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.
Notes
Nutrition
Looking for more?
What is the serving size on this to give that the nutritional value that you listed?
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!
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 is now part of our weekly menu after our fussy 6yr old ate 3 serves.
Absolutely delicious.
Fast, easy & tastes Soo good!
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.
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
Fantastic recipe! I added capers and will use less salt next time because of the Parmesan.
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!
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!
Hi would this recipe be suitable to freeze after dredging in the parmesan coat?
Thanx
Yes, that’s fine!
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.
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!
Is there nutrition listed for this?
Hi Meghan, thanks for letting me know! Just updated…
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!
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❤️