Ingredients

1 1/2 pounds chicken breasts (boneless, skinless)

1 Tbsp olive oil

2 large eggs

2 garlic cloves (minced)

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup Parmesan cheese (grated)

2 tablespoons all-purpose flour

4 Tbsp butter

4 garlic cloves (minced)

1/4 cup lemon juice

1/2 cup chicken broth

1/2 tablespoon all-purpose flour

1 tablespoon cold water

Parsley (chopped to garnish, optional)

Lemon slices for garnish (optional)

Instructions

Step 1: Cut each chicken breast in half lengthwise to create thinner pieces.

Step 2: In a bowl, whisk together the eggs and 2 minced garlic cloves until well combined.

Step 3: In a separate bowl, mix the grated Parmesan cheese, 2 tablespoons flour, Italian seasoning, salt, and pepper.

Step 4: Dip each chicken piece into the egg mixture, then coat thoroughly in the Parmesan-flour mixture on both sides.

Step 5: Heat olive oil in a large skillet over medium heat, just enough to cover the bottom.

Step 6: Once hot, add the chicken and cook for 5 minutes per side until golden, crispy, and cooked through (165˚F internal temperature).

Step 7: In a separate saucepan, combine chicken broth, lemon juice, butter, and 4 minced garlic cloves. Bring to a low boil and simmer for 2-3 minutes.

Step 8: In a small cup, mix 1 tablespoon cold water with 1/2 tablespoon flour until smooth.

Step 9: Stir the flour mixture into the lemon garlic sauce and simmer for about 5 minutes, stirring until the sauce thickens.

Step 10: Return the cooked chicken pieces to the skillet if they were cooked in batches.

Step 11: Pour the lemon garlic sauce over the chicken evenly.

Step 12: Garnish with lemon slices and chopped parsley if desired, then serve warm.

Tips & Variations

For extra crispiness, double dip the chicken by repeating the egg and Parmesan coating steps before cooking.

Use fresh lemon juice for the best bright, zesty flavor in the sauce.

Substitute chicken thighs for a juicier alternative, adjusting cooking time as needed.

Add a pinch of red pepper flakes to the sauce for a subtle kick.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and will be more tender and juicy. Adjust cooking time slightly to ensure they are fully cooked.

How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165˚F and the coating is golden and crispy. Using a meat thermometer is the safest way to check doneness.