Description
Lemon Chicken is a flavorful dish featuring juicy, tender chicken breasts coated in a crispy Parmesan crust, all bathed in a rich and tangy lemon butter sauce. This American dinner classic combines bright citrus notes with savory herbs and spices, creating a perfectly balanced meal that is both easy to prepare and sure to impress.
Ingredients
Chicken and Coating
- 2 large boneless skinless chicken breasts (approximately 1 ½ pounds)
- 2 large eggs, room temperature
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup grated Parmesan cheese
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon Italian seasoning blend
Cooking and Sauce
- 3 tablespoons olive oil
- ½ cup unsalted butter, room temperature
- 1 tablespoon minced garlic
- ⅓ cup chicken broth
- ¼ cup fresh lemon juice
Garnish
- Fresh minced parsley
- Lemon slices
Instructions
- Prepare the Chicken: Using a sharp knife, cut each of the large boneless skinless chicken breasts in half lengthwise, yielding 4 pieces total. Place the chicken pieces on a cutting board, cover with plastic wrap, and gently pound to an even thickness of approximately ½ inch using a meat mallet or rolling pin. Set aside.
- Make Egg Mixture: In a shallow dish, whisk together the eggs, salt, and black pepper until combined. This will be the first coating layer for the chicken.
- Prepare Coating Mixture: In a second shallow dish, combine the grated Parmesan cheese, all-purpose flour, garlic powder, smoked paprika, and Italian seasoning blend. Mix well to create the breading mixture.
- Coat the Chicken: Dip each chicken piece first into the egg mixture ensuring both sides are coated, then dredge thoroughly in the Parmesan-flour mixture. Place coated chicken pieces on a large plate and repeat until all are coated.
- Cook the Chicken: Heat a large (12 inch) skillet over medium heat and add the olive oil. Once hot, add the chicken pieces in a single layer without overcrowding (cook in batches if necessary). Fry the chicken for 4-5 minutes per side or until both sides are golden brown and crispy, and the internal temperature reaches 165°F. Remove cooked chicken and set aside on a plate.
- Prepare the Sauce: Carefully wipe the skillet clean with a paper towel or drain excess oil. Add the unsalted butter and minced garlic to the skillet. Cook over medium heat for 1-2 minutes until the butter is melted and garlic is fragrant and tender.
- Add Liquids and Simmer: Whisk in the chicken broth and fresh lemon juice, stirring to combine fully with the melted butter. Allow the sauce to simmer for 3-5 minutes until it thickens slightly and reduces by about one-quarter.
- Finish the Dish: Remove the skillet from heat. Return the cooked chicken to the skillet, nestling the pieces into the lemon butter sauce. Spoon additional sauce over the chicken to coat well.
- Garnish and Serve: Sprinkle fresh minced parsley over the chicken and arrange lemon slices on top of the chicken or around the skillet for added flavor and a beautiful presentation. Serve immediately.
Notes
- Pounding the chicken breasts to an even thickness ensures even cooking and a tender texture.
- If you don’t have fresh lemon juice, bottled lemon juice can be used, but fresh is recommended for the best flavor.
- Cooking the chicken in batches prevents overcrowding, which helps achieve a crispy crust.
- You can use a meat thermometer to check the internal temperature for perfect doneness (165°F).
- Leftover lemon butter sauce can be saved and used as a flavorful topping for vegetables or seafood.
