This easy lemon chicken recipe starts with a crispy breadcrumb coating and ends with a drizzle of savory lemon garlic butter sauce.
Why this recipe works
Panko breaded lemon chicken breast kissed with a vibrant lemon garlic butter sauce is far from your boring everyday chicken breast. The crispy breadcrumb coating here helps this dish stand out in the ocean of lemon chicken recipes out there.
Serve this beauty up chicken parmesan style over a bed of buttered noodles or pair it with garlic mashed potatoes on the side. Your choice!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – You’ll want to pound the chicken breast with a meat mallet for even thickness throughout. Otherwise the chicken may cook at different rates in the pan. Cook to an internal temperature of 165F on an instant read thermometer.
SAUCE – We use a concentrated buillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and is easily reconstituted with water. You can certainly use broth or stock instead.
How to Make Lemon Chicken
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Trim chicken breasts and pound them with a meat mallet to achieve an even thickness.
- To one of the breading trays add flour, panko bread crumbs, garlic salt, and lemon pepper. Stir to combine well.
- To the second breading tray add the egg and a tablespoon of water. Whisk well.
- Place chicken breast into egg mixture and coat on both sides. Lift and allow excess to drip off before placing in the flour mixture.
- Turn the chicken over and gently press to coat.
- To the skillet, add enough cooking oil to come about 1/2-inch up the sides of the pan. Heat oil over medium-high until it reaches a temperature of 350 F.
- Cook chicken in hot oil until both sides are nicely browned and the internal temperature reaches 165 F. Move chicken to a wire rack to rest while you make the sauce.
- In a saucepan over medium-high heat, melt butter.
- Add minced garlic and saute for 1 minute.
- Add the chicken base and lemon juice and bring to a boil.
- Make a slurry by combining the cornstarch and water. Add to the saucepan and continue cooking until the sauce begins to thicken.
- Drizzle sauce over chicken and serve.
OPTIONAL – you can place the chicken back into a clean skillet and add the sauce. Simmer for a few minutes to heat through.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. You can reheat your lemon chicken in a skillet with a dash of oil or pop it in the air fryer using the reheat function to maintain the same crispy texture. If you know you will have leftovers, I would suggest keeping the chicken separate from the sauce so it does not get soggy.
Serving Suggestions
Serve your lemon chicken over a bed of mashed potatoes or noodles with extra lemon sauce spooned on top. It goes great with a side salad and roasted veggies as well. Enjoy!
More Chicken Recipes
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Lemon Chicken
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 ½ pounds boneless skinless chicken breast
- ½ cup all purpose flour
- ½ cup panko breadcrumbs
- 2 teaspoons garlic salt
- 1 teaspoon lemon pepper
- 1 large egg
- 4 Tablespoons unsalted butter
- 1 Tablespoon minced garlic
- 1 teaspoon Better than Bouillon chicken base
- ¼ cup lemon juice juice from about 1 1/4 lemons
- 1 Tablespoon cornstarch
- ¼ cup water
- oil for frying such as vegetable, canola, or peanut
Things You’ll Need
Before You Begin
- We use a concentrated buillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and is easily reconstituted with water. You can certainly use broth or stock instead.
Instructions
- Trim chicken breasts and pound them with a meat mallet to achieve an even thickness.1 1/2 pounds boneless skinless chicken breast
- To one of the breading trays add flour, panko bread crumbs, garlic salt, and lemon pepper. Stir to combine well.1/2 cup all purpose flour, 1/2 cup panko breadcrumbs, 2 teaspoons garlic salt, 1 teaspoon lemon pepper
- To the second breading tray add the egg and a tablespoon of water. Whisk well.1 large egg
- Place chicken breast into egg mixture and coat on both sides. Lift and allow excess to drip off before placing in the flour mixture.
- Turn the chicken over and gently press to coat.
- To the skillet, add enough cooking oil to come about 1/2-inch up the sides of the pan. Heat oil over medium-high until it reaches a temperature of 350 F.
- Cook chicken in hot oil until both sides are nicely browned and the internal temperature reaches 165 F. Move chicken to a wire rack to rest while you make the sauce.
- In a saucepan over medium-high heat, melt butter.4 Tablespoons unsalted butter
- Add minced garlic and saute for 1 minute.1 Tablespoon minced garlic
- Add the chicken base and lemon juice and bring to a boil.1 teaspoon Better than Bouillon chicken base, 1/4 cup lemon juice
- Make a slurry by combining the cornstarch and water. Add to the saucepan and continue cooking until the sauce begins to thicken.1 Tablespoon cornstarch, 1/4 cup water
- Drizzle sauce over chicken and serve.If you know you will have leftovers when serving, I would suggest keeping the chicken separate from the sauce so it does not get soggy.
- Optional – you can place the chicken back into a clean skillet and add the sauce. Simmer for a few minutes to heat through.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. You can reheat your lemon chicken in a skillet with a dash of oil or pop it in the air fryer using the reheat function to maintain the same crispy texture.
Nutrition
Chef Antoine Davis
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