Parmesan Crusted Chicken with Lemon Butter Sauce is a crispy, golden-brown chicken dish coated in a flavorful Parmesan crust and topped with a zesty, buttery lemon sauce. This easy yet elegant meal is perfect for a weeknight dinner or a special occasion.
Why You’ll Love This Recipe
- Crispy & flavorful – The Parmesan coating creates a perfect crunch.
- Bright & zesty – The lemon butter sauce adds freshness.
- Easy & quick – Ready in just 30 minutes!
- Versatile – Serve with pasta, mashed potatoes, or a fresh salad.
- Restaurant-quality at home – Impress your family with minimal effort!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Parmesan Crusted Chicken:
- Boneless, skinless chicken breasts (pounded to even thickness)
- All-purpose flour (for dredging)
- Eggs
- Panko breadcrumbs
- Parmesan cheese, grated
- Garlic powder
- Italian seasoning
- Salt & black pepper
- Olive oil & butter (for pan-frying)
For the Lemon Butter Sauce:
- Butter
- Garlic, minced
- Chicken broth
- Lemon juice & zest
- Heavy cream (optional, for creaminess)
- Fresh parsley (for garnish)
Directions
Step 1: Prepare the Chicken
- Pound chicken breasts to an even ½-inch thickness for even cooking.
- In a bowl, mix breadcrumbs, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
- In separate bowls, place flour and beaten eggs.
Step 2: Bread & Cook the Chicken
- Dredge each chicken breast in flour, then dip into egg, and coat in Parmesan-breadcrumb mixture.
- Heat olive oil and butter in a skillet over medium heat.
- Cook chicken for 4-5 minutes per side until golden brown and crispy.
- Transfer to a plate and cover to keep warm.
Step 3: Make the Lemon Butter Sauce
- In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant.
- Pour in chicken broth and lemon juice, scraping up browned bits.
- Simmer for 2-3 minutes, then add heavy cream (if using).
- Stir in lemon zest for extra brightness.
Step 4: Serve & Enjoy
- Return chicken to the skillet and spoon sauce over the top.
- Garnish with fresh parsley and serve with your favorite sides.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy Kick – Add red pepper flakes or Cajun seasoning.
- Extra Crispy – Double-coat the chicken in breadcrumbs for a thicker crust.
- Creamy Version – Stir in extra heavy cream and Parmesan.
- Low-Carb Option – Use almond flour and crushed pork rinds instead of breadcrumbs.
- Gluten-Free – Use gluten-free breadcrumbs and flour.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a skillet over low heat or oven at 350°F for 10 minutes.
- Freezing: Freeze cooked chicken (without sauce) for up to 2 months.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work great—just adjust cooking time.
What can I serve with this dish?
Pairs well with pasta, mashed potatoes, roasted vegetables, or a fresh salad.
Can I make this dairy-free?
Yes! Use vegan butter and omit Parmesan.
How do I make the sauce thicker?
Simmer longer or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
Can I bake instead of pan-fry?
Yes! Bake at 400°F for 20 minutes, flipping halfway.
What’s the best cheese for the crust?
Freshly grated Parmesan or Pecorino Romano work best.
How do I prevent the breading from falling off?
Press the breadcrumb mixture firmly onto the chicken and let it rest for 5 minutes before cooking.
Can I air-fry the chicken?
Yes! Air fry at 375°F for 12-15 minutes, flipping halfway.
Can I use bottled lemon juice?
Fresh lemon juice is best for authentic flavor, but bottled works in a pinch.
How do I keep the chicken from getting soggy?
Serve immediately and don’t cover with sauce until ready to eat.
Conclusion
Parmesan Crusted Chicken with Lemon Butter Sauce is a crispy, cheesy, and restaurant-quality dish that’s perfect for any occasion. Whether served with pasta, veggies, or salad, this meal is sure to impress. Try it tonight for an easy, delicious dinner!
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Parmesan Crusted Chicken with Lemon Butter Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 1x
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Italian-American
Description
This Parmesan Crusted Chicken with Lemon Butter Sauce is crispy, juicy, and packed with flavor! The golden Parmesan crust adds a delicious crunch, while the buttery lemon sauce brings a bright, tangy finish. Perfect for a weeknight dinner or a special occasion, this dish pairs beautifully with mashed potatoes, pasta, or roasted vegetables.
Ingredients
For the Parmesan Crusted Chicken:
- 2 large boneless, skinless chicken breasts (sliced in half lengthwise to make 4 thin cutlets)
- 1/2 cup all-purpose flour (for dredging)
- 1 large egg (beaten with 1 tbsp water)
- 1/2 cup Panko breadcrumbs (for extra crispiness)
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning (or a mix of oregano, basil, and thyme)
- 2 tbsp olive oil (for frying)
- 1 tbsp butter (for frying, adds richness)
For the Lemon Butter Sauce:
- 3 tbsp butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth (or white wine for extra depth)
- Juice of 1 large lemon (about 1/4 cup)
- 1 tsp lemon zest (for extra brightness)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for a little heat)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Chicken
-
Set up dredging stations:
- In one shallow bowl, add flour.
- In another, whisk egg and 1 tbsp water.
- In a third, mix Panko breadcrumbs, Parmesan, salt, pepper, garlic powder, and Italian seasoning.
-
Coat the chicken:
- Dredge each chicken cutlet in flour, shaking off excess.
- Dip into the egg mixture.
- Coat in Parmesan breadcrumb mixture, pressing firmly to adhere.
Step 2: Cook the Chicken
- Heat olive oil and butter in a large skillet over medium heat.
- Cook the chicken for 4-5 minutes per side, until golden brown and cooked through (internal temp: 165°F/75°C).
- Transfer to a plate and keep warm.
Step 3: Make the Lemon Butter Sauce
- In the same skillet, melt butter over medium-low heat.
- Add garlic and sauté for 30 seconds, until fragrant.
- Pour in chicken broth, scraping up any browned bits from the pan. Simmer for 2 minutes.
- Stir in lemon juice, zest, salt, pepper, and red pepper flakes.
- Simmer for 2 more minutes, then remove from heat.
Step 4: Serve & Enjoy
- Spoon lemon butter sauce over the crispy chicken.
- Garnish with fresh parsley and serve hot!
Serving Suggestions
- With Pasta: Serve over angel hair or fettuccine with extra sauce.
- With Mashed Potatoes: Creamy mashed potatoes complement the crispy chicken.
- With Veggies: Serve with roasted asparagus, green beans, or a fresh salad.
Notes
- Extra crunchy? Use double the breadcrumbs and press firmly.
- No Panko? Use regular breadcrumbs or crushed crackers.
- Want it spicier? Add more red pepper flakes or a pinch of cayenne.
- Gluten-Free? Use almond flour and gluten-free breadcrumbs.