Description
Crunchy Parmesan Chicken with Tangy Lemon Sauce features juicy, tender chicken breasts coated in a crispy Parmesan and panko breadcrumb crust, finished with a bright and buttery lemon sauce. This elegant yet simple recipe combines searing and baking techniques to create a deliciously flavorful main course perfect for busy weeknights or casual dinners.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 2 eggs, beaten
- 2 tablespoons olive oil
Lemon Sauce
- 2 tablespoons butter
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat and Prepare Breadcrumb Mixture: Preheat your oven to 400°F (200°C). In a medium bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, paprika, salt, and black pepper. This mixture will give the chicken a flavorful and crunchy coating.
- Coat the Chicken: Dip each chicken breast first into the beaten eggs, ensuring they are fully coated. Then dredge each breast in the breadcrumb mixture, pressing lightly to make sure the coating sticks evenly.
- Sear the Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Add the coated chicken breasts and sear for 2 to 3 minutes on each side until golden brown. This step develops flavor and texture while sealing in the juices.
- Bake the Chicken: Transfer the skillet to the preheated oven and bake the chicken for 15 to 18 minutes, or until the internal temperature reaches 165°F (74°C). Baking ensures the chicken is cooked through while keeping it moist and tender.
- Make the Lemon Sauce: While the chicken is baking, whisk together the butter, fresh lemon juice, lemon zest, Dijon mustard, and chopped parsley in a small bowl until well combined. This sauce adds a bright and tangy contrast to the rich, crispy chicken.
- Serve: Remove the chicken from the oven and spoon the warm lemon sauce generously over each piece before serving. Enjoy immediately for the best flavor and texture.
Notes
- Serve with roasted vegetables, garlic mashed potatoes, or a light green salad for a complete meal.
- Using chicken cutlets instead of whole breasts will reduce cooking time and provide a thinner, crispier crust.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
