introduction
Lemon Chicken with BEST Lemon Butter Sauce is a delightful dish that brings together tender chicken and a zesty, buttery sauce. This recipe is perfect for weeknight dinners or special occasions, elevating your culinary skills while providing a satisfying meal the whole family will love.
Why You’ll Love This Lemon Chicken with BEST Lemon Butter Sauce:
- Bursting with vibrant lemon flavor that brightens your taste buds.
- Quick and easy, perfect for busy weeknights or last-minute entertaining.
- Kid-approved and family-friendly, satisfying even the pickiest eaters.
- Versatile enough for pairing with various sides, from salads to pasta.
- It requires minimal ingredients, making it budget-friendly and accessible.
Ingredients Needed
For the Chicken:
- 1 1/2 lb chicken breast (2 large, patted dry with paper towels)
- 1 Tbsp olive oil (to sauté)
- 2 large eggs
For the Coating:
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup Parmesan cheese (grated)
- 3 Tbsp all-purpose flour
For the Lemon Butter Sauce:
- 8 Tbsp unsalted butter
- 2 garlic cloves (minced)
- 1/4 cup lemon juice
- 1/4 cup chicken broth
- 1/4 tsp ground black pepper
For Garnish:
- 1 Tbsp parsley (to garnish, optional)
- 1/2 lemon (sliced for garnish, optional)
Step-by-Step Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise. Use a meat mallet to gently beat the chicken until evenly thick.
- Make the Egg Mixture: In a bowl, whisk together the eggs until well-combined.
- Prepare the Parmesan Mixture: In another bowl, combine the grated Parmesan cheese, flour, Italian seasoning, salt, and black pepper.
- Coat the Chicken: Dip each piece of chicken into the egg mixture, allowing excess to drip off, then dredge in the parmesan coating, pressing it gently to adhere.
- Sauté the Chicken: In a large non-stick skillet, heat enough olive oil to cover the bottom over medium heat. Add the chicken and cook for 4-5 minutes on each side or until crispy, golden, and internal temperature reaches 165°F. Lower the heat if chicken browns too quickly.
- Make the Sauce: In a separate saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant. Stir in chicken broth, lemon juice, and black pepper. Let the sauce simmer for about 2 minutes.
- Combine Everything: Pour the lemon butter sauce over the cooked chicken, turning to coat well. Garnish with lemon slices and finely chopped parsley if desired.
Serving Suggestions for Lemon Chicken with BEST Lemon Butter Sauce
Pair this zesty lemon chicken with fluffy rice, roasted vegetables, or a fresh green salad for a well-rounded meal. You can also serve it with pasta, allowing the sauce to create a luxurious, flavorful dish that your family will love.
Tips for Success with Lemon Chicken
- Pound the Chicken Evenly: Ensuring even thickness helps cook the chicken uniformly, keeping it juicy and tender.
- Don’t Rush the Sauce: Give the butter and garlic time to develop flavor before adding the other ingredients.
- Use a Non-Stick Skillet: This helps to get that perfect, crispy coating on the chicken without sticking.
- Check the Chicken Temperature: Always use an instant-read thermometer to ensure the chicken is cooked through.
- Add Extra Liemon Zing: Feel free to include lemon zest in the butter sauce for an intensified flavor.
Variations
For a spicy kick, add red pepper flakes to the sauce. You could also swap out the chicken breast for chicken thighs, or try this recipe with shrimp or fish for a delightful change!
FAQs
Can I make the lemon butter sauce ahead of time?
Yes, you can prepare the sauce in advance and store it in the refrigerator. Just reheat gently before serving.
What can I serve with Lemon Chicken?
This dish pairs wonderfully with rice, roasted vegetables, or a crisp salad.
How do I store leftovers?
Store any leftover Lemon Chicken in an airtight container in the refrigerator for up to three days. Reheat gently to maintain its flavor and texture.
Ingredients
For the Chicken
- 1.5 lb chicken breast, patted dry with paper towels Use 2 large breasts
- 1 Tbsp olive oil, to sauté
- 2 large eggs
For the Coating
- 0.5 tsp Italian seasoning
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 1 cup Parmesan cheese, grated
- 3 Tbsp all-purpose flour
For the Lemon Butter Sauce
- 8 Tbsp unsalted butter
- 2 cloves garlic, minced
- 0.25 cup lemon juice
- 0.25 cup chicken broth
- 0.25 tsp ground black pepper
For Garnish
- 1 Tbsp parsley, to garnish (optional)
- 0.5 lemon sliced for garnish (optional)
Instructions
Preparation
- Cut the chicken breasts in half lengthwise. Use a meat mallet to gently beat the chicken until evenly thick.
- In a bowl, whisk together the eggs until well-combined.
- In another bowl, combine the grated Parmesan cheese, flour, Italian seasoning, salt, and black pepper.
Cooking
- Dip each piece of chicken into the egg mixture, allowing excess to drip off, then dredge in the parmesan coating, pressing it gently to adhere.
- In a large non-stick skillet, heat enough olive oil to cover the bottom over medium heat. Add the chicken and cook for 4-5 minutes on each side or until crispy, golden, and internal temperature reaches 165°F. Lower the heat if chicken browns too quickly.
Making the Sauce
- In a separate saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant.
- Stir in chicken broth, lemon juice, and black pepper. Let the sauce simmer for about 2 minutes.
Combining
- Pour the lemon butter sauce over the cooked chicken, turning to coat well. Garnish with lemon slices and finely chopped parsley if desired.
