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Parmesan Crusted Chicken with Lemon Garlic Butter Sauce Recipe

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4.3 from 39 reviews

This Parmesan Crusted Chicken recipe features tender, pounded chicken breasts coated in a crunchy Parmesan and breadcrumb crust, pan-fried to golden perfection. Finished with a zesty lemon garlic butter sauce and fresh parsley garnish, it’s a simple yet flavorful dish perfect for a quick weeknight dinner or special occasion.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts
  • Sea salt, to taste
  • Black pepper, to taste

Breading

  • 1 cup flour (gluten free or regular)
  • 2 large eggs
  • 2 cups breadcrumbs (gluten free or regular)
  • 1 cup grated Parmesan cheese
  • 2 tsp dried Italian seasoning

Sauce

  • 2 tbsp olive oil (for frying)
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp lemon juice
  • ½ tsp lemon zest
  • Sea salt, to taste
  • Black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare chicken: Place the chicken breasts on a cutting board and cover with plastic wrap. Pound them evenly to about ½ inch thickness using a meat mallet or rolling pin.
  2. Season chicken: Season both sides of the pounded chicken breasts with sea salt and black pepper to taste.
  3. Set up breading station: Arrange three shallow dishes: one with flour, one with beaten eggs, and the third with a mixture of breadcrumbs, grated Parmesan cheese, and dried Italian seasoning.
  4. Dredge chicken in flour: Coat each chicken breast in the flour, shaking off any excess flour thoroughly.
  5. Dip in egg: Dip the floured chicken breasts into the beaten eggs, allowing any excess to drip off.
  6. Coat with breadcrumb mixture: Press the chicken breasts into the breadcrumb, Parmesan, and seasoning mixture ensuring an even, thorough coating.
  7. Heat oil: In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
  8. Cook chicken: Place the breaded chicken breasts carefully into the hot skillet. Fry for about 4 to 5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
  9. Drain chicken: Remove the cooked chicken from the skillet and place on a plate lined with paper towels to drain any excess oil. Let rest for a few minutes.
  10. Make lemon garlic butter sauce: In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
  11. Add lemon: Stir in the lemon juice and lemon zest, then season the sauce with salt and pepper to taste.
  12. Serve: Pour the lemon garlic butter sauce evenly over the cooked Parmesan crusted chicken breasts.
  13. Garnish: Sprinkle chopped fresh parsley over the plated chicken before serving.

Notes

  • For best results, pound chicken breasts to an even thickness to ensure uniform cooking.
  • You can substitute regular flour and breadcrumbs with gluten-free options if desired.
  • Monitor the garlic closely while sautéing to avoid burning and bitterness.
  • Use a meat thermometer to guarantee the chicken is cooked through safely to 165°F (74°C).
  • Leftover chicken can be refrigerated for up to 3 days and reheated gently to preserve crispiness.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian-American

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