Some dishes earn a permanent spot on your dinner rotation because they check all the boxes—quick, satisfying, restaurant-worthy, and yes, even a little indulgent. This Best Lemon Chicken Recipe has become that kind of go-to in our house.
Between the golden, Parmesan-crusted chicken and the velvety lemon butter sauce, it’s the kind of comfort food that still feels bright and fresh.
What makes this dish especially special is the crisp cheesy crust paired with a citrusy sauce that’s not too heavy. It’s elegant enough for guests, but so easy you can make it on a random Tuesday.
With ingredients you probably already have, the flavor payoff is incredible. That squeeze of fresh lemon juice cuts through the richness like magic, and the Parmesan crust gives it a crispy edge without deep frying.
And let’s talk pairings: spoon this over fluffy Basmati Rice to soak up that gorgeous sauce, or go full dinner party mode with a chilled Strawberry Daiquiri.
The balance of bold and light flavors is what keeps this recipe trending, especially for people looking to upgrade their usual chicken dinners without spending hours in the kitchen.
Bonus? It’s high-protein and naturally low in carbs—perfect if you’re eating clean or trying to slim down. A Harvard School of Public Health study showed that increasing protein while reducing refined carbs can support weight loss and energy levels.
Why This Recipe Stand Out?
- That cheesy crust has never let me down: It crisps up perfectly every time, making the chicken taste like it came from a fancy kitchen—without the effort.
- I often make this when I’m short on time: The cook time is fast, and the results feel so much more impressive than they should for a weeknight.
- I’ve dialed the lemon just right: I used to overdo it (guilty), but this version is perfectly tangy without being puckering.
- The sauce is freezer-friendly: I batch it now and use it on salmon or pasta later—it’s that good.
- It fits my “eating well but not boring” lifestyle: High protein, low carb, satisfying—what more could you want from dinner?
Best Lemon Chicken Recipe
Equipment
- Large mixing bowl
- Shallow bowl or plate (for breading)
- Whisk or Fork
- Large non-stick skillet
- Tongs or Spatula
- Measuring Spoons and Cups
- Sharp Knife
Ingredients
For Parmesan Crusted Chicken:
- 1 1/2 lb chicken breast (2 large), patted dry with paper towels
- 1 Tbsp olive oil to sautee
- 1 Tbsp parsley to garnish (optional)
- 1/2 lemon sliced for garnish (optional)
For the Egg Mixture:
- 2 large eggs
- 1 garlic clove minced
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp ground black pepper
For the Parmesan Breading Mixture:
- 1 cup Parmesan cheese grated
- 3 Tbsp all-purpose flour
Ingredients for Lemon Butter Sauce:
- 8 Tbsp unsalted butter
- 2 garlic cloves minced
- 1/4 cup lemon juice
- 1/4 cup chicken broth
- 1/4 tsp ground black pepper
Instructions
- Slice chicken breasts in half horizontally, pat dry, and set aside.
- In a bowl, whisk eggs with garlic, salt, pepper, and Italian seasoning.
- In another plate, mix Parmesan cheese and flour for the breading.
- Dip each chicken piece into egg mixture, then coat with Parmesan mixture.
- Heat olive oil in a skillet over medium heat.
- Cook chicken for 4–5 minutes per side until golden and cooked through.
- In the same pan, melt butter and sauté garlic. Add lemon juice, broth, and pepper.
- Return chicken to the pan, spoon sauce over, and serve with lemon slices and parsley.
Nutrition
Tips To Try!
- Use aged Parmesan, not pre-shredded: Freshly grated aged Parmesan gives a deeper umami hit and crisps up better. Pre-packaged versions often have anti-caking agents that mess with the crust texture.
- Let the chicken rest at room temp: Take the chicken out of the fridge 15–20 minutes before cooking. It helps cook evenly and prevents a cold center with an overcooked crust.
- Crush the Parmesan slightly for a crunchier crust: Pulse it briefly in a food processor so it’s not too fine. A coarse grate creates a more golden, crisp finish.
- Deglaze with broth after searing for deeper flavor: Don’t wipe the pan. Use the golden bits (fond) left from the chicken sear to add complexity to your lemon butter sauce.
- Butter finish matters: Add the last pat of butter off-heat for a silkier, glossy sauce that clings better to the chicken instead of separating.
- Use a microplane for garlic: It melts right into the egg mix and the sauce—no chunks, just pure flavor.
- Layer the seasoning: Lightly season the chicken before dipping into the egg mix. It ensures every bite is flavorful beyond the crust.
- Let the crust sit 1–2 mins before flipping: This prevents it from tearing off. Flip too soon, and you lose that golden magic.
- Strain the lemon juice: Fresh is great, but straining it removes the pulp and seeds so the sauce stays smooth and elegant.
- Finish with a splash of cold lemon juice: Right before serving, a tiny splash brightens the whole dish without overpowering the buttery balance.
These are the kinds of details that elevate a simple lemon chicken into a restaurant-worthy dish.
