Lemon Chicken
This Lemon Chicken dish features a crispy Parmesan crust and a zesty lemon sauce, making it a delightful crowd-pleaser for any occasion.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- to taste Salt and pepper
- 1/2 cup grated Parmesan cheese Use freshly grated for better flavor
- 1/4 cup all-purpose flour Can substitute with gluten-free flour
- 1 tablespoon olive oil
- 4 tablespoons butter
- 4 cloves garlic, minced
- 2 lemons, juiced
- 1/4 cup chicken broth Can substitute with vegetable broth
- to taste Chopped parsley, for garnish
Instructions
Preparation
- Season the chicken breasts with salt and pepper on both sides.
- Dredge the chicken in flour, shaking off excess, then coat with grated Parmesan cheese.
Cooking
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and cook until golden brown on both sides and cooked through, about 6-7 minutes per side.
- Remove the chicken from the skillet and set aside.
- In the same skillet, reduce heat to medium, and add butter. Allow it to melt.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in lemon juice and chicken broth, scraping up any brown bits from the bottom for maximum flavor.
- Return the chicken to the skillet, spoon the sauce over the top, and cook for an additional 2 minutes.
- Garnish with chopped parsley before serving.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator, or freeze for up to 3 months. Reheat gently before serving.