Description
Bright, crunchy, and impossibly simple, this Parmesan-crusted lemon chicken turns plain breasts into a dinner you’ll want on repeat with a crisp, cheesy crust and fresh lemon flavor.
Ingredients
- 4 chicken breasts (boneless, skinless)
- 1 cup grated Parmesan cheese (freshly grated for best melt and flavor)
- 1/2 cup breadcrumbs (panko for extra crunch; regular fine breadcrumbs also work)
- 1/4 cup butter, melted (or use 2 Tbsp butter + 2 Tbsp olive oil)
- 1 lemon — zest and juice (zest for the crust; juice to squeeze over before serving)
- Salt and pepper to taste
- 2 tablespoons olive oil (for drizzling / optional brushing)
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Position a rack in the middle. Line a baking sheet with parchment or lightly oil it.
- Pat chicken dry with paper towels. If breasts are uneven, place them between plastic wrap and gently pound to 1/2–3/4 inch thickness for even cooking. Season both sides with salt and pepper.
- In a shallow bowl, combine grated Parmesan, breadcrumbs, and lemon zest. Add a pinch more salt and pepper and mix.
- Pour melted butter into another shallow dish. Dip each chicken breast into the butter, coating both sides. Let excess drip off.
- Press each buttered breast firmly into the Parmesan mixture, coating generously.
- Transfer the coated breasts to the prepared baking sheet. Drizzle a little olive oil over the tops.
- Bake for 20–25 minutes, until the crust is golden and an instant-read thermometer reads 165°F (74°C). If browning too quickly, lower the oven to 375°F (190°C) and finish cooking.
- Remove from the oven and squeeze fresh lemon juice over the chicken. Let rest for 5 minutes before serving. Garnish with chopped parsley.
Notes
Resting allows juices to redistribute, keeping the chicken moist. Use an instant-read thermometer for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian