The perfect lemon chicken recipe for your next dinner!A pan-seared chicken cutlet simmered in a lemon-butter sauce, garnished with fresh herbs and lemon slices. This chicken is flavored throughout, and you’ll want to pour on extra butter sauce over your side dishes! 

Homemade lemon chicken topped with lemon slices and fresh chopped greens in a white skillet.

30-Minute Recipes

This lemon chicken recipe is the perfect dish, ready in just 30 minutes! When it comes to a busy weeknight, sometimes half an hour is all you have to get dinner on the table, and that’s when our 30-minute recipes come in handy! You’d be surprised at what you can prepare on a time crunch! From crispy chicken parmesan to our mushroom-smothered porkchops, the options are endless!

Ingredients for Lemon Butter Chicken

  • Chicken breast – Large chicken breasts make the perfect cutlets. 
  • Egg mixture – A whisked egg mixture seasoned with salt and pepper creates the perfect binder for crispy cutlets. 
  • Breading – A parmesan-flour coating gives the chicken a golden-brown crust. 
  • Butter sauce – Made with butter, garlic, chicken broth, and fresh lemon juice. It may sound simple, but it is so flavorful!
  • Garnish – We love to top the chicken with fresh parsley and lemon slices. 

See the recipe card below for a complete list of ingredients and quantities.

Crispy lemon chicken recipe in a skillet with a metal spoon, topped with fresh parsley.

Tools for this Recipe

Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!

  • Use a meat mallet to beat the chicken into an even thickness. 
  • We fry up the chicken in a deep skillet that keeps oil splatter from getting everywhere!

How to Make Lemon Butter Chicken 

  1. Prep the chicken. Pat the chicken dry, then slice it lengthwise into thin chicken patties. Use a meat mallet to beat the chicken into an even thickness. 
  2. Egg mixture. In a bowl, whisk together the egg mixture, then dip the cutlets into it. 
  3. Breading. In a shallow dish, mix the flour and parmesan. Dip each cutlet into the dredge. 
  4. Fry. In a deep skillet, heat the oil. Place each cutlet into the sizzling oil and fry for 4-5 minutes on each side. Remove the cooked cutlets from the pan and cover to keep warm. 
  5. Lemon sauce. To the same pan, add butter and minced garlic. Once the butter is melted, pour in the chicken broth and lemon juice. Bring the lemon butter sauce up to a simmer. 
  6. Combine. Place the chicken cutlets in the sauce and cook until heated through. Garnish with fresh herbs and lemon slices, and serve. 

Make-Ahead Recipe

Make the cooking process even easier by preparing this dish in advance!

  1. Fry the chicken cutlets up to 24 hours in advance and store in the fridge until you’re ready to serve.
  2. Right before serving, cook the butter sauce and add the chicken cutlets. Simmer for a few extra minutes to reheat the chicken.

Expert Tips: 

  • Dredge like a pro. When coating the chicken cutlets in the breading, press the flour and parmesan into the chicken with your fingers. This is to prevent the breading from falling off during cooking. 
  • Golden-brown cutlets. When frying the chicken, make sure you get a crispy, golden crust. Bring the heat up to medium-high and fry until golden brown. If the heat is too low, then the cutlet will get soggy. 

Serving Suggestions

Lemon chicken in a white skillet topped with fresh chopped parsley and lemon slices.

Store & Reheat 

  • Storage. Keep leftover lemon chicken refrigerated in an airtight container for up to 2 days. 
  • Reheat. Easily reheat the chicken in a pan until warmed through. 
  • Freeze. We don’t recommend freezing this chicken as the sauce doesn’t reheat well when frozen. 

More Chicken Recipes

If you enjoyed this lemon chicken recipe, be sure to try our other easy chicken recipes; here are some of our favorites:

If you tried this lemon chicken recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below—we appreciate it!

Lemon Chicken Recipe in Butter Sauce

Author: Valentina Ablaev
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4.93 from 27 votes
Our homemade lemon chicken recipe makes a restaurant-worthy entree. Crispy cutlets, topped with a homemade lemon butter sauce, make every bite packed with flavor. This 30-minute recipe is out of this world and makes a delicious dish!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients

  • 1 1/2 lb chicken breasts (2 large breasts

Egg Mixture-

  • 2 large eggs
  • 1 garlic clove minced
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Parmesan Breading Mixture-

  • 1 cup Parmesan cheese grated
  • 3 Tbsp all-purpose flour
  • 1 Tbsp oil

Lemon Butter Sauce-

  • 8 Tbsp butter
  • 2 garlic cloves minced
  • 1/4 cup chicken broth
  • 1/4 cup lemon juice
  • 1/4 tsp ground black pepper
  • 1 Tbsp parsley to garnish optional
  • 1/2 lemon sliced for garnish optional
US Customary – Metric

Instructions

  • Pat the chicken breasts dry, then slice them lengthwise into four cutlets. Use a meat mallet to beat the chicken into an even thickness.
  • In a bowl, whisk together the eggs, garlic, and seasoning.
  • Place the chicken breasts into the bowl of eggs and set aside.
  • In a shallow bowl, mix the parmesan and flour.
  • Heat a deep skillet and add oil.
  • Dredge each chicken breast in the breading mixture, and add the cutlet to the sizzling oil.
  • Cook each cutlet for 4-5 minutes per side, or until golden brown.
  • Remove the chicken cutlets from the pan and cover to keep warm.
  • Add butter and garlic to the skillet and cook until fragrant. Pour in the chicken broth, lemon juice, and seasoning, then bring to a simmer. Cook on medium heat for about 2 minutes.
  • Add the cutlets back to the sauce and allow them to reheat. Garnish with parsley and lemon slices.
  • Serve, and enjoy!

Notes

  • When dredging the chicken, press the breading firmly into the chicken breast. This keeps the coating from falling off. 
  • Fry the chicken over medium-high heat to get that perfect crust. 
  • Store leftovers in an airtight container in the fridge for up to 3 days. 
  • Reheat the leftovers in a pan until the chicken is cooked through and the sauce is melted.

Nutrition

598kcal Calories9g Carbs50g Protein40g Fat21g Saturated Fat3g Polyunsaturated Fat13g Monounsaturated Fat1g Trans Fat273mg Cholesterol1157mg Sodium771mg Potassium1g Fiber1g Sugar1180IU Vitamin A18mg Vitamin C322mg Calcium2mg Iron
Nutrition Facts
Lemon Chicken Recipe in Butter Sauce
Amount Per Serving
Calories 598 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 21g131%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 273mg91%
Sodium 1157mg50%
Potassium 771mg22%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 1g1%
Protein 50g100%
Vitamin A 1180IU24%
Vitamin C 18mg22%
Calcium 322mg32%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course: Dinner
Cuisine: American