Wondering what to make for dinner tonight? Try this easy Lemon Chicken Recipe! Crispy chicken breasts in a lemon-butter sauce create a restaurant-quality meal you can prepare any night of the week.
A Restaurant-Worthy Chicken Dish
This is one of those easy chicken recipes that really shines because of the sauce. Parmesan-crusted chicken breasts are pan-fried until golden, finished in the oven, and then coated in a simple lemon-butter sauce made in the same skillet to capture all the browned flavor. If you enjoy chicken piccata, you’ll love this dish — it’s similar but without capers, giving it a cleaner, less briny profile. Serve with mashed potatoes, rice, pasta, or roasted vegetables.
Recipe Ingredients
In addition to boneless, skinless chicken breasts, you’ll need white wine, lemon juice, butter, and a few pantry staples to build the breading and sauce.
- Chicken: Boneless, skinless breasts cut in half lengthwise to make thinner cutlets.
- Dry breading: All-purpose flour, grated Parmesan, plain breadcrumbs (or panko), salt, and pepper.
- Wet breading: Eggs whisked with garlic powder and Italian seasoning.
- Olive oil and butter: For pan-frying; reserve extra butter to finish the sauce.
- Garlic: Freshly minced for best flavor.
- Dry white wine: Sauvignon Blanc or Pinot Grigio are good choices; avoid salty cooking wine.
- Chicken broth: Reduced-sodium broth or water works too.
- Lemon juice: Freshly squeezed is best; bottled is acceptable.
- Lemon slices: Optional, but they add brightness and look pretty in the sauce.
- Fresh parsley: Chopped for garnish.
How to Make Lemon Butter Chicken
The method is straightforward but allow a little extra time for breading. It helps to have your ingredients set up before you start.
- Prep oven and breading station: Preheat the oven to 350°F. In one shallow bowl combine flour, Parmesan, breadcrumbs, salt, and pepper. In another bowl whisk eggs with garlic powder and Italian seasoning.
- Bread the chicken: Dredge cutlets in the flour mixture, shaking off excess, then dip in the egg mixture and press into the dry mix if desired.
- Pan-fry: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the chicken 3–4 minutes per side until golden.
- Bake: Transfer browned cutlets to a baking dish and bake 15–20 minutes, or until the internal temperature reaches 165°F.
- Make the sauce: In the same skillet melt remaining butter and sauté garlic briefly until fragrant. Add white wine and chicken broth, scraping up browned bits, and bring to a simmer.
- Reduce and finish: Simmer until reduced by about half (about 5 minutes), stir in lemon juice and lemon slices, and simmer a couple more minutes.
- Serve: Spoon the lemon-butter sauce over the chicken and sprinkle with chopped parsley. Pair with mashed potatoes, pasta, steamed vegetables, or crusty bread to soak up the sauce.
Recipe Tips
These small adjustments help you tailor the dish to your taste and pantry.
- Adjust the acid: If you prefer a milder sauce, start with half the lemon juice and add more to taste.
- Keep breading simple: The Parmesan-breadcrumb mix is flavorful, but plain flour with salt, pepper, and garlic powder also works and can eliminate the egg step.
- Make it low-carb: Skip the breading and simply season the chicken with salt, pepper, Italian seasoning, and garlic powder before searing and baking.
Side Dish Inspiration
This lemon chicken pairs well with many sides. Because the sauce is bright and silky, consider mashed potatoes, rice, or pasta to soak up the sauce. Steamed or roasted asparagus complements the lemon flavor nicely. If you want to serve bread, a simple flatbread or warm rolls are excellent for mopping up extra sauce.
Proper Storage
Store leftover chicken and sauce separately in airtight containers. Refrigerate and use within 3–4 days or freeze for 2–3 months. Reheat chicken on a baking sheet at 350°F; warm the sauce gently on the stove while whisking to recombine.
Common Questions
Yes. Chicken breast is a lean, protein-rich option with relatively low calories and fat. Pairing it with healthy fats like olive oil or a modest amount of butter in the sauce helps create a satisfying, balanced meal.
Avoid overcooking. Use an instant-read thermometer and remove the chicken from the oven when it reaches about 162–165°F; carryover heat will bring it to a safe temperature without drying it out.
More Fabulous Chicken Dinner Ideas
- General Tso’s Chicken
- Creamy Chicken & Gnocchi
- Chicken Pot Pie
- Chicken Parmesan Casserole
Lemon Chicken Recipe
Ingredients
- 4 boneless, skinless chicken breasts, cut in half lengthwise to make cutlets
- ½ cup all-purpose flour
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons plain breadcrumbs
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- ½ cup dry white wine
- ½ cup reduced-sodium chicken broth
- 3 tablespoons lemon juice, freshly-squeezed
- 1 small lemon, thinly sliced
- 2 tablespoons fresh parsley, chopped
Instructions
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Preheat the oven to 350°F.
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In a shallow bowl, combine the flour, Parmesan, breadcrumbs, salt, and pepper.
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In another shallow bowl, whisk the eggs with garlic powder and Italian seasoning.
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Dredge the chicken in the flour mixture, shake off excess, then dip in the egg mixture.
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Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
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Add the chicken and cook about 3–4 minutes per side until golden brown.
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Transfer chicken to a baking dish and bake 15–20 minutes until internal temperature reaches 165°F.
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In the same skillet, melt the remaining 2 tablespoons butter and cook minced garlic briefly. Whisk in white wine and chicken broth and bring to a simmer.
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Simmer until reduced by about half (about 5 minutes). Stir in lemon juice and lemon slices and cook 2–3 more minutes.
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Pour the sauce over the chicken and sprinkle with chopped parsley before serving.
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Serve with mashed potatoes or your preferred side dish.
Equipment
- Large skillet
- Prep bowls
- Glass baking dish
Notes
- The lemon sauce: Start with less lemon if you prefer a milder tang and add more to taste.
- Simple breading: A plain flour-seasoning mix works if you want to skip Parmesan or eggs.
- No breading option: Season the chicken well and sear, then bake as directed for a lower-carb version.
- Storing leftovers: Store chicken and sauce separately in airtight containers in the fridge for 3–4 days. Reheat chicken in the oven at 350°F and warm the sauce on the stove.
- Freezing: Freeze chicken on a baking sheet until solid, transfer to freezer bags, and freeze up to three months. Freeze the sauce separately in an airtight container for up to three months.
- Reheating: Thaw overnight in the fridge, then reheat chicken in the oven and sauce on the stove.
Nutrition
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Carbohydrates: 24g
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Protein: 32g
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Fat: 19g
Nutritional info is an estimate provided as a courtesy. Values may vary with ingredients and preparation; use your preferred calculator for precise details.
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