Lemon Chicken Recipe (with Lemon Butter Sauce)

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Lemon Chicken with Lemon Butter Sauce is a bright and flavorful dish that pairs tender, juicy chicken with a rich, tangy sauce. The chicken is lightly seasoned and pan-seared to golden perfection, locking in its natural juices. What truly elevates this recipe is the luscious lemon butter sauce, made with fresh lemon juice, butter, and a hint of garlic. The sauce is velvety and smooth, with just the right balance of tartness and richness, perfectly complementing the savory chicken.

What makes this Crockpot Chicken and Dumplings recipe so special is its blend of savory ingredients and the ease with which it comes together. With just a few simple steps, you can create a warm and satisfying dish that’s sure to become a family favorite. Whether you’re serving it for a cozy weeknight dinner or a comforting weekend meal, this recipe is a go-to for those chilly days when you crave something hearty and delicious. Plus, the leftovers are just as tasty, making it a great option for meal prep or feeding a crowd.

Ingredients & Substitutions

1 1/2 lb chicken breast, (2 large), patted dry with paper towels

1 Tbsp olive oil , to sautee

1 Tbsp parsley, to garnish (optional)

1/2 lemon, sliced for garnish (optional)

2 large eggs

1 garlic clove, minced

1/2 tsp Italian seasoning

1/2 tsp salt

1/4 tsp ground black pepper

1 cup Parmesan cheese, grated

3 Tbsp all-purpose flour

8 Tbsp unsalted butter

2 garlic cloves, minced

1/4 cup lemon juice

1/4 cup chicken broth

1/4 tsp ground black pepper

How to Make Crock Pot Broccoli Cheddar Soup:

• Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
• In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.
• In a large skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F on an Instant Read Thermometer. Reduce the heat if chicken browns too quickly.
• Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.