This Parmesan Crusted Chicken is golden and crispy on the outside, tender and juicy on the inside—finished with a luscious lemon butter sauce that takes it to the next level.
It’s a restaurant-quality dish that’s surprisingly easy to make at home with simple pantry staples
Why You’ll Love This Recipe
Crispy crust with real Parmesan – no breadcrumbs needed!
Zesty lemon butter sauce – rich, tangy, and full of flavor.
Quick cook time – dinner is ready in under 30 minutes.
Elegant enough for guests – but simple enough for weeknights.
Customizable sides – pairs beautifully with pasta, rice, or vegetables.
What You’ll Need (Ingredient Highlights)
Chicken breasts – slice in half for quicker cooking and even crisping.
Egg mixture – eggs, garlic, seasoning, salt, and pepper to coat.
Parmesan & flour breading – a flavorful, crispy coating that sticks!
Lemon butter sauce – butter, garlic, lemon juice, and broth for a silky finish.
Fresh parsley & lemon slices – for a bright garnish.
Pro Tips Before You Start
Pound the chicken evenly – this ensures even cooking and tenderness.
Use freshly grated Parmesan – for better texture and melting.
Don’t overcrowd the pan – crisp up the chicken in batches if needed.
Keep the heat moderate – so the crust doesn’t burn before the chicken cooks through.
Use an instant-read thermometer – to hit the perfect 165˚F doneness.
How to Make Parmesan Crusted Chicken
Step 1: Prep the Chicken
Cut each chicken breast in half horizontally to create two thinner cutlets.
Place between plastic wrap and pound lightly with a meat mallet to even thickness.
Step 2: Prepare the Coatings
In one bowl, whisk together eggs, minced garlic, Italian seasoning, salt, and pepper.
In a second bowl, mix grated Parmesan with flour.
Step 3: Bread the Chicken
Dip each chicken cutlet into the egg mixture, letting excess drip off, then press into the Parmesan-flour mixture until well coated on both sides.
Step 4: Cook the Chicken
Heat 1 Tbsp of olive oil in a non-stick skillet over medium heat.
Add the chicken cutlets and cook for 4–5 minutes per side, until golden brown and fully cooked (165˚F internal temperature).
Remove from pan and set aside.
Step 5: Make the Lemon Butter Sauce
In a small saucepan, melt the butter.
Add minced garlic and sauté until fragrant (about 30 seconds).
Stir in lemon juice, chicken broth, and black pepper.
for 2–3 minutes until slightly thickened.
Step 6: Finish and Serve
Pour the sauce over the cooked chicken cutlets, turning them to coat.
with chopped parsley and lemon slices. Serve hot!
What to Serve It With
Garlic mashed potatoes or roasted baby potatoes
Buttered pasta or angel hair tossed with herbs
Steamed green beans or sautéed spinach
Rice pilaf or lemon couscous
A fresh arugula or Caesar salad
Variations / Substitutions
Swap the protein – Try with turkey cutlets or pork chops.
Make it gluten-free – Use gluten-free flour or almond flour.
Herb it up – Add fresh thyme or rosemary to the breading.
Extra cheesy – Add shredded mozzarella under the crust before serving.
Add heat – Sprinkle in red pepper flakes for a spicy kick.
Storage & Leftovers
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Gently warm in a skillet over low heat or in the oven at 300˚F until heated through.
Freeze: Freeze breaded, uncooked chicken between parchment layers for up to 2 months. Cook straight from frozen, adding a few extra minutes.
FAQs
Can I use pre-shredded Parmesan?
Yes, but freshly grated Parmesan melts and sticks better for a crispier finish.
Can I make this in the oven?
For baking, place coated chicken on a parchment-lined baking sheet and spray lightly with oil.
Bake at 400˚F for 20–22 minutes, flipping halfway through.
What’s the best oil to use for frying?
Use light olive oil, avocado oil, or vegetable oil – avoid extra virgin olive oil for high-heat cooking.
How do I know the chicken is cooked through?
Use an instant-read thermometer.
The internal temp should reach 165˚F in the thickest part.
Can I make the sauce ahead?
Yes! The lemon butter sauce can be made and stored in the fridge for up to 3 days.
Reheat gently before serving.
Can I meal prep this recipe?
Absolutely. Bread the chicken in advance and refrigerate up to a day ahead.
Cook when ready to eat.
What pasta goes best with this?
Linguine, spaghetti, or even lemon orzo work beautifully with the citrusy sauce.
Final Thoughts
Parmesan Crusted Chicken with Lemon Butter Sauce is a dinner that always impresses.
Crispy, juicy, and zesty, it’s comfort food with a touch of elegance.
Whether you’re cooking for family or entertaining guests, this dish is sure to shine.
Don’t forget a slice of lemon on the side for that extra burst of freshness!
Parmesan Crusted Chicken
Ingredients
For the Chicken
- 1 1/2 lb chicken breast 2 large, patted dry
- 1 Tbsp olive oil
- 1 Tbsp parsley chopped (optional)
- 1/2 lemon sliced (optional garnish)
- Egg Mixture
- 2 large eggs
- 1 garlic clove minced
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Parmesan Breading
- 1 cup Parmesan cheese grated
- 3 Tbsp all-purpose flour
Lemon Butter Sauce
- 8 Tbsp unsalted butter
- 2 garlic cloves minced
- 1/4 cup lemon juice
Instructions
- Slice chicken lengthwise and pound to even thickness.
- Whisk egg mixture; mix Parmesan and flour in a second bowl.
- Dip chicken in egg, then in Parmesan mixture.
- Sauté chicken in oil 4–5 min per side until golden and cooked through.
- In another pan, melt butter and garlic, then add broth, lemon juice, and pepper.
- Simmer 2–3 minutes.
- See full steps with tips & photos → https://mischacrossing.com/parmesan-crusted-chicken/
Notes
- For crispier results, use finely grated Parmesan, not shredded.
- Serve over pasta, mashed potatoes, or a bed of greens.
- You can swap lemon juice for white wine or chicken broth in the sauce if preferred.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet for best texture.
