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This parmesan-crusted lemon chicken is my go-to for impressing guests or just adding some sunshine to a weeknight dinner. The combination of juicy chicken and a buttery lemon sauce makes it a dish that disappears fast in my house. Every bite is bright and crispy and it comes together in only thirty minutes from start to finish.
I remember making this the first time for a last-minute dinner party and everyone asked for the recipe. Now it is a standing request at family gatherings.
Ingredients
- Chicken breast: Choose thick and even pieces and pat them dry for crispiness
- Olive oil: For sautéing and adding a subtle richness
- Parsley: Brightens up the dish when used as a garnish choose fresh herbs if available
- Lemon: Sliced for garnish or squeezed for an extra citrus zing pick firm lemons with thin skin for more juice
- Eggs: These help the coating stick for an even crust use large eggs for best coverage
- Garlic: Minced for depth in both the egg mixture and the sauce fresh cloves give much better flavor than jarred
- Italian seasoning: Adds herby notes and complexity check your blend for freshness
- Salt: Essential for seasoning and balancing flavors
- Black pepper: Adds a hint of heat freshly ground is best
- Parmesan cheese: Freshly grated melts better and crisps up the coating more than pre-grated
- All-purpose flour: Binds everything together and helps make the coating light and crunchy
- Unsalted butter: Forms the base of the sauce for a creamy finish use high-quality butter for the best taste
- Chicken broth: Adds depth to the sauce and keeps it from being too tangy choose a low-sodium version to control saltiness
- Lemon juice: The key flavor for the sauce use freshly squeezed for a burst of freshness
Step-by-Step Instructions
- Prepare and Pound the Chicken:
- Cut each chicken breast in half lengthwise to create thin even pieces. Use a meat mallet to gently pound the chicken until all pieces are the same thickness. Pat dry with paper towels to ensure the coating sticks and the chicken crisps up.
- Mix the Egg Coating:
- In a bowl whisk together large eggs minced garlic Italian seasoning salt and black pepper. This mixture will help the parmesan stick and infuse flavor into the chicken.
- Create the Parmesan Crust:
- In a separate bowl combine freshly grated parmesan cheese and all-purpose flour. The flour helps bind the cheese and creates a crispy edge.
- Dredge the Chicken:
- Dip each chicken piece in the egg mixture letting the excess drip off. Move the chicken into the parmesan mixture making sure each piece is covered completely then shake off any loose coating.
- Cook Until Golden and Crisp:
- Heat olive oil in a large nonstick skillet just enough to coat the bottom. When the oil is shimmering add the chicken pieces. Cook for about four to five minutes per side or until golden brown and cooked through with an internal temperature of one hundred sixty-five degrees. Turn down the heat if the crust browns too quickly.
- Make the Lemon Butter Sauce:
- In a separate pan melt unsalted butter over medium heat and add minced garlic. Cook until fragrant but not browned then pour in chicken broth lemon juice and black pepper. Stir and let cook for two minutes so the sauce thickens slightly.
- Finish and Garnish:
- Once the chicken is done pour the lemon butter sauce over the top. Turn the chicken to coat in sauce. Garnish with parsley and extra lemon slices for serving.
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My favorite part of this dish is the moment I pour the lemon butter sauce over the crispy chicken. That scent brings everyone to the kitchen and always reminds me of Sunday suppers with my grandmother who insisted lemon goes with almost everything.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. To reheat use a skillet over medium heat to keep the coating crisp or warm in a moderate oven until heated through. The sauce may thicken when chilled so add a splash of water or chicken broth if needed.
Ingredient Substitutions
Try panko breadcrumbs mixed with a little parmesan if you are short on cheese. For a dairy free version coat the chicken in seasoned flour and breadcrumbs and use a dairy free butter or olive oil for the sauce. You can substitute lime for lemon for a slightly different brightness.
Serving Suggestions
Serve this lemon chicken with roasted potatoes a simple side salad or over angel hair pasta to soak up the sauce. I love pairing it with green beans or asparagus for a colorful plate. It also makes an impressive sandwich layered into a fresh baguette with extra sauce.
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Cultural Context
Lemon chicken has roots in both Mediterranean and American cuisines. The addition of parmesan puts a playful Italian spin on the classic. The use of lemon and herbs is a nod to warm weather comfort food where citrus is used to elevate simple proteins.
Frequently Asked Questions About Recipes
- → How do I get the chicken crispy?
Make sure your skillet’s nice and hot, and don’t crowd the pan. Leave the chicken alone until the bottom’s crunchy, then flip.
- → Can I substitute chicken thighs?
Absolutely, use boneless skinless thighs if you want. Just keep an eye on them and cook a bit longer till they’re done.
- → How can I prevent the parmesan breading from falling off?
Start with dry chicken, coat it fully but shake off extras, then gently place it in the pan.
- → Is the lemon butter sauce very tart?
Butter and broth mellow out the lemon tang. Add more or less juice, depending on how zingy you want it.
- → What are good side dishes for this meal?
It goes great with fresh salad, some pasta or rice, or even simple steamed veggies.