Parmesan Crusted Chicken with Lemon Butter Sauce
If you’re craving a dish that’s crispy, flavorful, and bursting with zesty goodness, this Parmesan Crusted Chicken with Lemon Butter Sauce is about to become your new favorite weeknight dinner. Imagine tender chicken breasts, coated in a golden, crunchy Parmesan and breadcrumb crust, then drizzled with a luscious lemon butter sauce that adds just the right amount of brightness. It’s a restaurant-quality meal that comes together quickly and easily, perfect for when you want something impressive without the fuss.
The Upside of Parmesan Crusted Chicken with Lemon Butter Sauce
This recipe is a total winner for so many reasons. First, it’s incredibly versatile — the crispy crust and tangy lemon butter sauce pair beautifully with a variety of sides, from simple steamed veggies to creamy mashed potatoes or even a fresh salad. Plus, using boneless, skinless chicken breasts makes it a lean protein option that’s satisfying without being heavy. The Parmesan and breadcrumb coating adds texture and flavor that kids and adults alike will love. And don’t forget the lemon butter sauce — it’s the perfect finishing touch that brings the whole dish together with a silky, citrusy kick.
Your Shopping Guide
- 4 boneless, skinless chicken breasts: Look for evenly sized pieces for even cooking.
- 1 cup grated Parmesan cheese: Freshly grated Parmesan works best for that authentic flavor and texture.
- 1 cup breadcrumbs: Plain or Italian seasoned breadcrumbs both work well here.
- 2 eggs: These help the coating stick perfectly to the chicken.
- 1/4 cup all-purpose flour: For dredging the chicken before coating.
- Salt and pepper: To taste, ensuring the chicken is well seasoned.
- 1/4 cup olive oil: For frying the chicken to a crispy golden brown.
- 1/4 cup unsalted butter: Essential for the luscious lemon butter sauce.
- Juice and zest of 1 lemon: Adds bright, fresh flavor to the sauce.
- 2 cloves garlic, minced: Gives the sauce a savory depth.
- Fresh parsley, chopped: For garnish and a pop of color.
What’s in the Gear List
- Shallow bowls or plates: For the flour, egg wash, and breadcrumb-Parmesan mixture.
- Large skillet: Preferably non-stick or cast iron for even cooking.
- Microplane or grater: For zesting the lemon and grating Parmesan.
- Tongs: To carefully flip the chicken without disturbing the crust.
- Measuring cups and spoons: For precise ingredient amounts.
- Knife and cutting board: For prepping garlic and parsley.
Parmesan Crusted Chicken with Lemon Butter Sauce: How It’s Done
Step 1: Prepare the Coatings
In three separate shallow dishes, place the flour, beaten eggs, and a mixture of the grated Parmesan cheese and breadcrumbs. Season the flour lightly with salt and pepper. This three-step breading process ensures the chicken gets a perfect crust that sticks well.
Step 2: Coat the Chicken
Pat the chicken breasts dry with paper towels. Dredge each piece first in the flour, shaking off any excess. Then dip into the beaten eggs, making sure each breast is fully coated. Finally, press the chicken into the Parmesan-breadcrumb mixture, coating both sides well. Set aside on a plate.
Step 3: Cook the Chicken
Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for about 4-5 minutes on each side, or until the crust is golden brown and the chicken is cooked through (an internal temperature of 165°F or 74°C). Transfer the cooked chicken to a warm plate while you prepare the sauce.
Step 4: Make the Lemon Butter Sauce
In the same skillet, reduce the heat to low and add the unsalted butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Stir in the lemon juice and zest, scraping up any browned bits from the pan for extra flavor. Let the sauce simmer gently for a minute or two to meld the flavors.
Step 5: Serve
Pour the lemon butter sauce over the Parmesan crusted chicken breasts. Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately with your favorite sides.
Make It Fit Your Plan
- For a lighter option, swap the breadcrumbs for crushed almonds or panko made from whole-grain bread.
