Parmesan Crusted Chicken with Lemon Garlic Butter Sauce
The beauty of this post is that it incorporates two recipes that are delicious on their own. Two for the price of one lol. I have made the crusted chicken without this sauce and love it and have created this sauce and used it for fish, pork and other meats.
The other bonus of this recipe is the time it takes to come together. Prep takes longer than actual cook time. These are my favorite types of recipes because the delicious end result requires very minimal effort.
The sauce is not everything here. You can absolutely make just the chicken and that is YUM as heck on its own. But the sauce is soooo deliciously drippy and definitely recommended.
This is the perfect dish to make for a get together. You can prep the chicken and parmesan mixture and refrigerate before everyone gets to your house and be ready to go when they get there.
If you really want to impress your guests, make sure you serve with lemon slices and chopped fresh parsley for presentation. This serves incredible with mashed potatoes, pasta, rice, french fries, zoodles or salad. I made it with rice and the excess sauce was phenomenal on it.
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Parmesan Crusted Chicken with Lemon Garlic Butter Sauce
Ingredients
Sauce Ingredients:
- 6 tbs butter
- 2 cloves garlic minced
- 1 lemon juice of
- 3 tbs chicken broth
- 1/4 tsp black pepper
Instructions
- Season your chicken pieces with garlic powder, onion powder and salt to taste – both sides.
- In a small bowl, mix the eggs, Italian seasoning and salt and pepper to taste.
- In a medium container mix the grated parmesan and flour with a fork.
- Dredge the chicken in the egg, allowing the excess to drip off. Dredge in parmesan mixture.
- Heat the oil in a large skillet, once hot, cook the chicken for 4-5 minutes per side, until golden brown and the internal temperature reads 165 F.
- In a small pan, melt the butter and then mix in the minced garlic, lemon juice, broth and pepper. Heat everything through and top your chicken. Garnish with fresh parsley and lemon slices.
This recipe was super easy to follow! I like using sweet potato starch instead of flour and the chicken came out really crispy! You are so right, we almost drank the lemon sauce! My husband loved it! Thank you!
That is a great substitute for flour and I will actually use that next time! Thank you for your feedback!
They’re very good❤️
This was so good! I had your greek cabbage rice with it. I agree that the prep being a bit longer but the actual cooking time is the best!
Hi Bailee! I’m really happy you liked the chicken, it’s a winner all day every day!
Is there nutrition listed for this?
Hi Meghan, thanks for letting me know! Just updated…
What Italian seasoning do you use, also 3 tablespoons of chicken broth and juice of one lemon is enough liquid to make the sauce? Just checking your recipe looks delicious. Just want my try at making it to look and taste exactly like yours.
Hi Nancy, I totally understand your concern. There is the butter which pretty much carries the sauce. But if I were you, I would start off with the measurements as is and you can always taste it and add more lemon or broth if you think you need it. That’s what I do! For the Italian seasoning, I use the brand Morton + Bassett Italian seasoning. Its a combination of dried parsley, dried basil, dried oregano. You can use one of those if that’s all you have too. Hope this helps and please come back and let me know how you liked the dish! Cheers!
Wondering if the Bob’s RedMill gluten free flour 1:1 could work here? I have used it in sweet recipes but not savory. Recipe looks delicious!
Hi Kathleen! Thank you and yes., it should work here.
Hi would this recipe be suitable to freeze after dredging in the parmesan coat?
Thanx
Yes, that’s fine!
super awesome recipe!!! I used almond meal with the parmesan for the breading part and cooked at the air fryer to keep on with diet, and… my gosh I wanna do this every week! Thanks from México !!
Hello in Mexico!! So happy you like the dish! And thank you for taking the time to share your tips and subs with us! Very helpful!
Great taste! It took longer to cook than the times described here but still very quick for a pretty tasty result. My boys loved it. I would happily make this for a dinner party also.
YESSS perfect for a dinner party but i’m really glad the family loved it!
Fantastic recipe! I added capers and will use less salt next time because of the Parmesan.
Mine wasnt very good! Ii think chicken needed added panko crumbs..the crust didnt look like yours
Too salty…i didnt measure and must have added too much..oh well !
Hi Ellen, im so sorry the recipe didnt work out for you! Maybe next time
Another home run!! I tried few of your recipes already. Never disappointed.
This lemon garlic sauce is so good. I can pour this on anything. And BAM you will hv delicious food. The chicken parmesan crust is to die for. You were so right!! That taste so yummy just to eat by itself. But when you follow this recipe to the dot. You will never go wrong. Thanks again for the amazing recipe.
