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
Ingredients
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
Instructions
- 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.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Valentina Ablaev
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I can’t do chicken, as much as I try, it’s either dry, not seasoned. Just blah. But I loved this. So flavorful. Only thing I changed was I had no chicken broth. Just base bouillon, so I stirred it in with garlic, butter and lemon juice. My husband loved it and it drove the dog crazy. Will make again for sure!!
Hi Cathy! That’s awesome. I’m so glad you’re loving it!
Made this the first time and it was AWESOME, paired with grilled zucchini. The second time, the lemon butter sauce was off, not sure what I did 😢. Shall try again, thanks for this recipe !
Hi Lili, I can’t tell what happened too. Just makw sure to follow the exact timing and measurements in the recipe. I’m sure it will be perfect on your next try!
Yum yum. I’ve had this recipe saved for a while and decided to give it a go. Tried this recipe for my lovely wife.
Followed recipe to a tee complimented by grilled asparagus and Caesar salad.
Sooooo good. My only comment is I would cut back on the butter, otherwise delicious.
Thank you for sharing! I’m glad it was enjoyed!
I made this tonight for dinner and followed the recipe. I ended up using Parm/Romano in the green container and the breading was perfect! I used olive oil and made sure it was pre-heated before adding my chicken. I then cooked and didn’t touch for 3 min. I did try to push one over a little and the breading started to come off. I think the trick for the breading to stay put is not to disturb for the first 3 min. I also served it on a bed of angel hair pasta. For that I used 1# box pasta, as that was draining I threw 2T. butter back into the hot pot, zest of the whole lemon and saved 1/2 c. of the pasta water. Put my noodles into the butter/zest and kept tossing and gradually adding the pasta water. Was fantastic! I will definitely make this again. Thank you for the recipe!
Hi Sandy! Thank you for sharing your experience with the recipe.
Absolutely delicious. Made exactly as described. So easy and so good. Served with steamed broccoli and rice pilaf. Will be making this regularly. Thank you! 🥰💯
That’s just awesome! Thank you for sharing your wonderful review, Nikki!
Tastes amazing but the chicken stuck to my pan even with oil! Lost most of
The good parm/flour topping!
Hi Danielle, did you ensure to thoroughly pre-heat the pan for a few minutes?
This was so yummy!! I used the Chick-fil-A lemon parmesan panko in place of the flour..pulverized it so fine like flour.
My sister says it is the best chicken she’s ever had!!
Congrats on the success of your cookbook..Please next time consider a trip to Orlando/Central Florida.
That’s wonderful, Cheryl! Thank you for sharing that with us.
Made this last night with seasoned steamed green beans and creamed potatoes. So delicious!
Sounds wonderful!
Made it! Love it! My husband was super impressed. I cut the recipe in half and it was just awesome. Delicate lemon flavor and not overpowering- goes in my cook book
I’m so glad to hear that! Thanks a lot for this review.
Made the lemon chicken recipe while at the outer banks on a family reunion. All 20 of the family loved it! Not a piece of chicken or a drop of sauce left. I would love to post a pic but don’t see a way.
That’s wonderful, Sandy! You can’t upload a picture here but you can tag me on Instagram or Facebook. #natashaskitchen
Oh my!!!! This has become my picky husband’s favorite go-to meal for work i make him all the time cuz we always have lemons and Garlic and parmesen cheese and i buy tenderloins and just cut thick ones in half dont even beat them. Literally takes 30 mins and cook rice in instant pot.
Just way Too much butter
even if I cut it to 3 TBsp it iust floats on top so I cant imagine 8. I do 1 whole cup of chicken broth each time perfect amount of sauce to drip onto rice. At the end I add cut little slices of lemon on top and add sprinkle of more salt. Perfect!!!!!
I’m glad to hear that your husband loves this recipe a lot! No worries about the butter, feel free to lessen it according to your preference. It is perfect for us though!
I made it pretty much as written but with smaller amounts as I was cooking for two. Really crispy on the outside, moist inside, I added a tsp of capers to the sauce. Served with red potatoes. My husband says ‘restaurant quality’! I loved it too!
Hi Jodie! I’m so glad you loved the recipe.
Good recipe. I reduced the butter to 2 tablespoons for lower fat/dietary reasons and added a bit more lemon and stock, then thickened the sauce with rice flour.
I also eliminated all added salt for dietary reasons.
I doubled the spices in the egg wash and used grapeseed oil.
The chicken came out very crispy which paired nicely with the sauce. I’ll make this again.
Great to hear that you enjoyed out recipe, Tommy! Thank you so much for sharing.
LOVE THIS! It cooks so well in avocado oil so I don’t burn it. Love the flavor and dipping the meat in leftover sauce. Tried to add my picture but won’t let me.
I’m so glad you loved it, Donna! Feel free to share some photos of your creation on our Facebook page or group.
