Best 10 Lemon Chicken With Parmesan Crostini Recipes

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Are you craving a delightful dish that combines the tangy brightness of lemons with the savory richness of Parmesan cheese? Look no further than lemon chicken with Parmesan crostini. This tantalizing recipe features tender chicken infused with a vibrant lemon sauce, perfectly paired with crispy, golden crostini topped with melted Parmesan cheese. The combination of flavors and textures in this dish creates a truly unforgettable culinary experience that will satisfy your taste buds and leave you craving more. Whether you're a seasoned chef or a home cook looking to impress your loved ones, this recipe provides a step-by-step guide to creating a restaurant-quality meal in the comfort of your own kitchen.

Here are our top 10 tried and tested recipes!

CREAMY LEMON PARMESAN CHICKEN



Creamy Lemon Parmesan Chicken image

Creamy Lemon Parmesan Chicken is an incredible restaurant quality meal you can make under 30 minutes. Tender and juicy chicken is drowning in a creamy lemon parmesan sauce and is a meal the family will go crazy for!

Provided by Alyssa Rivers

Categories     Main Course

Time 20m

Number Of Ingredients 10

4 Boneless (skinless Chicken Breasts)
2 Tablespoons olive oil
3 garlic cloves (minced)
1 cup heavy cream
½ cup chicken broth
Juice from one lemon (about 1/4 cup)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ cup parmesan cheese
1 Tablespoon cornstarch

Steps:

  • In a large skillet add olive oil, garlic cloves and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  • Add the heavy cream, chicken broth, juice from one lemon, garlic powder, italian seasoning, and parmesan cheese. Whisk in the cornstarch and let simmer for 1-2 minutes over medium high heat until it starts to thicken. Add the chicken back to the pan and serve over pasta if desired.

CREAMY PARMESAN LEMON CHICKEN



Creamy Parmesan Lemon Chicken image

Juicy garlic lemon chicken breasts cooked in creamy Parmesan sauce is an easy, delicious dinner recipe perfect served with pasta.

Provided by Alida Ryder

Categories     Dinner

Time 20m

Number Of Ingredients 13

6 chicken breasts ((boneless + skinless) )
2 tsp olive oil
1 tsp dried oregano
½ tsp paprika
1 tsp salt
½ tsp pepper
2 tsp olive oil
4 garlic cloves (crushed/minced )
1 cup heavy/whipping cream
2 tsp lemon juice
1/4 cup Parmesan cheese (grated )
salt and pepper (to taste )
parsley (for serving)

Steps:

  • Place the chicken breasts in between to sheets of parchment paper or plastic and flatten out to approximately 1cm/half inch with a rolling pin or a meat mallet.
  • Drizzle over the olive oil and season on both sides with the oregano, paprika, salt and pepper. Rub in the spices.
  • Heat a large pan over high heat. Add the chicken and allow to cook for 2-3 minutes per side until golden brown on both sides. Remove and set aside.
  • To make the sauce, add the olive oil and garlic to the pan and cook for 30 seconds. Pour in the cream and lemon juice. Bring to a simmer then add the Parmesan and season to taste.
  • Add the chicken back in, reduce the heat and allow to cook for 5-7 minutes or until the chicken is cooked through and the sauce has reduced slightly.
  • Season, garnish with parsley and serve.

Nutrition Facts : Calories 209 kcal, Carbohydrate 2 g, Protein 26 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 97 mg, Sodium 593 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CREAMY LEMON PARMESAN CHICKEN PICCATA



Creamy Lemon Parmesan Chicken Piccata image

The ultimate in gourmet comfort food with parmesan cheese, garlic and a creamy lemon sauce, this Creamy Lemon Parmesan Chicken is out of this world.

