This Parmesan-Crusted Lemon Chicken is a quick and easy dinner that’s bursting with flavor! Ready in just 30 minutes, this recipe features crispy, golden chicken smothered in a bright and buttery lemon garlic sauce. It’s perfect for busy weeknights but elegant enough for a special occasion.
Whether you’re serving it with mashed potatoes, pasta, or seasonal veggies, this lemon chicken will become a go-to favorite for effortless, flavorful meals.
Why You’ll Love This Lemon Chicken
- 30-minute meal – Quick enough for weeknights
- Crispy & juicy – Parmesan crust locks in moisture
- Flavor-packed – Tangy lemon butter and garlic elevate every bite
- Versatile – Serve with mashed potatoes, pasta, or a crisp salad
Ingredients You’ll Need
For the Chicken:
- 1 ½ lb boneless, skinless chicken breasts (about 2 large), patted dry
- 1 tbsp olive oil (for sautéing)
- Optional: fresh parsley and lemon slices, for garnish
For the Egg Coating:
- 2 large eggs
- 1 garlic clove, minced
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp ground black pepper
For the Parmesan Breading:
- 1 cup grated Parmesan cheese
- 3 tbsp all-purpose flour
For the Lemon Butter Sauce:
- 8 tbsp (1 stick) unsalted butter
- 2 garlic cloves, minced
- ¼ cup fresh lemon juice
- ¼ cup chicken broth
- ¼ tsp ground black pepper
How to Make Lemon Chicken
Step 1: Prep the Chicken
Cut chicken breasts in half lengthwise to create thinner cutlets. Pound to even thickness using a meat mallet.
Step 2: Coat the Chicken
In one bowl, whisk eggs with garlic, Italian seasoning, salt, and pepper.
In another bowl, combine Parmesan cheese and flour.
Dip chicken in the egg mixture, then dredge in the Parmesan mixture. Shake off excess.
Step 3: Cook the Chicken
Heat olive oil in a non-stick skillet over medium heat.
Add the breaded chicken and cook for 4–5 minutes per side until golden brown and cooked through (internal temp: 165°F). Adjust heat as needed to avoid burning.
How to Make Lemon Butter Sauce
While the chicken is cooking, make the sauce in a separate pan:
- Melt the butter and add the garlic. Cook until fragrant (about 1 minute).
- Stir in lemon juice, chicken broth, and pepper. Simmer for 2–3 minutes.
Tip: Prefer a milder lemon flavor? Use slightly less lemon juice.
Once the sauce is ready, pour it over the cooked chicken or return the chicken to the pan with the sauce to coat.
Make-Ahead Tips
- Marinate for flavor: Dip sliced chicken in the egg mixture, cover, and refrigerate for up to a few hours.
- Save time: Prep sauce while the chicken cooks in a second pan.
Optional Variations
- No Parmesan crust? Skip the egg and cheese coating and simply season the chicken with salt, pepper, and Italian herbs before pan-searing.
- Use chicken thighs: Adjust cooking time based on size. Cook to an internal temp of 165°F.
- Add vegetables: Try adding zucchini, asparagus, or green beans to the skillet for a one-pan meal.
What to Serve with Lemon Chicken
- Mashed potatoes
- Buttery pasta
- Roasted vegetables
- Caesar salad or arugula with shaved parmesan
Storing & Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a skillet with a splash of broth or in the oven at 325°F until heated through.
More Easy Chicken Recipes
- 🍗 Chicken Marsala
- 🧄 Garlic Butter Chicken Thighs
- 🥗 Chicken Cobb Salad
- 🍝 Chicken Carbonara – Olive Garden Style
Lemon Chicken with Parmesan Crust & Lemon Butter Sauce
Prep Time: 18 mins
Cook Time: 12 mins
Total Time: 30 mins
Servings: 4
Calories: ~560 per serving
This crispy parmesan-coated ch
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