Parmesan Crusted Lemon Chicken Recipes

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PARMESAN LEMON CHICKEN



Parmesan Lemon Chicken image

This is our family's favorite chicken; it's quick, easy and child friendly! All measurements can be varied depending on your personal taste without spoiling the chicken. Enjoy!

Provided by Mandy L

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 30m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
½ cup Italian seasoned bread crumbs
½ cup grated Parmesan cheese
2 teaspoons lemon and herb seasoning to taste
2 teaspoons garlic powder
1 teaspoon chopped parsley
black pepper to taste
1 egg
1 tablespoon butter, cut into small pieces
6 skinless, boneless chicken breast halves, thinly sliced

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.

Nutrition Facts : Calories 224.2 calories, Carbohydrate 8.8 g, Cholesterol 93.7 mg, Fat 10.1 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 3.7 g, Sodium 315.9 mg, Sugar 0.7 g

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

PARMESAN CRUSTED CHICKEN WITH LEMON GARLIC BUTTER SAUCE



Parmesan Crusted Chicken with Lemon Garlic Butter Sauce image

A quick & easy recipe for parmesan crusted chicken drizzled with a drool-worthy lemon garlic butter sauce. There are no breadcrumbs or mayo and it's baked instead of fried so you can focus on the butter sauce & side dishes while the oven does all the work. It's simple enough for a weeknight dinner and fancy enough for date night! (gluten-free, grain-free & low carb)

Provided by Author: Elaina Newton - The Rising Spoon

Categories     chicken

Time 32m

Yield Yield: 4 servings

Number Of Ingredients 13

¾ cup of shredded parmesan cheese
4 tablespoons of sour cream
2 large lemons (zest + juice)
1 ½ teaspoons of dry Italian seasoning
1 ½ teaspoons of granulated garlic
¾ teaspoon cracked black pepper, divided
¼ teaspoon of sea salt
1-1 ¼ lbs of O Organics Boneless Skinless Thin Sliced Chicken Breasts (4 cutlets per package)
4 tablespoons of salted butter
4 cloves of garlic
1-2 pinches of crushed red pepper flakes (optional)
sheet pan
citrus zester

Steps:

  • Preheat oven to 400 degrees. Measure the parmesan and sour cream into separate bowls. Zest the lemons, reserve ½ teaspoon of zest for the sauce, and stir the rest (about 2 ½ teaspoons) into the parmesan, followed by the Italian seasoning, granulated garlic and ½ teaspoon of black pepper. Stir juice from ½ a lemon into the sour cream (about 1 tablespoon) and set the second half aside for the sauce (slice the other lemon into wedges for garnish).
  • Rinse and dry the chicken, trim any visible fat, place the cutlets in a large plastic zip-top bag and seal well. Gently pound the chicken using a cast-iron skillet, rolling pin, or meat mallet until all pieces are a uniform ½ inch thickness, then lay flat on a baking sheet.
  • Sprinkle the chicken evenly with ¼ teaspoon of sea salt and black pepper, then spread 1 tablespoon of sour cream across each piece. Sprinkle the parmesan mixture evenly across the top of the sour cream layer until it's all used up.
  • Bake the chicken for 15 minutes OR until the thickest part of the chicken breast registers 165 degrees with an instant-read thermometer. If your chicken is thicker than ½ inch, it may take 17-25 minutes. If it's thinner, check it at 10-12 minutes. Optional: To brown the parmesan cheese topping and make it slightly crispy, turn the broiler to the high setting and place the chicken back in the oven for 1-2 minutes. Any longer than that and they may overcook.
  • To serve, slice the chicken into strips, drizzle generously with the lemon garlic butter sauce and garnish with crushed red pepper flakes (optional) + extra lemon wedges.
  • While the chicken is baking, mince the garlic and add the butter to a small saucepan. Melt over medium heat. Once it starts bubbling, cook the butter, stirring constantly, about 2-3 minutes. Add the garlic and cook 30-60 seconds or until fragrant.
  • Remove the sauce from heat and stir in the lemon zest + juice from the remaining half lemon. Set aside to let the flavors develop until the chicken's ready. If the sauce solidifies by the time you serve the chicken, reheat on low for 1-2 minutes until melted again.