Provided by Karina

Categories     Dinner

Time 30m

Number Of Ingredients 15

2 large boneless and skinless chicken breasts (halved horizontally to make 4)
2 tablespoons flour ((all purpose or plain))
2 tablespoons finely grated fresh Parmesan cheese
1 teaspoon salt
Cracked pepper
1 tablespoon olive oil
2 teaspoons butter ((or oil))
2 tablespoons minced garlic
1 1/4 cup chicken broth ((stock))
1/2 cup half and half or heavy cream ((or evaporated milk))
1/3 cup finely grated fresh Parmesan cheese
2 tablespoons capers ((plus 2 tablespoons extra to garnish))
1 teaspoon cornstarch ((cornflour) mixed with 1 tablespoon of water)
2-3 tablespoons lemon juice -- juice of 1 lemon ((adjust to your tastes))
2 tablespoons fresh parsley

Steps:

  • In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
  • Heat 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
  • Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and cream.
  • Bring the sauce to a gentle simmer; season with salt and pepper to your taste; add in the parmesan cheese and capers. Continue cooking gently for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
  • Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan, allow to simmer gently in the sauce for about a minute to soak up all of the flavours in the sauce.
  • Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with extra capers to garnish, lemon slices and parsley.

Nutrition Facts : Calories 208 kcal, Carbohydrate 8 g, Protein 18 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 51 mg, Sodium 933 mg, Sugar 1 g, ServingSize 1 serving

PARMESAN-CRUSTED LEMON-PEPPER CHICKEN



Parmesan-Crusted Lemon-Pepper Chicken image

This dish was a great hit with my family. Even my 2-year-old loved it and he's a very picky eater. The lemon in this chicken dish gives it a great zing. Serve with rice pilaf and steamed garlic green beans and you've got a delicious meal.

Provided by HeatherB

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 10

4 skinless, boneless chicken breast halves
3 tablespoons butter, melted
2 tablespoons lemon juice
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup plain dry bread crumbs
½ cup grated Parmesan cheese
1 tablespoon dried parsley
½ teaspoon dried basil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Place chicken breasts on a flat work surface. Slice horizontally through the thickest part of the breasts, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
  • Combine butter, lemon juice, garlic, salt, and pepper in a shallow dish.
  • Combine bread crumbs, Parmesan cheese, parsley, and basil in another dish.
  • Dip chicken in butter mixture, then coat in Parmesan-crumb mixture. Place into the prepared baking pan.
  • Bake in the preheated oven until chicken breasts are no longer pink and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 302.7 calories, Carbohydrate 11.3 g, Cholesterol 96.3 mg, Fat 15 g, Fiber 0.8 g, Protein 29.5 g, SaturatedFat 8.1 g, Sodium 516.5 mg, Sugar 1.1 g

CRISPY PARMESAN ROAST CHICKEN WITH LEMON



Crispy Parmesan Roast Chicken With Lemon image

Sprinkling grated Parmesan over a whole chicken as it roasts yields extra-crisp, extra-savory skin in this recipe, while chopped fresh rosemary and lemon zest perfume the meat through and through. Be sure to serve this with the lemony pan drippings, which make a bright, rich sauce for the tender meat. Heat lovers should feel free to add plenty of red-pepper flakes to the drippings - or serve red pepper on the side for individual spicing.

Provided by Melissa Clark

Categories     dinner, easy, poultry, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 8

1 small lemon
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
1 teaspoon chopped rosemary, plus 4 sprigs
Large pinch of red-pepper flakes, plus more for serving (optional)
1 (3 1/2- to 4-pound) whole chicken, patted dry
Extra-virgin olive oil, for drizzling
1/3 cup finely grated Parmesan

Steps:

  • Finely grate 1 teaspoon zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.) Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using. Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.
  • Heat oven to 425 degrees. Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
  • Roast chicken for 30 minutes. Sprinkle chicken all over with Parmesan, then continue roasting until bird's juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer.
  • Let chicken rest for 10 minutes. Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like. Carve and serve with drippings spooned over the meat.

