Wondering what to make for dinner tonight? Try this easy Lemon Chicken Recipe. Crispy chicken breasts in a bright lemon butter sauce create a restaurant-quality meal you can prepare any night of the week.
A Restaurant-Worthy Chicken Dish
This is an easy chicken dinner that delivers lots of flavor. Breaded chicken breasts are pan-fried until golden, finished in the oven, then served with a quick lemon butter sauce made in the same skillet. Using the browned bits left in the pan gives the sauce extra depth and richness.
If you enjoy chicken piccata, you’ll love this. It’s similar in style but omits capers for a milder, less briny profile. Serve it over mashed potatoes, rice, pasta, or with roasted vegetables for a satisfying meal.
Recipe Ingredients
In addition to chicken breasts, this recipe uses white wine, lemon juice, butter, and simple pantry staples.
- Chicken: Boneless, skinless chicken breasts, cut in half lengthwise to make thinner cutlets.
- Dry Breading: All-purpose flour, grated Parmesan, breadcrumbs (or panko), salt, and pepper.
- Wet Breading: Eggs whisked with garlic powder and Italian seasoning.
- Olive Oil and Butter: For frying, plus extra butter to finish the sauce.
- Garlic: Freshly minced is best; a garlic press works well too.
- White Wine: Use a dry white like Sauvignon Blanc or Pinot Grigio (avoid salty cooking wine).
- Chicken Broth: Reduced-sodium chicken broth, or use vegetable broth or water.
- Lemon Juice: Freshly squeezed yields the brightest flavor, though bottled is acceptable.
- Lemon Slices: Optional for a decorative, extra-lemony touch.
- Parsley: Chopped, added at the end for freshness.
How to Make Lemon Butter Chicken
The recipe is quick, but allow a little extra time for breading. Set up your ingredients and bowls before you start to streamline the process.
- Prep oven and breading station. Preheat oven to 350°F. Combine flour, Parmesan, breadcrumbs, salt, and pepper in one shallow bowl. In another bowl, whisk eggs with garlic powder and Italian seasoning.
- Bread the chicken. Work with one piece at a time: dredge each cutlet in the flour mixture, shake off excess, then dip into the egg mixture and press into the dry mixture to coat.
- Pan-fry the chicken. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken 3–4 minutes per side until golden brown.
- Bake. Transfer the browned cutlets to a baking dish and bake 15–20 minutes, or until the internal temperature reaches 165°F.
- Make the sauce. In the same skillet, melt the remaining butter and sauté minced garlic briefly until fragrant. Add dry white wine and chicken broth, bring to a simmer, and reduce for about 5 minutes.
- Finish with lemon. Stir in lemon juice and add lemon slices if using, simmer another 2–3 minutes to meld flavors.
- Serve. Spoon the lemon butter sauce over the chicken, sprinkle with chopped parsley, and serve with your favorite sides.
Recipe Tips
This lemon butter chicken is simple and reliable; a few tips make it even better.
- Adjust acidity: If you prefer a milder sauce, start with half the lemon juice, taste, and add more as needed.
- Breading alternatives: The Parmesan-breadcrumb mix gives a crunchy, flavorful crust, but plain flour seasoned with salt, pepper, and garlic powder also works.
- No breading option: For a lower-carb version, skip the breading and simply season the chicken with salt, pepper, Italian seasoning, and garlic powder before cooking.
Side Dish Inspiration
This saucy chicken pairs well with anything that will soak up the lemon butter: mashed potatoes, rice, pasta, or crusty bread. Steamed or roasted asparagus, sautéed green beans, and simple salads also complement the bright flavors. Fresh rolls or a warm flatbread make the meal feel extra special.
Proper Storage
Store leftover chicken and sauce separately in airtight containers. Refrigerate and use within 3–4 days, or freeze for up to 2–3 months. Reheat chicken on a baking sheet at 350°F; warm the sauce gently on the stovetop, whisking to bring it back together.
Common Questions
Yes. Chicken breast is a lean, protein-rich option with relatively low calories and fat. Pairing it with a sauce made from olive oil and a small amount of butter adds flavor and healthy fats when desired.
Avoid overcooking: use a meat thermometer and remove the chicken from the oven when it reaches about 162–165°F. Rest briefly before serving so juices redistribute.
More Fabulous Chicken Dinner Ideas
- General Tso’s Chicken
- Creamy Chicken & Gnocchi
- Chicken Pot Pie
- Chicken Parmesan Casserole
Lemon Chicken Recipe
Ingredients
- 4 boneless, skinless chicken breasts, cut in half lengthwise to make cutlets
- ½ cup all-purpose flour
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons plain breadcrumbs (panko optional)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- ½ cup dry white wine
- ½ cup reduced-sodium chicken broth
- 3 tablespoons lemon juice, freshly squeezed
- 1 small lemon, thinly sliced (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 350°F.
- In a shallow bowl, combine flour, Parmesan, breadcrumbs, salt, and pepper.
- In another bowl, whisk the eggs with garlic powder and Italian seasoning.
- Dredge the chicken in the flour mixture, shake off excess, then dip in the egg mixture and coat with the dry mixture.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Cook the chicken 3–4 minutes per side until golden brown.
- Transfer the chicken to a baking dish and bake 15–20 minutes, or until the internal temperature reaches 165°F.
- Meanwhile, melt the remaining 2 tablespoons butter in the same skillet and cook minced garlic briefly until fragrant. Whisk in the white wine and chicken broth and bring to a simmer.
- Reduce the sauce about half, about 5 minutes. Stir in lemon juice and add lemon slices if using; simmer 2–3 more minutes.
- Pour the sauce over the chicken, sprinkle with chopped parsley, and serve with your chosen sides.
Equipment
- Large skillet
- Prep bowls
- Glass baking dish
Notes
- The lemon sauce: Start with less lemon if you prefer milder acidity, taste, and adjust to preference.
- Simple breading: The Parmesan-breadcrumb mix is flavorful, but plain seasoned flour works as well and can eliminate the need for eggs.
- Make it without breading: Skip breading for a lower-carb option—season and cook as directed.
- Storing leftovers: Keep chicken and sauce separate in airtight containers. Refrigerate for 3–4 days, or freeze up to three months.
- To reheat: Thaw in the fridge, reheat the chicken in a 350°F oven and gently warm the sauce on the stove.
Nutrition
| Carbohydrates: 24 g
| Protein: 32 g
| Fat: 19 g
Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used.
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