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.
I love making quick and easy meals that have lots of flavor, like this amazing Lemon Chicken. Pounded to an even layer, then coated in panko crumbs and Parmesan cheese, they stay juicy inside with a delicious crust outside. Finally, it’s served with creamy and tangy lemon butter garlic sauce that will blow your mind!
Similar to my other 30 minute meals recipes, like Beef and Broccoli Stir Fry Recipe, Salmon with Mango Salsa, Salmon with Dill Sauce, Tortellini in Tomato Sauce, Taco Skillet, Hawaiian Chicken, Chicken Broccoli Ziti, and Easy Mongolian Beef, this lemon chicken is perfect for a busy weeknight or lazy weekend dinner.
Table of contents
Why you will love this recipe
There are so many reasons to love this recipe.
- Easy to make. This recipe is perfect for busy weeknight or a lazy weekend dinner, as it takes only 30 minutes to cook!
- Delicious crust. Use a mix of seasoned Panko crumbs and Parmesan cheese for the best flavorful crispy crust!
- It’s all about the sauce! This creamy, zesty, and refreshing lemon butter sauce is out of this world! And takes only 5 minutes to put together.
How to make it
Prepare two shallow bowls. Whisk 2 eggs in one of them, mix ⅓ cup panko crumbs and 1 cup grated Parmesan in another bowl. Set aside.
Place chicken breasts on a cutting board and lightly beat them with a meat mallet to even out the thickness (it should be about ½-2/3-inch thick).
First, dip each chicken cutlet into the egg mixture, then dredge across the panko/parmesan mixture. Place on a plate and set aside.
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 165°F. When done, transfer the chicken to a plate, cover with foil, and set aside.
Preheat another pan over low/medium heat. Add 4 tbsp butter and 2 cloves minced garlic. Whisk for about 30 seconds or until the garlic releases the aroma.
Then add ¼ cup chicken stock, ¼ cup lemon juice, and ¼ tsp black pepper. Stir, bring to light simmer and cook for a few minutes.
Put the chicken back in the pan with sauce and coat from all sides.
Tips for best results
- If the chicken breasts are too thick, cut them in half lengthwise, then pound as usual.
- When you pound the chicken, try to make them all the same thickness, so they all cook evenly.
- To make sure the chicken is cooked through, the internal temperature should be at least 165°F.
- To make the process faster, I like to cook the chicken and make the sauce in separate pans. If you want to make everything in the same pan, just wipe the skillet with the paper towel after the chicken is cooked to remove all the burned bits, then make the sauce.
- For searing chicken cutlets, I prefer to use non-stick skillet, so the crust doesn’t stick to the pan.
Additions and Substitutions
Meat. Instead of the chicken breast, you can also use thighs or tenderloins as well.
Vegetables. I love adding some vegetables to the skillet, like aspagagus, zucchini, or green beans.
Frequently Asked Questions
If your garlic turned slightly blue or green while cooking in the lemon sauce, it is still safe to eat. This chemical reaction can happen for a few reasons, like change in temperature, mixing with acid, and the age of the garlic. The best tip to avoid this from happening, try to use fresh garlic.
Yes! You can use boneless skinless chicken thighs, as they’re easier to cook in the skillet. You can dredge in parmesan crust, or just simply sear and finish with the lemon butter sauce. The only difference will be cooking time. Make sure the internal temperature reaches 165°F.
It tastes the best when freshly made. Although if you want to prep it up front, you can cook the Parmesan crusted cutlets first and refrigerate them for a couple of days. When ready to serve, just reheat the chicken, make the sauce, pour it over the meat, and serve.
My favorite way to serve is with orzo and some vegetables, like Green Bean Almondine or Parmesan Roasted Broccoli. You can also serve it with any buttered noodles or white rice (check out my recipe for How to cook Rice in Instant Pot).
Lemon Garlic Butter Chicken
Ingredients
Ingredients for Parmesan Crusted Chicken:
- 4 small chicken breasts
- salt, pepper to taste
- 2 large eggs
- ⅓ cup seasoned panko crumbs
- 1 cup Parmesan cheese grated
- 2-3 tablespoons olive oil
Ingredients for Lemon Butter Sauce:
- 4 tablespoons unsalted butter
- 2 cloves garlic minced
- ¼ cup chicken stock
- ¼ cup lemon juice
- ¼ teaspoon black pepper
Instructions
- Prepare two shallow bowls. Whisk 2 eggs in one of them, mix ⅓ cup panko crumbs and 1 cup grated Parmesan in another bowl. Set aside.
- Place chicken breasts on a cutting board and lightly beat them with a meat mallet to even out the thickness (it should be about ½-2/3-inch thick).
- First, dip each chicken cutlet into the egg mixture, then dredge across the panko/parmesan mixture. Place on a plate and set aside.
- 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 165°F. When done, transfer the chicken to a plate, cover with foil, and set aside.
- Preheat another pan over low/medium heat. Add 4 tbsp butter and 2 cloves minced garlic. Whisk for about 30 seconds or until the garlic releases the aroma.
- Then add ¼ cup chicken stock, ¼ cup lemon juice, and ¼ tsp black pepper. Stir, bring to light simmer and cook for a few minutes.
- Put the chicken back in the pan with sauce and coat from all sides.
Video
Notes
- If the chicken breasts are too thick, cut them in half lengthwise, then pound as usual.
- When you pound the chicken, try to make them all the same thickness, so they all cook evenly.
- To make sure the chicken is cooked through, the internal temperature should be at least 165°
- To make the process faster, I like to cook the chicken and make the sauce in separate pans. If you want to make everything in the same pan, just wipe the skillet with the paper towel after the chicken is cooked to remove all the burned bits, then make the sauce.
- For searing chicken cutlets, I prefer to use non-stick skillet, so the crust doesn’t stick to the pan.
I was searching for a recipe for crumbed lamb cutlets with lemon butter sauce and came across this. Lamb cutlets worked so well, great substitute!
Thank you so much, Lyn! Glad it worked out 😉
Your steps are so clear. You’re so right when you say it’s all about the sauce! It’s THE secret weapon.
Thank you so much, Naiby!
The parmesan crust and sauce is really delicious! Thanks for sharing your recipe. Will be adding this to our regular dinner rotation.
Thank you , Cindy!
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!
Drooling over these delicious chicken cutlet. My family wOuld love these for dinner. Thanks for sharing.
Easy delicious dinner. We all loved your recipe, and all the family members have requested to make it again soon. Thanks so much!!
This is my family’s most favorite dinner. Thanks so much for giving us all the details to be able to make this dish at home.
I love chicken, it’s my favourite meat and I don’t understand why so many people think it’s bland. You just need to prepare it well and chicken is awesome. I mean look at this recipe, it has everything that I love: parmesan, lemon and butter! Oh, and garlic! I don’t even need to go grocery shopping because I’ve got all of them all the time. I’m making this tomorrow! Thanks for inspiring my dinner!
My family loves lemon chicken and this is one of their favorite recipes. It’s so easy to make and I love that the chicken is crispy on the outside.
You can never have too many chicken recipes in your collection. Always a hit for dinner any night of the week. Your pictures are mouthwatering.
For my family anything with chicken is a hit. This was especially good, my kids loved it. Thank you so much for the recipe!