Lemon Chicken Recipe

5 from 4 votes

Easy Lemon Chicken is made with crispy chicken breasts in a lemon butter sauce to make a fancy dinner you can whip up anytime.

Prep Time15

Cook Time25

Total Time40

Course: Dinner

Cuisine: American

Keyword: lemon chicken recipe, lemon pepper chicken

Servings:

4 boneless, skinless chicken breasts cut in half lengthwise to make cutlets
½ cup all-purpose flour
2 tablespoons grated parmesan cheese
3 tablespoons plain breadcrumbs you can also use panko crumbs or pork rind crumbs
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 large eggs
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 tablespoon olive oil
3 tablespoons unsalted butter divided
3 cloves garlic minced
½ cup dry white wine
½ cup reduced-sodium chicken broth
3 tablespoons lemon juice freshly-squeezed
1 small lemon thinly sliced
2 tablespoons fresh parsley chopped

Preheat the oven to 350°F.
In a shallow bowl, combine the flour, parmesan cheese, breadcrumbs, salt, and pepper.
In another shallow bowl, whisk the eggs with garlic powder and Italian seasoning.
Dredge the chicken breasts in the flour mixture, shaking off any excess, then dip them in the egg mixture.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for about 3 to 4 minutes on each side, or until golden brown.
Transfer the chicken breasts to a baking dish and bake in the oven for about 15 to 20 minutes, or until the internal temperature of the chicken reaches 165°F.
Meanwhile, in the same skillet, melt the remaining 2 tablespoons of butter and cook the minced garlic over medium heat for 20 seconds or until fragrant. Whisk in the white wine and chicken broth, and bring to a simmer.
Cook for about 5 minutes, or until the sauce has reduced by about half. Stir in the lemon juice and lemon slices, and cook for an additional 2 to 3 minutes.
Pour the sauce over the cooked chicken breasts and sprinkle with chopped fresh parsley before serving.
Serve with mashed potatoes or other side dish of your choice.

The lemon sauce. I like a lemony sauce, but if you want a less tangy sauce, start with half the amount of lemon juice and slices the recipe suggests. Taste the sauce, and add a little more until it’s just right.
Simple breading. The breadcrumb blend will give a flavorful, crunchy crust, but you could also do a simple flour, salt, pepper, and garlic powder mixture for the breading and skip the egg entirely.
Make it without the breading. You can skip the breading entirely. Season the chicken generously with salt, pepper, Italian herbs, and garlic powder. Then, pan-fry and bake as directed until the chicken is done through.
Storing leftovers. Leftover chicken and sauce should be stored separately in airtight containers. Place them in the refrigerator, and use them within 3 to 4 days. You can reheat the chicken on a baking sheet in the oven at 350˚F. The sauce is best if you reheat it on the stove, whisking it to bring it together.
How to freeze. To freeze, arrange the chicken on a baking sheet or clean plate and place it in the freezer until solid. Transfer the chicken to freezer bags, press out as much air as possible, and seal. Then mark with the date, and freeze for up to three months. The sauce can be frozen separately in an airtight container or bag for up to three months.
To reheat. Thaw the chicken and sauce overnight in the fridge before reheating the chicken in the oven and the sauce on the stove.