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This Lemon Garlic Parmesan Chicken is your new favorite weeknight dinner! Think crispy golden chicken with a savory parmesan crust, finished in a buttery garlic-lemon sauce that’s bright, herby, and absolutely irresistible. It’s easy, crowd-pleasing, and ready in just 30 minutes.
Now this is a delicious bistro-inspired dish that absolutely anybody could make at home. Pressed for time? This beauty will be ready to eat in only thirty minutes. The timeless classic flavor combo of garlic and lemon really complements the chicken here, making this a flavorsome, tasty dinner for any night of the week.
Flavor Snapshot
| Texture | Taste | Aroma |
|---|---|---|
| Crispy crust | Bright lemon & garlic | Herbaceous rosemary |
| Juicy inside | Savory umami from cheese | Toasty parmesan and butter |
Lemon Chicken Recipe
Dismiss all thoughts that busy weeknights mean you can’t cook, and eat, an awesome meal. It doesn’t take long to give your chicken fillet a generous coating of parmesan, pan-fry it for that oh-so-crispy crust, and then let it take a swim in your lemon butter sauce. Add a bit of garlic and you’ve got yourself a sure-fire favorite that you’ll be making again and again.
Pantry Swap Cheatsheet for Lemon Garlic Parmesan Chicken
| Ingredient | Swap Suggestion |
| Parmesan | Pecorino or Grana Padano |
| Rosemary | Thyme, oregano, or Italian mix |
| Chicken broth | Veggie broth or white wine |
| Flour | Almond flour or GF blend |
How to Make Parmesan Crusted Lemon Garlic Chicken
- Cut chicken breasts in half horizontally to make them thinner for even cooking.
- Dip in the egg wash.
- Dredge in the parmesan flour mixture.
- Fry the chicken fillets until crispy, about 4-5 minutes per side. Cook the chicken over medium-high heat to prevent the cheese from burning.
- Make the lemon garlic sauce.
Lemon Butter Sauce
Can you believe this lemon butter sauce only takes about five minutes to prepare? The combo of tangy lemon, savory butter, and the prominent, aromatic taste of garlic is simply divine.
You won’t believe how easy it is to make this sauce.
Sauté garlic and rosemary in butter until fragrant, about 1 minute. Whisk in lemon juice, chicken broth, seasoning, and pepper. Simmer for 1–2 minutes until smooth and slightly thickened. Adjust lemon juice to taste—less for mild, more (or add zest) for extra citrus flavor.
❓FAQs
You can, but the crust adds a lot of flavor and texture. We recommend keeping it, especially if you’re using real Parmigiano-Reggiano.
Yes! Thighs are juicier and taste great. Just adjust cooking time and use a meat thermometer—cook to 165°F (74°C).
Definitely. Asparagus, green beans, or zucchini pair well with the lemon sauce and add extra crunch.
Yes. Prep the chicken and let it sit in the egg wash in the fridge. It saves time and helps tenderize the meat.
Smart Serving Suggestions
- There are plenty of options for serving this awesome dinner. You can always go with the tried and true classic of mashed potato, for example. In fact, any potato side at all would be perfect, including baked potatoes, which will soak up your sauce very nicely.
- You could try eating this dish with your favorite pasta, or get yourself a generous hunk of crusty naan bread to mop up any sauce left once you’ve polished off your chicken. A bright, fresh salad like Fattoush on the side would be great, too. This meal goes particularly well with Caesar and Greek salads, especially if you’ve a nice sweet vinaigrette handy.
More Chicken Dinner Ideas
- French Onion Stuffed Chicken
- Hummus Crusted Chicken Breast
- Oven Baked Chicken Breast
- Creamy Garlic Chicken Breast
- Asparagus Stuffed Chicken Breast
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Lemon Garlic Parmesan Chicken
Equipment
Ingredients
Chicken:
- 1 pound 500 grams chicken breasts ( 2 large breasts), cut in half horizontally to make 4 fillets
- Salt and pepper, to season
- 2 tablespoons olive oil
Egg wash:
- 2 large eggs
- 1 teaspoon garlic clove, 1 clove, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground black pepper
Coating:
- 1 cup fresh grated Parmesan cheese
- 4 tablespoons all purpose flour
Lemon Butter Sauce:
- 6 tablespoons unsalted butter
- 2 rosemary sprigs
- 3 garlic cloves, minced
- 1/3 cup chicken broth
- 1/4 cup lemon juice
To Garnish
- 2 tablespoons chopped fresh parsley
- 6-7 lemon slices
Instructions
Chicken:
- Cut each chicken breast in half horizontally to make 4 fillets. Season with salt and black pepper. Set aside.
Egg Wash:
- In a large bowl whisk together all the ingredients for the egg wash: 2 large eggs, 1 teaspoon garlic clove (minced), 1 teaspoon Italian seasoning, 1/2 teaspoon ground black pepper and salt.
Coating:
- In a separate shallow bowl, mix together 4 tablespoons all purpose flour and 1 cup fresh grated Parmesan cheese.
To cook:
- Dip each chicken fillet into the egg wash, then dredge in the parmesan mixture. Shake off any excess ingredients.
- In a large skillet heat 2 tablespoons olive oil over medium high heat. Once it is hot, add the chicken and cook for 10 minutes ( 5 minutes per side) or until crispy and cooked through. The internal temperature should be 165°F |73°C. You might need to reduce the heat if the chicken browns too quickly. Transfer to a plate.
- In the same skillet melt 6 tablespoons unsalted butter over medium heat. Add 3 garlic cloves (minced) and 2 rosemary sprigs, and cook until fragrant, about 1 minute. Pour 1/3 cup chicken broth and 1/4 cup lemon juice into the skillet. Season with salt and pepper. Cook for 1-2 minutes.
- Return the chicken back to the skillet and cook further for 1 minute.
- Garnish with lemon slices and fresh parsley.
- Serve with mashed potatoes or over pasta of your choice. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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