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Crispy Parmesan-Crusted Chicken Breast Recipe with Easy Lemon Butter Sauce

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A quick and easy recipe featuring crispy Parmesan-crusted chicken breasts paired with a tangy lemon butter sauce, perfect for a fuss-free yet indulgent meal.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (around 6–7 oz / 170–200 g each)
  • 1 cup grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • 1 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten
  • 1/4 cup all-purpose flour
  • 2–3 tbsp olive oil or avocado oil
  • 4 tbsp unsalted butter
  • 2 cloves garlic, minced
  • Juice of 1 large lemon (about 3 tbsp)
  • Zest of 1 lemon
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper, to taste

Instructions

  1. Use a sharp knife to butterfly each chicken breast if thick, aiming for an even thickness of about 1/2 inch (1.3 cm). Pat the chicken dry with paper towels.
  2. Set up dredging stations: in one shallow bowl, place flour seasoned with salt and pepper; in a second bowl, beat the eggs; in a third bowl, mix Parmesan, panko, garlic powder, Italian seasoning, salt, and pepper.
  3. Lightly dust each chicken piece with flour, shaking off excess. Dip into beaten eggs, then press firmly into the Parmesan-panko mixture to coat evenly. Set aside.
  4. Heat 2 tablespoons of olive oil in a skillet over medium heat. When oil shimmers, add chicken breasts. Cook 4-5 minutes per side until crust is golden and chicken reaches 165°F (74°C). Avoid overcrowding; cook in batches if needed.
  5. While chicken cooks, melt butter in a small saucepan over low heat. Add minced garlic and sauté gently for about a minute until fragrant. Stir in lemon juice and zest, season with salt and pepper, then remove from heat and stir in chopped parsley.
  6. Serve chicken breasts on plates and spoon lemon butter sauce generously over the top. Garnish with extra parsley and lemon wedge if desired.

Notes

Pat chicken dry to ensure crispiness. Heat oil until shimmering but not smoking. Press coating firmly for a thick crust. Use medium heat to avoid burning. Use a meat thermometer to check doneness. Prepare lemon butter sauce while chicken cooks. For gluten-free, substitute flour and panko with almond flour and gluten-free panko. For dairy-free, use nutritional yeast and plant-based butter.

Nutrition

Keywords: Parmesan crusted chicken, lemon butter sauce, crispy chicken breast, easy dinner, quick chicken recipe, comfort food

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