This was amazing! I added lemon zest and all the juice from my large lemon to the butter sauce. I cooked my chicken in my cast iron and it browned very well. I made lemon rice and roasted vegetables for the sides and we just poured the sauce over the whole dish. I definitely make this again. Thanks!

I made the recipe also and baked it in the oven. It was absolutely delicious.
Will definitely make it again

Delicious recipe, I made it as directed and loved it .
Thank you for another great recipe.

So glad you loved it. Thank you for sharing, Teresa!

This was the best chicken lemon i made, I added at least double more garlic, more black pepper, some red pepper flakes and a good tablespoon+ of italian seasoning and used 4 eggs. I had 4 small chicken breasts that were 1.5 pds and towards the end I drizzed my left over egg and cheese mix over the cooked chicken breast to lighly fry up the left over egg.. It was a lot more olive oil than 1 tablespoon to cover the bottom of the large nonstick pan. I also made more lemon sauce because I cooked a pound of fettucine and wanted extra sauce for that. Also added more garlic and black pepper to the sauce. This had a lot of flavor and definately a keeper. Just make sure you don’t burn the chicken as it fries. Garlic and parmesan cheese do no like to be burned. Came out amazing!

Sure, you can absolutely add them. I hope you love it!

This is a terrific recipe. I have made this several times in the past year. I add a 1/4 cup of white wine with the lemon juice. I serve with a lemon butter garlic pasta. Everyone loves it. Thanks Natasha.