Butter Garlic Lemon Chicken

[Yi Pressimone]

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.

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!

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!

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!

Learn how to cook chicken breasts on the stove with this easy lemon garlic chicken recipe! A vibrant citrus marinade with a little red pepper for a slight spicy kick, creates tender, juicy, and flavorful chicken breasts. Cooks in 15 minutes!

This ingredient list is pretty short, which is part of the beauty of this lemon garlic chicken recipe. The chicken is seasoned simply with aromatic spices and just a touch of red pepper flakes for a little kick. The lemon and garlic to do all the talking!

This was delicious! I followed the recipe exactly and my whole family gobbled this up. My husband said it tasted like it was grilled. The marinade and cutting the chicken into cutlets made all the difference.

Midway through preparing this, I decided I was in the mood for more schnitzelly (is that even a word?) recipe, so after I marinated the cutlets (the marinade is out of this world) I coated them in panko crumbs and baked them for 30 minutes in a 400 degree oven. Fabulous.

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:

It's ready to go in under an hour, uses just one pot, includes spinach because #vegetables, and makes a simple, lemon-y, garlicky broth that's perfect for pouring over rice, pasta, or sopping up with a few slices of homemade crusty bread.

Season your chicken thighs on all sides with plenty of salt, then sear the chicken with a bit of oil in a deep, large skillet until the meat is lightly browned on all sides. Set the chicken aside, then use the same pan to make the sauce.

Substitutions. Use bone-in, skinless chicken thighs or boneless, skinless chicken breasts if you prefer. With larger or bone-in cuts, you may need to extend the baking time to ensure chicken is cooked through (when we tested this recipe with boneless, skinless chicken breasts, we increased the cook time by 8 minutes or so). Use cup of white wine in place of cup of the chicken stock if you like. Add kale, broccoli, cauliflower, potatoes, or any vegetables you have on hand in place of or in addition to the spinach. We recommend adding broccoli, cauliflower, or carrots just as you put the chicken in the oven to avoid overcooking.

How to serve this lemon garlic chicken: Serve this lemon chicken over rice, quinoa, farro, pasta (we love ravioli and tortellini!) or mashed potatoes. It's also delicious as a stand-alone entree with some roasted vegetables on the side.

For added texture, wait to add the spinach until you're ready to serve. Stir it into the hot broth and let it wilt just slightly. (We add the spinach before baking in this recipe for ease, so you can go right from the oven to the table - but if you have the time and prefer your spinach to have more texture, add it right at the end!) This recipe has a very light, broth-y sauce.

If you prefer to thicken the sauce, stir in a cornstarch slurry, a splash of heavy cream, or a few spoonfuls of our Magic Cauliflower Cream just before serving. (You may also want to check out our creamy one pan chicken and potatoes recipe, which features a thicker, creamy sauce!)

To make this recipe in a slow cooker, saut the onions and garlic in a small skillet. Add sauted onion mixture to your slow cooker along with the remaining ingredients and cook on low for 6-8 hours. Stir chopped spinach in when you're ready to serve. (While you can certainly skip the saut step if you like, we strongly recommend sauting the onions and garlic even if you're using a slow cooker because the texture is so much better!)

Save leftovers in an airtight container in the fridge for up to five days or in the freezer for up to 3 months. To reheat, warm in a skillet or saucepan over medium-low heat until heated through. Taste and add extra chicken stock, lemon juice, and seasonings as necessary before serving.

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