Lemon Parmesan Chicken is a delicious and easy-to-make dish that combines the tangy flavor of lemon with the taste of Parmesan cheese.
This dish features crispy and juicy chicken breasts coated with a blend of breadcrumbs, Parmesan cheese, and lemon zest and baked to a golden color.
The result is a delicious meal perfect for all occasions, from weeknight dinners to special gatherings. This dish is tasty and healthy, as it's baked instead of fried, making it a guilt-free indulgence everyone will love.
How to Make Lemon Parmesan Chicken
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 425°F. In a large bowl, add the minced garlic, basil, 2 tablespoons of melted butter, black pepper, lemon juice, 1 teaspoon of kosher salt, and wine. Whisk them to combine, then add the chicken breast and let it rest for 15 minutes.
Mix the bread crumbs, parmesan cheese, parsley, 1 teaspoon of kosher salt, oregano, black pepper, and lemon zest in a large bowl.
In another large bowl, whisk the eggs with 2 Tablespoons water and ½ Teaspoon garlic powder. Dip the marinated chicken into the egg mixture, then press into the panko mixture well on both sides.
Place carefully into a baking sheet lined with parchment paper or a greased pan. Carefully pour the remaining 4 tablespoons of butter evenly over the chicken pieces.
Bake the Lemon Parmesan Chicken for 25-30 minutes or until cooked through and golden brown. Enjoy our Lemon Parmesan Chicken!
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Recipe
Lemon Parmesan Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups panko bread crumbs or Italian-style bread crumbs
- ¾ cup shredded Parmesan cheese
- 2 tablespoons parsley , finely chopped
- 2 teaspoon Kosher salt , divided
- 2 teaspoon ground black pepper , divided
- 1 teaspoon lemon zest
- 1 Teaspoon basil
- 4 garlic cloves , minced
- 6 tablespoons melted salted butter
- ¼ cup fresh lemon juice
- 2 eggs , mix with 2 Tablespoons of water and 1 teaspoon of garlic powder.
- ⅓ cup dry white wine
- 1 ½ teaspoons dried oregano
Instructions
- Preheat the oven to 425° F.
- In a large bowl, add the minced garlic, basil, 2 tablespoons of melted butter, black pepper, lemon juice, 1 teaspoon of kosher salt, and wine, whisk them to combine, and add the chicken breast and let it rest for 15 minutes.
- Mix the bread crumbs, parmesan cheese, parsley, 1 teaspoon of kosher salt, oregano, black pepper, and lemon zest in a large bowl.
- In another large bowl, whisk the eggs with 2 Tablespoons water and ½ Teaspoons garlic powder.
- Dip the marinated chicken into the egg mixture, then press into the panko mixture well on both sides.
- Place carefully into a baking sheet lined with parchment paper or a greased pan. Carefully pour the remaining 4 tablespoons of butter evenly over the pieces of chicken.
- Bake the Lemon Parmesan Chicken for 25-30 minutes or until cooked through and golden brown. Enjoy our Lemon Parmesan Chicken
Notes
- Oven: Preheat your oven to 350°F. Place the chicken on a baking sheet and cover it with foil. Bake for 10-15 minutes or until the chicken is heated through.
- Microwave: Place the chicken on a microwave-safe dish and cover it with a damp paper towel. Heat on high for 1-2 minutes or until the chicken is heated.
- Skillet: Heat a skillet over medium heat and add a small amount of oil or butter. Add the chicken and cook for 2-3 minutes on each side or until heated.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
