Crisp Lemon Chicken
Indulge in the vibrant flavors and irresistible crunch of Crisp Lemon Chicken, a quick and easy dish perfect for weeknight dinners or special occasions. This recipe transforms tender, boneless chicken breasts into golden, crispy perfection with a coating of panko breadcrumbs and Parmesan cheese. Seasoned with garlic, paprika, and black pepper, the chicken is pan-fried in a luscious blend of butter and olive oil for maximum flavor. A zesty lemon pan sauce adds a tangy brightness, while a sprinkle of fresh parsley provides a burst of freshness. Ready in just 35 minutes, this restaurant-quality meal is best served with lemon wedges for a citrusy finishing touch. Perfect for fans of crispy chicken dishes and zesty lemon recipes, it's a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 2 large eggs
- 1 cup panko breadcrumbs
- 0.25 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley
- 1 whole lemon wedges (for serving)
Instructions
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness, about 1/2 inch thick.
In a shallow bowl, mix the flour, salt, black pepper, garlic powder, and paprika.
In a second shallow bowl, whisk the eggs.
In a third shallow bowl, combine the panko breadcrumbs and grated Parmesan cheese.
Dredge each chicken breast in the flour mixture, shaking off excess, then dip into the egg wash, and finally coat in the panko-Parmesan mixture. Press lightly to ensure the coating adheres evenly.
Heat the butter and olive oil in a large skillet over medium heat.
Once the butter begins to foam, add the chicken breasts in batches, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side until golden brown and crisp, and the internal temperature reaches 165°F (74°C).
Remove the cooked chicken from the skillet and place on a plate lined with paper towels to drain any excess oil.
While the chicken rests, deglaze the skillet with the lemon juice and stir in the lemon zest. Allow it to cook for 1 minute, scraping up any browned bits on the bottom.
Drizzle the lemon pan sauce over the chicken and garnish with chopped parsley.
Serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
2310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1049 mg | 350% | |
| Sodium | 3855 mg | 168% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 11.3 g | ||
| Protein | 252.1 g | 504% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 482 mg | 37% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2456 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