- Add a pinch of red pepper flakes to the breadcrumb mixture for a spicy kick.
- Use this lemon butter sauce over Lemon Butter Chicken Piccata Weeknight or baked fish for a quick flavor boost.
- Pair it with roasted garlic mashed potatoes or steamed asparagus for an elegant dinner.
- Try using ground turkey breasts instead of chicken for a different twist on the protein.
Notes from the Test Kitchen
- Using freshly grated Parmesan cheese is key — pre-grated versions can be too dry and won’t stick as well to the chicken.
- Don’t overcrowd the skillet when frying; cook chicken in batches if necessary to maintain crispiness.
- If the chicken crust browns too quickly, reduce the heat slightly and finish cooking in the oven at 350°F (175°C) for 5-7 minutes.
- The lemon butter sauce can be doubled if you prefer extra sauce on your chicken.
Leftovers & Meal Prep
This Parmesan Crusted Chicken with Lemon Butter Sauce reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat to maintain the crisp crust, or use an oven set at 350°F (175°C) for about 10 minutes. Avoid microwaving as it can make the crust soggy.
For meal prep, cook the chicken breasts and keep the lemon butter sauce separate until ready to serve. This keeps everything fresh, and you can quickly reheat and drizzle with sauce for an easy lunch or dinner.
Common Questions
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work great and tend to stay juicier. Just adjust the cooking time slightly, as thighs may need a bit longer to cook through.
What can I substitute if I don’t have Parmesan cheese?
Grana Padano or Pecorino Romano are good alternatives. If neither is available, a mild hard cheese like Asiago can work, but Parmesan provides the best flavor and texture for the crust.
Is it possible to bake the chicken instead of frying?
Yes, you can bake the coated chicken breasts at 400°F (200°C) for 20-25 minutes, flipping halfway through. This method is healthier and still yields a crispy crust, especially if you spray the chicken lightly with cooking oil before baking.
How do I make the lemon butter sauce less tangy?
If you prefer a milder lemon flavor, reduce the lemon juice by half and increase the butter slightly. You can also add a pinch of honey or a splash of chicken broth to balance the acidity.
Serve & Enjoy
Serve your Parmesan Crusted Chicken with Lemon Butter Sauce straight from the skillet, letting the lemon butter sauce drizzle over each piece. Garnish with extra parsley and perhaps a wedge of lemon on the side for an added citrus burst. Pair it with a crisp green salad or roasted vegetables, and you’ve got a meal that’s both elegant and easy. This dish is perfect for impressing guests or simply treating yourself to a delicious dinner that doesn’t require hours in the kitchen. Enjoy every crispy, buttery, lemony bite!
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Parmesan Crusted Chicken with Lemon Butter Sauce
Ingredients
Equipment
Method
- In three separate shallow dishes, place the flour seasoned lightly with salt and pepper, beaten eggs, and a mixture of the grated Parmesan cheese and breadcrumbs.
- Pat the chicken breasts dry with paper towels. Dredge each piece first in the flour, shaking off any excess. Then dip into the beaten eggs, making sure each breast is fully coated. Finally, press the chicken into the Parmesan-breadcrumb mixture, coating both sides well. Set aside on a plate.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for about 4-5 minutes on each side, or until the crust is golden brown and the chicken is cooked through (internal temperature 165°F or 74°C). Transfer the cooked chicken to a warm plate.
- In the same skillet, reduce the heat to low and add the unsalted butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Stir in the lemon juice and zest, scraping up any browned bits from the pan. Let the sauce simmer gently for a minute or two to meld the flavors.
- Pour the lemon butter sauce over the Parmesan crusted chicken breasts. Garnish with freshly chopped parsley. Serve immediately with your favorite sides.
Notes
- Use freshly grated Parmesan cheese for the best crust and flavor.
- Cook chicken in batches if needed to avoid overcrowding and maintain crispiness.
- If crust browns too quickly, reduce heat and finish cooking in the oven at 350°F (175°C) for 5-7 minutes.