LEMON CHICKEN WITH PARMESAN CROSTINI



Lemon Chicken with Parmesan Crostini image

Categories     Chicken     Herb     Onion     Tomato     Sauté     Low Fat     Parmesan     Lemon     White Wine     Bon Appétit

Yield Serves 8

Number Of Ingredients 16

For crostini
12 1/4-inch-thick French bread baguette slices, toasted
1/4 cup tomato paste
12 thin slices plum tomato
2 tablespoons grated Parmesan cheese
For chicken
4 4-ounce skinless boneless chicken breasts
3 tablespoons all purpose flour
2 1/2 teaspoons olive oil
1/4 cup finely chopped green onions (white and pale green parts only)
2 small garlic cloves, minced
1/2 cup canned low-salt chicken broth
1/4 cup dry white wine
1 tablespoon fresh lemon juice
4 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel

Steps:

  • Make crostini:
  • Place bread on baking sheet. Spread tomato paste over. Top each with 1 tomato slice. Sprinkle cheese atop.
  • Make chicken:
  • Pound each chicken breast between sheets of plastic to 1/4-inch-thickness. Sprinkle chicken with salt and pepper. Place flour in bowl. Heat 1 teaspoon oil in large nonstick skillet over high heat. Lightly coat 2 chicken with flour; shake off excess. Transfer to skillet and cook until brown and cooked through, about 2 minutes per side. Transfer chicken to plate and tent with foil. Repeat with 1 teaspoon oil, flour and remaining chicken.
  • Heat 1/2 teaspoon oil in same skillet over low heat. Add green onions and garlic; sauté until tender, about 2 minutes. Stir in broth and wine scraping up any browned bits in skillet. Add lemon juice and 2 tablespoons parsley. Increase heat to high; boil until liquid is slightly reduced, about 3 minutes. Mix in lemon peel. Season with salt and pepper. Return chicken to skillet; simmer until heated through, turning to coat.
  • Meanwhile, preheat broiler. Broil crostini until cheese melts, watching closely, about 1 minute.
  • Transfer chicken to plates. Spoon pan juices over chicken. Sprinkle with remaining parsley. Serve with crostini.

PARMESAN CHICKEN WITH LEMON RICE



Parmesan Chicken with Lemon Rice image

I like the challenge of inventing recipes with ingredients I have on hand. This easy-peasy meal fits the bill. -Colleen Doucette, Truro, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

2 cups reduced-sodium chicken broth
2 tablespoons lemon juice
1 cup uncooked long grain rice
1/2 cup chopped onion
1 large egg
2 tablespoons fat-free milk
3/4 cup panko bread crumbs
2/3 cup grated Parmesan cheese, divided
1 teaspoon dried oregano
1 pound boneless skinless chicken breasts
2 tablespoons olive oil
1 cup frozen peas (about 4 ounces), thawed
1/4 teaspoon grated lemon zest
Freshly ground pepper, optional

Steps:

  • In a saucepan, bring broth and lemon juice to a boil. Stir in rice and onion; return to a boil. Reduce heat; simmer, covered, until liquid is almost absorbed and rice is tender, 15-20 minutes., Meanwhile, in a shallow bowl, whisk together egg and milk. In another bowl, toss bread crumbs with 1/3 cup cheese and oregano. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Dip in egg mixture, then in crumb mixture to coat both sides., In a large skillet, heat oil over medium heat. Cook chicken until golden brown and chicken is no longer pink, 2-3 minutes per side., When rice is cooked, gently stir in peas; cook, covered, until heated through, 1-2 minutes. Stir in lemon zest and remaining cheese. Cut chicken into slices; serve with rice. If desired, sprinkle with pepper.

Nutrition Facts : Calories 500 calories, Fat 14g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 623mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.

CRUNCHY LEMON-GARLIC-PARMESAN CHICKEN TENDERS



Crunchy Lemon-Garlic-Parmesan Chicken Tenders image

These chicken tenders are fast to make and live up to the name of crunchy chicken tenders. They look larger, because they're pounded out. Do not skip the step of pounding the tenders as it helps to cook the tenders quickly! Also make sure you are using a block of Parmesan and not the green bottle stuff. Serve with your favorite sauce (mine is ranch). Enjoy!

