Lemon Pan-Fried Chicken

This is a super easy chicken recipe that tastes like it took a lot of work! Definitely a go-to recipe for a quick and delicious week night dinner!


  • 2 cups all-purpose flour- 1 cup
  • salt and ground black pepper to taste
  • McCormick “Perfect Pinch” to taste (or other salt-free seasoning combination)
  • 1 pound thin-sliced chicken breast cutlets, approximately 3 chicken breasts
  • 2 eggs, beaten
  • 1/2 cup olive oil
  • 1/2 cup butter
  • 1/4 cup lemon juice
  • 1 1/3 cup chicken broth
  • 2 tablespoons all-purpose flour
  • 4 sprigs fresh parsley
  • 1 lemon, cut into wedges


  1. Season 2 cups flour with salt, pepper, and Perfect Pinch (or other seasonings). Coat chicken cutlets in seasoned flour, shaking off excess, then dip in beaten egg.
  2. Heat olive oil in a large skillet over medium heat. Pan-fry chicken until golden brown on both sides, 5 to 7 minutes; transfer to a plate.
  3. Melt butter in the same skillet; cook and stir remaining 2 tablespoons flour in butter for 5 minutes, then add chicken broth and lemon juice. Simmer until thickened, about 10 minutes.
  4. Return chicken to the skillet. Continue simmering until chicken is no longer pink in the center, about 15 more minutes.
  5. Serve chicken with parsley sprigs and lemon wedges.



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