Can I use chicken thighs instead of chicken breasts for Lemon Chicken?

Yes, you can use boneless, skinless chicken thighs instead of chicken breasts. Chicken thighs stay juicy and add slightly richer flavor. Adjust the cooking time as needed and cook until the internal temperature reaches 165°F.

How do I keep the Parmesan crust from falling off?

Pat the chicken dry before dipping it into the egg mixture. Press the Parmesan and flour coating firmly onto the surface. Let the coated chicken rest for a few minutes before cooking, and avoid flipping more than once to help the crust stay intact.

Can I make Lemon Chicken ahead of time?

Yes, you can prepare the chicken earlier in the day and store it in the refrigerator. Reheat gently on the stovetop and prepare the lemon butter sauce fresh before serving for the best texture and flavor.

How do I store and reheat Lemon Chicken?

Store Lemon Chicken in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium-low heat with a small splash of chicken broth or water to keep it moist. Avoid overheating to maintain a tender texture.

Lemon Chicken – Amazing 30-Minute Ultimate Dinner

Description

Parmesan Crusted Lemon Chicken cooked in a skillet and topped with a rich lemon butter sauce. This easy 30-minute dinner delivers crispy texture and bright garlic lemon flavor.

Ingredients

1 1/2 lb chicken breast (2 large), halved lengthwise and patted dry
1 Tbsp olive oil
1 Tbsp parsley, chopped (optional garnish)
1/2 lemon, sliced (optional garnish)
2 large eggs
1 garlic clove, minced
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp ground black pepper
1 cup Parmesan cheese, grated
3 Tbsp all-purpose flour
8 Tbsp unsalted butter
2 garlic cloves, minced
1/4 cup lemon juice (freshly squeezed)
1/4 cup chicken broth
1/4 tsp ground black pepper

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Instructions

Cut the chicken breasts in half lengthwise and lightly pound until even in thickness.
Whisk together eggs, minced garlic, Italian seasoning, salt, and pepper in a bowl.
Combine grated Parmesan cheese and flour in a separate bowl.
Dip chicken into the egg mixture, then dredge in the Parmesan mixture, shaking off excess.
Heat olive oil in a large non-stick skillet over medium heat.
Cook chicken 4–5 minutes per side until golden, crispy, and internal temperature reaches 165°F.
In a separate saucepan, melt butter and sauté minced garlic until fragrant.
Add chicken broth, lemon juice, and pepper; simmer for about 2 minutes.
Pour the lemon butter sauce over the cooked chicken and turn to coat evenly.
Garnish with lemon slices and chopped parsley before serving.

Notes

Use freshly squeezed lemon juice for the best flavor.
Do not overcrowd the skillet to maintain a crispy Parmesan crust.
Allow chicken to rest a few minutes before adding sauce to keep it juicy.
Reduce heat if the crust browns too quickly during cooking.

Prep Time: 18 minutes
Cook Time: 12 minutes
Category: Dinner
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 chicken cutlet with sauce
Calories: 520 kcal
Sugar: 1 g
Sodium: 620 mg
Fat: 36 g
Saturated Fat: 20 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 0 g
Protein: 42 g
Cholesterol: 210 mg