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Crispy Parmesan Crusted Chicken Recipe with Easy Lemon Butter Sauce

Crispy Parmesan Crusted Chicken - featured image
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A quick and easy recipe featuring juicy chicken breasts coated in a crispy Parmesan and panko breadcrumb crust, served with a tangy lemon butter sauce. Perfect for family dinners, potlucks, or any occasion.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each), pounded to even thickness
  • 1 cup finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten (room temperature)
  • About ½ cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley, chopped (optional for garnish)
  • Salt and pepper, to taste

Instructions

  1. Place each chicken breast between two sheets of plastic wrap or inside a zip-top bag. Gently pound with a meat mallet or rolling pin until about ½ inch (1.3 cm) thick.
  2. Prepare three shallow dishes: one with flour seasoned lightly with salt and pepper, one with beaten eggs, and one with a mixture of Parmesan, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
  3. Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, then press firmly into the Parmesan breadcrumb mixture, coating both sides well.
  4. Heat 2 tablespoons of butter and a splash of olive oil in a large skillet over medium heat. Add chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through (internal temperature 165°F / 74°C). Cook in batches if needed.
  5. Remove chicken from pan and keep warm. Lower heat and add remaining 2 tablespoons of butter. Once melted, sauté minced garlic for about 30 seconds until fragrant. Stir in lemon juice and zest, season with salt and pepper, and simmer gently for 1-2 minutes.
  6. Plate the chicken and spoon the lemon butter sauce over the top. Garnish with fresh parsley if desired.

Notes

If crust browns too quickly before chicken cooks through, lower heat or finish thicker pieces in a 350°F (175°C) oven for 5-7 minutes. For gluten-free, substitute panko with gluten-free breadcrumbs or almond flour. For dairy-free, substitute butter with coconut oil and Parmesan with vegan cheese alternative. Do not skip the flour step to ensure crust sticks well.

Nutrition

Keywords: Parmesan crusted chicken, lemon butter sauce, crispy chicken, easy chicken recipe, weeknight dinner, family meal, comfort food

Find it online: https://islatable.com/crispy-parmesan-crusted-chicken-recipe-with-easy-lemon-butter-sauce/