Go Back
Homemade Lemon Chicken Recipe (with Lemon Butter Sauce) photo

Lemon Chicken Recipe (with Lemon Butter Sauce)

This Lemon Chicken is a vibrant, zesty dish that impresses with juicy chicken and a tantalizing lemon butter sauce!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1.5 lb chicken breast (2 large), patted dry with paper towels
  • 1 Tbsp olive oil (for sautéing)
  • 2 large eggs
  • 1 clove garlic (minced)
  • 0.5 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp ground black pepper
  • 1 cup Parmesan cheese (grated)
  • 3 Tbsp all-purpose flour
For the Lemon Butter Sauce:
  • 8 Tbsp unsalted butter
  • 2 cloves garlic (minced)
  • 0.25 cup lemon juice
  • 0.25 cup chicken broth
  • 0.25 tsp ground black pepper
For Garnish:
  • 1 Tbsp parsley (to garnish, optional)

Equipment

  • Skillet
  • Measuring cups and spoons
  • Whisk
  • Cutting Board
  • Knife
  • Spatula

Method
 

Stepwise Method:
  1. Start by patting the chicken breasts dry with paper towels. This helps to get a nice sear on the chicken.
  2. In a shallow dish, whisk the eggs with minced garlic, Italian seasoning, salt, and black pepper. In another dish, mix the grated Parmesan cheese and flour. Dip each chicken breast into the egg mixture, then coat them in the Parmesan mixture, ensuring they are well-coated.
  3. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the coated chicken breasts. Cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside to keep warm.
  4. In the same skillet, add the unsalted butter and minced garlic. Sauté for about 1-2 minutes until the garlic is fragrant. Be careful not to burn it!
  5. Stir in the lemon juice and chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for a couple of minutes until slightly thickened.
  6. Add the cooked chicken back to the skillet, spooning the lemon butter sauce over the top. Let it cook for another minute to warm the chicken through.
  7. Transfer the chicken to a serving platter, drizzling with more sauce if desired. Garnish with parsley and lemon slices for an extra pop of color.

Notes

  • Let the chicken rest after cooking to retain its juices.
  • Always pat the chicken dry for a golden crust.
  • A splash of white wine can enhance the sauce's flavor.
  • Use fresh lemon juice for the best taste; bottled juice lacks brightness.