Delicious. I cut the lemon juice down but we had the flavour. Soft and tender chicken. Will definitely make again.
Can this be made ahead of time for a party? If yes when would you add the sauce? Also, do you think the chicken can be frozen after it’s fried?
Yes, you can make this ahead of time. I recommend checking this part in the recipe “Can I make this Ahead?” for more info. I haven’t tried freezing it, though, and I worry the parmesan breading will get soggy once defrosted.
It sounds delish. Can you make this without the egg and flour mixture? Looking for a keto alternative.
Hi Daisy, I haven’t experimented on that version to advise. If you do an experiment, we’d like to know how it goes.
I made the lemon chicken as directed, it was excellent. It was easy to make and do very tasty. My husband loved it.
I’m so happy you enjoyed that. Thank you for sharing that with us, Susan!
Made this tonight for my very finicky grandkids. When an 11 year old asks, “Nonna, can I have the recipe please?”, you know it’s a winner.
I followed it exactly and would not change a thing! Served with buttered egg noodles.
That’s wonderful, Sandrina! I bet that makes a grandmas heart feel so full.
Good recipe however I omitted making the sauce in a saucepan. Instead I removed the chicken from the skillet after browning and made the sauce on the skillet using the drippings
Sounds good, as long as you loved it!
Made this tonight; thank you it was delicious. I had to make the sauce twice as I tried to thicken it with cornflour and it separated, went lumpy, any suggestions please? Also can you make the sauce no using so much butter.
Hi Jan! I’m glad you loved the recipe. Corn starch can work to thicken sauces but it’s not quite the same as corn flour.
I have not tried to make this with less butter, but you can experiment with it some more if you’d like. Sorry I can’t be more help.
Thank you for your reply.. I will definitely be making it again. Jan
This recipe is so delicious and easy! I make it for friends, family and business meals. We use chicken thighs pounded thin and it’s always a hit!
Hey Chris, thanks for your good comments and feedback. Happy to hear that your family and friends love it as well!
First time I made this and absolutely delicious. 😋 Will
definitely be making again.
I’m so glad you enjoyed it, Kim!
Hi, made this several times now. Always a huge hit. I’m a little confused with figuring out the calorie count. I doubled the recepie which give approximately 10 chicken cutlets. Please let me know how to figure the amount of each serving and calories per serving. Thank you
Hi Daniel. There really isn’t a way to do that easily. The nutrition facts are computer generated and the recipe is estimated to make 4 servings (cutlets). The nutrition facts listed are per each serving. I suppose if you doubled every ingredient you can take the nutrition facts and multiply it by 8. That would be the total amount of fat, carbs, protein, etc.. for the recipe doubled. Once you have that number, you can divide it by 10 (since you got 10 cutlets) and that should give you a close enough estimate. I hope that helps.
Even when adding flour, the sauce was too thin and just a tad too lemony. The chicken was wonderful, great crust. I would use thin sliced next time, and I would possibly cut down the butter, maybe add some cream and thicken with corn starch. My family loved it regardless.
Thank you for the feedback, TB. I’m glad your family still enjoyed it.
I made this for the first time last night and we loved it. I personally would have liked the sauce a little thicker so I will add some corn starch next time. My husband had the idea to mix the leftover egg mixture and cheese mixture and made little fritters in the pan after we cooked the chicken. They were delicious also!
Thank you so much for sharing that with me, Jill! I’m so glad you loved it!
So glad I found this recipe. My family raved about the flavor. I took some advice from others and added a few things like fresh lemon zest and a 1/2 teaspoon of cornstarch to the sauce. I also used the same pan fo make the sauce to take advantage of the little bit of the fond. My daughter asked that I make this for her birthday and everyone thought it tasted like it was from a restaurant! Chef’s kiss!
Hello Lisa, nice to hear from you and we’re glad that you found and love our recipe! Thanks for the review and for sharing that the recipe was a huge hit!
This Lemon Chicken recipe was delicious. First time making it and my husband loved it!
Hi Millie! I’m so glad it was a hit. Thank you for sharing.
Made this last night and it was a hit between the boyfriend and I. The lemon sauce was delicious and the egg/cheese crust smelt wonderful.. but the entire cheese crust stuck to my pan, so for the most part the chicken was pretty plain. Any suggestions??
I’ll definitely be making it again.. I’ll probably add a bit of flour to thicken the sauce, and add capers! I also made the sauce separately, but if I could get the chicken to cooperate I’d probably make the sauce in the same dish for added flavor!
Hi Kendra, I’m so glad you both loved it! It’s hard to say why the crust stick without being there – it may be they type of pan, or being loft on too long, but be sure you fully preheat your pan before cooking on it. Depending on the pan type that may take several minutes. I hope you have a better outcome when you try this again!
