Description
This Braised Lemon Chicken with Olives recipe features juicy, tender chicken breasts with a crispy parmesan crust, cooked to golden perfection and finished in a velvety lemon herb sauce. The dish is enhanced with aromatic garlic, smoked paprika, and Italian seasoning, balancing rich, savory flavors with bright citrus notes. A perfect combination of texture and freshness, this recipe is simple yet elegant, ideal for a comforting weeknight dinner or a special occasion.
Ingredients
Scale
Chicken and Coating
- 2 boneless, skinless chicken breasts
- 2 large eggs
- Salt, to taste
- Black pepper, to taste
- ¾ cup grated Parmesan cheese
- ¼ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried Italian seasoning blend
Cooking and Sauce
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 2 cloves minced garlic
- ½ cup chicken broth
- 3 tbsp fresh lemon juice
- 2 tbsp fresh minced parsley (for garnish)
- 5 lemon slices (for garnish)
Instructions
- Prepare the Chicken: Slice each chicken breast in half lengthwise to create four thinner pieces. Place the chicken pieces between plastic wrap and gently pound each to about ½ inch thickness using a meat mallet or rolling pin to ensure even cooking and tenderness.
- Make the Egg Mixture: In a shallow dish, whisk together the eggs with salt and black pepper. This mixture will help the crust adhere to the chicken.
- Prepare the Crust Mixture: In a separate shallow dish, combine grated Parmesan cheese, all-purpose flour, garlic powder, smoked paprika, and Italian seasoning blend. This will form the flavorful crust.
- Coat the Chicken: Dip each chicken piece into the egg mixture, coating both sides thoroughly. Then dredge in the Parmesan-flour mixture, pressing gently to ensure the crust sticks well. Place the crusted chicken on a plate as you go.
- Fry the Chicken: Heat a large 12-inch skillet over medium heat and add olive oil. When the oil is shimmering hot, add the chicken pieces without overcrowding; cook in batches if necessary. Fry each side for 4 to 5 minutes until golden brown and crispy. Verify doneness with an instant-read thermometer, ensuring an internal temperature of 165°F. Transfer cooked chicken to a plate and set aside.
- Prepare the Lemon Herb Sauce: Clean the skillet by wiping with a paper towel or carefully pouring out excess oil. Return the skillet to medium heat, add unsalted butter and minced garlic, and cook for 1 to 2 minutes until the butter melts and the garlic is fragrant but not browned.
- Add Liquids and Simmer: Whisk in chicken broth and fresh lemon juice, stirring constantly until the sauce blends smoothly with the butter. Allow the sauce to simmer gently for 3 to 5 minutes until slightly thickened and reduced by about one-quarter.
- Combine Chicken and Sauce: Remove the skillet from heat and nestle the fried chicken pieces back into the lemon herb sauce. Spoon the sauce over the chicken to coat thoroughly.
- Garnish and Serve: Sprinkle freshly minced parsley over the chicken and arrange lemon slices on top or around the skillet for a fresh, aromatic, and elegant presentation.
Notes
- For evenly cooked chicken, ensure each piece is pounded to uniform thickness.
- Use an instant-read thermometer to confirm chicken reaches 165°F internally for safe consumption.
- Do not overcook the garlic in the sauce to prevent bitterness.
- Serving the dish immediately preserves the crispiness of the chicken crust.
- Leftover sauce can be reheated gently but add a splash of chicken broth if it thickens too much.
