Parmesan Chicken Breasts with Lemon No Tomatoes
Brighten up your dinner table with these irresistibly crispy Parmesan Chicken Breasts with Lemon! This easy, no-tomato recipe combines tender, juicy chicken coated in a golden Parmesan and panko breadcrumb crust, seasoned with garlic, paprika, and a hint of black pepper for perfectly balanced flavor. Finished with a zesty burst of fresh lemon and a sprinkle of parsley, this dish is baked to perfection for a healthier twist on classic fried chicken. Perfect for weeknight meals or entertaining, serve it alongside steamed vegetables, a crisp green salad, or your favorite side dish for a restaurant-worthy experience right at home. With just 15 minutes of prep and minimal cleanup, this recipe is ideal for busy cooks seeking both convenience and elegance.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1 cup Parmesan cheese (finely grated)
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 large Lemon (zested and juiced)
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
Set up a dredging station with three shallow dishes. In the first dish, add the flour. In the second dish, whisk the eggs until smooth. In the third dish, combine the Parmesan cheese, panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
Coat each chicken breast in the flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess egg to drip off, and finally press it into the Parmesan-panko mixture, ensuring it is fully coated.
Heat the olive oil in a large oven-proof skillet over medium heat. Once hot, add the chicken breasts in batches (if necessary). Sear each side for 2-3 minutes until golden brown.
Transfer the skillet to the preheated oven. Bake for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, remove the chicken from the oven and let it rest for 5 minutes. Squeeze fresh lemon juice over each piece and garnish with lemon zest and chopped parsley.
Serve immediately. Pair with steamed vegetables, a fresh salad, or your favorite side dish.
Nutrition Facts
Calories |
3121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.1 g | 187% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1106 mg | 369% | |
| Sodium | 6987 mg | 304% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 5.9 g | ||
| Protein | 333.8 g | 668% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 2823 mg | 217% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2344 mg | 50% | |
*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.
