Lemon Chicken Recipe

Bright, comforting, and easy to make, this lemon chicken combines crisp, Parmesan-coated breasts with a silky lemon-butter sauce that brings a zing to weeknight dinners and dinner-party tables alike. The flavors are simple yet satisfying — tangy lemon, savory Parmesan, and a touch of garlic — which come together quickly for a dish you’ll want to make again and again. If you enjoy bold contrasts of crisp and saucy textures, you might also like this related Bang Bang Chicken recipe that shares the same crowd-pleasing simplicity.

Why make this recipe

• Fast to prepare: with a short sear and a quick bake, dinner is on the table in under an hour.
• Crowd-pleasing flavors: lemon and Parmesan are universally loved and pair well with many sides.
• Versatile and elegant: it works for casual family meals or a dinner that feels a little more special.

Ingredients

• 1 1/2 lb chicken breast, patted dry
• 1 Tbsp olive oil
• 1 Tbsp parsley, for garnish (optional)
• 1/2 lemon, sliced for garnish (optional)
• 2 large eggs
• 1 garlic clove, minced (for egg mixture)
• 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 cup Parmesan cheese, grated
• 3 Tbsp all-purpose flour
• 8 Tbsp unsalted butter
• 2 garlic cloves, minced (for sauce)
• 1/4 cup lemon juice
• 1/4 cup chicken broth

Notes on the ingredients

• Chicken breasts can be left whole if thin, or pounded to an even thickness (about 1/2 inch) for more even cooking. Patting them dry helps the coating stick and promotes browning.
• Freshly grated Parmesan gives a better texture and deeper flavor than pre-grated varieties.
• Use freshly squeezed lemon juice for the brightest flavor; bottled lemon juice works in a pinch but may be less vibrant.

Step-by-Step Guide to Making Lemon Chicken

1. Preheat and prep

   • Preheat your oven to 375°F (190°C). While the oven heats, arrange your workspace so the dredging stations are ready: one bowl for the egg wash and aromatics, another for the dry Parmesan-flour mixture. Having everything staged makes the process smooth.

2. Whisk the egg mixture

   • In a medium bowl, whisk together the 2 large eggs, 1 minced garlic clove, 1/2 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp ground black pepper until well combined. The egg mixture flavors the chicken from the inside of the crust and helps the Parmesan adhere.

3. Make the Parmesan coating

   • In a separate bowl, combine 1 cup grated Parmesan cheese and 3 Tbsp all-purpose flour. The flour lightens the cheese and gives the crust structure so it crisps instead of turning pasty during cooking.

4. Coat the chicken

   • Dip each chicken breast first into the egg mixture, allowing excess to drip off, then press into the Parmesan-flour mixture so the pieces are evenly coated. For a thicker crust, press firmly and ensure the edges are well covered. If the breasts are large, consider halving them horizontally to create even pieces.

5. Sear the chicken

   • Heat 1 Tbsp olive oil in a large skillet over medium heat. Once shimmering, add the coated chicken and sauté for 2–4 minutes per side, just until the crust turns golden brown. The goal is to get color and a bit of crust; the chicken will finish cooking in the oven. Avoid crowding the pan — work in batches if necessary — so the coating stays crisp.

6. Bake until cooked through

   • Transfer the seared chicken breasts to a baking dish in a single layer. Bake at 375°F (190°C) for 20 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear. Baking ensures even doneness and retains moisture without overbrowning the crust.

7. Make the lemon butter sauce

   • While the chicken bakes, return the skillet (no need to clean it) to medium-low heat and add 8 Tbsp unsalted butter. Once melted, add the 2 minced garlic cloves and sauté for about 30–60 seconds until fragrant (don’t let the garlic brown). Stir in 1/4 cup lemon juice and 1/4 cup chicken broth, scraping up any browned bits from the pan for extra flavor. Simmer gently for 2–3 minutes to slightly reduce and thicken the sauce.

8. Finish and serve

   • Remove the chicken from the oven and place on plates or a serving platter. Spoon the lemon butter sauce over the chicken so each piece is lightly drizzled and glossy. Garnish with 1 Tbsp chopped parsley and lemon slices if desired, which add color and a fresh aroma.

9. Presentation tips

   • Serve immediately while the crust is crisp and the sauce is warm. If plating for guests, lay the chicken over a bed of mashed potatoes, rice, or buttered pasta and drizzle extra sauce around the plate for an attractive, restaurant-style finish.

Practical timing and troubleshooting

• Total active time: about 25–35 minutes (excluding oven time); total elapsed time: ~45 minutes.
• If the crust softens before serving, reheat briefly under the broiler (1–2 minutes) on low, watching closely to avoid burning.
• For thicker breasts that take longer to reach safe temperature, tent loosely with foil after baking to prevent over-browning while the center comes up to temperature.

Storing Leftover Lemon Chicken

• Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C) or below.
• Freezer: Wrap tightly or place in a freezer-safe container and freeze for up to 2 months at 0°F (-18°C).
• Reheating temperature: Reheat in a 350°F (175°C) oven until warmed through, about 10–15 minutes for refrigerated portions; for frozen portions, thaw overnight in the fridge before reheating.

Serving Suggestions for Lemon Chicken

• Keep it classic: serve with buttered pasta or creamy mashed potatoes to soak up the lemon butter sauce.
• Add bright greens: roasted asparagus, steamed green beans, or a crisp arugula salad with a light vinaigrette complement the lemony notes.
• Grain bowls: slice the chicken and arrange over quinoa, bulgur, or farro with roasted vegetables for a hearty lunch or dinner.

