Go Back
+ servings
Chicken breasts with lemon sauce in a skillet with lemon slices.
Print Recipe
5 from 8 votes

Easy Lemon Chicken Recipe

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, Main Course
Cuisine: American
Servings: 4 people
Calories: 580kcal

Ingredients

Ingredients for Parmesan Crusted Chicken:

  • 4 small chicken breasts
  • salt, pepper to taste
  • 2 large eggs
  • 1/3 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
  • 1/4 cup chicken stock
  • 1/4 cup lemon juice
  • 1/4 teaspoon black pepper

Instructions

  • Prepare two shallow bowls. Whisk 2 eggs in one of them, mix 1/3 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 1/2-2/3-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 1/4 cup chicken stock, 1/4 cup lemon juice, and 1/4 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

  1. If the chicken breasts are too thick, cut them in half lengthwise, then pound as usual.
  2. When you pound the chicken, try to make them all the same thickness, so they all cook evenly.
  3. To make sure the chicken is cooked through, the internal temperature should be at least 165°
  4. 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.
  5. For searing chicken cutlets, I prefer to use non-stick skillet, so the crust doesn’t stick to the pan.

Nutrition

Calories: 580kcal | Carbohydrates: 7g | Protein: 61g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 274mg | Sodium: 754mg | Potassium: 931mg | Fiber: 1g | Sugar: 1g | Vitamin A: 732IU | Vitamin C: 9mg | Calcium: 335mg | Iron: 2mg