Description
Lemon garlic chicken is marinated and roasted for a fresh, herb-forward dish with juicy meat and bright flavor.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) chicken breast, (2 large), patted dry with paper towels
- 2 large eggs
- 1 cup Parmesan cheese, grated
Seasonings and Flour:
- 3 tablespoons all-purpose flour
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 garlic cloves, minced
- 1 garlic clove, minced
Liquids and Garnish:
- 1 tablespoon olive oil, to sautée
- 1 tablespoon unsalted butter
- 1/4 cup lemon juice
- 1/4 cup chicken broth
- 1/2 lemon, sliced for garnish (optional)
- 1 tablespoon parsley, to garnish (optional)
Instructions
- Butterfly chicken breasts by slicing horizontally, then gently flatten to uniform thickness using a meat mallet to ensure even cooking.
- Prepare two separate mixing vessels: one for the egg mixture and another for the parmesan coating, whisking and combining ingredients thoroughly.
- Dredge each chicken piece through the egg wash, ensuring complete coverage, then generously coat with the parmesan mixture, allowing excess to fall away naturally.
- Warm a large skillet with a thin layer of oil over medium heat until shimmering. Carefully place chicken into the pan, cooking 4-5 minutes per side until golden brown and internal temperature reaches 165°F, adjusting heat if browning occurs too quickly.
- In a separate saucepan, infuse butter with minced garlic until fragrant. Pour in lemon juice, chicken broth, and cracked black pepper, simmering for approximately 2 minutes to develop rich flavors.
- Add cooked chicken to the prepared sauce, gently turning to ensure complete coating. Garnish with fresh lemon slices and finely chopped parsley for a bright, herbaceous finish.
Notes
- Pounding chicken breasts evenly ensures uniform cooking and prevents dry or undercooked sections.
- Let the egg mixture sit for a minute before coating to help the parmesan mixture adhere better to the chicken.
- Watch the skillet heat carefully to prevent burning and achieve a perfect golden-brown crust without overcooking the chicken.
- Make the lemon sauce while the chicken cooks to maximize flavor infusion and serve the dish piping hot.
- Swap regular breadcrumbs with almond flour or gluten-free breadcrumbs for a celiac-friendly version.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 2
- Calories: 594 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 13 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.5 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 54 g
- Cholesterol: 230 mg