This was an amazing supper one night.  My husband and I both went back for seconds!  It is quick and easy and supper can be ready in half an hour!  The lemon adds bright, citrusy flavor to this dish, making it a recipe you will refer to time and again!  I think this has got to be one of the nicest and easiest skillet chicken breast recipes.  Perfect recipe for busy weeknights or any time really.  I would even serve this dish to company as it will always be well received, in my humble opinion.  

The chicken is smothered in a fresh Lemon Butter Sauce that adds so much flavor to the chicken.  Besides the breading I use for the chicken is the best!  Even without a sauce the chicken will be tasty with my breading.  If you are thinking those are limes, think again.  We get these tiny green lemons.  It takes some getting used to.  You could add some lemon zest to the lemon butter sauce, although I did not.  I highly recommend using fresh lemon juice for this recipe.  This Lemon Butter Chicken recipe is going to be on our regular rotation!  Keep leftovers in the refrigerator.  Heated up the next day the leftovers are almost as good.  You can reduce sodium in this recipe by using my homemade chicken broth/stock which is not as high in sodium as the commercial chicken broths.  You can serve this dish with green beans, asparagus, mashed cauliflower, or a lovely salad.

Chicken broth or chicken stock is something I use a lot in my chicken recipes.  Mine is homemade chicken stock or broth (not sure which one applies) and is so easy to make in the crock-pot.  Juicy chicken breasts are my first choice for this recipe, but you could do this with

chicken thighs as well.  

When breading the chicken, dredge the chicken in the breading by spooning it over the chicken to prevent using too much of the breading and running out.  You have to try this Parmesan mixture as it is so good with chicken and vegetables, too.  I love it and use it frequently.  It is simply the Parmesan that is bottled; not freshly grated Parmesan.  The Parmesan crust on this chicken is so good.  You have to try it if you have not yet.  Another spice one could add to the breading is paprika or even smoked paprika.

You can use a meat mallet to pound the chicken cutlets to make them thinner, but I rarely feel the necessity to do that.  

It is a good idea to keep lemons in the vegetable drawer for times like this.  Large, yellow lemons would be even better!

I find that turning the chicken cutlets frequently prevents the breading from burning.  Also, you can reduce the heat as needed.


Breaded Chicken, Sweet Mustard Peppers and Onions

Chicken with Creamy Onion Garlic Gravy

Garlic Butter Chicken

French Onion Smothered Chicken Breasts

Creamy Garlic Butter Parmesan Chicken (one of my most popular recipes)


3 large chicken breasts

Lemon slices for garnish

Egg Wash:

2 large eggs

1 tsp Italian seasoning (5 mL)

1/2 tsp minced garlic (2 mL)

1/2 tsp salt (2 mL)

1/4 tsp black pepper (1 mL)

Parmesan Breading:

1/3 cup Gluten-Free Bake Mix 2, OR almond flour (75 mL)

1/4 cup Parmesan cheese (60 mL)

Lemon Butter Sauce:

1/2 cup butter (125 mL)

2 tsp minced garlic (10 mL)

1/2 cup chicken stock (recipe below) (125 mL)

1/4 cup fresh-squeezed lemon juice (60 mL)

1/4 tsp black pepper (1 mL)



Slice chicken breasts longitudinally in half on a cutting board.


Dip chicken breast cutlet in egg wash, allowing excess to drip back into the bowl.  Place chicken breast cutlet on cutting board again and sprinkle both sides with breading.  (It is important to do it this way or you will run out of breading).  Repeat with all the chicken cutlets.  Place in hot olive oil in two nonstick frying pans and fry chicken 4 minutes on medium high (place lids on pans), turn and fry the other side and once brown, turn again and lower heat if necessary. 


When chicken is almost cooked through, consolidate all chicken in one pan and pour Lemon Butter Sauce over all. Do not cover. Cook 2 minutes or until chicken is done or until it has reached 165°F, using a meat thermometer.  Garnish with lemon slices for squeezing over the individual chicken servings.


Egg Wash:  In small bowl, whisk together eggs, Italian seasoning, minced garlic, salt and black pepper.


Parmesan Breading: In small bowl, combine Gluten-Free Bake Mix 2, OR almond flour and Parmesan cheese.


Lemon Butter Sauce:  In small pot, melt butter with garlic.  Stir in chicken stock, lemon juice and black pepper.  Bring to the boil and simmer 2 minutes.  Set aside.

Helpful Hints: *To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.  Add water to cover.  Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2  tsp (2 mL) thyme (optional) and 1/tsp (2 mL) black pepper.  Place slow-cooker on low and cook overnight.  Strain and either refrigerate or freeze the chicken stock in an airtight container.  This chicken stock makes a wonderful base for soups and gravies.

Yield: 6 servings

1 serving

281.5 calories

19.2 g protein

21.1 g fat

0.1 g fiber

3.2 g net carbs

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