Lemon Butter Chicken

Golden brown chicken, coated with nutty parmesan cheese, pan-seared until fabulous, and drizzled with sweet/tangy lemon butter sauce.

Course Main Course

Cuisine American

Keyword chicken, chicken with lemon, dinner, easy, lemon butter sauce, quick dinner

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 482kcal

2 large eggs
1 teaspoon dried oregano
1/4 teaspoon garlic powder or onion powder
Salt and freshly ground black pepper
1 cup grated parmesan cheese
2 tablespoons all-purpose flour or gluten-free flour
4 thin-cut boneless skinless chicken breast fillets see note above, or regular chicken breasts pounded to 3/4-inch thickness
1 tablespoon olive oil
4 tablespoons butter
1/4 cup fresh lemon juice
1/4 cup chicken broth
Chopped fresh parsley for serving
Lemon slices for serving optional

In a shallow dish, whisk together the eggs, oregano, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
In a separate shallow dish, combine the parmesan cheese and flour.
Add the chicken to the egg mixture and turn to coat. Shake off excess egg mixture and transfer the chicken to the parmesan cheese mixture. Turn to coat, pressing the mixture into the chicken.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and crisp on both sides and cooked through (a meat thermometer should register 165 degrees). If necessary, reduce the temperature to medium to allow the chicken to cook thoroughly without burning.
Meanwhile, in a small saucepan, combine the butter, lemon juice, and chicken broth. Set the pan over medium-low heat and bring to a simmer. Simmer for 3 minutes. Season to taste with salt and black pepper.
Transfer the chicken to a serving plate and drizzle the lemon butter sauce over top. Garnish with fresh parsley and serve with lemon slices (if using).