Lemon Garlic Parmesan Chicken

This Lemon Garlic Parmesan Chicken is crispy on the outside, juicy on the inside, and packed with bold flavor. It’s coated in a golden parmesan crust and finished with a zesty lemon garlic butter sauce—all ready in just 30 minutes!

Prep Time10

Cook Time20

Course: Chicken recipes

Cuisine: American

Keyword: chicken breast recipes, lemon chicken, lemon garlic sauce

Servings:

Author: Tatiana

Equipment

Pepper Mill

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!

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