Lemon Parmigiano Chicken
Elevate your weeknight dinner game with this irresistible Lemon Parmigiano Chicken—an elegant fusion of zesty citrus and creamy indulgence. Juicy, golden-breaded chicken breasts are encrusted with a flavorful blend of Parmigiano-Reggiano cheese and crispy breadcrumbs, then baked to perfection. A velvety lemon cream sauce, highlighted by fresh garlic and a hint of parsley, ties together the tangy brightness and smooth richness of this dish. Perfectly balanced and easy to prepare, this recipe comes together in just 50 minutes, making it ideal for busy evenings or special occasions. Serve it with roasted vegetables, buttery mashed potatoes, or a crisp green salad for a restaurant-quality meal right at home. Whether you're a seasoned cook or a kitchen novice, Lemon Parmigiano Chicken will quickly become your go-to recipe.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 2 whole Lemon (zested and juiced)
- 1 cup Parmigiano-Reggiano cheese (grated)
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs (Panko or Italian-style)
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 3 cloves Garlic (minced)
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C).
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin, about 1/2 inch thick.
In a shallow dish, combine the salt, black pepper, and all-purpose flour.
In a separate shallow dish, beat the eggs and whisk in 1 tablespoon of lemon juice.
In a third shallow dish, combine the breadcrumbs and 3/4 cup of grated Parmigiano-Reggiano cheese.
Dredge each chicken breast in the flour mixture, shaking off any excess. Next, dip it into the egg mixture, and finally coat it with the breadcrumb and cheese mixture. Set aside on a clean plate.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. When hot, add the chicken breasts and cook for 2-3 minutes per side, until golden brown. Transfer the chicken to a baking sheet lined with foil or parchment paper and place it in the preheated oven for 15-20 minutes, or until fully cooked (internal temperature of 165°F/74°C).
While the chicken is baking, prepare the sauce. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the chicken broth and bring to a simmer. Let it reduce slightly for about 2-3 minutes, then stir in the heavy cream and the remaining lemon juice.
Whisk in the remaining 1/4 cup of grated Parmigiano-Reggiano cheese until the sauce is smooth. Taste and adjust seasoning with additional salt and pepper, if needed.
Once the chicken is cooked, remove it from the oven and plate it. Drizzle generously with the lemon cream sauce and sprinkle with lemon zest and freshly chopped parsley for garnish.
Serve immediately with your choice of side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 1325 mg | 58% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.8 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 316 mg | 24% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 665 mg | 14% | |
*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.
