Parmesan Crusted Lemon Chicken

Parmesan crusted lemon chicken is the perfect date night meal. It very similar in nature to a lemon butter chicken and has the richness from all the butter included. You only need a couple of chicken breasts, some parmesan cheese, and a few lemons. Everything else you are likely to have in your cupboard already! The lemon butter sauce can be drizzled on anything to add a little acid.

Don’t be intimated by dredging /coating your own chicken. The worst thing that can happen is you make a little mess. This whole recipe will be ready in under 30 mins.

Ingredients:

• chicken breast, (3 large), patted dry with paper towels
• 1 Tbsp olive oil , to sautee
• 1 Tbsp parsley, to garnish (optional)
• 1/2 lemon, sliced for garnish (optional)

For Egg Mixture

• 2 large eggs
• 1 garlic clove, minced
• 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp ground black pepper

For the Parmesan Breading Mixture

• 1 cup Parmesan cheese, grated
• 3 Tbsp all-purpose flour

Ingredients for Lemon Butter Sauce

• 8 Tbsp butter
• 2 garlic cloves, minced
• 4 tbsp lemon juice
• 1/4 cup chicken broth
• 1/4 tsp ground black pepper

Tips and Tricks:

• Dredge: use the wet hand, dry hand method when dredging. This just means to help minimize messiness use one hand to dip the chicken in the egg and one hand to coat it in the parmesan.
• Cast Iron: Preheat your cast iron pan before adding the chicken. This will help you get a good sear on the chicken. Keep and eye on the meat though, if it starts to burn you need to lower the heat.
• Chicken: You can check if the chicken is fully cooked by using a meat thermometer (it should reach 165 degrees). For the first flip you can tell it is cooking through when the chicken begins to turn white instead of pink.
• Sides: The extra sauce makes a great topping for mashed potatoes. Veggies like broccoli or zucchini also pair perfectly with this dish.

Parmesan Crusted Lemon Chicken

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Course: DinnerDifficulty: Medium

Cook Mode

Keep the screen of your device on

Servings

4

servings

Prep time

18

minutes

Cooking time

12

minutes

Calories

300

kcal

Total time

30

minutes

Ingredients

• 1 1/2 lb chicken breast, (3 medium), patted dry with paper towels

• 1 Tbsp olive oil , to sautee

• 1 Tbsp parsley, to garnish (optional)

• 1/2 lemon, sliced for garnish (optional)

• For the Egg Mixture

• 2 large eggs

• 1 garlic clove, minced

• 1/2 tsp Italian seasoning

• 1/2 tsp salt

• 1/4 tsp ground black pepper

• For the Parmesan Breading Mixture

• 1 cup Parmesan cheese, grated

• 3 Tbsp all-purpose flour

• Ingredients for Lemon Butter Sauce

• 8 Tbsp butter

• 2 garlic cloves, minced

• 1/4 cup lemon juice

• 1/4 cup chicken broth

• 1/4 tsp ground black pepper

Directions

• Butterfly your chicken breast. Lightly beat with a meat mallet until even in thickness.
• In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off.
• In a large cast iron skillet, heat enough oil to cover the bottom. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F. Reduce the heat if chicken browns too quickly.
• Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.

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