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Parmesan Crusted Chicken with Lemon Butter Sauce

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  • Author: clara
  • 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

Scale

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

  1. 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.

  2. 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

  1. Heat olive oil and butter in a large skillet over medium heat.
  2. Cook the chicken for 4-5 minutes per side, until golden brown and cooked through (internal temp: 165°F/75°C).
  3. Transfer to a plate and keep warm.

Step 3: Make the Lemon Butter Sauce

  1. In the same skillet, melt butter over medium-low heat.
  2. Add garlic and sauté for 30 seconds, until fragrant.
  3. Pour in chicken broth, scraping up any browned bits from the pan. Simmer for 2 minutes.
  4. Stir in lemon juice, zest, salt, pepper, and red pepper flakes.
  5. Simmer for 2 more minutes, then remove from heat.

Step 4: Serve & Enjoy

  1. Spoon lemon butter sauce over the crispy chicken.
  2. 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.

Find it online: https://recipe.ukfinda.com/parmesan-crusted-chicken-with-lemon-butter-sauce/