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 beauty 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 presentationn. 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.
Parmesan Crusted Chicken with Lemon Garlic Butter Sauce
Ingredients
- 3 chicken breasts halved lengthwise
- 1.5 tbs olive oil
- garlic powder, onion powder, salt + pepper
- 2 eggs lightly beaten
- 1/2 tsp Italian seasoning
- 1 cup grated parmesan cheese
- 3 tbs flour
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!
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!