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!

Homemade lemon chicken recipe in a skillet topped with a lemon butter sauce and fresh lemon slices then garnished with herbs.

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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.

Parmesan crusted chicken breast on a bed of mashed potatoes and zucchini in a lemon butter sauce topped with greens.

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!

  1. Cut chicken in half lengthwise and beat with a meat mallet to an even thickness.
  2. Prepare Egg Mixture – whisk together eggs, garlic, Italian seasoning, salt, and pepper.
  3. Prepare Parmesan Mixture – in a separate bowl, mix together the parmesan cheese and flour.
  4. Dredge the Chicken – coat in the egg mixture, then generously coat in parmesan mixture, shaking off excess.
  5. 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.

Step-by-step collage instructions how to make lemon chicken with lemon butter sauce.

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.

  1. Saute the garlic and butter until fragrant.
  2. 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.

Parmesan crusted chicken with a lemon butter sauce in a skillet topped lemon slices.

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

Easy 30-minute Chicken Lemon on a plate with mashed potatoes and zucchini topped with lemon butter.

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:

Natasha's Kitchen Cookbook

Lemon Chicken with BEST Lemon Butter Sauce

4.98 from 1358 votes
Author: Valentina Ablaev
Lemon chicken in lemon butter sauce in skillet garnished with lemon slices
This parmesan-crusted Lemon Chicken Recipe is easy and done in 30 minutes! The quick lemon butter sauce pairs so well with the chicken.
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes

Ingredients 

Servings: 4 people

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:

For the Parmesan Breading Mixture:

Ingredients for Lemon Butter Sauce:

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

560kcal Calories9g Carbs46g Protein38g Fat20g Saturated Fat273mg Cholesterol1109mg Sodium738mg Potassium1g Fiber1g Sugar1105IU Vitamin A17mg Vitamin C322mg Calcium2mg Iron
Nutrition Facts
Lemon Chicken with BEST Lemon Butter Sauce
Amount per Serving
Calories
560
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
20
g
125
%
Cholesterol
 
273
mg
91
%
Sodium
 
1109
mg
48
%
Potassium
 
738
mg
21
%
Carbohydrates
 
9
g
3
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
46
g
92
%
Vitamin A
 
1105
IU
22
%
Vitamin C
 
17
mg
21
%
Calcium
 
322
mg
32
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: lemon chicken
Skill Level: Easy
Cost to Make: $$
Calories: 560

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Valentina Ablaev

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Read more posts by Valentina

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Recipe Rating




Comments

  • Sue
    March 3, 2024

    Easy recipe, my picky daughter LOVED it!! She ate 2 pieces of chicken. My dad and I preferred it without the sauce. It was a bit tart. It’s a definite repeat in our house.

    Reply

    • Natasha's Kitchen
      March 3, 2024

      Yay that’s wonderful! Thanks for sharing, Sue.

      Reply

  • Susan
    March 3, 2024

    This was the best chicken recipe I’ve ever had and I’m not a big chicken fan

    Reply

    • NatashasKitchen.com
      March 3, 2024

      I’m so happy you enjoyed it, Susan!

      Reply

  • Johanna
    February 29, 2024

    Delicious I made this lemon chicken tonight and oh my this recipe is a keeper. Thank you

    Reply

    • NatashasKitchen.com
      February 29, 2024

      That’s great, Johanna! I’m glad you found a keeper!

      Reply

  • Deb
    February 27, 2024

    Excellent! Added some fresh spinach to the pan at the end. Was a great addition. Everyone loved it

    Reply

    • NatashasKitchen.com
      February 27, 2024

      I’m so glad to hear that, Deb!

      Reply

  • Carrie
    February 6, 2024

    Hi! This was delicious as I made it. However, I shredded the Parmesan, and it didn’t blend well with the flour. Please forgive this possibly stupid question, but is grated in the recipe referring more to the Kraft type texture? I thought grated and shredded were interchangeable – any clarification would be appreciated. Thanks!

    Reply

    • NatashasKitchen.com
      February 7, 2024

      Hi Carrie! I like to grate parmesan fresh for recipes, so I use a block that I grate, but you can also purchase parmesan cheese in the fridge section that has already been grated. I hope that helps!

      Reply

    • Jodie
      February 15, 2024

      Hi Carrie- try using a microplane to grate the cheese. It is a much finer texture than when you shred it. I think it will blend well into the flour

      Reply

    • Marie
      February 22, 2024

      Grated cheese is finer cut with the little grater holes. Shredded is the larger holes of the grater. Use the smaller holes.

      Reply

  • Ryan M
    February 6, 2024

    My family loves this but i have difficulty with it sticking to the pan because of the cheese. I thought maybe the heat it up too high (medium) or i need more flour? Any advice?

    Reply

    • Natashas Kitchen
      February 6, 2024

      Hi Ryan, It’s hard to say why the crust gets stuck 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!

      Reply

  • Michell Thonhoff
    January 28, 2024

    Wow! This is so yummy. Even my picky husband loved it. It’s very easy to make also. I served mine with spaghetti noodles.

    Reply

    • Natasha's Kitchen
      January 28, 2024

      Great to hear that he loved this recipe! Thank you for sharing.

      Reply

  • Doreen
    January 28, 2024

    Could I leave out the flour in the crust to make it low carb?

    Reply

    • Natasha's Kitchen
      January 28, 2024

      Hi Doreen, I haven’t tested that to advise.

      Reply

  • Ashley Harty
    January 23, 2024

    Could this be baked instead of pan fried? If so what temp/for how long?

    Reply

    • Natasha's Kitchen
      January 23, 2024

      Hi Ashley, 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.”

      Reply

  • Kathy
    January 20, 2024

    Absolutely delicious! My family loved the flavor.. I did use thin chicken breast..Thank you for a great recipe..

    Reply

    • Natashas Kitchen
      January 20, 2024

      You’re welcome! I’m so happy you enjoyed it, Kathy!

      Reply

  • Becca
    January 17, 2024

    This recipe is super quick. Recipe is delish as is, however my family loves black pepper. I follow recipe and add a bunch of pepper to the sauce creating more of a lemon pepper chicken. I serve with egg noodles or angel hair and broccoli.

    Reply

    • NatashasKitchen.com
      January 17, 2024

      Hi Becca! That sounds great.

      Reply

  • Shirley
    January 16, 2024

    This was fantastic! I added 4 cups of still partially frozen broccoli after the chicken breast was cooked. Poured over the lemon garlic butter sauce over everything. Turned the heat down to low and timed for 30 mins…amazing flavour! I cut back on the butter for the sauce, 5-6 tbsps, and the juice of one whole lemon. Broke off a chunk of some of my frozen parsley and added that in. For the parmesan cheese, I chopped/minced finely Parmesan petals from a container from Costco. I used 4 chicken breasts and just cut them into thinner pieces. The flavour was subtle garlic lemon. Wow! Love this recipe!

    Reply

    • Natashas Kitchen
      January 16, 2024

      I’m so happy you enjoyed that. Thank you for sharing that with us, Shirley!

      Reply

    • Barbara Hinkel
      February 1, 2024

      I’m making this dish as we speak, sauce tastes a bit sour, should a little sugar or honey be added.. love the recipe.

      Reply

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