Lemon Parmesan Chicken
Elevate your weeknight dinner routine with this Lemon Parmesan Chicken, a perfectly crispy, golden chicken dish bursting with fresh citrus flavor and a hint of cheesy indulgence. This recipe combines tender, lightly breaded chicken breasts coated in a Parmesan-breadcrumb mixture with the zest and juice of bright, tangy lemons for a flavor-packed meal. Finished with a drizzle of lemon juice, a sprinkle of fresh parsley, and an optional garnish of lemon slices, this easy yet impressive dish pairs beautifully with roasted vegetables or a crisp green salad. With just 20 minutes of prep and minimal cleanup thanks to its oven-baked finish, this crowd-pleasing recipe is the perfect balance of simple ingredients and restaurant-quality taste. Keywords: Lemon Parmesan Chicken, crispy chicken recipe, lemon garlic chicken, Parmesan crusted chicken, quick weeknight dinners.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 large eggs
- 1 tablespoons water
- 1 cups breadcrumbs
- 0.75 cups grated Parmesan cheese
- 0.5 teaspoons garlic powder
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoons lemon zest
- 1 tablespoons fresh parsley
- 4 pieces lemon slices (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin between two sheets of plastic wrap.
In a shallow dish, combine the all-purpose flour, salt, and black pepper. Mix well.
In another shallow dish, beat the eggs with the water until combined.
In a third shallow dish, mix the breadcrumbs, grated Parmesan cheese, and garlic powder.
Dredge each chicken breast first in the seasoned flour, shaking off any excess. Then dip it into the beaten egg mixture, followed by coating it completely with the breadcrumb and Parmesan mixture. Press lightly to ensure the coating adheres.
Heat the olive oil and butter in a large, oven-safe skillet over medium heat. Once the butter is melted and bubbly, add the coated chicken breasts. Cook for 3-4 minutes per side, or until golden brown. Work in batches if necessary.
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 (74°C).
While the chicken is baking, mix the lemon juice and lemon zest in a small bowl.
Remove the chicken from the oven and drizzle the lemon juice mixture over the top.
Sprinkle with freshly chopped parsley and garnish with lemon slices, if desired.
Serve immediately with your choice of sides, such as roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 1107 mg | 48% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.6 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 229 mg | 18% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 562 mg | 12% | |
*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.
