Chicken Lemon Parmesan Recipe

Prepare chicken

Trim any excess fat from the chicken breasts. If breasts are thick, butterfly them or pound to an even thickness of about 1/2 inch so they cook evenly (place between plastic wrap and gently pound). Pat dry with paper towels.

Set up dredging station

Place the flour in a shallow bowl and season with 1/2 tsp salt and 1/2 tsp black pepper. In a second bowl whisk the eggs with 2 tbs milk until combined. In a third bowl combine the breadcrumbs, 3 tbs grated Parmesan, 1 tsp paprika (if using), and a pinch of salt and pepper.

Coat chicken

One piece at a time: dredge a chicken breast in the flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture to coat thoroughly. Repeat with all pieces and set on a plate while you heat the pan.

Pan-fry chicken

In a large skillet over medium-high heat add 2 tbs olive oil. When hot, add the coated chicken breasts (work in batches if needed). Cook 3–4 minutes per side until golden brown and internal temperature reaches 74°C (165°F). Transfer cooked chicken to a plate and tent with foil to keep warm. Add remaining 1 tbs olive oil if pan is dry between batches.

Optional oven finish

If chicken is browning too fast before cooking through, finish in a 180°C (350°F) oven for 6–8 minutes until cooked through.

Sauté garlic

Reduce heat to medium and wipe the skillet lightly if burnt bits are excessive, leaving browned bits for flavor. Add 4 tbs butter. When melted, add the 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.

Build sauce

Add 120 ml chicken stock to deglaze the pan, scraping up browned bits. Stir in 3 tbs lemon juice, 1 tbs lemon zest, and 60 ml heavy cream. Bring to a gentle simmer for 2–3 minutes to reduce slightly.

Finish with Parmesan & seasoning

Lower heat to low and whisk in 1 cup grated Parmesan until melted and the sauce is smooth and slightly thickened. Taste and season with 1 tsp salt and 1/2 tsp black pepper, adjusting to preference. If sauce is too thick, thin with 1–2 tbs water or stock.

Coat chicken in sauce

Return the cooked chicken breasts to the skillet, spooning sauce over them and simmering 1–2 minutes so chicken is warmed and coated. Sprinkle chopped parsley and extra Parmesan over the top. Squeeze lemon wedges over each portion if desired and serve immediately.