Lemon Parmesan Chicken

4.80 from 5 votes

Lemon Parmesan Chicken packs crispy chicken, lemon-kissed beans, and an optional lemon butter sauce—all in one easy, flavor-packed pan!

Prep Time25

Cook Time15

Total Time40

Course: Dinner

Cuisine: American

Keyword: lemon parmesan chicken

Servings: servings

Author: Chelsea Lords

Cost: $13.01

Equipment

Large nonstick pan 12-inch
Aluminum foil

Ingredients

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
3 cups green beans trim and cut in half lengthwise
2 lemons
Lemon butter sauce optional, see notes

US - Metric

Instructions

If making the lemon butter sauce, start there. See notes.
In a shallow bowl, mix flour, Parmesan, salt, pepper, paprika, and garlic powder. Cut each chicken breast into 3 pieces. Place the chicken pieces between two sheets of plastic wrap and pound them to 1/4-inch thickness. Use your hands to rub 1 tbsp olive oil all over the chicken (divided between both sides), then dredge in flour mixture until evenly coated.
Heat 2 tbsp oil and 1 tbsp butter in the skillet over medium-high. Add half the chicken pieces to the skillet and cook for 3–4 minutes on the first side until golden brown. Flip and cook for 1–2 minutes on the other side. Transfer the chicken to a plate. Repeat to cook remaining chicken, adding more oil if needed. Cover with foil.
Thinly slice 1 lemon and add to the skillet. Cook for 1 minute until softened, then flip and cook another 30 seconds. Remove and set aside.
Add remaining 1 tbsp butter to the skillet and increase heat to high. Add green beans, a pinch of salt, and pepper. Toss to coat, then let cook undisturbed for 3 minutes. Stir occasionally for another 1–3 minutes until beans are crisp-tender and charred.
Remove pan from heat and add chicken and lemon slices back on top of the green beans. Drizzle with fresh lemon juice and sprinkle with additional Parmesan, if desired. Serve with the lemon butter sauce (optional) and enjoy!

Video

Notes

Lemon Butter Sauce

4 tablespoons unsalted butter, diced
1 tablespoon fresh lemon juice plus zest
1/4 teaspoon garlic powder
Pinch salt and pepper
1 tablespoon finely minced parsley

Place the butter in a light-colored, wide saucepan over medium heat. Let it cook, stirring occasionally, until golden brown and nutty-smelling (about 3 minutes). Watch carefully. Remove from heat and scrape every bit of it into a separate bowl. Add remaining ingredients and whisk. Set aside until ready to use.

Storage: For best texture, enjoy chicken hot, as it loses crispiness over time. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a pan or air fryer to bring back some of the crisp!

Nutrition