Breaded Garlic Chicken in Lemon-Butter Sauce

This one was recommended by my sister-in-law.

Let me tell you, it is DELICIOUS!!!MMMM!

This is what we had for dinner tonight and there were hardly any leftovers!


*Note: if you prefer more sauce, since this makes a lighter, smaller amount of sauce, consider doubling the sauce ingredients.

4 boneless, skinless chicken breasts
1 cup seasoned flour (1 cup flour, 1 teaspoon salt, ½ teaspoon pepper)
5 cloves of garlic, finely minced (see garlic tutorial here)
1 tablespoon parsley flakes or 1/4 cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice, from about 1 lemon
3 eggs
1/3 cup finely grated Parmesan cheese
1 tablespoon olive oil
5 tablespoons butter

Place the seasoned flour in a large gallon-size ziploc bag. Set aside.
In a shallow pie plate, beat the eggs until mixed and add the Parmesan cheese. Whisk to combine. Set aside. 
In a large skillet, melt one tablespoon butter and one tablespoon olive oil over medium heat. Let it begin to heat and sizzle while you prepare the chicken but be careful not to let the butter burn and turn brown.
Put the four chicken breasts in the bag with the seasoned flour, close the bag, and shake to coat the chicken in the flour.
One by one, take the chicken out of the bag and dip into the egg/Parmesan mixture.
Place the chicken carefully in the skillet with the hot oil/butter.
Repeat with the other chicken breasts.
Let the chicken cook on the first side, without moving or flipping the chicken, for 1-2 minutes until a nice, golden crust has formed.
Carefully, using a wide spatula, flip the chicken and let it continue to cook for 1-2 minutes on the other side until it is golden brown. The chicken will flip easiest if it has had time to sizzle and cook to form a nice crust.
Remove the chicken to a 9X13-inch pan. Set aside while you make the sauce.
In the same skillet that you browned the chicken, melt the remaining four tablespoons butter. Add the minced garlic, lemon juice, and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.
Pour the sauce evenly over the chicken breasts and bake at 350 degrees for 35 minutes, until the chicken is cooked through. Serve over noodles, rice or potatoes.


the recipe came from Mel’s Kitchen Cafe

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: chicken, dinner, main-dish, meat

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  1. Katie Barton

    This is one of my new favorite recipes :) I tried it once with the sauce doubled and once without. I liked it not doubling the sauce, but there needed to be something else on the noodles. Parmesan cheese maybe? Regardless, it was soooo tasty. Love it!

  2. Erin

    Hi! I tried this tonight, and my breading didn't quite come out nice and crispy like yours. Kind of soggy and thin. Any idea why that might be?

    1. Kami

      Just a tip, use seasoned bread crumbs instead of flour or cook fully in the pan by filling it about half way with vegetable oil and frying instead of baking.