Herb-Crusted Chicken Fillet with Lemon Butter Sauce

1.Preheat your oven to 400°F (200°C).

2.In a shallow bowl, combine breadcrumbs, Parmesan cheese, parsley, thyme, garlic powder, onion powder, paprika, salt, and pepper. Mix well to create the herb crust.

3.In another shallow bowl, place the flour. In a third bowl, beat the eggs until well combined.

4.Take each chicken fillet and coat it in flour, shaking off the excess. Then dip it into the beaten eggs, allowing any excess to drip off, and finally coat it in the breadcrumb mixture, pressing gently to adhere the crumbs to the chicken.

5.In a large oven-safe skillet, heat the olive oil over medium heat. Once hot, add the coated chicken fillets and cook for about 3-4 minutes on each side, or until golden brown.

6.Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

7.While the chicken is baking, prepare the lemon butter sauce. In a small saucepan, melt the butter over medium heat. Stir in the lemon juice and lemon zest, cooking for an additional 1-2 minutes until heated through.

8.Once the chicken is done, remove it from the oven and drizzle the lemon butter sauce over the top before serving.