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Crispy Parmesan Crusted Chicken Breast with Easy Garlic Lemon Butter

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A quick and easy recipe featuring boneless, skinless chicken breasts coated in a crispy Parmesan crust and served with a tangy garlic lemon butter sauce. Perfectly crispy on the outside and juicy inside, this dish is a crowd-pleaser for any occasion.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (6–8 ounces each), pounded to ½ inch thickness
  • ¾ cup finely grated Parmesan cheese (about 75g)
  • ½ cup plain or Italian-style breadcrumbs (about 50g), optional
  • ½ cup all-purpose flour (about 60g)
  • 2 large eggs, beaten
  • 2 tablespoons unsalted butter (30 ml)
  • 1 tablespoon olive oil (15 ml)
  • 3 tablespoons unsalted butter (45g) for sauce
  • 3 cloves garlic, minced
  • Juice and zest of 1 lemon
  • Salt and pepper to taste
  • Fresh parsley or thyme for garnish (optional)

Instructions

  1. Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even ½ inch (1.3 cm) thickness.
  2. Season the chicken breasts with salt and pepper on both sides.
  3. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Parmesan cheese, breadcrumbs, salt, and pepper.
  4. Dredge each chicken breast first in flour, shaking off excess, then dip in beaten eggs, and finally press firmly into the Parmesan-breadcrumb mixture to coat evenly.
  5. Heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a large skillet over medium heat.
  6. Add the coated chicken breasts and cook for 4-5 minutes per side until the crust is golden brown and the internal temperature reaches 165°F (74°C). Avoid moving the chicken too much to keep the crust intact.
  7. Remove chicken from skillet and lower heat. Add 3 tablespoons unsalted butter and minced garlic to the skillet. Sauté garlic for about 1 minute until fragrant but not browned.
  8. Stir in lemon juice and zest. Let the sauce bubble gently for 1-2 minutes, scraping up browned bits from the pan.
  9. Pour the garlic lemon butter sauce over the chicken breasts. Garnish with chopped fresh parsley or thyme if desired. Serve immediately.

Notes

Pat chicken dry before dredging to help coating stick. Use fresh Parmesan for best crispiness. Keep heat moderate to avoid burning the crust. Let chicken rest a few minutes after cooking to retain juiciness. For gluten-free, substitute flour and breadcrumbs with almond flour or gluten-free panko. For dairy-free, use olive oil or dairy-free spread and nutritional yeast instead of Parmesan. Reheat leftovers gently in a skillet to maintain crust crispiness.

Nutrition

Keywords: Parmesan crusted chicken, garlic lemon butter chicken, crispy chicken breast, easy chicken recipe, weeknight dinner, gluten-free option, dairy-free option

Find it online: https://yumnode.com/crispy-parmesan-crusted-chicken-breast-recipe-easy-garlic-lemon-butter/