Description
Parmesan-Crusted Lemon Chicken
Ingredients
4 boneless, skinless chicken breasts
1/2 cup grated Parmesan cheese
1/3 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp paprika
Salt and black pepper to taste
2 large eggs
1/4 cup olive oil or butter for cooking
Juice of 2 lemons (plus lemon slices for garnish)
1/2 cup chicken broth
2 tbsp unsalted butter
Fresh parsley, chopped, for garnish
Instructions
Prepare Chicken:
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
Make the Coating:
In one shallow bowl, whisk eggs.
In another shallow bowl, mix Parmesan cheese, flour, garlic powder, paprika, salt, and pepper.
Coat the Chicken:
Dip each chicken breast into the eggs, then dredge in the Parmesan mixture, pressing lightly to adhere.
Cook the Chicken:
Heat olive oil or butter in a large skillet over medium heat. Add the coated chicken and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken and set aside.
Make the Lemon Sauce:
In the same skillet, add chicken broth and lemon juice. Bring to a simmer, scraping any browned bits from the pan. Stir in butter and simmer for 2-3 minutes.
Combine and Serve:
Return the chicken to the skillet, spooning the sauce over the top. Simmer for 2 minutes to warm through.
Garnish with fresh parsley and lemon slices.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Crispy, tangy, and flavorful, this Parmesan-Crusted Lemon Chicken pairs perfectly with mashed potatoes, roasted veggies, or a light salad.
#LemonChicken #ParmesanCrusted
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure your chicken breasts are uniform in thickness by placing them between plastic wrap and pounding them to about 1/2-inch thick. This guarantees even cooking. For the coating, use finely grated, high-quality Parmesan cheese for maximum crispiness and flavor adhesion. When heating your oil or butter in the skillet, test it by sprinkling a tiny bit of the coating mixture; it should sizzle gently. Cook the chicken in batches if necessary to avoid overcrowding, which steams the crust. After removing the chicken, deglaze the pan with the broth and lemon juice, using a wooden spoon to scrape up all the flavorful browned bits (the fond) for a rich sauce base.
Serving Suggestions
This versatile dish pairs beautifully with a variety of sides. For a comforting meal, serve alongside creamy mashed potatoes, buttered pasta, or risotto to soak up the delicious lemon sauce. For a lighter option, pair with roasted asparagus, green beans, a crisp arugula salad, or steamed broccoli. Garnish with extra lemon slices and a sprinkle of fresh parsley or basil for a vibrant finish.
How-to Summary
Pound chicken to even thickness. Create a seasoned Parmesan-flour coating and a separate egg wash. Dredge chicken in egg, then press into the cheese mixture. Pan-fry in oil until golden and cooked through. Remove chicken and make a quick pan sauce with lemon juice, broth, and butter. Return chicken to the skillet to coat in the sauce and warm through. Garnish and serve.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, boneless, skinless thighs work well. Adjust cooking time slightly as they may cook faster due to higher fat content.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet with a splash of broth or water to prevent the crust from becoming soggy in the microwave.
Can I make this gluten-free? Absolutely. Substitute the all-purpose flour with a gluten-free flour blend or almond flour for a nuttier flavor.
Why is my coating not sticking to the chicken? Ensure you shake off excess egg before dredging, and press the cheese mixture firmly onto the chicken. Letting the coated chicken rest for 5-10 minutes before cooking can also help the coating set.
Can I bake this instead of pan-frying? For a lighter version, place breaded chicken on a parchment-lined baking sheet, drizzle with oil, and bake at 400°F (200°C) for 20-25 minutes. Prepare the lemon sauce separately in a saucepan.
Common Mistakes to Avoid
- Not pounding the chicken: Uneven thickness leads to overcooked thin parts and undercooked thick parts.
- Using pre-grated shelf-stable Parmesan: It often contains anti-caking agents and doesn’t melt or crisp as well as freshly grated.
- Moving the chicken too soon in the pan: Let it cook undisturbed for the first 3-4 minutes to form a solid, golden crust.
- Overcrowding the skillet: This lowers the pan temperature and creates steam, resulting in a soggy, not crispy, coating.
- Boiling the sauce: After adding the broth and lemon, maintain a gentle simmer to reduce and thicken the sauce without making it bitter.
Conclusion
This Parmesan-Crusted Lemon Chicken is a restaurant-quality dish that is deceptively simple to master at home. The combination of a crispy, savory Parmesan crust with a bright, buttery lemon sauce creates a perfect balance of flavors and textures. By following the detailed steps and avoiding common pitfalls, you can consistently create an impressive and delicious meal that is sure to become a weeknight favorite. Enjoy the process and the delightful results.