Name: Parmesan-Crusted Lemon Chicken
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (pounded thin if needed); 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1 tsp lemon zest; 1/2 cup all-purpose flour; 2 large eggs, beaten; 3/4 cup grated parmesan cheese; 3/4 cup panko breadcrumbs; 2–3 tbsp olive oil or butter (for pan-frying); 2 tbsp fresh lemon juice (for serving); 2 tbsp chopped parsley (optional, for garnish)

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Parmesan-Crusted Lemon Chicken is a crispy, zesty, and incredibly flavorful dish that feels both comforting and elegant. Tender chicken breasts are coated in a golden, cheesy crust and infused with bright lemon flavor—perfect for a weeknight dinner or an easy dish to impress guests. It’s crispy on the outside, juicy on the inside, and packed with flavor in every bite.

Why You’ll Love This Recipe

I love how this recipe gives me restaurant-quality results without a ton of work. The parmesan crust crisps up beautifully in the skillet, adding a savory crunch, while the lemon gives it a fresh, tangy kick that cuts through the richness. It pairs well with almost any side—salads, pasta, veggies—and I can make it all in under 30 minutes. Plus, it’s a great way to switch up regular chicken without needing any fancy ingredients. Parmesan-Crusted Lemon Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts (pounded thin if needed)
Salt
Black pepper
Garlic powder
Lemon zest
All-purpose flour
Eggs
Grated parmesan cheese
Panko breadcrumbs
Olive oil or butter (for pan-frying)
Fresh lemon juice (for serving)
Chopped parsley (optional, for garnish)

Directions

I season the chicken breasts with salt, pepper, garlic powder, and a little lemon zest on both sides.
I set up a breading station: one plate with flour, one bowl with beaten eggs, and another with a mix of grated parmesan and panko breadcrumbs.
I dredge each chicken breast in flour, dip it in the egg, then press it into the parmesan-panko mixture until well coated.
In a large skillet, I heat olive oil (or butter) over medium heat and cook the chicken until golden brown and cooked through—about 4–5 minutes per side.
I let the chicken rest briefly, then squeeze fresh lemon juice over the top and garnish with parsley before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: Around 20–25 minutes

Variations

I sometimes add Italian seasoning or paprika to the breadcrumb mix for an extra flavor boost.
For a low-carb version, I use almond flour and skip the breadcrumbs.
I’ve also used thin chicken cutlets to make crispy chicken sandwiches with this recipe.
A dash of hot sauce in the egg mixture adds a little heat.
When I want to make it even more lemony, I serve it with lemon butter sauce on the side.

storage/reheating

I store leftover chicken in an airtight container in the fridge for up to 3 days. To keep the crust crispy, I reheat it in a skillet over medium heat or in the oven at 375°F (190°C) until warmed through. I avoid microwaving it, since it softens the crust too much. Parmesan-Crusted Lemon Chicken

FAQs

How do I keep the crust from falling off?

I press the coating firmly onto the chicken and make sure the oil is hot before frying. Letting the coated chicken rest for a few minutes before frying also helps it stick better.

Can I bake this instead of frying?

Yes, I bake it at 400°F (200°C) for 20–25 minutes on a wire rack over a baking sheet. It doesn’t get quite as crispy as pan-fried, but it’s still delicious.

What’s the best parmesan to use?

I use finely grated parmesan—not the pre-shredded kind. It blends better with the breadcrumbs and sticks more evenly to the chicken.

Can I make it ahead of time?

I prep the chicken and keep it in the fridge, uncooked and breaded, for a few hours before frying. That way, it’s ready to go when I need it.

What should I serve with it?

I usually serve it with roasted vegetables, a simple salad, mashed potatoes, or pasta tossed in olive oil and herbs.

Conclusion

Parmesan-Crusted Lemon Chicken is one of those recipes I always come back to. It’s easy enough for busy nights but special enough for guests. I love how the cheesy crust and zesty lemon make every bite bright and satisfying. Whether I’m serving it with a side of greens or piling it onto a sandwich, it’s a guaranteed crowd-pleaser.

Parmesan-Crusted Lemon Chicken

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Crispy, golden Parmesan-Crusted Lemon Chicken features tender chicken breasts coated in a savory parmesan-panko crust with a zesty lemon kick. It’s a quick and flavorful main dish that’s elegant enough for guests and easy enough for weeknights.

Author: Lizaa
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course
Method: Pan-Frying
Cuisine: American

Ingredients

4 boneless, skinless chicken breasts (pounded thin if needed)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp lemon zest
1/2 cup all-purpose flour
2 large eggs, beaten
3/4 cup grated parmesan cheese
3/4 cup panko breadcrumbs
2–3 tbsp olive oil or butter (for pan-frying)
2 tbsp fresh lemon juice (for serving)
2 tbsp chopped parsley (optional, for garnish)

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Instructions

Season chicken breasts with salt, pepper, garlic powder, and lemon zest on both sides.
Set up a breading station with flour on one plate, beaten eggs in a bowl, and a mixture of parmesan and panko on another plate.
Dredge each chicken breast in flour, dip in egg, and coat thoroughly in the parmesan-panko mix.
Heat olive oil or butter in a large skillet over medium heat. Cook chicken for 4–5 minutes per side until golden and cooked through.
Remove from skillet and let rest for a couple of minutes.
Squeeze fresh lemon juice over the chicken and garnish with chopped parsley before serving.