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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.

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)

Instructions

  1. Season chicken breasts with salt, pepper, garlic powder, and lemon zest on both sides.
  2. 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.
  3. Dredge each chicken breast in flour, dip in egg, and coat thoroughly in the parmesan-panko mix.
  4. 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.
  5. Remove from skillet and let rest for a couple of minutes.
  6. Squeeze fresh lemon juice over the chicken and garnish with chopped parsley before serving.

Notes

  • Use finely grated parmesan for better coating.
  • Let breaded chicken rest before frying to help coating stick.
  • Add Italian seasoning or paprika for extra flavor.
  • For a baked version, cook at 400°F (200°C) for 20–25 minutes on a wire rack.
  • Reheat leftovers in a skillet or oven to maintain crispness.

Nutrition

Find it online: https://recipesbyliza.com/parmesan-crusted-lemon-chicken/