Lemon Chicken Recipe

This Lemon Chicken with Parmesan Crust is a flavorful, golden-crusted dish paired with a bright and tangy lemon butter sauce. It’s an easy and elegant meal that’s perfect for weeknights or special occasions. The crispy chicken with a cheesy, golden crust combines beautifully with the rich, buttery lemon sauce, creating a dish that’s both comforting and fresh. Serve it with your favorite side dishes like roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.

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Ingredients:

For the Parmesan-Crusted Chicken:

• 1 ½ lbs chicken breast (2 large breasts), patted dry
• 1 Tbsp olive oil (for sautéing)
• 1 Tbsp parsley, chopped (optional, for garnish)
• ½ lemon, sliced (optional, for garnish)

For the Egg Mixture:

• 2 large eggs
• 1 garlic clove, minced
• ½ tsp Italian seasoning
• ½ tsp salt
• ¼ tsp ground black pepper

For the Parmesan Breading Mixture:

• 1 cup grated Parmesan cheese
• 3 Tbsp all-purpose flour

For the Lemon Butter Sauce:

• 8 Tbsp unsalted butter
• 2 garlic cloves, minced
• ¼ cup fresh lemon juice (about 1-2 lemons)
• ¼ cup chicken broth
• ¼ tsp ground black pepper

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Instructions:

1. Prepare the Chicken:

• Cut the chicken breasts in half lengthwise to create four even fillets. Using a meat mallet, gently pound the fillets to ensure uniform thickness. This will allow the chicken to cook evenly and quickly.

1. Egg Mixture:

• In a medium bowl, whisk together the eggs, minced garlic, Italian seasoning, salt, and black pepper. Set aside.

1. Parmesan Breading:

• In a separate shallow bowl, combine the grated Parmesan and flour. This mixture will create a delicious, crispy coating for the chicken.

1. Coating the Chicken:

• Dip each chicken fillet into the egg mixture, ensuring it’s fully coated. Then, dredge the fillets in the Parmesan mixture, pressing the coating onto the chicken to make sure it sticks. Gently shake off any excess.

1. Sauté the Chicken:

• Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken fillets. Cook each fillet for 4-5 minutes per side, or until golden brown and crispy. Use an instant-read thermometer to ensure the chicken reaches 165°F internally. Adjust the heat as needed if the chicken browns too quickly. Once cooked, remove the chicken from the skillet and set aside.

1. Lemon Butter Sauce:

• In a separate saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the chicken broth, lemon juice, and black pepper. Let the sauce simmer for 2 minutes to allow the flavors to meld.

1. Serve:

• Pour the lemon butter sauce over the cooked chicken, making sure to coat both sides for maximum flavor. Garnish with lemon slices and freshly chopped parsley if desired.

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Tips & Tricks:

• Pound the Chicken Evenly: This step ensures that the chicken cooks uniformly, avoiding dry edges and undercooked centers.
• Keep the Crust Intact: Be gentle when flipping the chicken in the skillet to avoid breaking the Parmesan crust. Using a non-stick pan and the right amount of oil helps keep the coating in place.
• Lemon Butter Sauce: For an extra pop of flavor, try adding a bit of lemon zest to the sauce or finish with a pinch of red pepper flakes for a touch of heat.
• Make It Lighter: To reduce the richness of the dish, you can substitute half of the butter in the sauce with olive oil or use low-sodium chicken broth.

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This Lemon Chicken with Parmesan Crust is a crowd-pleaser, offering a crispy exterior and a juicy, tender inside, complemented by a buttery, lemony sauce. It’s a versatile dish that’s easy enough for a weeknight dinner yet elegant enough for entertaining. Pair it with your favorite side dishes, and enjoy a fresh and zesty meal!