Best 9 Lemon Chicken With Parmesan Crostini Recipes

CREAMY LEMON PARMESAN CHICKEN RECIPE

Steps:

• Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
• Heat olive oil in a large cast iron pan (I like this enameled cast iron one) over medium-high heat. Add the chicken and sear for 4-8 minutes per side, without moving, until browned and almost done (internal temperature should reach 160 degrees F). Remove to a plate and cover with foil to keep warm.
• Reduce heat to medium. Add the minced garlic to the pan. Saute for about 1 minute, until fragrant.
• Add the chicken broth, cream, and Italian seasoning, if using. Simmer for 2 minutes.
• Reduce heat to low. Stir in the grated parmesan cheese, until it melts into a smooth sauce.
• Stir in the lemon juice, and adjust amount to taste if desired.
• Return the chicken to the pan. Simmer the chicken in sauce for 1-2 minutes, until hot and completely cooked through (internal temperature reaches 165 degrees F).

CREAMY PARMESAN LEMON CHICKEN

Steps:

• Place the chicken breasts in between to sheets of parchment paper or plastic and flatten out to approximately 1cm/half inch with a rolling pin or a meat mallet.
• Drizzle over the olive oil and season on both sides with the oregano, paprika, salt and pepper. Rub in the spices.
• Heat a large pan over high heat. Add the chicken and allow to cook for 2-3 minutes per side until golden brown on both sides. Remove and set aside.
• To make the sauce, add the olive oil and garlic to the pan and cook for 30 seconds. Pour in the cream and lemon juice. Bring to a simmer then add the Parmesan and season to taste.
• Add the chicken back in, reduce the heat and allow to cook for 5-7 minutes or until the chicken is cooked through and the sauce has reduced slightly.
• Season, garnish with parsley and serve.

LEMON CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

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).

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.

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.

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.

CRISPY PARMESAN ROAST CHICKEN WITH LEMON

Steps:

• Finely grate 1 teaspoon zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.) Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using. Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.
• Heat oven to 425 degrees. Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
• Roast chicken for 30 minutes. Sprinkle chicken all over with Parmesan, then continue roasting until bird's juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer.
• Let chicken rest for 10 minutes. Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like. Carve and serve with drippings spooned over the meat.