Lemon Chicken Recipe with Lemon Butter Sauce

This lemon chicken recipe with lemon butter sauce delivers crisp, golden chicken coated in a silky, citrusy sauce that tastes like pure comfort. With fresh lemon juice, garlic, and plenty of butter, every bite strikes the right balance between bright and rich. Unlike other versions, this recipe uses a Parmesan crust that locks in moisture and adds flavor depth. It’s quick enough for weeknights but elegant enough for entertaining, making it a dish you’ll want to cook again and again.

Why You’ll Love Lemon Chicken Recipe with Lemon Butter Sauce

• Quick and easy: Ready in about 30 minutes, it’s perfect for busy nights.
• Simple ingredients: Pantry staples like chicken, butter, lemon, and garlic create bold flavor without fuss.
• Family friendly: Mild yet flavorful, this dish works for kids and adults alike.
• Restaurant quality at home: The Parmesan crust and silky sauce taste like something from a bistro, but without the price tag.

What makes this version stand out is the balance of crisp chicken with a buttery sauce that’s brightened by fresh lemon juice. Many recipes lean too heavy on cream or miss the chance to explain how to keep the sauce smooth, but here you’ll get both flavor and confidence. It’s comfort food with a fresh twist, perfect whether you’re cooking for family or friends.

Ingredients Needed

For the Chicken

• 1 1/2 lb chicken breasts (2 large pieces, pounded evenly)
• 1 Tbsp olive oil (for searing)
• 1 Tbsp fresh parsley, chopped (optional garnish)
• 1/2 lemon, sliced thin (optional garnish)

For the Egg Mixture

• 2 large eggs
• 1 garlic clove, minced
• 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp ground black pepper

For the Parmesan Breading

• 1 cup grated Parmesan cheese
• 3 Tbsp all-purpose flour

For the Lemon Butter Sauce

• 8 Tbsp unsalted butter
• 2 garlic cloves, minced
• 1/4 cup fresh lemon juice
• 1/4 cup chicken broth
• 1/4 tsp ground black pepper

Notes & Substitutions

• Chicken: Chicken thighs work just as well if you prefer darker meat. Adjust cooking time slightly.
• Flour: For gluten-free, swap in rice flour or a 1:1 gluten-free blend.
• Butter: Use dairy-free butter or olive oil for a lactose-free option.
• Broth: Vegetable broth is a solid substitute for chicken broth if needed.
• Parmesan: Nutritional yeast adds a nutty note for a dairy-free variation.

How to Make Lemon Chicken with Lemon Butter Sauce

1. Prep the chicken: Slice the chicken breasts in half lengthwise, then pound them to an even thickness. This helps the meat cook evenly and stay juicy. Pat dry with paper towels so the coating sticks better.
2. Set up the coating station: In one bowl, whisk together the eggs, garlic, Italian seasoning, salt, and pepper. In a second bowl, combine Parmesan and flour. Dip each chicken piece into the egg mixture, then coat in the Parmesan blend. Shake off any excess so the crust cooks crisp instead of clumpy.
3. Sear the chicken: Heat olive oil in a large nonstick skillet over medium heat. When hot, add the chicken and cook 4–5 minutes per side. You’re looking for a golden crust and a center that reaches 165°F, according to FoodSafety.gov. If the crust browns too quickly, lower the heat slightly.
4. Make the sauce: In a small saucepan, melt butter over medium-low heat. Add garlic and cook until fragrant, about 30 seconds. Stir in lemon juice, broth, and pepper. Simmer for 2 minutes until the sauce reduces slightly and coats the back of a spoon.
5. Finish the dish: Pour the warm sauce over the chicken in the skillet and turn each piece to coat. Rest for 2 minutes, then garnish with parsley and lemon slices before serving.

Pro Tips & Troubleshooting

Expert Tips

• Pound the chicken evenly so it cooks at the same rate and stays tender.
• Use freshly grated Parmesan for better flavor and a crispier crust.
• Add cold butter at the end of the sauce to keep it silky and prevent separation.
• Rest the chicken briefly before serving so the juices settle.

Common Mistakes to Avoid

• Overcrowding the pan: This steams the chicken instead of searing it. Cook in batches if needed.
• Skipping the pat-dry step: Extra moisture makes the crust soggy.
• Overcooking: Chicken breast dries out quickly; pull it off the heat as soon as it hits 165°F, which FoodSafety.gov lists as the safe minimum for poultry.
• Sauce curdling: High heat can split butter-based sauces. Keep the simmer gentle.

Smart Shortcut

Make the lemon butter sauce ahead of time and refrigerate it. When ready to serve, reheat gently with a splash of broth while the chicken cooks, perfect for fast weeknight dinners.

Serving, Storage & Variations

Serving Ideas

• Pair with mashed potatoes, rice, or buttered pasta to soak up the sauce, and pour a Detox Island Green Smoothie for a cool, citrusy sip.
• Add a crisp green salad or roasted vegetables for balance, and serve a Pink Salt recipe with apple cider vinegar for light, clean hydration.
• Garnish with extra lemon wedges for a fresh, zesty finish, and pour a Natural Brazilian Mounjaro recipe for an extra lemon-ginger lift.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 to 4 days, as the FoodSafety.gov cold storage chart advises for cooked meat or poultry.
• Freezer: Freeze cooked chicken without the sauce for up to 2 months. Add fresh sauce when reheating for best flavor.
• Reheating: Warm gently in a skillet over low heat with a splash of broth to keep the chicken moist and the sauce smooth, and reheat leftovers to 165°F for safety using the same guidance from FoodSafety.gov.

Variations

• Dairy-free: Swap butter for olive oil or dairy-free margarine and skip the Parmesan.
• Gluten-free: Use gluten-free flour for dredging.
• Baked version: Bake breaded chicken at 400°F for 20–22 minutes, then top with the lemon butter sauce.
• Wine-free: Replace wine with extra broth and a squeeze more lemon for brightness.
• Chicken thighs: Use boneless thighs for juicier results and adjust cooking time by 2–3 minutes.

Nutritional Information

The values below are estimated per serving (1 of 4) using standard calculation tools. Actual results may vary based on ingredient brands and portion sizes.

Nutrient	Amount per Serving
Calories	560
Protein	46 g
Total Fat	38 g
Saturated Fat	20 g
Carbohydrates	9 g
Fiber	1 g
Sugar	1 g
Cholesterol	273 mg
Sodium	1109 mg

Nutrition notes:

• Chicken breast provides lean protein for muscle health.
• Lemon adds vitamin C, which plays an important role in immune function, according to the NIH Office of Dietary Supplements.
• Butter and Parmesan contribute flavor richness but also raise saturated fat, so enjoy in moderation.

Tip: Use tools like Cronometer or MyFitnessPal to recalculate values if you change ingredients or serving sizes.

Conclusion

This lemon chicken recipe with lemon butter sauce proves that simple ingredients can create an unforgettable meal. Crisp, golden chicken pairs with a silky, tangy sauce that brightens every bite. It’s quick enough for a weeknight but impressive enough to serve guests.

If you try this recipe, leave a comment and a star rating, your feedback helps others and inspires new ideas. Don’t forget to share your version on Pinterest or Facebook. What twist will you add, a splash of wine, extra garlic, or maybe a dairy-free spin? Let us know below!

FAQs About Lemon Chicken Recipe with Lemon Butter Sauce