might be different. Please share with us how it goes if you do an experiment!
I did, boneless pork loin chops, and it was equally awesome.
Thank you so much for sharing that with us!
Very good subtle flavor. The chicken came out so tender. I think I would like the sauce to be thicker so next time I plan to add some heavy cream to the sauce.
Thank you so much for sharing that with me, Beth!
Tried this recipe tonight for dinner. It was the Bomb!! My sides were zucchini and mashed potatoes. I also shared it with my grand daughters. I didn’t have a non stick skillet so I cooked it in an aluminum fry pan and I was so glad it didn’t stick! Will be making this again! I love your recipes!
Sounds great, Bea! So great to know that you enjoyed this recipe. Thank you for the review!
Thank you for this delicioso recipe. I make it practically once a week. My family loved it even the children. I even make just the sauce to add to plain old grilled chicken breasts when i’m in a dinner pinch. Will be back to try your other recipes!
Sounds great and I’m so happy to hear that! I hope you’ll love all the recipes that you will try.
We enjoyed this very much. Love the grouping of ingredients, made it soooo easy. Thank you
I’m so glad you enjoyed it, Gloria!
This recipe tells you what ingredients but doesn’t say how much to use ? Do I just wing it? Is this just me maybe I’m too old to follow recipes online or I’m not seeing them in this case I’m too old to follow recipes on the internet.
Looks really good. Maybe I’ll hire the neighbor kid to help.
Hi Mitchell, we have the breakdown on the printable recipe card. Click “Jump to recipe” at the top of the post and you will see the ingredients list and instructions.
Hi Natasha! I’ve made this recipe multiple times. We love it. I was wondering if you can make it ahead of time and reheat for a large party?
Hi Alyson, we prefer it fresh! But I bet you can make a it a bit ahead and either keep it warm or reheat in an oven or pan.
I made this for dinner tonight with fresh steamed broccoli and it was amazing. Next time, I will try adding a little lemon zest to see if that amplifies the lemon even more. No matter what, the recipe is perfect as it is. Thank you!!!
Sounds great! Thank you for sharing that with us, Lyzette. I’m happy to know that you enjoyed this recipe!
Hi! Curious if there’s a good substitute for the egg. My son is allergic.
Hi Julie, I have not tested an alternative method. You’d have to experiment.
My mother cannot have eggs. We have found a great substitution for eggs with aquafaba (from chickpeas). Works as a great substitute in breading.
Made this for my husband and I for dinner tonight. Really love the crispy coating and the tang of the lemon sauce. Had to cut the recipe a little for two, but it was great.
Hi Vicky! Thank you for the review. So glad you enjoyed this recipe.
My husband and my favorite recipe. We are sauce people so I double the sauce. SO YUMMY!!! Wouldn’t change a thing in regards to the recipe, as it is perfect the way it is.
Wonderful! So glad you enjoy this recipe. The sauce is so yummy! Thank you for the review.
Delicious! Tender! Ended up having to sub three different types of cheeses (parm, feta and mex cheddar blend) as we were short- and it still tasted great!!! We will definitely make again. Thanks for sharing this!
That’s just awesome! Thank you for sharing your wonderful review, Karen! I’m so happy you enjoyed that!
Made this recipe for a small dinner party and everyone loved it – so flavorful! thanks so much
Yay. that’s fantastic! Thanks a lot for sharing, Victoria.
This went over well. Next time I’m going to serve it with couscous since that also cooks quickly and will pick up every bit of flavour and the bits of garlic and Parmesan
Thank you so much for sharing that with me, Mary! I’m so glad you enjoyed it!
This is absolutely DELICIOUS!! Every recipe of yours that I have made has been fantastic! Thank you so much!
You’re welcome! I’m so happy you enjoyed it, Wendy!
OMG everyone in my home is so so picky! but they all loved this meal and was so satisfied. Thanks so much for posting this, I look forward to making this again.
You know it’s good when the picky eaters love it too! That’s just awesome! Thank you for sharing your wonderful review!
My husband and I loved this. My only wish is that the lemon sauce was creamy. But it was still delicious.
Hi Joni! I am happy you enjoyed this recipe. Yes, a creamy sauce would be yummy! Be sure to check out this recipe if you haven’t already. It combines both the breaded chicken with creamy pasta! Click HERE for Lemon Chicken Pasta recipe.
Just add some sour cream while you’re thickening the sauce.
Made this last night with mashed potatoes and roasted carrots. so good! the chicken tasted perfect. Just wrote it down for my recipe box
I’m so glad you enjoyed it! Thank you for the wonderful review, Cassidy!
This is a delicious recipe and very simple! My sister loved it and she is difficult to please!
That is great to hear! I’m glad it was enjoyed!
My husband loves anything that has lemon in it. So do I. I will be making this tonight but I plan to add chopped green onions as the garnish simply because I have some in the fridge.
Sounds like a great plan! Please update us on how it goes.