Description
Hey friends, Beau here! This Lemon Chicken is my go-to answer for busy nights when I want big flavor without big effort. Crispy Parmesan-crusted chicken, pan-seared until golden, then finished in a silky garlic lemon butter sauce that tastes like it came straight from a restaurant kitchen—yet it’s on your table in about half an hour.
Ingredients
Chicken
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2 boneless, skinless chicken breasts, halved horizontally
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¼ cup grated Parmesan cheese
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¼ cup all-purpose flour
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Salt and black pepper, to taste
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2 tablespoons olive oil
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2 tablespoons butter
Garlic Lemon Butter Sauce
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2 tablespoons butter
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3 cloves garlic, minced
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⅓ cup chicken broth (low sodium preferred)
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Juice of 1 lemon (about 3–4 tablespoons)
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1 teaspoon lemon zest
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Fresh parsley, chopped (optional)
Instructions
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Prep the chicken:
Pat chicken dry. In a shallow bowl, mix Parmesan, flour, salt, and pepper. Dredge chicken evenly, pressing lightly to coat. -
Sear:
Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken and cook 3–4 minutes per side, until golden and cooked through (165°F / 74°C). Remove and set aside. -
Make the sauce:
Reduce heat to medium. Add remaining butter and garlic; cook 30–60 seconds until fragrant. Pour in chicken broth, lemon juice, and zest, scraping up browned bits from the pan. Simmer 2–3 minutes until slightly reduced. -
Finish:
Return chicken to the skillet. Spoon sauce over the top and simmer 1 minute to reheat. -
Serve:
Garnish with parsley and serve immediately with extra sauce.
Notes
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Dry chicken = crispy crust — don’t skip patting it dry
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Don’t overcrowd the pan — sear in batches if needed
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Let the sauce reduce slightly for richer flavor
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Taste your lemon — very tart lemons may need a little less juice