Lemon Thyme Chicken Crunch
Elevate your weeknight dinner game with Lemon Thyme Chicken Crunch—a zesty, herbaceous recipe bursting with flavor and texture. Tender chicken breasts are marinated in a tangy blend of Greek yogurt, fresh lemon juice, and fragrant thyme, then coated in a crispy Parmesan-panko crust for the ultimate golden crunch. Baked to perfection in just 25 minutes, this light yet satisfying dish is a breeze to prepare and pairs beautifully with roasted vegetables or a vibrant side salad. Perfect for family dinners or casual entertaining, this lemon herb chicken recipe is a deliciously healthy twist on classic comfort food.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Fresh thyme leaves
- 1 tablespoon Lemon zest
- 2 tablespoons Fresh lemon juice
- 3 cloves Garlic cloves, minced
- 1 cup Plain Greek yogurt
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 as needed Cooking spray
Instructions
Begin by preparing the marinade. In a large bowl, combine the Greek yogurt, lemon zest, lemon juice, minced garlic, fresh thyme leaves, salt, and black pepper.
Add the chicken breasts to the bowl and coat them thoroughly in the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours for optimal flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a shallow dish, combine the panko breadcrumbs, Parmesan cheese, and olive oil. Mix until the breadcrumbs are evenly coated and lightly moistened.
Prepare a breading station with three shallow dishes. Place flour in the first dish, beat the eggs in the second dish, and add the breadcrumb mixture to the third dish.
Remove the chicken breasts from the marinade, allowing any excess to drip off. Dredge each piece first in the flour, then in the beaten eggs, and finally in the breadcrumb mixture, pressing lightly to ensure an even coating.
Arrange the breaded chicken pieces on the prepared baking sheet. Lightly spray the tops with cooking spray to help with browning.
Bake in the preheated oven for 20–25 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
Remove from the oven and let rest for 5 minutes before serving.
Serve the Lemon Thyme Chicken Crunch with a fresh side salad, roasted vegetables, or your favorite sides. Enjoy!
Nutrition Facts
Calories |
2528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1028 mg | 343% | |
| Sodium | 4464 mg | 194% | |
| Total Carbohydrate | 143.1 g | 52% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 17.2 g | ||
| Protein | 290.1 g | 580% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 948 mg | 73% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2441 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.
