Pin It I had one of those kitchen breakthroughs during a busy weeknight when I needed something that felt special but wouldn't take forever. The parmesan creates this incredible crust that's almost like a savory cookie, and when you pour that lemon butter sauce over it, something magical happens. Now whenever I smell garlic hitting butter, my family starts asking if it's chicken night. This recipe has become my go-to for when I want to impress without the stress.
Last spring my sister came over for dinner and ended up licking the sauce off her plate, which she will never live down. We had this bottle of Pinot Grigio open and the way the acidity cut through the rich parmesan was absolute perfection. Now it's our standing joke that chicken night requires an extra bottle of wine and lots of napkins.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Chicken breast: Pounding them to even thickness is the secret that changed everything for me, no more dry edges and raw centers
- Parmesan cheese: Freshly grated makes a huge difference here, the pre shredded stuff just doesn't create that same crispy crust
- Eggs: Room temperature eggs stick better to the coating, I learned this after batches kept losing their crust
- Butter: I use unsalted so I can control the seasoning, and 8 tablespoons might seem like a lot but trust me on this
- Lemon juice: Fresh squeezed absolutely matters, bottled juice somehow tastes flatter and more acidic
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Pound the chicken:
- Cut those breasts in half lengthwise and give them a gentle pounding between plastic wrap until they're an even half inch thickness. This step feels therapeutic and ensures every piece cooks at the same speed.
- Set up your coating stations:
- Whisk the eggs with garlic, Italian seasoning, salt, and pepper in one shallow bowl. Mix the parmesan and flour in another bowl, and try not to sample too much of the cheese.
- Dredge like you mean it:
- Dip each cutlet in the egg mixture, let the excess drip off, then press firmly into the parmesan flour. Don't be shy here, that coating needs to really stick to create that gorgeous crust.
- Sear to golden perfection:
- Heat that olive oil in your skillet over medium heat and cook the chicken about 5 minutes per side. You'll know it's ready when it's deeply golden and beautiful, and registers 165°F internally.
- Make the magic sauce:
- Melt butter in a small saucepan, sauté garlic for just a minute until it's fragrant, then stir in lemon juice, broth, and pepper. Let it simmer for 2 minutes while you try not to drink it with a spoon.
- Bring it all together:
- Arrange that gorgeous chicken on a platter and pour the sauce over everything, turning the pieces so they're all coated. Add parsley and lemon slices, then get it to the table while it's still hot.
Pin It This recipe became my birthday dinner tradition after the year I tried making beef wellington and it was a disaster. Everyone actually liked this chicken better, which taught me that sometimes the simpler choice is the one that brings the most joy.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Making It Your Own
Sometimes I throw a pinch of red pepper flakes into the sauce because I like how that little heat plays against the rich butter. The parmesan crust is also incredible with some fresh thyme or rosemary mixed into the coating, especially in winter when those woodsy flavors feel so cozy. I've made this for people who swear they don't like chicken breast and watched them change their minds completely.
Sides That Shine
Angel hair pasta tossed in olive oil and garlic is perfect because the sauce drips right onto the noodles and creates this incredible second sauce. Roasted potatoes with rosemary work beautifully too, something about the crispy potatoes against the tender chicken just makes sense. On nights when I want something lighter, a big green salad with an acidic vinaigrette balances everything perfectly.
Timing Your Meal
The sauce comes together so quickly that you want to have everything else plated and ready before you start it. I usually put the water on for pasta as soon as the chicken goes into the pan, which gives me perfect timing. Get your garnish chopped and your plates warming while the chicken rests, and you will feel like a kitchen genius.
- Set out all your ingredients before you start cooking
- Warm your plates in a low oven while the chicken rests
- Have that bottle of wine opened before you sit down to eat
Pin It There is something so satisfying about a recipe that looks and tastes impressive but comes together on a random Tuesday without any drama. Hope it becomes a regular in your kitchen rotation too.
Recipe Questions & Answers
- → How do I get the parmesan crust to stick?
Pat the chicken completely dry before coating, press the parmesan-flour mixture firmly onto the egg-dipped cutlets, and let excess egg drip off to prevent a soggy coating.
- → Can I make this ahead?
You can pound and coat the chicken up to 4 hours ahead, refrigerate on a parchment-lined baking sheet, then cook just before serving. The sauce is best made fresh.
- → What sides pair well?
Angel hair pasta, roasted potatoes, or a crisp green salad complement this beautifully. The lemon butter sauce creates a natural dressing for vegetables or pasta.
- → How do I know when the chicken is done?
The crust should be golden brown and the internal temperature should reach 165°F (74°C) when measured with a meat thermometer. The cutlet should feel firm but springy.
- → Can I use chicken thighs instead?
Boneless skinless chicken thighs work well—adjust cooking time to 6-7 minutes per side since they're thicker than pounded cutlets.
