James Martin Lemon Chicken

I remember the first time I made this lemon chicken. It was a Tuesday. I hadn’t done the washing up from Monday. The flat smelled vaguely like socks. But I had chicken in the fridge, lemons on the windowsill, and about thirty minutes to sort myself out before someone popped over for dinner. What came out of that frying pan was golden, buttery, citrusy brilliance — and the mood flipped from chaotic to candlelit in minutes.

This dish is sneaky like that. It looks and tastes like you spent all afternoon coaxing flavours, but really? It’s just clever layering: a crispy Parmesan crust, juicy chicken, and a lemon butter sauce that pulls it all together. It’s equal parts comfort food and date-night-worthy main. And honestly, it might be one of my favourite cheats for feeling fancy without the fuss.

Why You’ll Love It

• That Parmesan crust? Total game-changer. Crunchy, savoury, and deeply satisfying.
• Zingy lemon butter sauce balances it all out. It’s bright, punchy, and not too heavy.
• Ready in 30 minutes. Yes, even if you’re moving slow or listening to a podcast halfway through.
• Tastes like a posh restaurant meal. But you’re in slippers. Win.
• Works with just a few ingredients. Most of which you probably already have.
• Brilliant for leftovers. Cold lemon chicken on salad? Don’t knock it ‘til you’ve tried it.

Ingredients

For the Parmesan-Crusted Chicken:

• 1½ lb chicken breasts (2 large), patted dry
• 1 tbsp olive oil
• 1 tbsp fresh parsley, chopped (optional)
• ½ lemon, sliced (for garnish, optional)

For the Egg Mixture:

• 2 large eggs
• 1 garlic clove, minced
• ½ tsp Italian seasoning
• ½ tsp salt
• ¼ tsp ground black pepper

For the Parmesan Breading:

• 1 cup grated Parmesan cheese
• 3 tbsp all-purpose flour

For the Lemon Butter Sauce:

• 1 tbsp unsalted butter
• 2 garlic cloves, minced
• ¼ cup lemon juice (fresh, please)
• ¼ cup chicken broth
• ¼ tsp ground black pepper

How to Make It

Flatten and prep the chicken:

Slice the chicken breasts in half horizontally to make four thinner pieces. Use a meat mallet (or a rolling pin wrapped in clingfilm — I’ve done it) to gently pound them to an even thickness.

Make your egg wash and cheesy coating:

In one bowl, whisk the eggs, garlic, seasoning, salt, and pepper. In another, mix the Parmesan and flour. It’ll look clumpy — that’s fine. It sticks better that way.

Coat the chicken like you mean it:

Dip each chicken piece in the egg mix, then press it into the Parmesan mix. Really get it coated. Let the excess fall off — or don’t, I won’t judge.

Fry ’til golden and glorious:

Heat the olive oil in a large skillet over medium heat. Add the chicken and cook 4–5 minutes per side, until golden, crisp, and cooked through (internal temp should hit 165°F). Lower the heat if it browns too quickly — you’re going for gold, not burnt.

While that’s cooking, make the sauce:

In a small pan, melt the butter with the garlic. Let it sizzle just long enough to smell amazing (about 30 seconds). Then add the lemon juice, chicken broth, and pepper. Let it bubble for 2 minutes to reduce just a touch.

Sauce it up and serve:

Pour that hot lemony butter over the crispy chicken. Garnish with parsley and lemon slices if you’re feeling swish. Serve immediately, before someone else gets to the best piece.

Common Mistakes and How to Dodge Them

Why is my chicken dry?
You probably overcooked it. Use an instant-read thermometer and stop at 165°F. Also, don’t skip the pounding step — even thickness means even cooking.

My crust fell off — help!
Two things: dry the chicken properly before coating, and press that cheese mix on firmly. Let it sit a minute before frying so it clings.

The sauce tastes bitter.
Could be old lemon juice or overcooked garlic. Use fresh lemon and don’t let the garlic brown too much — just a quick sizzle is enough.

Too sour?
Add a splash more broth or a pinch of sugar to mellow it out. Lemon is lovely but can bite back if not balanced.

Storage and Reheating

Fridge:
Store leftovers in a sealed container for up to 4 days.

Freezer:
Freeze cooked chicken (without sauce) in freezer bags for up to 3 months. Reheat in the oven or air fryer for best texture.

To reheat:

• Oven: 350°F for 15 mins
• Stove: Reheat gently in a skillet with a spoon of broth or sauce
• Microwave: It works, but you’ll lose that crisp crust. Use medium power in 30-second bursts.

Frequently Asked Questions

Can I use chicken thighs instead?
Absolutely! They’ll be juicier and even more flavourful — just adjust the cook time slightly.

Can I use bottled lemon juice?
You can, but fresh really makes a difference here. Bottled tends to be sharper and a bit dull.

Do I need flour and Parmesan?
Yes — the flour helps the cheese stick. If you skip it, the coating may slide off like a bad first date.

Can I double the sauce?
Heck yes. It’s fantastic poured over rice, veg, or just mopped up with bread.

Nutrition Facts (Per Serving):

• Calories: 283.5
• Total Fat: 5.2g
• Carbohydrates: 1.1g
• Protein: 54.7g
• Sodium: 457mg
• Sugar: 0g

Try More James Martin Recipes:

• James Martin Potato Bacon And Cheese
• James Martin Pork Crackling
• James Martin Green Tomato Chutney