Lemon Chicken with BEST Lemon Butter Sauce

To try

Servings: 4 · $5/serving · Active: 18 min · Total: 30 min ·

lemon-chickencandidateto-try

Notes

Added as a to-try option from Natasha's Kitchen because it is a fast chicken dinner with familiar lemon-butter flavors.
Imported from structured recipe metadata on 2026-06-11T09:01:32-04:00.
Image saved locally at /images/lemon-chicken-with-best-lemon-butter-sauce.jpg.

Quantity	Unit	Item	Section	Pantry?
1 1/2	lb	chicken breast ((2 large), patted dry with paper towels)	Meat & Seafood	no
1	Tbsp	olive oil (to sautee)	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	yes
1	Tbsp	parsley (to garnish (optional))	Produce	no
1/2		lemon (sliced for garnish (optional))	Produce	no
2	large	eggs	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
1		garlic clove (minced)	Produce	no
1/2	tsp	Italian seasoning	Mexican/Italian ingredients	no
1/2	tsp	salt	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
1/4	tsp	ground black pepper	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
1	cup	Parmesan cheese (grated)	Mexican/Italian ingredients	no
3	Tbsp	all-purpose flour	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
8	Tbsp	unsalted butter	Dairy & Eggs	no
2		garlic cloves (minced)	Produce	no
1/4	cup	lemon juice	Wine and beverages	no
1/4	cup	chicken broth	Canned soup/broth/crackers	no
1/4	tsp	ground black pepper	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes

Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.
In a large non-stick skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F on an Instant Read Thermometer. Reduce the heat if chicken browns too quickly.
Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.