Best 4 Cheese Topped Lemon Chicken Breasts Recipes

Indulge in a delightful culinary journey with our tantalizing cheese-topped lemon chicken breasts, where tender chicken meets a burst of citrusy flavors and a golden-brown cheesy crust. This delectable dish promises a harmonious balance of tangy and savory notes, leaving your taste buds craving more.

Our cheese-topped lemon chicken breasts are not just one recipe, but a collection of variations that cater to diverse preferences. Dive into the classic lemon-herb chicken, where a medley of aromatic herbs, lemon zest, and a hint of garlic elevate the chicken to a new level of flavor. If you're craving a spicy kick, try our zesty lemon-pepper chicken, where a pinch of cayenne pepper adds a subtle heat that complements the tangy lemon.

For those who love creamy sauces, our lemon-cream chicken is a must-try. A velvety sauce made with lemon juice, cream, and a touch of white wine envelops the chicken in a rich and luxurious embrace. And for a cheesy delight, our cheese-crusted lemon chicken features a crispy, golden-brown cheese crust that adds an extra layer of texture and flavor.

No matter which variation you choose, our cheese-topped lemon chicken breasts guarantee a delightful and satisfying meal. Serve them with roasted vegetables, mashed potatoes, or a refreshing side salad for a complete and well-balanced dish. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will tantalize your senses and leave you craving for more.

Here are our top 4 tried and tested recipes!

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

Ingredients

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

EASY CREAMY LEMON CHICKEN

Easy Creamy Lemon Chicken image

This dish is a snap to prepare but always hits the spot at my house. The creamy sauce with a hint of lemon keeps the chicken moist and delicious. Serve over pasta or rice.

Provided by Jess Staldine

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

½ cup salted butter
6 skinless, boneless chicken breasts
3 tablespoons lemon juice
2 teaspoons lemon zest
1 cup half-and-half
½ cup grated Parmesan cheese, divided, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 2.7 g, Cholesterol 126.1 mg, Fat 24.6 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 14.5 g, Sodium 283.8 mg, Sugar 0.3 g

CHEESY STUFFED LEMON CHICKEN BREASTS

Cheesy Stuffed Lemon Chicken Breasts image

A creamy stuffed lemon-pepper chicken with a crisp outside.

Provided by Nymph dono

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 3

Number Of Ingredients 10

Ingredients

3 skinless, boneless chicken breasts
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ cup lemon juice, divided
⅛ cup buttermilk
2 tablespoons garlic powder
1 teaspoon ground black pepper, divided
1 teaspoon dried thyme, divided
1 cup mayonnaise
1 teaspoon garlic powder

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Split chicken breasts down the middle with a knife, but do not cut fully in half.
Mix cream cheese, Parmesan cheese, 2 tablespoons lemon juice, buttermilk, 2 tablespoons garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a bowl. Divide mixture and stuff evenly into split chicken breasts. Set into a casserole dish.
Mix mayonnaise, 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a separate bowl. Apply mayo mixture evenly to both sides of the chicken breasts.
Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 975 calories, Carbohydrate 12.3 g, Cholesterol 180.9 mg, Fat 89.1 g, Fiber 1.1 g, Protein 34.1 g, SaturatedFat 27.1 g, Sodium 808.9 mg, Sugar 3.6 g

CHICKEN BREASTS WITH LEMON

Chicken Breasts With Lemon image

In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.

Provided by Pierre Franey

Categories dinner, easy, quick, weekday, times classics, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup flour for dredging
Salt and freshly ground pepper to taste
4 skinless boneless chicken breasts, about 6 ounces each
2 tablespoons olive oil
4 sprigs fresh thyme or 1 teaspoon dried
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1/2 cup chicken broth, fresh or canned
2 tablespoons butter

Steps:

Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 6 grams, Sodium 584 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Use boneless, skinless chicken breasts. This will make the dish easier to prepare and eat.
Pound the chicken breasts to an even thickness. This will help them cook evenly.
Marinate the chicken breasts in a mixture of lemon juice, garlic, and olive oil. This will help to flavor the chicken and keep it moist.
Use a variety of cheeses in the topping. This will add flavor and texture to the dish.
Bake the chicken breasts until they are cooked through. The internal temperature should reach 165 degrees Fahrenheit.
Serve the chicken breasts immediately with your favorite sides.

Conclusion:

Cheese-topped lemon chicken breasts are a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, and the cheese topping is gooey and melted. This dish is sure to please everyone at the table.