Save to Pinterest The first time I made this lemon parmesan chicken, my kitchen smelled like an Italian grandmother had moved in for the afternoon. My husband walked through the door and actually stopped mid sentence, drawn in by the buttery, citrus aroma. We sat at the counter and ate it straight from the platter, abandoning any pretense of a proper dinner table. That night I understood why certain combinations, like lemon and parmesan, become classics for a reason.
Last summer I made this for my sister who claims to not like fancy cooking. She watched me dip the chicken in the egg mixture and press it into the parmesan, looking skeptical. But when she took that first bite, crispy and juicy with that tangy sauce, she reached for seconds without saying a word. Now she texts me every other week asking for the recipe again.
Ingredients
- Chicken breasts (1 1/2 lb): Pounding them to even thickness is the secret that keeps every bite juicy and tender
- Grated Parmesan cheese (1 cup): Freshly grated creates a better crust than pre shredded and melts beautifully into the coating
- All purpose flour (3 tbsp): Just enough to help the coating adhere without becoming heavy or bready
- Large eggs (2): Room temperature eggs coat the chicken more evenly and help the parmesan mixture stick
- Garlic cloves (3 total): One in the egg mixture and two in the sauce layers that aromatic flavor throughout
- Unsalted butter (8 tbsp): Using unsalted lets you control the seasoning and creates that velvety sauce texture
- Lemon juice (1/4 cup): Fresh squeezed is absolutely essential here, bottled lemon juice lacks that bright complexity
- Chicken broth (1/4 cup): This cuts through the richness of the butter and adds depth to the sauce
Instructions
- Prepare the chicken:
- Cut each chicken breast lengthwise to create 4 cutlets, place between plastic wrap, and pound gently until even in thickness for uniform cooking
- Make the egg mixture:
- Whisk together eggs, one minced garlic clove, Italian seasoning, salt, and pepper in a shallow bowl until fully combined
- Create the coating:
- Mix the grated Parmesan and flour in a separate bowl, creating that golden crispy crust we are after
- Coat the chicken:
- Dip each cutlet into the egg mixture letting excess drip off, then press thoroughly into the Parmesan flour mixture so it adheres well
- Sear to perfection:
- Heat olive oil in a large skillet over medium heat and cook chicken 4 to 5 minutes per side until golden and reaches 165°F internally
- Build the sauce:
- Melt butter in a small saucepan, sauté garlic for 1 minute until fragrant, then stir in lemon juice, broth, and pepper, simmering 2 minutes
- Bring it together:
- Arrange cooked chicken on a platter and spoon that silky lemon butter sauce over the top, turning to coat every piece
Save to Pinterest This dish has become my go to when friends surprise me with dinner plans. Something about that golden parmesan crust and bright lemon sauce makes people feel cared for, like I put in way more effort than I actually did. My neighbor texted me at midnight once after eating this, saying her husband kept asking when I was coming over to cook again.
Getting That Perfect Crust
I learned the hard way that crowding the pan makes the coating steam instead of crisp up. Now I cook in two batches if needed, keeping the first batch warm in the oven while the second finishes. The difference between soggy and shatteringly crispy is just patience and giving each piece enough room in the pan.
Sauce Secrets
The sauce comes together quickly, so have everything measured before you start melting the butter. I once got distracted mid pour and ended up with broken butter that never quite emulsified right. Now I stay right at the stove, stirring constantly, and it comes out silky every single time.
Serving Suggestions
This chicken pairs beautifully with angel hair pasta tossed in olive oil and garlic, letting that lemon butter sauce double as a pasta sauce. Roasted potatoes with rosemary work well too, soaking up any extra sauce on the plate.
- A crisp green salad with vinaigrette cuts through the richness nicely
- Steamed asparagus or broccolini adds color and freshness
- Crusty bread is essential for mopping up every drop of sauce
Save to Pinterest There is something deeply satisfying about serving a dish that looks and tastes this impressive but comes together in under an hour. Hope this becomes one of those recipes you turn to again and again.
Recipe Help Center
- → How do I get the Parmesan crust to stick properly?
Pat the chicken completely dry before coating, press the Parmesan-flour mixture firmly onto each cutlet, and let excess egg drip off to avoid clumping. Letting the coated chicken sit for 5 minutes before cooking also helps the crust adhere better.
- → Can I make this ahead of time?
You can prep the cutlets and coat them up to 4 hours ahead, storing them covered in the refrigerator. The sauce can be made ahead and gently reheated. For best results, cook the chicken just before serving to maintain its crispy texture.
- → What sides pair well with this dish?
Angel hair pasta tossed with olive oil, roasted potatoes, or a fresh green salad with vinaigrette complement the bright flavors. Steamed asparagus or roasted broccoli also work beautifully alongside the rich chicken and sauce.
- → Can I use chicken thighs instead of breasts?
Boneless skinless chicken thighs work well and stay juicy longer. Adjust cooking time to 5-6 minutes per side, or until they reach 165°F internal temperature. The coating may need slightly longer to get crispy due to higher fat content.
- → How do I prevent the sauce from separating?
Keep the heat at medium and don't let the sauce boil vigorously. Whisk continuously while adding the lemon juice and broth. If separation occurs, remove from heat and whisk vigorously—the emulsion usually comes back together as it cools slightly.
- → Can I freeze the uncooked chicken cutlets?
Yes, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before cooking. The texture remains excellent after freezing.