Chicken Butter Lemon Sauce

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Gene Cryder

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Aug 5, 2024, 12:24:53 PM8/5/24

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Thisparmesan-crusted Lemon Chicken Recipe is so EASY to make and completely ready in 30 minutes! The quick garlic and lemon butter sauce enhances the flavor of the chicken and adds so much flavor to the dish!

This dish is going to become a favorite chicken dinner recipe for BUSY evenings. The chicken breast is generously coated in parmesan and pan-fried to give it a crispy crust. The chicken is then smothered in a lemon butter sauce with garlic that adds so much flavor to the chicken.

For a quicker dinner, prepare the lemon sauce in a separate saucepan or skillet while the chicken is cooking. Then just pour the sauce over the chicken once it is cooked. Or, you can just cook the chicken, remove it from the skillet (cover to keep warm) and prepare the sauce in the same skillet, then add the chicken back.

If you like to prep dinner in advance, slice the chicken and add it to the egg mixture, cover and refrigerate until you are ready for dinner. Allowing the chicken to marinate will result in a juicier and more tender chicken breast. Then, just continue with the remaining recipe instructions.

Yes! For a healthier option, completely omit the egg mixture and parmesan mixture. Slice the chicken breast and season with salt, pepper, and Italian seasoning. Then, continue with the preparation of the sauce.

This lemon chicken will work with chicken breast, chicken thighs, and even chicken tenderloins. You will want to prepare the recipe according to the instructions, the only difference will be in the cooking time. The cook time will depend on the size of the thighs, you want the internal temperature to reach 165F on an instant-read thermometer.

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At the time, all I had was a Chicken Francaise recipe (which is in the cookbook), but she said that wasn't it as it wasn't battered in egg. So I told her I'd make it soon and gone it went into the abyss!

Gradually add the chicken broth, whisking as you're pouring so as not to form lumps. Next, add in the lemon zest and juice, chives, and thyme. Bring to a boil then allow to simmer for 5 minutes until slightly thickened. Season with salt and pepper.

Seriously, this is one of the best lemon sauces for chicken I've ever tasted! Since posting recipe my aunt tried it and said it was spot on! In fact, she has made this recipe over and over again since its first posting.

Hi Carrie,

I just found this recipe in my search for an easy, tasty lemon sauce for some leftover chicken and will try today.

I have a question that I didn't see above in the comments..... have you ever tried using some dry white wine (or maybe dry sherry) for part of the chicken broth?

Thanks so much for your website and this recipe.

Karen

You can certainly use a combination of white wine and chicken broth; which I do for my Chicken Francaise recipe. I made this recipe without the alcohol as some people don't like it, but I'm sure it would taste amazing! Enjoy!

I made this dish in a mad rush as my husband and son had limited time before heading out the door. I love that the ingredients aren't complicated and neither is the technique. Because of it's simplicity and my haste, I really didn't have high hopes that I'd be wowed. I ended up having seconds. I never have seconds. And I had the left overs for lunch the next day. I'll be making this again soon for sure. Thank you for sharing such a tasty, easy recipe.

Thank you so much for your kind words Kristin! I'm so glad you and your family enjoyed it and it's one of my favorites as well. I'm a firm believer that dinner should be made with as little ingredients and as simple as possible. Thanks for trying the recipe. ?

Not sure what to make for dinner? The ingredients for a quick and easy family-friendly home cooked meal are right in front of you. Join me as experiment with new recipes sourced by local, fresh ingredients. Enjoy!

Those browned bits from the bottom of the pan give it great depth of flavor and the chicken broth helps scrape those up while giving it a good pan sauce consistency. Then the lemon adds the perfect flavor pairing for chicken and the butter makes it nice and rich. You just need to try it!

One of my go-to side dishes for chicken like so is steamed or roasted asparagus or broccoli, then I also like to serve it with orzo. Cauliflower rice would also be a good healthier alternative to the orzo. I love how that bit of extra sauce goes with the orzo, perfect match. Plus orzo is so lazy and easy.

Pan fry chicken in butter and oil until golden, amount 3 minutes. Turn, then cook the other side for 1 minute until golden (I know that sounds odd, 3 minutes then 1 minute, but the 2nd side really does cook much faster than the 1st side!). Once cooked, remove from the pan;

Your chicken piccata is the best! The idea of using Parmesan in the chicken flour is genius. Your lemon flavor was perfect in the sauce. I made twice the recipe of the sauce and still wanted more. Definitely a keeper.

Cut the chicken into four cutlets. Season them with salt & pepper and garlic powder, then dredge in flour. Pan fry until golden in the oil and some of the butter, then transfer to a plate. To the skillet add the broth, lemon juice and zest, and remaining butter.

Note: Cutting the chicken breasts in half was a great tip! Not only did it make cooking faster, it doubled the servings. I served the leftover chicken cold on a spinach salad with strawberries, blueberries, feta and poppyseed vinaigrette for lunch the following day. Very versatile chicken.

I have been looking for a dairy free lemon chicken and this recipe did not disappoint! I used a vegan butter and it turned out great. All 3 of my boys loved it and asked for this to be in our weekly rotation again.

Fresh lemon juice: To make a lemon and butter sauce to serve 4 to 6 people, I usually use the freshly squeezed juice of a small lemon (about 3 tablespoons). The bright citrus flavor cuts perfectly through the richness of the butter! However, if you prefer a less tangy sauce, you can easily reduce the amount.

Chicken broth/stock: I find this balances out the richness of the lemon and butter. I use a good quality broth. If you like you can use vegetable broth instead, or replace some of it with a dash of white wine.

If using this lemon butter sauce recipe for pasta, vegetables, or as a dip, you could start by gently pan-frying a crushed garlic clove or a few chopped shallots. Purely optional, but this does add extra yummy flavor!

Serve it over white fish, salmon, or other seafood such as shrimp/prawns, scallops or even crab legs and lobster: If you have pan-fried the seafood, you can make the sauce in the same pan. And how about adding a handful of capers and/or a little dill to the sauce?

These juicy chicken cutlets take less than 30 minutes to come together and the lemon butter sauce is simply divine! Think tender chicken infused with the glorious flavours of this simple but fragrant sauce making a dish that tastes every bit as good as it looks!

One of the reasons why chicken breasts have a reputation of being dry is because they are very uneven in shape. Each breast is thick on one end but thin and tapered on the other. So while we are waiting for the thick part to cook all the way through, the end gets overcooked and rubbery.

Chicken cutlets are made to solve this problem! All we have to do is to cut a thick chicken breast in half lengthwise to create two equally thin pieces. This allows each piece to cook quickly and evenly, resulting in tender, moist chicken.

Leftovers will keep in the fridge for 2-3 days and while the microwave might be the easiest way to reheat, I find it best to do this on a stovetop. The sauce may need a splash of water if it looks a bit too thick.

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.