Garlic Butter Lemon Chicken

[Athina Dollison]

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.

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.

These are the best Parmesan crusted chicken cutlets coated in delicious lemon butter garlic sauce! They will become your family favorite easy dinner recipe that you can make in just 30 minutes.

Preheat a large skillet over medium heat and add 2-3 tbsp olive oil. When hot, add the chicken cutlets and cook for about 5 minutes on both sides, or until it gets a golden crust and the internal temperature is at least 165F. When done, transfer the chicken to a plate, cover with foil, and set aside.

You had me at lemon chicken! I loved that you got it all crisped up then made up that lovely sauce that just Coates every inch of that golden chicken. Truly a great weeknight supper dish! Love it!

Lemon Butter Chicken-this easy baked chicken recipe only requires 6 ingredients! The chicken is tender with a rich, buttery lemon sauce that is exquisite! This chicken dish is guaranteed to be a family favorite!

If you are looking for a REALLY good chicken recipe that you can make over and over again, this Lemon Butter Chicken is it! It is the perfect easy weeknight meal, but also fancy enough to serve when entertaining. It is a guaranteed favorite and turns out perfectly every single time.

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!

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I made this for dinner tonight, as written, with no changes. It was memorable. The chicken was moist and so flavorful. This recipe is definitely a keeper, and a great option for the next time we have company. Yum!

The beauty of this post is that it incorporates two recipes that are delicious on their own. Two for the price of one lol. I have made the crusted chicken without this sauce and love it and have created this sauce and used it for fish, pork and other meats.

The other bonus of this recipe is the time it takes to come together. Prep takes longer than actual cook time. These are my favorite types of recipes because the delicious end result requires very minimal effort.

If you really want to impress your guests, make sure you serve with lemon slices and chopped fresh parsley for presentation. This serves incredible with mashed potatoes, pasta, rice, french fries, zoodles or salad. I made it with rice and the excess sauce was phenomenal on it.

Thank you for swinging by Hungry Happens! If you create this dish or any other from our site we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!

This was perfectly delicious and everyone loved it. I like that it did not use bread crumbs but still formed a beautiful crust. I did find that I needed to use more of the dry ingredients for the coating than was called for in the recipe but I probably used more chicken as well. I had extra sauce so I used it to drizzle on the side of green beans that I served. I also made a lemon garlic pasta to go with it to really entrench the lemon theme. I usually avoid recipes that require multiple steps and last minute pan frying when I have guests as the kitchen ends up in upheaval and I tend to get frazzled but in this case it was worth the effort!

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.

Since there are only a few ingredients to this recipe, you want to make sure that you do not skip or skimp on any of them. All of the ingredients come together to balance each other out and make the most delicious sauce. Here is a list of the ingrdients- (full measurements in recipe below):

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 buttery lemon orzo or rice. Cauliflower rice would also be a good healthier alternative to the orzo or roasted potatoes, mashed potatoes or salad. here are a few of my favourites:

This Lemon Chicken with Garlic Butter Sauce is a FANTASTIC 30-minute meal that the whole family will love! Crusted with parmesan cheese and panko breadcrumbs, pan fried and finished with a delicious garlic butter pan sauce, this chicken dish is a winner.

Combine 1 teaspoon of salt, 1/2 teaspoon of pepper and 1/2 teaspoon of italian seasoning. Cut the chicken in half lengthwise and lightly beat out until even thickness is achieved. Pat dry and season with the seasoning mixture.

In a small bowl combine the eggs and water. Whisk to fully combine. Set aside. In a separate bowl combine the panko breadcrumbs, shredded parmesan cheese, flour, garlic powder, remaining pepper and italian seasoning. Whisking to fully combine.

Begin breading the chicken by first coating the chicken with the eggwash, letting the excess drip off, then pressing gently into the breadcrumb mixture. Make sure each side gets a generous amount of breading. Continue with all pieces of chicken.

In a separate pan melt the butter for the sauce. Once melted add in the minced garlic and saut until fragrant. Whisk in the lemon juice and chicken stock. Cook for 2 minutes over medium heat. Pour over chicken, garnish with parsley and serve. Enjoy!

Love your leftovers: Leftovers of this dinner will keep up to 3 days stored in an airtight container in the fridge. You could shred leftover chicken to make it easier to throw onto salads or grain bowls for lunch.

I can't wait to try this recipe! I love sheet pan chicken and potato meals?. Would broccoli or napa cabbage be a good addition to this meal somehow? I harvested some from my garden yesterday, and would love to use one of them.

Enter: my new friend \u2014 London native, mom of two, writer of (you all must subscribe, it\u2019s fabulous!), and host of the very popular Desert Island Dishes food podcast. Oh, and she has the most soothing, beautiful British accent\u2026 ever?

I love , so I asked Margie if she wanted to do a London \u2014> California recipe collab with me, and here we are! We started by sharing a ton of ideas, whittled it down to a fancied-up sheet-pan chicken with potatoes sitch, tested and tweaked it in our own kitchens, and wound up adding a romesco sauce at the last minute (the recipe is simple and wonderful without it, but the sauce takes it to the next level). We had so much fun creating this recipe together!

The chicken and potatoes are roasted together at the same time. We are using skin-on, bone-in chicken thighs because they are our favorite, and also because, conveniently, they take the same amount of time as potatoes to cook in the oven. While they roast, you\u2019ll whip up a garlic butter sauce and a romesco sauce. The garlic butter gets drizzled over everything as it comes out of the oven, and the romesco is served with the final dish.

If you haven\u2019t made it before, romesco is a delicious tomato and roasted red pepper sauce that is nutty, piquant, and rich. We are taking a short cut and using jarred roasted red peppers because really truly they do the job just as well as when you char them yourself. Romesco is a great dip to serve with chips and crudit\u00E9 but also a brilliant sauce for serving with just about any protein. From lamb meatballs, to whole roasted cauliflower, a simple piece of fish\u2026 you name it. Trust us, once you\u2019ve made it and seen how easy it is, you\u2019ll definitely be making it again.

Margie loves to serve this meal with pita, and I served mine with some good ole San Francisco sourdough \u2014 we both highly recommend some sort of carby vessel for scooping up all of the leftover sauciness.

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