Lemon Butter Chicken is quick and easy enough for a weeknight meal, yet elegant enough for company. The chicken has a crispy Parmesan-crusted coating with a quick garlic and lemon butter sauce that enhances the chicken’s flavor and adds so much flavor to the dish!

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 4-6

Ingredients:

2 lb chicken breast or boneless skinless chicken thighs, patted dry with paper towels

Cooking Oil 

• If using boneless, skinless chicken thighs, double your Parmesan breading mixture.

Egg Mixture:

2 Large eggs

1/2 tsp. Garlic powder

1/2 tsp.  Italian seasoning

1/2 tsp. Salt

1/2 tsp ground black pepper

Parmesan Breading Mixture:

1 C. Parmesan cheese, grated

2 T. Lemon pepper

3 T. All-purpose flour

Lemon Sauce:

4 T. Butter

1/4 C. Flour

2 2/3 C. Chicken broth

2 T. lemon juice

Garnish:

1 lemon thinly sliced

Chopped fresh Italian parsley or dried

Parmesan Cheese

What to do:

Cut the chicken breasts in half lengthwise and pound them a bit with a meat mallet to make them even. If using thighs you shouldn’t have tobdo this. In a bowl, whisk together the ingredients for the egg mixture. In another bowl, mix together the ingredients for the Parmesan mixture. Dip the chicken into the egg mixture, then coat it in the Parmesan mixture, shaking off any extra stuff from each bowl.

In a large skillet, heat enough oil to cover the bottom of the skillet. Once hot, add the chicken and cook for 4-5 minutes per side, or until crispy, golden, and cooked through to 165°F on an instant-read thermometer. Reduce the heat if the chicken browns too quickly. If using chicken thighs, you may need to add more oil. Once chicken is done remove to a plate and set aside.

Turn the heat down to medium and melt the butter. Then, whisk in the flour and cook it for 2 minutes. While cooking, use a spatula to gently scrape the bottom of the pan to remove any browned bits. Next, whisk in the chicken stock and lemon juice. Keep whisking until everything is combined and let it thicken for about a minute. After that, add the cooked chicken back into the skillet with the sauce. Finally, garnish it with fresh lemon slices, chopped fresh parsley, or a sprinkle of grated Parmesan cheese. It’s best to serve it immediately!