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Overhead view of golden-brown pan-fried Lemon Chicken with fresh lemon slices and parsley in a dark frying pan.

Best Ever Lemon Chicken with Zesty Butter Sauce

This vibrant and buttery Lemon Chicken is pan-seared to golden perfection, then finished with a quick homemade lemon garlic butter sauce. A fast, flavorful, and impressive dish!
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Course: Dinner, Main
Cuisine: American, Italian-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breasts (2 large), patted dry
  • 1 tbsp olive oil
  • 1 tbsp fresh parsley, chopped (optional garnish)
  • 1/2 lemon, sliced (optional garnish)
  • 2 large eggs
  • 1 clove garlic, minced (for dredging mix)
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup Parmesan cheese, grated
  • 3 tbsp all-purpose flour
  • 8 tbsp unsalted butter
  • 2 cloves garlic, minced (for sauce)
  • 1/4 cup fresh lemon juice
  • 1/4 cup chicken broth

Equipment

  • Large non-stick skillet
  • 2 shallow bowls
  • small saucepan
  • Meat mallet or rolling pin
  • Whisk or fork
  • tongs or spatula
  • Instant-read thermometer (optional)

Method
 

  1. Slice chicken breasts in half lengthwise to create four thinner cutlets. Pound each to 1/2-inch thickness for even cooking.
  2. In one shallow bowl, whisk eggs. In another, combine flour, Parmesan, 1 minced garlic clove, Italian seasoning, salt, and pepper.
  3. Dip each chicken piece into egg, let excess drip, then dredge in flour-Parmesan mixture. Press gently to coat well.
  4. Heat olive oil in a skillet over medium-high. Sear chicken for 4–5 minutes per side until golden and cooked through (165°F).
  5. Transfer cooked chicken to a plate and loosely tent with foil to keep warm.
  6. In a separate small saucepan, melt butter over medium heat. Add remaining garlic and cook 30 seconds until fragrant.
  7. Add lemon juice and chicken broth. Simmer for 2 minutes, stirring occasionally, until slightly reduced.
  8. Return chicken to skillet or pour sauce over chicken. Turn to coat evenly in butter sauce.
  9. Serve hot, garnished with parsley and lemon slices if desired.

Notes

To make gluten-free, use a 1:1 flour blend. Substitute Pecorino Romano or nutritional yeast for Parmesan. Vegetable broth works instead of chicken broth. For extra richness, stir in 1/4 cup cream at the end of the sauce step.