Lemon Chicken

Chicken Cutlets: Pounding the chicken to an even ½-inch thickness helps every piece cook at the same rate and prevents the edges from drying out before the center is done.
Lemon Marinade: Reserve the clean lemon juice before the raw chicken goes into the baking dish. Discard the juice that has held the raw chicken.
Breading: Pat the chicken very dry, let excess egg drip off, and press the dry coating onto both sides. These small steps help the crust stay attached.
Fresh or Dried Dill: Use 2 teaspoons chopped fresh dill for the brightest flavor or ½ teaspoon dried dillweed when fresh dill is not available.
Make Ahead: The chicken can be pounded and the dry coating can be mixed up to 1 day ahead. Refrigerate them separately. Marinate and bread the chicken on the day it will be cooked.
Storage and Reheating: Refrigerate leftovers in an airtight container for up to 4 days. Reheat on a wire rack in a 350°F oven until hot and crisp, about 10–15 minutes. Microwaving will soften the coating.
Serving Suggestions: Serve with Crispy Roasted Potatoes , Lemon Green Beans, or Creamy Dill Red Potato Salad .

Name: Lemon Chicken
Prep time: 20 min
Cook time: 22 min
Total time: 105 min
Yield: 8 servings
Ingredients: 8 boneless, skinless chicken breast halves; ½ cup lemon juice; 1 large egg; ⅔ cup all-purpose flour; ⅔ cup plain breadcrumbs; 3 teaspoons lemon zest; 2 teaspoons fresh dill (chopped) or ½ teaspoon dried dillweed; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons butter; 2 tablespoons olive oil; 1 lemon; fresh dill

A lemon soak flavors the chicken before it gets a dill-and-zest breadcrumb coat. Pan-fried in butter and olive oil, the outside turns golden and crisp for a bright weeknight supper.

By Betty Lou Gardner1 hr 45 minUpdated 2026-08-25

This Lemon Chicken is crisp, bright, and full of fresh flavor with a golden breadcrumb coating seasoned with lemon zest and dill! The quick lemon marinade keeps the chicken flavorful while the buttery skillet crust turns beautifully crisp, making it an easy supper that feels a little special without much extra effort.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I pat the chicken dry after the lemon soak or the crumbs won’t stay where they belong. The second side always browns faster than the first, and I use the biggest skillet I have. Crowded chicken never gets the crust right.