Provided by thedailygourmet

Categories     Chicken Tenders

Time 18m

Yield 4

Number Of Ingredients 11

1 pound chicken tenders
½ cup flour
½ cup freshly grated Parmesan cheese, divided
1 teaspoon granulated garlic
1 teaspoon salt
½ teaspoon paprika
½ teaspoon granulated onion
¼ teaspoon black pepper
2 large eggs
1 cup lemon pepper panko bread crumbs
⅓ cup grapeseed oil

Steps:

  • Pound out chicken tenders with a meat mallet until very thin. Remove membranes.
  • Set up a breading station with 3 shallow dishes. Combine flour, 1/4 cup and 2 tablespoons Parmesan cheese, garlic, salt, paprika, granulated onion, and pepper in the first bowl; mix until well combined. Whip eggs and remaining Parmesan cheese together in the second dish. Pour panko bread crumbs into the third dish.
  • Heat oil in a skillet over medium high heat until oil reaches 350 degrees F (175 degrees C).
  • Dredge chicken tenders in flour mixture, shaking off excess flour. Then dip tenders into egg mixture, and finally into panko bread crumbs, pressing to make sure panko adheres.
  • Pan-fry chicken tenders in the hot oil until browned, about 90 seconds on each side. Remove tenders to a lined drip tray to drain excess fat before serving.

Nutrition Facts : Calories 365.7 calories, Carbohydrate 32.6 g, Cholesterol 171 mg, Fat 11.7 g, Fiber 0.7 g, Protein 37 g, SaturatedFat 4 g, Sodium 962 mg, Sugar 0.4 g

PARMESAN CROSTINI



Parmesan Crostini image

A great accompaniament to many meals. Adding a dash of garlic powder and thyme will give another delicious version. My grocery store will slice the baguette for me to make this recipe even easier.

Provided by Lvs2Cook

Categories     Breads

Time 12m

Yield 12 serving(s)

Number Of Ingredients 3

1 French baguette, sliced into 12 rounds
1 -2 tablespoon olive oil, good quality
1/4 cup grated parmesan cheese

Steps:

  • Brush baguette slices lightly with the olive oil.
  • Arrange slices on an ungreased baking sheet.
  • Sprinkle 1 teapoon Parmesan cheese on each slice.
  • Place baking sheet under broiler, about 6 inches from heat, for 1 to 2 minutes, until the cheese begins to melt.

Nutrition Facts : Calories 122.5, Fat 2.9, SaturatedFat 0.8, Cholesterol 1.8, Sodium 262.1, Carbohydrate 19.7, Fiber 1.1, Sugar 0.1, Protein 4.1

PARMESAN-CRUSTED LEMON CHICKEN



Parmesan-Crusted Lemon Chicken image

Categories     Chicken     Citrus     Parmesan     Lemon     Pan-Fry     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

6 boneless skinless chicken breast halves
5 tablespoons fresh lemon juice
2 eggs
1 1/4 cups dry breadcrumbs
1/2 cup grated Parmesan
2 teaspoons grated lemon peel
4 tablespoons (1/2 stick) butter
Lemon wedges

Steps:

  • Pound each chicken piece to thickness of 1/2 inch between sheets of waxed paper. Place chicken in baking dish. Pour 4 tablespoons lemon juice over chicken and turn to coat. Let stand 10 minutes. Beat eggs with remaining 1 tablespoon lemon juice in medium bowl. Combine breadcrumbs, Parmesan and lemon peel in shallow dish. Dip 1 chicken breast into egg mixture. Dip into breadcrumbs to coat; gently shake off excess. Season with salt and pepper. Repeat with remaining chicken, egg mixture and breadcrumbs.
  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/3 of chicken to skillet and sauté until golden brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining chicken in 2 more batches, adding 1 tablespoon butter with each batch. Garnish platter with lemon wedges and serve.

Tips:

  • To achieve the best flavor, use fresh lemon juice instead of bottled lemon juice.
  • If you don't have chicken breasts, you can use boneless, skinless chicken thighs instead.
  • To make the chicken extra crispy, coat it in a mixture of flour, Parmesan cheese, and breadcrumbs before pan-frying.
  • If you don't have a meat thermometer, you can check if the chicken is cooked through by cutting into the thickest part of the breast. The chicken is cooked when the juices run clear.
  • To make the Parmesan crostini, use a baguette that is at least one day old. This will help the crostini to be crispy.
  • You can also use a grill pan to cook the chicken and crostini.

Conclusion:

This lemon chicken with Parmesan crostini is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is juicy and flavorful, and the crostini are crispy and cheesy. This dish is sure to please everyone at the table.

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