One Skillet Lemon Parmesan Chicken

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One Skillet Lemon Parmesan Chicken and Green Beans — a simple, family-friendly 30-minute meal with little clean-up required!

ONE SKILLET easy lemon parmesan chicken and veggies! Delicious and quick to make; 30-minute meal with little clean-up! via chelseasmessyapron.com

ONE SKILLET easy lemon parmesan chicken and veggies! Delicious and quick to make; 30-minute meal with little clean-up! via chelseasmessyapron.com

PIN THIS: One Skillet Lemon Parmesan Chicken to your dinner board!

One Skillet Lemon Parmesan Chicken and Veggies I ONE SKILLET LEMON PARMESAN CHICKEN I ONE SKILLET easy lemon parmesan chicken and veggies! Delicious and quick to make; 30-minute meal with little clean-up! via chelseasmessyapron.com
One Skillet Lemon Parmesan Chicken and Veggies I ONE SKILLET LEMON PARMESAN CHICKEN I ONE SKILLET easy lemon parmesan chicken and veggies! Delicious and quick to make; 30-minute meal with little clean-up! via chelseasmessyapron.com

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One Skillet Lemon Parmesan Chicken

4.8 from 5 votes
This One Skillet Lemon Parmesan Chicken is a simple, family-friendly 30-minute meal with little clean-up required!
Print Recipe

One Skillet Lemon Parmesan Chicken

4.8 from 5 votes
This One Skillet Lemon Parmesan Chicken is a simple, family-friendly 30-minute meal with little clean-up required!
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 498kcal
Author Chelsea

Ingredients

  • 1 pound (2 large) boneless, skinless chicken breasts
  • 1/4 cup white flour
  • 7 tablespoons unsalted butter, separated
  • 1/2 teaspoon EACH: paprika, Italian seasoning
  • 1 teaspoon dried parsley
  • 2 teaspoons minced garlic, separated
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 cup Panko
  • Salt and freshly cracked pepper
  • 10 ounces green beans, trimmed

Lemon Butter Sauce

  • 4 tablespoons unsalted butter
  • 1/2 teaspoon minced garlic
  • 2-3 tablespoons freshly squeezed lemon juice + 1/2 teaspoon lemon zest (1 large lemon)
  • 1/2 tablespoon fresh flat-leaf parsley, minced

Instructions

  • Start with the Lemon Butter Sauce: In the large nonstick skillet, add the butter and warm it on medium-high heat. When it is melted add in the garlic and stir around until fragrant. Add in the fresh lemon juice, lemon zest, and fresh minced parsley. Simmer on medium-low heat for 3-5 minutes or until slightly reduced. Add freshly cracked pepper if desired. Transfer to a dish and set aside.
  • Set out 3 shallow bowls or plates (paper plates/bowls for fast clean-up!). In the first, add the flour. In the second, add in 4 tablespoons melted butter. In the last, combine the paprika, Italian seasoning, dried parsley, 1 and 1/2 teaspoon minced garlic, Parmesan cheese, and Panko. Take the 2 large chicken breasts and remove any fat. Butterfly the breasts and then cut exactly in half (so you have 4 thin breasts). Then pound the halves to even thickness. Generously salt and pepper both sides of each chicken breast.
  • Dredge the chicken in the flour, then the melted butter, and then the Parmesan mixture. If you have leftover butter and Parmesan mixture, dip the chicken in both again (you shouldn't have any leftover of either and double breading is delicious!).
  • In the same skillet, over medium-high heat add 2 tablespoons butter. Add the breaded chicken breasts and cook for 3-5 minutes, flip and cook for another 3-5 minutes or until chicken registers 165 degrees F on a meat thermometer. If its browning too fast and not cooking in the inside, the heat is too high. 
  • Remove the cooked chicken to a plate (paper!) and tent with foil. Meanwhile, while the chicken is cooking, prepare the green beans by cleaning and trimming them. Thinly slice a lemon.
  • Add the prepared green beans and 1 more tablespoon butter to the skillet. Season with salt and pepper and cook over medium heat until crisp tender (about 5-8 minutes). Add the lemon slices and remaining 1/2 teaspoon garlic in for the last 1-2 minutes.
  • Add the chicken back into the skillet and serve immediately with the prepared lemon butter sauce (add the sauce to each bite (dip the chicken) as you are enjoying -- don't pour the sauce over the chicken or it will become soggy). If desired garnish the chicken with 1 more tablespoon parsley. The lemons are just to infuse with more lemon flavor and not necessarily to be eaten.

Nutrition Facts

Calories: 498kcal

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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Recipe Rating




13 Comments

  1. 5 stars
    New to your site – made your lemon blueberry yogurt bread and loved it, so started searching around. Made this last night, and have to say, it’s the first time I’ve gotten my SO to willingly eat and finish his green beans (I know, it’s like feeding a child, right?).

    I actually used the lemon butter sauce to dredge my chicken pieces, but other than that, followed it pretty precisely and was very happy where it ended up! Ate a leftover chicken breast for dinner tonight as well. Looking forward to trying more of your recipes!

    1. Thank you so much Katy! I’m so happy you enjoyed the blueberry yogurt bread. Hahahaha I know exactly what you mean with the green beans! They were a hit at my house too (which is rare for anything green?) Thanks again!

  2. 5 stars
    LOVE this recipe! I noticed for many of your recipes you use the pictured cast iron skillet and was wondering if you could recommend one? My current one is a hand me down and I wanted to invest in a good skillet to make all these great dishes! Thanks!

  3. 4 stars
    Good recipe but definitely not one skillet. More like one skillet, saucepan, baking sheet, and 3 mixing bowls. Too much work during a weeknight for me.

  4. 5 stars
    This was great! My wife called the sauce a flavor explosion 💥. And I loved the permission to use paper plates for the messy stuff. Made clean up easy!

  5. I was preparing this dish for a young man I take care of at his request when he found your recipe on line. First of all, in your list of ingredients, you forgot to list the large lemon and the fresh parsley (you only mention the dried parsley.) Also, you list needing 7 Tbsp of butter, but use 11 Tbsps in the process. You also mention 2 tsp of minced garlic, but use 2 1/2 during the cooking. I am now assuming that you maybe switched using Tbsp and tsp. during the writing of the recipe. Lastly, you should tell people to turn down the heat earlier than you do, because it takes time for the stove to lower the temp, especially if you have electric and not gas. I know this seems a bit too picky, but when I’m not in my own kitchen and getting ingredients ready from your list, it wasn’t accurate. Also, I only had your recipe on my phone and had to keep turning it back on to follow the recipe, because while I was cooking it, my phone kept shutting down. I just hope he enjoys it. 🤞

    1. Hey Dianne, not sure what happened but you seem to be missing some of the recipe. All those amounts are listed under “lemon butter sauce” in the ingredients.

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