Fast, easy & tastes Soo good!
This is now part of our weekly menu after our fussy 6yr old ate 3 serves.
Absolutely delicious.
Can this be cooked in the oven
Yes, absolutely but wont be as crispy as the pan. Make sure you spray with olive oil to get the color
This chicken is amazing. I used oat flour and it worked great. I pounded my chicken cutlets really thin. They cooked really quick and was still so tender and juicy. Another amazing Hungry Happens recipe.
Hi Gail, Thanks so much for sharing the substitutes with everyone! Glad it was enjoyed!
What is the serving size on this to give that the nutritional value that you listed?
Hi, how much lemon juice do you use? The recipe seems to have a typo here:
1 lemon juice of
Thanks
Hi Deb its about 2 tbs lemon juice
The reel on FB shows what looks like Paprika and you mention mixing honey with the lemon and oil. Is this supposed to be the same recipe?
https://hungryhappens.net/easy-lemon-garlic-parmesan-chicken-recipe/
This is so delicious & reheated beautifully. The sauce a real winner.Thank you for all your great,very watchable videos
How does only 1.5 TBS of oil going to be enough to shallow fry the chicken?
It looks amazing 🤩
Hi Valentina, thank you!! It was enough for me.. but if you like more, definitely add more to your pan!
I used the oil amount as listed but added 1T of butter and it browned nicely with a little bit of buttery flavor.
How do you do this if you want to prepare ahead of time so it stays crispy
What is the best way to prepare ahead of time and still keep it crispy
How far in advance can you prepare this meal and how do you keep
It crispy
Looks amazing! Do you have recommendations on how much garlic and onion powder to use?
This recipe is legit, easy to follow and the results are yummy! We have made the chicken together with the lemon butter sauce twice and both times everyone loved it and wanted more!
Rated this recipe 5 stars because it is really simple to make and is flavorful! I used chicken thighs because I prefer dark meat. I sliced the chicken in strips, served over buttered noodles, and poured sauce over it. My veggie was green beans.
Garlic Lemon Parmesan Chickenvery good trcipe
I made this tonight for a quick chicken dinner. It was very good and easy directions. Cooked it on my cast iron skillet. I pounded the raw chicken breasts to an even thickness about 1/2-3/4 inch thick because I like cooking chicken that way. I also tenderized it with the spiky side. I used an all purpose gluten free flour. Thanks for your recipes!
I made this 3 times this week! My family loves it. Super easy and every bite packed with flavor. I’d give it 10 stars if I could.
I love this so much! I could eat all the chicken in one go. I don’t use flour, as I’m following a low carb diet, and I do with boneless chicken thighs. It taste so good!!
This was amazing, my entire family loved it. A nice change to plain chicken cutlets. So much flavor, thank you!
Hi Lisa, glad you all enjoyed the chicken dish! thanks for the kind rating!
Delicious, moist and so much flavor!
HI susan, glad you loved the dish! Cheers!
I am going to make this as a carnivore meal. no veggies.
Hi Susan, sound great! Enjoy!
This was perfectly delicious and everyone loved it. I like that it did not use bread crumbs but still formed a beautiful crust. I did find that I needed to use more of the dry ingredients for the coating than was called for in the recipe but I probably used more chicken as well. I had extra sauce so I used it to drizzle on the side of green beans that I served. I also made a lemon garlic pasta to go with it to really entrench the lemon theme. I usually avoid recipes that require multiple steps and last minute pan frying when I have guests as the kitchen ends up in upheaval and I tend to get frazzled but in this case it was worth the effort!
Hi Louise, Thanks so much for sharing your feedback on the recipe and what you served with it! Everything sounds absolutely delicious!
This recipe is easy and delicious! Thank you, Stella!
Glad you liked it!
It was hard to tell by the pictures but When cutting the chicken in half lengthways are you cutting it to create strips or or with the knife horizontally to create thin pieces. I am looking forward to making this dish…YUM.
Hi Randy, thin pieces for this recipe – not strips.Enjooy!!
I am making this tonight! can’t wait…..I am totally hooked on everything you make. I made the chicken broccoli alfredo bake last night and it was excellent. Everyone should make your anti-inflammatory chicken soup…..the tumeric makes it pop! Well done Stella, I am sending everyone to check you out. Love my Life! oh, and I follow your recipes exactly as written. Cheers!
Hi Cathryn, You are very kind! Thank you for the message, trying out the recipes and sending more chefs my way! It is greatly appreciated! Cheers and have a beautiful day!