Best 14 Parmesan Lemon Chicken Recipes

LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING

Steps:

• Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
• Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
• Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
• Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
• Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.

PARMESAN-CRUSTED LEMON-PEPPER CHICKEN

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).

PARMESAN CHICKEN WITH LEMON RICE

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.

LEMON, PARSLEY, AND PARMESAN PLUS CHICKEN AND POTATOES

Steps:

• Preheat oven to 425 degrees. Place chicken, breast side up, on a baking sheet. Rub with 2 tablespoons oil; season generously with salt and pepper. Place parsley and 1 lemon half in cavity. Tie legs together with kitchen twine.
• Toss potatoes and 2 tablespoons oil. Drizzle with juice from remaining lemon half. Season with salt and pepper. Scatter potatoes along chicken.
• Roast for 15 minutes. Reduce temperature to 375 degrees; cook for 25 minutes. Rotate pan, toss potatoes, and cook until potatoes and chicken are golden brown and a thermometer inserted into the thickest part of the chicken's thigh reaches 165 degrees, about 25 minutes more. Let chicken and potatoes stand for 10 minutes.
• Meanwhile, make the sauce: Combine ingredients. After 10 minutes, brush sauce on chicken and drizzle on potatoes.

PENNE WITH CHICKEN, LEMON AND PARMESAN

Steps:

• Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
• Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
• Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
• Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

LEMON PARMESAN CHICKEN TRAYBAKE RECIPE BY TASTY

Steps:

• Prepare the chicken coating by mixing together the breadcrumbs, parmesan, flour, lemon zest, garlic powder, parsley, salt, and pepper in a bowl. Set aside.
• Pre-heat the oven to 180°C (350˚F).
• Cut the chicken into large nuggets and season with salt and pepper.
• Place each nugget into the egg yolk, then coat with the breadcrumb-parmesan mixture.
• Place on a baking tray.
• Bake for 10 minutes.
• Flip the chicken over and add the asparagus and tomatoes.
• Drizzle over the olive oil, lemon juice, parmesan, salt and parsley.
• Bake for 10 more minutes or until chicken is cooked through and vegetables are cooked but still firm.
• Enjoy!

LEMON CHICKEN WITH PARMESAN CROSTINI

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.

CHICKEN AND VEGETABLE SAUTE WITH LEMON-PARMESAN RICE

Steps:

• In a small nonstick skillet, heat oil over medium heat. Season chicken with salt and pepper. Dredge chicken in flour; shake off any excess. Place in skillet, and cook until lightly browned on one side, about 3 minutes.
• Turn chicken breast, and add garlic, tomatoes, and 1/3 cup water; season with salt and pepper. Bring to a simmer. Cover, and cook 12 minutes. Add beans and mint; cover, and cook until beans are crisp-tender and chicken is cooked through, 3 to 4 minutes. Transfer chicken to a plate, and spoon tomato mixture on top.

PARMESAN LEMON CHICKEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with 1 tablespoon vegetable oil.
• Mix together the bread crumbs, Parmesan cheese, lemon herb seasoning, garlic powder, parsley, and pepper in a large bowl. Beat egg in a small bowl.
• Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken on greased baking sheet and top evenly with butter pieces.
• Bake in the preheated oven until crispy and cooked through, about 7 minutes per side. Drain chicken on paper towels to remove excess oil before serving.

PARMESAN-CRUSTED LEMON CHICKEN

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.

OVEN FRIED CHICKEN WITH PANKO, LEMON, GARLIC & PARMESAN

Steps:

• Preheat oven to 400 Blend panko, almonds, lemon zest, parmesan cheese, cilantro or parsley (if using), salt and garlic in food processor. Place in shallow bowl for rolling. Combine eggs, lemon juice in separate bowl and mix well. Dip each chicken breast first in the egg mixture and then thoroughly roll in cheese/panko mixture. Place into 13x9 inch pans (2), patting on additional crumbs as needed. Let set for 15 minutes to dry a bit. Bake for 1 hour uncovered.

LEMON RICOTTA PARMESAN PASTA WITH SPINACH AND GRILLED CHICKEN RECIPE - (4.4/5)

Steps:

• Cook pasta in salted water according to directions listed on package, reserve 1 cup pasta water before draining pasta. Drain water (reserving 1 cup) and return pasta to pot. Set pot over low heat and add olive oil, lemon zest, lemon juice, ricotta, 1/2 cup hot reserved pasta water and parmesan and toss to evenly coat. Add in more pasta water as desired to thin. Season with salt and pepper to taste and toss in spinach and grilled chicken. Serve warm topped with more parmesan if desired. NOTE: I recommend brushing the chicken lightly with olive oil and season both sides salt, pepper and garlic powder before grilling.

CHICKEN CREAMY LEMON PARMESAN RECIPE - (4.4/5)

Steps:

• Lightly spray pan/skillet with a light coating of cooking oil spray and heat over medium-hight heat. 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 the 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 milk (or cream). Bring the sauce to a boil; season with salt and pepper to your taste; add in the parmesan cheese and capers and allow sauce to simmer 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 juice, allow to simmer for a further minute to combine. Serve over steamed vegetables, zucchini noodles or cooked pasta with the sauce. Top with extra capers to garnish, lemon slices and parsley.

PARMESAN-PANKO CRUSTED CHICKEN WITH LEMON BUTTER S

Steps:

• 1. Set up an assembly line of three rimmed dishes. In the first dish, add the flour, salt, and pepper; mix well. In the second dish, add the 2 beaten eggs. In the last dish, combine the panko and parmesan cheese.
• 2. Preheat oven to 350° F. Line a large jelly roll pan/baking sheet with foil, and top with an oven-safe cookie cooling rack. Spray well with non-stick cooking spray. Set aside.
• 3. Heat 1 tablespoon each of the butter and olive oil in a non-stick skillet over medium-high heat. Once the pan is nice and hot, pan sear the chicken (only 2 at a time to avoid over-crowding) for 2-3 minutes per side. Keep a close eye as they will brown quickly due to the parmesan cheese. They should be nice and golden when you flip them. Once both sides are browned, remove and place onto prepared pan. Add the remaining tablespoon of butter and olive oil and repeat process with the last 2 chicken breasts.
• 4. Place pan into oven and bake for 12-18 minutes at 350º F until chicken is cooked through (cooking time depends on how thin you pound out the chicken).
• 5. For the Lemon Butter Sauce:
• 6. While chicken is baking, add the butter, olive oil, and chicken broth to the pan that the chicken was cooked in. Bring to a simmer and whisk the flour into it until all of the lumps have been removed and it begins to thicken. Season with oregano, salt, and pepper. reduce heat to low. Once chicken is about ready, add the half and half and lemon juice to the sauce and whisk together until warmed through. Serve chicken over mashed potatoes with a drizzle of the sauce. Delicious!