PARMESAN CRUSTED LEMON CHICKEN RECIPE



Parmesan Crusted Lemon Chicken Recipe image

Pounded chicken is quick to cook when tight on time. Pan searing the chicken creates a crispy crust and a moist interior. The hint of lemon is perfect. Serve this with a green vegetable and some crusty bread.

Provided by RecipeTips

Time 25m

Number Of Ingredients 7

6 boneless skinless chicken breast halves
5 tablespoons lemon juice, divided
2 eggs
1 1/4 cups dry breadcrumbs
1/2 cup grated Parmesan
2 teaspoons grated lemon peel
6 tablespoons butter, divided

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.

PARMESAN CRUSTED CHICKEN WITH LEMON GARLIC BUTTER SAUCE



Parmesan Crusted Chicken with Lemon Garlic Butter Sauce image

Provided by Stella

Categories     Entrees

Time 30m

Number Of Ingredients 12

3 chicken breasts (halved lengthwise)
1.5 tbs olive oil
garlic powder, onion powder, salt + pepper
2 eggs (lightly beaten)
1/2 tsp Italian seasoning
1 cup grated parmesan cheese
3 tbs flour
6 tbs butter
2 cloves garlic (minced)
1 lemon (juice of)
3 tbs chicken broth
1/4 tsp black pepper

Steps:

  • Season your chicken pieces with garlic powder, onion powder and salt to taste - both sides.
  • In a small bowl, mix the eggs, Italian seasoning and salt and pepper to taste.
  • In a medium container mix the grated parmesan and flour with a fork.
  • Dredge the chicken in the egg, allowing the excess to drip off. Dredge in parmesan mixture.
  • Heat the oil in a large skillet, once hot, cook the chicken for 4-5 minutes per side, until golden brown and the internal temperature reads 165 F.
  • In a small pan, melt the butter and then mix in the minced garlic, lemon juice, broth and pepper. Heat everything through and top your chicken. Garnish with fresh parsley and lemon slices.

Nutrition Facts : Calories 425 kcal, Carbohydrate 10 g, Protein 50 g, Fat 20 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 215 mg, Sodium 676 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 10 g, ServingSize 1 serving

PAN FRIED LEMON-PARMESAN CRUSTED CHICKEN



Pan Fried Lemon-Parmesan Crusted Chicken image

A crust of panko and parmesan coats the chicken that is served over greens with a simple lemon dressing. Almost a complete meal in one recipe. Inspired by Ina Garten's recipe.

Provided by Angela Baylis

Categories     Main

Yield 4 servings

Number Of Ingredients 16

4 boneless, skinless chicken breasts
¾ cup lemon juice
¾ cup olive oil
½ teaspoon kosher salt
½ teaspoon black pepper
1½ cups finely grated parmesan
1½ cups panko bread crumbs
1 Tablespoon each of dried basil, dried oregano, and paprika
3 eggs + ¼ cup water
1 cup flour
1 Tablespoon each of kosher salt, paprika, onion powder, dried basil, dried oregano, and black pepper
2 Tablespoons garlic powder
1 teaspoon each of white pepper, dried thyme, and cayenne pepper
½ cup of olive oil for cooking, about
½ cup shaved parmesan
Fresh mix of salad greens

Steps:

  • Combine the lemon juice, ¾ cup olive oil, and ½ teaspoon each of salt and black pepper. Set aside.
  • Slice the chicken breast against the grain, into 1" thick slices, then pound each peice thin under plastic wrap. Cover and set in fridge.
  • Combine grated parmesan, panko, and 1 tablespoon each of dried basil, dried oregano, and paprika on a large plate.
  • Combine the eggs and water on another large plate until very smooth.
  • Combine the flour and remaining spices on another plate.
  • Heat up 2 T olive oil in a large skillet over medium heat.
  • Dredge the chicken in flour, then egg mix, then the breadcrumb mix. Cook for about 2 minutes per side or until golden and cooked through. Add new oil to the pan as needed.
  • Serve the chicken on a bed of greens with shaved parmesan and lemon dressing.

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.

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