03/27/2026
Spring dinners should feel this easy. 🍋✨
This Lemon Chicken Breast recipe is light, fresh, and ready in about 30 minutes, perfect for busy weeknights or slow Sunday evenings.
INGREDIENTS:
for Parmesan Crusted Chicken:
1 1/2 lb chicken breast, (2 large), patted dry with paper towels
1 Tbsp olive oil, to sautee
1 Tbsp parsley, to garnish (optional)
1/2 lemon, sliced for garnish (optional)
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 Mixture:
1 cup Parmesan cheese, grated
3 Tbsp all-purpose flour
For the Lemon Butter Sauce:
8 Tbsp unsalted butter
2 garlic cloves, minced
1/4 cup lemon juice
1/4 cup chicken broth
1/4 tsp ground black pepper
HOW TO:
Make the Lemon Chicken:
1. Cut chicken in half lengthwise and beat with a meat mallet to an even thickness.
2. Prepare Egg Mixture – whisk together eggs, garlic, Italian seasoning, salt, and pepper.
3. Prepare Parmesan Mixture – in a separate bowl, mix together the parmesan cheese and flour.
4. Dredge the Chicken – coat in the egg mixture, then generously coat in parmesan mixture, shaking off excess.
5. Cook Chicken. Add oil to a hot skillet then add breaded chicken and cook 4-5 minutes per side, until golden brown and the internal temperature reads 165˚F
Make the Sauce:
1. Saute the garlic and butter until fragrant.
2. Whisk in the lemon juice, chicken broth, Italian seasoning, and pepper. Allow the sauce to cook over med heat for about 2 minutes.
NOTE: If you prefer a less lemony flavor, reduce the lemon juice.
Pair it with your favorite pasta and/or a Caesar salad!
Recipe credit: NatashasKitchen.com
