Save The first time I made this lemon parmesan chicken, my kitchen filled with this incredible garlicky buttery aroma that had my partner wandering in from another room asking what smelled so amazing. I'd been experimenting with crusty coatings for years, but something about the parmesan flour mixture clicking together in the hot pan created this golden crunch that made even me do a little happy dance right there at the stove.
I served this at my sister's birthday dinner last spring alongside some roasted asparagus and she literally put down her fork after one bite and said I'd ruined restaurant chicken for her forever because nothing else would compare. Now it's become her most requested dish whenever I visit.
Ingredients
- Chicken breast: Go for the larger ones since they'll shrink slightly during pounding, and patting them completely dry is the secret to getting that coating to stick properly
- Olive oil: Just enough to create a nice slick surface in the pan without making everything greasy
- Parmesan cheese: Freshly grated makes such a difference here, the pre grated stuff just doesn't melt into the crust the same way
- Allpurpose flour: This creates the base for your crust and helps the parmesan adhere beautifully to the chicken
- Eggs: Room temperature eggs whisk up into a smoother coating that clings more evenly to each cutlet
- Garlic: Mince it fine so it distributes throughout both the egg mixture and that gorgeous sauce
- Italian seasoning: This blend adds those classic herb notes that make everything taste more cohesive
- Unsalted butter: Using unsalted lets you control exactly how salty your final sauce ends up
- Lemon juice: Fresh squeezed really matters here, that bright acid cuts through all the rich butter and cheese
- Chicken broth: This adds depth to the sauce while keeping it from becoming too heavy
- Fresh parsley: More than just a pretty garnish, it adds this fresh pop that balances all the cooked flavors
Instructions
- Prep the chicken:
- Cut each breast lengthwise into two thinner pieces, then pound them between plastic wrap until they're an even thickness throughout this helps them cook evenly and stay tender
- Make the egg mixture:
- Whisk together the eggs, one clove of minced garlic, Italian seasoning, salt, and pepper until everything's well combined
- Create the coating station:
- Mix the grated parmesan and flour in a separate shallow bowl until they're completely incorporated
- Coat each cutlet:
- Dip chicken into the egg letting excess drip off, then press it firmly into the parmesan flour mixture making sure every bit is covered
- Sear to golden perfection:
- Heat the olive oil in a large skillet over medium heat, then cook the chicken about 4 to 5 minutes per side until golden and the internal temp hits 165°F
- Build the sauce:
- Melt butter in a small saucepan, sauté the remaining garlic for about a minute until fragrant, then stir in lemon juice, broth, and pepper and simmer for 2 minutes
- Bring it all together:
- Arrange the chicken on a platter, spoon that silky sauce over everything, and finish with lemon slices and parsley if you're feeling fancy
Save This recipe has become my go to when I want to make someone feel special without spending hours in the kitchen. There's something about cutting into that crispy golden crust and hitting that tender juicy chicken underneath that just makes people smile.
Getting That Perfect Crust
The key is making sure your oil is properly hot before adding the chicken, but not so hot that the coating burns before the chicken cooks through. I've learned to test the temperature with a tiny piece of the coating mixture if it sizzles immediately but doesn't burn, you're in the sweet spot.
The Sauce Magic
What I love about this sauce is how it comes together in minutes but tastes like it simmered all day. The butter and lemon juice create this emulsion that clings to every bite, and that little bit of broth keeps it from becoming too rich.
Perfect Pairings and Serving Ideas
I've found this chicken works with so many sides depending on your mood. Angel hair pasta tossed with a little olive oil and garlic is classic, but roasted potatoes or even just a big green salad make it feel lighter.
- Add some red pepper flakes to the sauce if you want a little heat to cut through the richness
- Gluten free flour blend works perfectly here if you need to accommodate dietary restrictions
- Make extra sauce because people will definitely want to spoon it over whatever sides you serve
Save There's something deeply satisfying about serving a dish that looks this elegant but comes together with such straightforward technique. Hope this becomes one of those recipes you turn to again and again.
Recipe Questions & Answers
- → How do I get the coating to stick to the chicken?
Pat the chicken completely dry before coating. Let excess egg mixture drip off, then press the Parmesan-flour mixture firmly onto the cutlets. This ensures the crust adheres properly during cooking.
- → Can I make this gluten-free?
Yes. Substitute the all-purpose flour with a gluten-free flour blend and ensure your chicken broth is certified gluten-free. The coating texture remains excellent with the proper gluten-free flour.
- → What should I serve with this chicken?
Angel hair pasta, roasted potatoes, or a fresh green salad pair beautifully. The bright lemon sauce complements starch and vegetables equally well. A crusty bread also works wonderfully for soaking up extra sauce.
- → How do I know when the chicken is done?
The coating should be golden brown and crispy. Use a meat thermometer to check the internal temperature reaches 165°F (74°C). The juices should run clear when the thickest part is pierced.
- → Can I prepare this in advance?
You can pound and coat the chicken up to 4 hours ahead, refrigerating until ready to cook. The sauce can be made ahead and gently reheated. For best results, cook the chicken just before serving to maintain the crispy crust.
- → What wine pairs well with this dish?
Pinot Grigio or Sauvignon Blanc complement the bright lemon flavors beautifully. A light Chardonnay also works well, as its subtle buttery notes harmonize with the lemon butter sauce.