This same thing happened to me – I used a cast iron skillet and everything stuck, but then when I used a non-stick pan, it was totally fine. I think the cast iron is the issue.
This looks really delicious. Could you please clarify which parmesan cheese you used? Was it freshly grated or from the can or was it actually shredded?
Hi Heidi! Either will work – you can use pre-grated parmesan or freshly grate (finely grated works best).
I made this a couple nights ago and it was a hit. My husband and I are retired and I like to cook recipes that give us leftovers. The lemon-Parmesan cheese combo was so delicious. Yum!
So glad you loved it, Cynthia!
Such a delicious and easy meal! We’ll be making this again!
I’m glad to hear that, Annette!
This was ahhmazing! I actually doubled the lemon for the sauce and added 1Tbs of flour to thicken it abit. I served the chicken on top of a bed of sauted sweet potato, zucchini, broc, onion and pumpkin ravioli, the lemon sauce was killer with it. Def gonna be on rotation now. Thanks very much for the recipe.
You’re so welcome! Happy to hear that you loved this recipe a lot. Thanks for sharing!
This recipe is a family favorite! The website however is really annoying because when reading the recipe anytime a new ad pops up it auto scrolls you to the top of the recipe which is pretty often.
Hi Melisa, good to know that this is one of your favorites! As for the website, the only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. The pop-ups by the way can be closed after a while that it shows up, just click the x button.
It is annoying, anytime this happens to me I click print. It pulls up printable directions with no ads. I just never print them.
Wow! Like going to a fancy restaurant. This chicken is delicious and so easy. My families new favorite. Thank you!!
Hi Sandy! I’m so glad it was enjoyed. Thank you for sharing.
Hello,
How do you recommend storing leftovers? Seems like all the butter sauce might just harden up in the fridge? Any tips?
Hi A! Because of the crust on the chicken, this is best enjoyed fresh. You can refrigerate and reheat left overs but the texture won’t be quite the same. The butter sauce will melt when reheated.
Sooo delicious! Tried this for the first time after googling “lemon chicken recipe” and I happened to have everything in hand already, minus the garnish of parsley. I didn’t have fresh Parmesan so I substituted powdered Parmesan and it gave the chicken breasts a beautiful crisp mixed with the flour. Thank you for sharing this, I will def try this again and look forward to trying another recipe of yours.
I’m glad that you loved it! I hppe you’ll enjoy all the recipes that you will try.
Delicious! This recipe will go in the “recipes for guests” section! The chicken was so tender and the lemon was a delight!
Yum!
Hi Carol! I’m so glad you found a new one for entertaining guests. Thank you for the wonderful feedback.
Hey there from Nashville. Can you help me to convert this to a much larger recipe. I need to cook for 75 people and I wan to use the chicken tenderloins. This will cut down my cook time I think. can you help me convert to do this for larger group. I think that 4 tenderloins with make up 1 breast so I will need the rest based on that Thank you ! I will ck back to see if you see this message thank you so much. This looks like it will be easy to do for a large buffet
Hi Liane! In the recipe card, you can change the number of servings and it will convert the ingredient list for you. The servings only go up to 20 but that will atleast help make your calculations a bit easier since you can times that by 4 to get 80 servings. I hope you love the recipe.
Loved the Lemon Chicken recipe with the butter sauce! It’s definitely a do-over! Super moist meat and delicious sauce!
I’m so glad you enjoyed it, Cindy! Thank you so much for sharing that with me.
My husband and I are starting to eating different things and I came cross the lemon ck with lemon butter sauce recipe and we tried it and we love it and will be making it again.
Thanks
That’s wonderful, Lorrie! Thank you for the feedback,
This looks amazing. I plan to make this for dinner tonight. I’m going to pair this with angel hair pasta and wanted to add some vegetables. I have zucchini, carrots, and green beans from the garden. What would you recommend? How should I prepare the vegies to best go with this dish? Thank you so much for your help!!
Hi Heather! I hope you love this recipe! Hopefully our easy roasted carrots recipe or our balsamic grilled vegetables will inspire you for a side dish.
This is wonderful! I made a bunch ahead of time as I live alone, but so addictive, up at 2 am and munching away!
Thank you
I’m so happy you enjoyed that. Thank you for sharing that with us, Kimberley!
This was really good and so easy to make! Even my kids gobbled it up. Thanks for sharing!
You’re welcome, Sarah! I’m so glad they loved it.
Smells so good but my breading didn’t stay on 🙁 any idea what I messed up? It came off while frying. Chicken still smells incredible though 🙂
Hi Mia! Be sure to let the oil fully preheat before you add the chicken. Also, pat the chicken dry to remove excess moisture before breading. I hope that helps.
Fully heat skillet, medium high temp to cook. Don’t turn until brown.
This chicken was so delicious. The lemon flavor just pops in your mouth.
