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Parmesan Crusted Chicken with Lemon Butter Sauce

Parmesan Crusted Chicken with Lemon Butter Sauce

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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

Parmesan Crusted Chicken with Lemon Butter Sauce this Recipe

(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

  1. Prepare the chicken – Pound the chicken breasts to an even thickness and season with salt, pepper, garlic powder, onion powder, and paprika.
  2. Coat the chicken – Dredge in flour, dip in beaten eggs, and coat with a mixture of Parmesan and panko breadcrumbs.
  3. 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.
  4. 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.
  5. 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

Parmesan Crusted Chicken with Lemon Butter Sauce

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!

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Parmesan Crusted Chicken with Lemon Butter Sauce

Parmesan Crusted Chicken with Lemon Butter Sauce

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  • Author: samahkitchen
  • 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
Print Recipe

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

Units Scale

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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