Zesty Parmesan Crusted Chicken with Lemon Butter Sauce Recipe

Crispy parmesan crusted chicken captures the essence of comfort food with a gourmet twist.

Cheese lovers will adore this elegant dish that combines crunchy textures and bright flavors.

Weeknight dinners deserve something special, and this recipe delivers maximum satisfaction without complicated techniques.

Mediterranean-inspired ingredients dance together, creating a symphony of taste that feels both familiar and exciting.

Each tender chicken breast gets coated in a golden, cheesy crust that promises incredible crunch.

Lemon’s zesty notes cut through the richness, adding a refreshing balance to every single bite.

You’ll want to savor each mouthful and share this delightful meal with someone special.

Parmesan Chicken with Lemon Butter Sauce: Why You’ll Love It

• Transforms simple chicken into a restaurant-quality meal in just 30 minutes, perfect for busy families seeking delicious dinner solutions.
• Delivers crispy, golden exterior with rich Parmesan coating that guarantees maximum taste without complicated cooking techniques, making it accessible for home cooks of all skill levels.
• Easily adaptable for different dietary preferences by swapping ingredients, suitable for family dinners, date nights, or casual gatherings with friends.
• Uses straightforward dredging method with just three stations, requiring minimal kitchen tools and reducing post-meal washing, which busy home cooks will appreciate.

Ingredients for Parmesan Chicken with Lemon Sauce

• Flour: A base for dredging that helps the egg wash and breading stick to the chicken.
• Egg, Water: Creates a sticky layer to help breading adhere perfectly to the chicken.
• Panko Breadcrumbs: Light and crispy coating that provides excellent crunch.
• Parmesan Cheese: Adds rich, savory flavor and helps create a golden-brown crust.

• Salt, Black Pepper: Essential for enhancing overall flavor.
• Garlic Powder: Provides a subtle, aromatic background taste.
• Italian Seasoning: Brings a classic herb blend to complement the chicken.

• Chicken Cutlets: Lean protein that serves as the main dish, best when thinly pounded for even cooking.

Cook Parmesan Chicken with Lemon Sauce at Home

Step 1: Prepare Dredging Mixtures

• First dish: All-purpose flour
• Second dish: Whisked eggs with water
• Third dish: Combine Panko breadcrumbs, grated Parmesan cheese, salt, black pepper, granulated garlic, and dried Italian herbs

Mix ingredients thoroughly in each dish to ensure even seasoning coverage.

Step 2: Perfectly Coat Chicken Cutlets

• Gently dust chicken in flour, tapping off excess
• Dunk into egg wash, allowing excess to drip
• Roll carefully in Parmesan-breadcrumb mixture, pressing firmly to create a thick, crispy exterior

Ensure complete coverage for maximum crunch and flavor.

Step 3: Sizzle Golden Chicken

Heat skillet with olive oil over medium-high temperature.

Place coated chicken cutlets into hot pan.

Cook until golden brown and crispy, approximately 4-5 minutes per side.

Chicken should reach internal temperature of 165 degrees Fahrenheit.

Step 4: Craft Tangy Lemon Butter Sauce

In same skillet, melt butter until slightly foamy.

Add fresh lemon juice and minced garlic.

Swirl and simmer for 2-3 minutes until sauce thickens slightly.

Step 5: Serve and Garnish

Transfer crispy chicken to serving plate.

Drizzle warm lemon butter sauce over top.

Sprinkle chopped fresh parsley for bright color and flavor.

Accompany with roasted vegetables or light salad.

Tips for Flavorful Lemon Butter Chicken

• Ensure Crispy Coating: Pat chicken dry before dredging to help breading stick better and create a crunchier exterior.
• Optimal Cheese Flavor: Use freshly grated Parmesan for maximum taste and better adhesion to the chicken.
• Control Browning: Adjust heat to medium-low when pan-frying to prevent burning while achieving a golden-brown crust.
• Boost Sauce Richness: Add a splash of white wine to the lemon butter sauce for extra depth and complexity.
• Gluten-Free Adaptation: Swap wheat flour with rice flour or gluten-free all-purpose flour, and use gluten-free breadcrumbs for a celiac-friendly version.

Store and Reheat Chicken with Lemon Sauce Smartly

• Store leftover chicken in an airtight container for up to 3-4 days, keeping the sauce separate to prevent soggy breading.
• Warm chicken at 350°F for 10-15 minutes, placing on a baking sheet lined with parchment paper to maintain crispiness.
• Heat in 30-second intervals, checking to prevent dryness, though this method might slightly soften the crispy coating.
• Gently warm lemon butter sauce in a small saucepan over low heat, stirring constantly to prevent separation.

