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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I’m convinced you’ll love my 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 non-stick 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
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Hi! I’m Natasha Kravchuk, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home. 
This recipe was a fail in my opinion. There was not enough cheese flour mixture, and I made extra because I could tell it wasn’t enough. Still wasn’t enough. Only one piece of chicken was coated enough. It took way longer than 30 minutes and way too many bowls, utensils, etc. Extra garlic, check… still didn’t taste it. The “sauce” was like a vat of melted butter with some lemon juice thrown in. I printed it out and tossed it before the meal was cooked. Super disappointing. Especially since it looks like I’ll toss the leftovers… oh well, live and learm
Hi Jill, some chicken breasts can be quite large and can require more breading. Costco is notorious for having huge chicken breasts for example. Also, with the sauce, make sure you don’t have it over too high of heat.
The crispy chicken and flavor with the lemon sauce was fire… My husband raved and it was 5 star
That’s awesome! Thanks a lot for sharing that with us.
This recipe is phenomenal!! Found it when looking for a quick prep dinner for chicken breast I needed to cook last night. This is super quick and easy to make, and absolutely delicious. My family loved it – a definite keeper! I’m so happy with this recipe that it prompted me to post my first ever recipe review! Thank you, Natasha!
Music to my ears! I’m happy this recipe earned a permanent spot in your collection, Jennifer! Thank you for your wonderful review.
If made ahead and baked..
Do you use a 9×13
Do you flip half way through baking
If kept warm when do you add the sauce
Hi Barbara! I don’t have the baking instructions for this so you’ll have to experiment with it. Flipping can help it evenly bake. Check for donees with a food thermometer. It should register 165˚F in the middle when it’s cooked through. I like to add the sauce right after it’s cooked.
I was so impressed with this recipe. I took your advice and let the chicken marinade in the egg mixture (in the fridge) while preparing the other ingredients. The parmesan breading & egg mixture adhered to the chicken resulting in a crisp, golden brown crust. The meal was served with steamed broccoli and mashed potatoes. This recipe is a winner!
Glad to hear that it worked! Thank you for sharing that with us.
I appreciate that you shared your side dishes. Perfect pairing.
Hi Natasha. Made this chicken dish tonight. While I did enjoy it (like most of your recipes) any idea why my coated chicken stuck to the pan? I will try baking next time.
Thanks Angela
Hi Angela! I’m glad you enjoyed the recipe. It could be the type of pan, not enough oil, or the pan wasn’t hot enough. Also, make sure you allow enough time for the chicken to form a crust before flipping it moving. Moving it too early can cause it to stick more. Make sure you don’t overcrowd the pan.
I’ve never reviewed a recipe before. My son has never said “I really like this chicken” before either!! Thank you for this!
Hi Jill! I’m so glad to hear your son enjoyed it. That’s always a win!
Can I make this ahead and keep warm in the oven?
Hi Barbara! You can keep them warm in a warm oven that’s turned off. I would keep them covered with foil.
Made it loved it super simple. Fresh and bright for a summer meal
Thank you so much for allowing me to print your recipes.
Hi Natasha! I made this recipe however my minced garlic turned blue after making the butter sauce. Have you ever had this happen or heard of this?? I scooped the garlic out. By the way it was still delicious.. Hopefully it wasn’t bad!
Hi Ann! Lemon (acid) reacts with garlic’s natural sulfur compounds and can turn it blue/green. Using a reactive pan (like aluminum or cast iron) can make it more likely, while non-reactive pans (like stainless steel) help prevent it. It’s safe to eat.
This is my husband and my favorite chicken recipe!!
Thank you Natasha! An easy and tasty recipe. Because I like chicken spicy I marinated chicken legs with skin removed and small slits in them to get the marinate Montreal chicken spice, lemon and herb spice, Tex Mex and cayenne powder all club house brand 🥰🥰🥰😋😋
Can you bake the chicken instead of pan frying
Hi Chris! Here is what one of my viewers said: “It worked in the oven! I used 1 cup of panko bread crumbs and 1 cup of parmesan cheese instead of the flour/parmesan mix, used cooking spray in my pan, and baked at 375 for 30-35 minutes. My family wanted it crispier, so next time I’ll broil for a few more minutes at the end.”
This was amazing, we all loved it. Especially my 1 year old who loves lemon
Great recipe. My daughter loved it and I will be making this often. I make several of your recipes and have liked them all. Your videos are very entertaining and enjoyable. Thanks for a wonderful recipe.
So happy to hear that, Beverly! Thank you for sharing.
After making this I used only a few Tbsp of butter , cut way back on the broth and thickened
it with cornstarch so it stayed on the chicken. Great recipe and rhis made it much better.
Delicious yet simple recipe with detailed instructions. It’s our new favorite meal!
That’s so great, Connie! I’m so glad you found a favorite on my blog!
I made this tonight for dinner and it was delicious! Yes, my garlic turned blue…no problem! lol. Still tastes great! Served with white rice and roasted asparagus.
Happy to hear that you enjoyed it!
Can you spray the chicken with olive oil spray and bake it and then pour the lemon butter sauce over it. Trying not to fry my food and too much oil.
Hi Stacey! I bet it could work to bake and add the sauce on afterwards.