Tips to make Lemon Chicken

• Even thickness: Pound the chicken to uniform thickness so it cooks evenly.
• Dry thoroughly: Patting the chicken dry removes excess moisture, helping the coating adhere and brown.
• Warm the skillet: Make sure the pan and oil are hot before adding the coated chicken to get an immediate sear.
• Use fresh lemon: Freshly squeezed lemon juice brightens the sauce unlike bottled juice.
• Don’t overbake: Remove the chicken at 165°F (74°C); carryover heat will keep it juicy.

Variations

• Bullet-style substitution: Swap the Parmesan for finely grated Pecorino Romano for a saltier, nuttier crust; reduce added salt accordingly.
• Paragraph variation: For a lighter, Mediterranean-style version, skip the egg wash and instead brush the chicken with a little olive oil, then press a mixture of lemon zest, breadcrumbs, and chopped herbs into the surface. Bake the chicken until golden, and finish with a squeeze of lemon and a drizzle of extra-virgin olive oil. This approach gives you a crunchy, herb-forward crust with fewer dairy notes.

FAQs
Q: How do I keep the crust crispy when baking?
A: Sear the crust in a hot skillet first, and make sure the baking dish is hot when the chicken goes in. Avoid covering the dish tightly — you can tent with foil briefly if necessary, but for a crisp crust, leave it uncovered as it bakes.

Q: Can I use bone-in chicken for this recipe?
A: Yes, but adjust the cooking time. Bone-in breasts or thighs will need longer in the oven — typically 30–40 minutes depending on thickness — and should be checked for an internal temperature of 165°F (74°C).

Q: What if I don’t have chicken broth?
A: Use low-sodium vegetable broth, white wine (reduce by a minute or two), or even water with a pinch of salt and a splash of extra lemon for flavor. Each will slightly change the sauce character but still produce a tasty finish.

What to pair with this dish

• Wine: A light, unoaked Chardonnay, Sauvignon Blanc, or a dry Riesling complements the lemony brightness.
• Sides: Roasted baby potatoes, a simple Caesar salad, or garlic sautéed spinach make excellent companions.

Safety and dietary notes

• Poultry safety: Always ensure chicken reaches an internal temperature of 165°F (74°C) to prevent foodborne illness.
• Dairy considerations: Parmesan and butter are present in this recipe; substitute with plant-based butter and nutritional yeast for a dairy-free approximation, though results will differ in flavor and texture.
• Gluten: The flour in the coating contains gluten; use a 1:1 gluten-free flour blend if you need a gluten-free option.

Make-ahead and meal prep ideas

• Prepare the Parmesan coating and egg wash up to a day in advance and store refrigerated in covered bowls; dredge and cook the chicken when ready to serve.
• Cooked lemon chicken keeps well and can be sliced cold for salads or sandwiches, making it a versatile protein for meal prep.

Leftover inspiration

• Lemon chicken sandwiches: Slice leftover chicken and layer on crusty bread with lettuce, tomato, and a smear of aioli.
• Pasta toss: Chop or shred leftover chicken and toss with pasta, a little extra lemon juice, olive oil, and steamed vegetables.
• Rice bowls: Reheat chicken and serve over brown rice with a drizzle of the reheated lemon butter sauce and chopped herbs.

Final plating tips

• For an elegant finish, spoon a small pool of sauce on the plate, lay the chicken on top, and garnish with parsley and thin lemon slices. Add microgreens or a dusting of extra Parmesan for contrast and color.

Conclusion

Lemon chicken is a reliably quick and flavorful dish that balances a crunchy Parmesan crust with bright lemon butter sauce — perfect for busy weeknights or impressing guests without fuss. For another excellent lemon-butter chicken take with helpful step-by-step photos, see this detailed recipe at Easy Lemon Chicken – Salt & Lavender. If you’d like a slightly different approach with extra tips and variations, check out this version at Lemon Chicken Recipe (with Lemon Butter Sauce) – Natasha’s Kitchen.

Lemon Chicken

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

Bright, comforting, and easy to make, this lemon chicken features crisp, Parmesan-coated breasts with a silky lemon-butter sauce, perfect for weeknight dinners or special occasions.

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Ingredients

Scale 1x2x3x

• 1 1/2 lb chicken breast, patted dry
• 1 Tbsp olive oil
• 1 Tbsp parsley, for garnish (optional)
• 1/2 lemon, sliced for garnish (optional)
• 2 large eggs
• 1 garlic clove, minced (for egg mixture)
• 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 cup Parmesan cheese, grated
• 3 Tbsp all-purpose flour
• 8 Tbsp unsalted butter
• 2 garlic cloves, minced (for sauce)
• 1/4 cup lemon juice
• 1/4 cup chicken broth

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Instructions

1. Preheat your oven to 375°F (190°C) and set up dredging stations for egg wash and dry mixture.
2. In a bowl, whisk together eggs, minced garlic, Italian seasoning, salt, and black pepper.
3. In another bowl, combine Parmesan cheese and flour.
4. Dip each chicken breast into the egg mixture, then into the Parmesan-flour mixture, ensuring even coating.
5. Heat olive oil in a skillet over medium heat and sear the chicken for 2–4 minutes per side until golden brown.
6. Transfer seared chicken to a baking dish and bake for 20 minutes or until it reaches an internal temperature of 165°F (74°C).
7. In the same skillet, melt butter, add minced garlic, lemon juice, and chicken broth. Simmer for 2–3 minutes to slightly reduce the sauce.
8. Remove chicken from the oven, plate, and spoon the lemon butter sauce over it. Garnish with parsley and lemon slices before serving.

Notes

Pound the chicken to uniform thickness for even cooking. Use fresh lemon juice for the best flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: chicken, lemon chicken, Italian chicken dishes, quick dinners, comfort food