Parmesan Crusted Chicken with Lemon Butter Sauce is a crispy, flavorful dish with a tangy and buttery finish. Perfect for a weeknight dinner or special occasion, this dish pairs beautifully with pasta, mashed potatoes, or a simple salad.
Why You’ll Love This Recipe
- Crispy and flavorful – The Parmesan crust gives a crunchy texture while the lemon butter sauce adds richness.
- Easy to make – Simple ingredients and quick preparation make this an ideal meal.
- Versatile – Pairs well with a variety of sides.
- Restaurant-quality at home – Enjoy gourmet flavors without leaving your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Parmesan cheese, grated
- Panko breadcrumbs
- All-purpose flour
- Eggs
- Garlic powder
- Onion powder
- Paprika
- Salt and pepper
- Olive oil
- Butter
- Lemon juice
- Chicken broth
- Fresh parsley (for garnish)
Directions
- Prepare the chicken – Pound the chicken breasts to an even thickness and season with salt, pepper, garlic powder, onion powder, and paprika.
- Coat the chicken – Dredge in flour, dip in beaten eggs, and coat with a mixture of Parmesan and panko breadcrumbs.
- Cook the chicken – Heat olive oil in a skillet over medium heat. Cook chicken for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
- Make the lemon butter sauce – In the same skillet, melt butter and add lemon juice and chicken broth. Simmer for a few minutes, then return the chicken to the pan.
- Garnish and serve – Sprinkle with fresh parsley and serve with your favorite side dishes.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy kick – Add a pinch of red pepper flakes to the Parmesan coating.
- Herb-infused – Mix fresh basil or thyme into the breadcrumb mixture.
- Gluten-free – Use gluten-free breadcrumbs and flour alternatives.
- Dairy-free – Substitute Parmesan with a dairy-free cheese alternative.
- Oven-baked – Bake at 400°F (200°C) for 20-25 minutes instead of pan-frying.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a skillet over low heat or in the oven at 350°F for 10 minutes.
- Freezing: Freeze cooked chicken for up to 3 months. Thaw overnight before reheating.
FAQs
How do I make the crust extra crispy?
Use panko breadcrumbs and cook over medium heat to avoid burning.
Can I use chicken thighs instead?
Yes, adjust the cooking time as needed since thighs take longer to cook.
What sides go well with this dish?
Mashed potatoes, pasta, roasted vegetables, or a fresh salad.
Can I prepare this in advance?
Yes, bread the chicken ahead of time and refrigerate until ready to cook.
How can I make the sauce creamier?
Add a splash of heavy cream to the lemon butter sauce.
Can I cook this in an air fryer?
Yes, cook at 375°F for 12-15 minutes, flipping halfway through.
Is this dish keto-friendly?
Use almond flour and crushed pork rinds instead of breadcrumbs for a keto version.
What’s the best way to ensure the chicken stays juicy?
Don’t overcook it; use a meat thermometer to ensure it reaches 165°F (74°C).
Can I use pre-shredded Parmesan?
Freshly grated Parmesan works best as it adheres better to the chicken.
How do I store extra sauce?
Refrigerate in an airtight container for up to 3 days and reheat gently.
Conclusion
Parmesan Crusted Chicken with Lemon Butter Sauce is a delightful, crispy, and flavorful dish that’s easy to make and perfect for any occasion. With its golden crust and rich, tangy sauce, it’s sure to become a family favorite. Try it today and elevate your dinner game!
PrintParmesan Crusted Chicken with Lemon Butter Sauce
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-Fried
- Cuisine: American
- Diet: Gluten Free
Description
Succulent chicken breasts are coated in a savory Parmesan crust and pan-fried to golden perfection. They’re then drizzled with a luscious lemon butter sauce infused with garlic, creating a harmonious blend of flavors that’s sure to impress
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Lemon Butter Sauce:
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon slices (for garnish, optional)
Instructions
-
Prepare the Chicken:
- Slice each chicken breast in half horizontally to create four thin cutlets.
- Place the cutlets between sheets of plastic wrap and gently pound them to an even thickness using a meat mallet.
-
Set Up Dredging Stations:
- In a shallow dish, combine the grated Parmesan cheese, flour, Italian seasoning, garlic powder, salt, and black pepper.
- In another shallow dish, beat the eggs until well combined.
-
Coat the Chicken:
- Dip each chicken cutlet into the beaten eggs, allowing any excess to drip off.
- Press the egg-coated chicken into the Parmesan mixture, ensuring an even coating on both sides.
-
Cook the Chicken:
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat until hot.
- Add the coated chicken cutlets to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
- Once done, transfer the chicken to a plate and cover to keep warm.
-
Prepare the Lemon Butter Sauce:
- In the same skillet, reduce the heat to medium-low and add the remaining 4 tablespoons of butter.
- Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the fresh lemon juice and chicken broth, scraping up any browned bits from the bottom of the skillet.
- Season the sauce with salt and black pepper to taste.
- Let the sauce simmer for 2-3 minutes, allowing it to reduce slightly.
-
Combine and Serve:
- Return the cooked chicken cutlets to the skillet, spooning the sauce over them to coat evenly.
- Allow the chicken to simmer in the sauce for an additional minute to absorb the flavors.
- Garnish with chopped fresh parsley and lemon slices, if desired.
- Serve immediately over pasta, rice, or alongside your favorite vegetables
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- This dish pairs well with a light green salad or roasted vegetables for a complete meal.
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