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Homemade Lemon Parmesan Chicken photo

Lemon Parmesan Chicken

Crisp, pan-seared chicken with lemon, Parmesan, and charred green beans for a bright, weeknight-friendly meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • 12-inch nonstick skillet
  • Shallow bowl
  • Meat Mallet or Rolling Pin
  • Cutting Board
  • Knife
  • Tongs or spatula
  • Plate
  • Aluminum Foil

Ingredients
  

  • 1 pound boneless skinless chicken breasts cut into 6 pieces (about 2 breasts)
  • 1/4 cup all-purpose flour
  • 3 tablespoons grated Parmesan cheese sandy texture
  • 1/2 teaspoon salt plus more as needed
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 3 tablespoons olive oil divided
  • 5 tablespoons unsalted butter divided
  • 3 cups green beans trimmed and cut in half lengthwise
  • 2 lemons one thinly sliced, one for juicing
  • lemon butter sauce (optional) see notes for ingredients

Instructions
 

  • If making the optional lemon butter sauce, prepare it first following the notes below.
  • In a shallow bowl, whisk together the flour, grated Parmesan, salt, pepper, paprika, and garlic powder.
  • Cut each chicken breast into 3 pieces. Place each piece between two sheets of plastic wrap and pound to about 1/4-inch thickness.
  • Rub a total of 1 tablespoon olive oil over the chicken pieces (divide between both sides), then dredge each piece in the flour-Parmesan mixture until evenly coated.
  • Heat 2 tablespoons olive oil and 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add half the chicken pieces and cook 3–4 minutes on the first side until golden, then flip and cook 1–2 minutes more. Transfer to a plate and cover with foil. Repeat with remaining chicken, adding oil if needed.
  • Thinly slice 1 lemon. Add the lemon slices to the skillet and cook 1 minute until softened, flip and cook 30 seconds more, then remove and set aside.
  • Add the remaining 1 tablespoon butter to the skillet and increase heat to high. Add the green beans, a pinch of salt and some pepper, toss to coat, then let cook undisturbed 3 minutes to char. Stir occasionally and cook another 1–3 minutes until crisp-tender and slightly charred.
  • Remove the pan from heat, return the cooked chicken and lemon slices to the skillet on top of the green beans. Drizzle with fresh lemon juice from the second lemon and sprinkle additional Parmesan if desired, then serve with the lemon butter sauce if using.

Notes

  • To make the lemon butter sauce: melt 4 tablespoons butter and whisk in 1 tablespoon lemon juice, 1/4 teaspoon garlic powder, a pinch of salt and pepper, and 1 tablespoon minced parsley.
  • The sauce is optional and can be served warm over the chicken.
  • Pound the chicken evenly for uniform cooking.
  • Use tongs to avoid piercing the chicken while cooking.
  • Adjust salt to taste after finishing.