Description
This Lemon Parmesan Chicken recipe features tender, pan-fried chicken breasts coated with a flavorful blend of Parmesan cheese, paprika, and garlic powder. Served alongside charred green beans and accented with fresh lemon slices and an optional tangy lemon butter sauce, this dish makes a bright, satisfying dinner ready in just 40 minutes.
Ingredients
Chicken and Coating
- 1 pound boneless, skinless chicken breasts (cut into 6 pieces, 2 breasts)
- 1/4 cup flour
- 3 tablespoons grated Parmesan cheese (sandy texture)
- 1/2 teaspoon salt (plus more as needed)
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 3 tablespoons olive oil (divided)
- 5 tablespoons unsalted butter (divided)
Vegetables
- 3 cups green beans (trimmed and cut in half lengthwise)
- 2 lemons
Lemon Butter Sauce (Optional)
- See recipe notes for preparation details
Instructions
- Make Lemon Butter Sauce (Optional): If using the lemon butter sauce, prepare it first as described in the notes before starting the chicken.
- Prep Chicken: In a shallow bowl, combine flour, grated Parmesan, salt, pepper, paprika, and garlic powder. Cut each chicken breast into 3 pieces. Place between two sheets of plastic wrap and pound to 1/4-inch thickness. Rub chicken pieces evenly with 1 tablespoon olive oil, then coat each piece in the flour mixture.
- Cook Chicken: Heat 2 tablespoons olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add half the chicken pieces and cook for 3–4 minutes on the first side until golden brown. Flip and cook for an additional 1–2 minutes. Transfer cooked chicken to a plate. Repeat with remaining chicken pieces, adding more oil if needed. Cover all cooked chicken with foil to keep warm.
- Cook Lemon Slices: Thinly slice one lemon and add to the skillet. Cook for 1 minute until softened, then flip and cook another 30 seconds. Remove lemon slices and set aside.
- Cook Green Beans: Add remaining 1 tablespoon butter to the skillet and increase heat to high. Add green beans with a pinch of salt and pepper. Toss to coat and cook undisturbed for 3 minutes. Stir occasionally for another 1 to 3 minutes until the beans are crisp-tender and charred.
- Serve: Remove skillet from heat and place chicken and lemon slices on top of the green beans. Drizzle with fresh lemon juice and sprinkle with extra Parmesan cheese if desired. Serve with the optional lemon butter sauce and enjoy your meal!
Notes
- Lemon Butter Sauce can be made by melting 4 tablespoons unsalted butter and whisking in fresh lemon juice, minced garlic, and a pinch of salt. Heat gently until combined.
- Pounding chicken to even thickness ensures even cooking and tender texture.
- You can substitute green beans with asparagus or snap peas if preferred.
- Adjust seasoning to taste, adding more salt, pepper, or lemon juice as needed.
- This recipe is best served immediately for optimal flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