Sides to Serve with Parmesan Lemon Chicken

• Brighten the chicken's rich flavors with a zesty Pinot Grigio or Sauvignon Blanc, whose citrusy notes complement the lemon butter sauce perfectly.
• Toss a light arugula salad with lemon vinaigrette to cut through the chicken's crispy parmesan coating and add refreshing contrast.
• Prepare garlic-roasted asparagus or green beans to provide a tender, earthy balance against the crispy chicken's texture.
• Serve a simple parmesan risotto underneath the chicken to soak up the delicious lemon butter sauce and create a harmonious meal.

Mix Things Up with This Chicken Recipe

• Gluten-Free Version: Replace wheat flour with almond flour or gluten-free rice flour. Use gluten-free Panko breadcrumbs or crushed gluten-free crackers for coating chicken.
• Low-Carb Alternative: Swap breadcrumbs with crushed pork rinds or ground almonds. Replace flour with ground flaxseed or coconut flour for a keto-friendly option.
• Dairy-Free Adaptation: Use nutritional yeast instead of Parmesan cheese. Substitute egg with unsweetened plant-based milk mixed with a tablespoon of ground flaxseed for binding.
• Herb-Infused Variation: Add fresh chopped herbs like rosemary, thyme, or basil to the breadcrumb mixture for an enhanced aromatic flavor profile.

Answers About Parmesan Chicken with Lemon Sauce

• How do I ensure the chicken is crispy and golden brown?

Dredge the chicken in flour, egg, and Parmesan breadcrumb mixture, ensuring each layer is evenly coated. Press the breadcrumbs firmly onto the chicken to create a crisp crust. Cook in hot oil over medium-high heat until golden brown and crispy on both sides.

• What type of chicken works best for this recipe?

Boneless, skinless chicken breasts or chicken cutlets are ideal. If using whole chicken breasts, slice them horizontally to create thinner cutlets for even cooking and a crispy exterior.

• Can I make this recipe gluten-free?

Substitute the regular flour with gluten-free flour and use gluten-free Panko breadcrumbs. Ensure all other ingredients are gluten-free to create a delicious gluten-free version of the dish.

• How can I tell if the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C). The chicken should be white throughout with no pink areas, and the juices should run clear when pierced.

Parmesan Crusted Chicken With Lemon Butter Sauce Recipe

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4.8 from 22 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Crispy parmesan crusted chicken elevates weeknight dining with Mediterranean flair. Zesty lemon butter sauce adds rich complexity, promising a restaurant-quality meal that delights palates and satisfies hunger with minimal kitchen effort.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 large boneless, skinless chicken breasts

Coating Ingredients:

• ½ cup all-purpose flour
• 1 large egg
• ½ cup Panko breadcrumbs
• ½ cup grated Parmesan cheese
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning

Sauce and Cooking Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 tablespoons butter
• 3 cloves garlic, minced
• ½ cup chicken broth
• ¼ cup lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• 1 tablespoon fresh parsley, chopped

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Instructions

1. Organize three shallow containers for the coating process: one with flour, another with whisked egg and water, and the third with a blend of Panko breadcrumbs, Parmesan, seasonings.
2. Carefully dust each chicken cutlet in flour, ensuring an even, light coating and gently tapping off any surplus.
3. Immerse the flour-coated chicken into the egg mixture, allowing excess to drip away for a thin, uniform layer.
4. Transfer the egg-dipped cutlet to the seasoned breadcrumb mixture, pressing firmly to create a crisp, adherent crust that completely covers the chicken.
5. Develop a golden, crispy exterior by ensuring each cutlet is thoroughly and evenly coated with the Parmesan-breadcrumb blend.
6. Prepare a skillet with oil over medium-high heat, creating a sizzling surface for perfect browning.
7. Gently place the crusted chicken into the hot skillet, cooking until the bottom turns a rich, amber color and becomes delightfully crisp.
8. Carefully flip the chicken, continuing to cook until both sides achieve a deep golden-brown hue and the internal temperature reaches 165°F.
9. Remove the chicken from the skillet and let it rest briefly on a wire rack to maintain its crunchy coating.
10. Craft a luxurious lemon butter sauce by combining butter, fresh lemon juice, and herbs in the same skillet, creating a bright, velvety accompaniment.
11. Drizzle the warm lemon butter sauce over the crispy Parmesan-crusted chicken just before serving, enhancing its flavor and texture.

Notes

• Ensure chicken cutlets are evenly thick by gently pounding them between plastic wrap for consistent cooking and crispy coating.
• Pat chicken completely dry before dredging to help breading stick better and achieve maximum crunchiness.
• Customize breadcrumb mixture by adding finely chopped herbs like parsley or thyme for extra flavor complexity.
• For gluten-free version, substitute regular flour with almond flour or gluten-free flour blend, and use gluten-free breadcrumbs.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 570
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 2 g
• Protein: 36 g
• Cholesterol: 130 mg