I’m so glad you loved it, Vivian!
Excellent chicken! All I had was cake flour, and grated fresh Parmesan combined for an incredibly light, crisp, delicate crust. I used a cup of stock and more lemon juice, and added dried parsley (fresh would have been better but I was out) and sea salt to brighten the taste. I could have used half or a quarter of the butter and it would have been delicious. I wouldn’t call this a 30-minute dinner but it was so good, I’ll reserve it for special occasions!
Hi Kate! Thank you for the wonderful feedback. I’m so glad you enjoyed this recipe.
Very tasty and easy. The second time I made it, I put the sauce in a blender and added a raw egg yolk which emulsified it nicely. It still hasn’t separated after two days (I made a double portion with two egg yolks as the sauce is also great with asparagus).
Thank you for sharing that with us, Thomas. Good to know that you liked this recipe!
when did you put the sauce in a blender? after you cooked it or ??? thanks!
Absolutely Delicious, my husband loved it and said to write it on the board so I could make it again. Though it did take me more than 30 minutes to make, perhaps I’ll be quicker in the future?
I wish I could give this more than 5 stars. It was absolutely delicous. After heating up my stainless steel skillet, I lowered the heat to keep the cheese from browning too fast. Consequently the chicken was a beautiful golden color and done perfedtly. I added the butter to the skillet and some flour before adding the lemon juice and chicken broth as I wanted more sauce. It was just perfect. Now in my favorites. Thanks for sharing.
Wow, thank you for your wonderful comments. We appreciate it and we’re so glad that you loved this recipe!
Made this tonight, chicken was great, but sauce was very thin and tasteless. I cook all the time and I do not think it was a user mistake. But I do see that everyone LOVES it. What could have gone wrong?
Hi, did you use regular lemons or Meyer lemons? Meyer lemons are milder. Also, I suggest not cooking the sauce for too long which can change the flavor and punch of the lemon. Lastly, make sure to use the same amount of lemon juice that is called for which adds vibrant lemony flavor.
I’m happy you made this comment. I saw the sauce and thought it might be on the bland, thin side so I added a little bit of msg, some lemon and herb seasoning, a pinch of salt and a tsp of cornstarch. Magnifique. Really appreciated the seasoned egg wash. Dunno why I never thought of that before. It was really good!
Help!!! I think my chicken was too thick. About how thick/thin should the “cutlets” be? Otherwise, delicious sauce!!
Hi Leslie! I didn’t measure them to be exact, this can change depending on the chicken breast size. Cut the chicken breasts in half lengthwise and then beat them with a meat mallet until even in thickness, probably 1/4-1/2 inch.
This recipe was absolutely delicious. I will definitely make it again! So easy and so good!
Thank you for your review, Kristin. Great to hear that you loved this recipe!
Omg, just made and ate this and it’s delicious! The sauce is amazing! We pounded out the chicken to be thin but noticed it plumped up a lot during cooking. Any tricks to keep it thin?
I’m so happy you enjoyed it, Karuna! It will plump up a bit, but I recommend pounding it down a bit more and getting it as even as you can.
I’m confused is this a recipe of Natasha or Valentina. Regardless it is very good. Thank you for it.
Hi Ohio! Every now and then we will have a guest recipe post. This is Valentina’s recipe. 🙂
Wow! Such an easy recipe with wonderful flavor! We loved it so much we made it twice this week! Yum, Yum!
I’m so glad you liked it! It’s quite a treat, we love this dish. Thank you for sharing. 🙂
The family thought this was the best chicken they’d ever eaten! So delicious and chocked full of flavor. The lemon and garlic are not overpowering. Simple enough to ask the kids to help make. Love love love this recipe!
Wonderful! It’s always great to have the kids cook with us, it’s also a good bonding experience with them.
Do you think I could bake this in oven instead of fr ying? Sounds delicious!
Hi Gina! I haven’t tested that but if you experiment, please let us know how they turn out.
Quick question… is the nutritional information based on the entire recipe or do the numbers mean per serving for the Lemon Chicken recipe? Thanks!
Hi Leslie! This recipe serves 4 and the nutrition facts listed are per one serving. 🙂
Another wonderful yummy recipe of yours that my family loved. I really do enjoy watching your videos.
Thank you so much! I’m glad you are enjoying them.
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. 🙂
So funny! I am watching Everybody Loves Raymond now and she was serving lemon chicken! (Which made me look for a recipe. Sounds like I clicked on a good one)
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!
Well done!
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.
Thanks!
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.”
Hi Natasha,
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.
Hi!
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?
TIA!
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 was disappointed as well. I thought it had too much of a raw garlic taste. I cooked it exactly like it said. Also when dredging, I always dip into the flour first, then the egg and back into flour. Then it doesn’t fall off and tastes much better.
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.