Crispy Parmesan Crusted Lemon Chicken Breast

PLATE FULL OF LEMON CHICKEN WITH A SIDE OF MASHED POTATO AND GARDEN SALAD

5 from 5 votes

Crispy Parmesan Crusted Lemon Chicken Breast

This Parmesan Crusted Lemon Chicken Breast is juicy, crispy, and full of bright lemon flavor. It’s pan-seared to golden perfection with a crunchy parmesan coating. Perfect for a quick weeknight dinner that tastes like you spent hours in the kitchen!

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course

Cuisine: American

Keyword: Crispy Chicken with Parmesan, Easy Chicken Dinner Idea, Lemon Chicken Breast Recipe, Parmesan Crusted Chicken, Skillet Chicken Breast Recipe

Servings: servings

Calories: 456kcal

Author: George - U Keep Cooking

Ingredients

3 Chicken Breasts (large)(cut in half into 6 cutlets)
1 teaspoon Garlic Powder (sprinkle on both sides)
Salt and Ground Black Pepper (to taste)
3 tablespoons Avocado Oil (to saute)

Egg Mixture Ingredients:

2 Eggs (beaten)

Parmesan Crust Mixture:

1¼ cup Parmesan cheese (finely grated)
4 tablespoons Flour
½ teaspoon Garlic Powder
½ teaspoon Italian Seasoning
¼ teaspoon Ground Black Pepper
½ teaspoon Salt

Lemon Butter Sauce:

8 tablespoons Unsalted Butter
3 cloves Garlic (finely minced)
⅓ cup Lemon Juice
⅓ cup Chicken Broth
⅓ teaspoon Ground Black Pepper

Garnish:

1 tablespoon Parsley (for garnish)
Lemon Slices (for garnish)

Instructions

Start by slicing the 3 large chicken breasts in half horizontally to make 6 thinner cutlets. Sprinkle both sides with 1 teaspoon of garlic powder, plus a little salt and black pepper to taste.
Get the Coatings Ready: In one shallow bowl, I beat 2 eggs. In another bowl, mix together 1¼ cup of finely grated Parmesan, 4 tablespoons of flour, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, ¼ teaspoon ground black pepper, and ½ teaspoon salt.
Coat the Chicken: Dip each chicken cutlet in the beaten eggs first, then press it into the Parmesan crust mixture. I make sure both sides are fully coated.
Sauté the Chicken: In a large skillet, I heat 3 tablespoons of avocado oil over medium heat. I sauté the chicken cutlets for about 4–5 minutes on each side until they’re golden brown and cooked through. Then I transfer them to a plate and loosely cover them with foil to keep warm.
Make the Lemon Butter Sauce: In the same skillet, melt 8 tablespoons of unsalted butter. Add in the 3 minced garlic cloves and let them cook for about 30 seconds until fragrant. Then stir in ⅓ cup lemon juice, ⅓ cup chicken broth, and ⅓ teaspoon ground black pepper. Let it simmer for 2–3 minutes to blend all the flavors.
Finish and Serve: Pour the lemon butter sauce over the crispy chicken cutlets. For a fresh pop of color and flavor, I sprinkle with chopped parsley and add a few lemon slices on top. That’s it—dinner is ready!

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