Lemon Chicken Recipe

Chicken deserves a regular rotation through your meal plan because it’s lean, healthy, and affordable. Yet many families have become burned out on the same old recipes like chicken and dumplings or homemade tenders. 

What if you could whip up a restaurant quality chicken dish at home that both adults and kids will love? Lemon chicken looks impressive and tastes even better, but it’s easy to make even when you’re in a hurry. Enjoy this flavorful entree the next time you need to shake it up at the dinner table.

What Type of Chicken Should I Use?

Most versions of this recipe call for using skinless and boneless chicken breasts. If you only have large breasts available, you’ll want to slice those breasts in half horizontally and then pound the meat even thinner. Starting with thin cut breasts can save a step, or you can use chicken tenderloins and get good results with smaller pieces that are easier to serve.

You can adapt this recipe to use boneless and skinless chicken thighs as well if you prefer a deeper flavor and different nutritional profile. Avoid bone-in or skin-on cuts since they won’t work well with the Parmesan crust, but you can always experiment with roasting drumsticks or a bone-in breast and then serving it alongside the lemon butter sauce.

Preparation for Lemon Chicken

Slicing full-sized chicken breasts into two thinner portions will provide a softer texture and juicier results. If you prefer quick cooking and very thin cutlets, you can pound the meat with a mallet or a heavy plate to create an even thickness throughout each piece.

Thick pieces of chicken breast meat won’t cook quickly enough, leaving the meat slightly dried out and causing too much browning thanks to the flavorful crust. Aim for a 1/4th inch to ½ inch thickness for the best results.

There’s no need to brine or marinate the meat with this recipe. The method of cooking it quickly and dressing it with a combination of butter and lemon juice will add all the juiciness and flavor you need. It’ll also stay tender with the right care during cooking.

If you have any concerns that the short cooking time is sufficient, use an instant read thermometer to check that the internal temperature is at least 160 degrees F. It’ll rise another 5 degrees after the meat is removed from the heat.

Expert Tips & Tricks

• Use fresh lemons to bring out the best possible flavor in this dish. Even if you choose to use bottled lemon juice for the majority of the recipe, add some fresh lemon zest if possible to liven up the flavor.
• Unsalted butter gives you more control over the flavor of the sauce. You can always add a little salt after tasting it and before tossing it with the chicken.
• You can swap the Parmesan for bread crumbs if you don’t want any cheese used in the recipe, but make sure to add a sprinkle of salt and other seasonings to compensate for the change in flavor.
• Use a large skillet or frying pan and don’t overcrowd the hot oil. Cook just two to three pieces of chicken at a time so the meat can finish quickly without absorbing too much oil or browning unevenly.
• Top the finished dish with fresh parsley and quartered slices of lemon for a colorful touch.

How to Make Lemon Chicken:

Grab a few lemons and some sweet cream butter to bring out the best flavors from this lemon chicken recipe. You’ll want finely grated Parmesan rather than large shreds for the correct texture from the coating. If you’re unfamiliar with this protein, brush up on our guide to cooking chicken.

Ingredients

• 2 lbs of chicken, usually equal to 2 large boneless breasts or 4 boneless thighs
• 3 tablespoons of olive or avocado oil
• 2 large eggs
• ¼ teaspoon cracked black pepper
• ½ teaspoon Kosher salt
• ¼ teaspoon dried oregano
• 1/8 teaspoon dried thyme
• 1 clove of garlic, minced
• 1 cup of finely grated Parmesan
• 3 tablespoons of all-purpose flour
• Parsley and quartered lemons to serve (optional)

Instructions

1. Slice the chicken breasts horizontally into two pieces. If desired, pound the meat with a mallet or plate until the pieces are about 1/4th to ½ inch thick.

2. Mix the two eggs in a bowl with the black pepper, salt, oregano, thyme, and 1 clove of minced garlic. Dip each piece of the chicken into the egg mixture.

3. Mix the Parmesan cheese and flour together. Dip each piece of chicken into this mixture after the egg coating.

4. Heat the olive or avocado oil in a large frying pan or skillet. Fry two to three pieces of chicken at a time over medium heat, for about 4 to 5 minutes per side. Aim for an internal temperature of 160 degrees F. Make sure each side is evenly browned.

5. Set the chicken aside. When all of the pieces are done, move on to the sauce.

How to Make Lemon Butter Sauce:

Ingredients

• 1 stick of unsalted butter
• ¼ cup of freshly squeezed lemon juice
• 1 teaspoon of grated lemon zest
• 2 cloves of garlic, minced
• ¼ cup of chicken broth
• ½ teaspoon of brown sugar
• ¼ teaspoon of paprika

Instructions

1. Reduce the heat and melt the stick of butter in the same pan. Scrape the bottom gently to release the fond on the bottom. Cook the two cloves of garlic for three to four minutes until softened and fragrant.

2. Add the chicken broth, lemon juice, lemon zest, brown sugar, and paprika. Simmer the sauce gently for about 4 to 5 minutes, stirring to ensure the garlic doesn’t darken.

3. When the sauce is slightly thickened, add the chicken and turn to coat. Serve immediately with the sauce poured over each piece.

Can I Make This Ahead of Time?

You can cook the chicken ahead of time and prepare the sauce right before serving in a clean saucepan. Add the chicken to the sauce and give it a few minutes over low heat to reheat it without running the chance of drying out the meat. The coating won’t be quite as crisp, but the flavors will be just as crisp as if you cooked it all from scratch at the same time.

The sauce doesn’t tend to store as well since it’s just a basic combination of flavorful liquids and butter without any stabilizers to keep it emulsified, but it’s so easy to make from scratch.

What to Serve with Lemon Chicken

Buttered rice is a perfect pairing for this recipe, especially if you choose jasmine or Basmati rice. The sauce is even more flavorful when it mixes with the bed of rice under the chicken.

If you’re more of a potato person, add some buttery mashed potatoes to your table alongside this tasty chicken. Oven roasted green beans, carrots, and onions round out the meal without requiring a lot of extra work on the stovetop.

Conclusion

Brighten up your next chicken dinner with the power of butter, garlic, and fresh citrus flavors. Explore variations with other citrus fruits or fresh green herbs added to the sauce to put your own twist on the dish. Premium boneless and skinless chicken breasts elevate this lemon chicken recipe to one worthy of a special occasion as well.