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
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So Delicious! this is our 3rd time making this recipe and every time has been so good!
so delicious! thank you…. a real summer outdoor recipe…. in my opinion.
this was absolutely delicious and so simple . love it will make again
This was very good thank you for sharing!
I just made this tonight super easy and oh my!! sooooooooooooooooooooooooooo good I paired it with mashed cauli with garlic (used frozen package) and that was even good
the sauce is to die for! If I could give 100 stars I would 🙂
I eat only chicken and this is my number one, most favorite chicken recipe! We eat it usually every week and I sometimes put the leftover pieces on a salad and yum!! Absolutely delicious and so easy to make! Thank you, Stella!
I am Italian American and so, always looking for a great chicken cutlets recipe.
even without breadcrumbs, these rivalled my Nana’s cutlets and my husband couldn’t stop raving. because I was so busy with sides (pasta and red sauce of course) I didn’t even make the lemon butter sauce, and he still raved…but also volunteered to make the sauce next time we make these.
amazingly delicious
I made this last night for dinner. I made it gluten free and dairy free by using Parmesan cheese made of cashews and vegan butter. It was AMAZING! My husband and I both LOVED IT! Your Shorts inspire me to cook more. Keep them coming! Thank you!
Made this chicken dish last night and my husband and I loved it. Very tasty and easy. Followed the recipe exactly and kept it warm in a 200 degree oven while I made the sauce which was yummy and your roasted cabbage salad recipe.
Awesome chicken, I make it all the time and my family keeps asking for more. Doesn’t need any recipe adjustments.
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!
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!!
This recipe is easy and delicious! Thank you, Stella!
Glad you liked it!
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!
I am going to make this as a carnivore meal. no veggies.
Hi Susan, sound great! Enjoy!