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Lemon Butter Sauce for Chicken Recipe

Emma
The savory parmesan-crusted chicken breast pairs beautifully with the rich and tangy lemon butter sauce,
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Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 562 kcal

Equipment

  • Meat Mallet
  • Bowls for Dipping
  • Instant Read Thermomete
  • Skillet
  • Saucepan

Ingredients
  

For the Chicken

  • 1 1/2 lb chicken breast (2 large), patted dry with paper towels
  • 1 Tbsp olive oil (for sautéing)
  • 1 Tbsp parsley (optional, for garnish)
  • 1/2 lemon, sliced (optional, for garnish)

For the Egg Mixture

  • 2 large eggs
  • 1 garlic clove, minced
  • 1/2 tsp 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

Instructions
 

Preparing the Chicken

  • Start by cutting the chicken breasts in half lengthwise to create thinner pieces. Next, use a meat mallet to gently pound the chicken to an even thickness. This helps ensure it cooks quickly and evenly, so you get a golden, crispy crust and juicy interior
  • In a bowl, whisk together the eggs, minced garlic, Italian seasoning, salt, and pepper. This mixture will help the parmesan breading adhere to the chicken, creating a delicious crust.
  • In a separate bowl, combine the grated parmesan cheese and flour. This mixture will give your chicken that irresistible, crispy coating that pairs so well with the zesty lemon sauce.
  • Dip each piece of chicken into the egg mixture, making sure it’s fully coated. Then dredge it in the parmesan mixture, pressing gently to ensure the breading sticks. Let any excess fall off before you cook it.

Cooking the Chicken

  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the chicken pieces. Cook them for 4-5 minutes per side until golden brown and crispy. Use an instant-read thermometer to check the internal temperature – it should reach 165°F. If the chicken browns too quickly, lower the heat slightly to avoid burning.
  • Once cooked through, remove the chicken from the skillet and set it aside on a plate. You can keep it warm by covering it loosely with aluminum foil while you make the lemon butter sauce.
Keyword Lemon Butter Sauce for Chicken