Best 5 Parmesan Crusted Lemon Pepper Chicken Recipes

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Delight your taste buds with a symphony of flavors in this Parmesan Crusted Lemon Pepper Chicken recipe. This dish combines the tangy zest of lemon pepper with the rich, nutty flavor of Parmesan cheese, creating a delightful balance of savory and citrusy notes. The chicken is coated in a crispy Parmesan crust, adding a satisfying crunch to each bite.

This recipe collection features three variations to cater to different preferences:

1. **Classic Parmesan Crusted Lemon Pepper Chicken**: Experience the timeless combination of lemon pepper and Parmesan cheese in this classic recipe. The chicken is coated in a zesty lemon pepper rub and then crusted with a mixture of Parmesan cheese and bread crumbs.

2. **Garlic Herb Parmesan Crusted Lemon Pepper Chicken**: Elevate the flavors with the addition of aromatic herbs and garlic. This variation incorporates a flavorful blend of garlic, thyme, and rosemary into the Parmesan crust, creating a savory and herbaceous twist.

3. **Spicy Parmesan Crusted Lemon Pepper Chicken**: Add a touch of heat to your meal with this spicy version. The chicken is coated in a fiery cayenne pepper rub before being crusted with Parmesan cheese and bread crumbs.

Each recipe includes step-by-step instructions, making it easy for home cooks of all skill levels to prepare this delicious dish. Whether you're seeking a classic flavor combination or craving something with a bit more spice, these Parmesan Crusted Lemon Pepper Chicken recipes have something for everyone.

Let's cook with our recipes!

PARMESAN CRUSTED CHICKEN



Parmesan Crusted Chicken image

Parmesan crusted chicken is easy enough to make for a busy weeknight but also special enough for company.

Provided by Jennifer Segal

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 11

½ cup all purpose flour
2 eggs
⅔ cup seasoned Italian bread crumbs (I use Progresso)
⅓ cup freshly grated Parmigiano-Reggiano cheese
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh herbs, such as thyme, parsley, chives or rosemary
3-4 boneless skinless chicken breasts (about 1½ pounds), pounded ¼"-thick (see note)
Salt and freshly ground black pepper
¼ cup olive oil
Lemon wedges, for serving

Steps:

  • Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; beat the eggs in the second bowl; and mix the bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl.
  • Season chicken breasts with salt and pepper. Dredge the first chicken breast in the flour and shake off the excess until just a light coating remains. Next, dip the chicken in the egg mixture and turn to coat evenly, letting any excess egg drip off. Finally, dredge the chicken in the bread crumb mixture, turning a few times to coat well. Set breaded chicken on a plate and repeat until all of the chicken breasts are breaded.
  • Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2 to 3 minutes until the first side is golden brown. Flip and continue cooking until done, 2 to 3 minutes longer. Serve immediately with lemon wedges.
  • Note: If chicken breasts are large (8 or more ounces), it's best to cut them in half once they are pounded out. Alternatively, you can cut them in half horizontally before pounding.

Nutrition Facts : Calories 562, Fat 28g, Carbohydrate 25g, Protein 48g, SaturatedFat 8g, Sugar 1g, Fiber 1g, Sodium 1218mg, Cholesterol 223mg

LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING



Lemon Parmesan Chicken with Arugula Salad Topping image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 13

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 extra-large eggs
1 1/2 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 teaspoon lemon zest
1 teaspoon fresh thyme leaves, chopped
6 boneless, skinless chicken breasts
Unsalted butter
Good olive oil
5 ounces arugula
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 pound chunk Parmesan cheese

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



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 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.

PARMESAN CRUSTED CHICKEN WITH LEMON CREAM SAUCE



Parmesan Crusted Chicken with Lemon Cream Sauce image

This Parmesan Crusted Chicken with Lemon Cream Sauce is the perfect quick and easy weeknight meal. Tender, juicy chicken breast, coated in crispy parmesan cheese and herbs, topped with a rich lemony cream sauce. It is the perfect low carb, keto alternative to breaded and fried chicken.

Provided by Kyndra Holley

Categories     Chicken Recipes

Time 20m

Number Of Ingredients 10

1 cup heavy cream
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon lemon pepper seasoning
1/2 cup finely grated Parmesan cheese
1 large egg
1/2 cup finely grated Parmesan cheese
2 teaspoons dried Italian seasoning
2 tablespoons olive oil
1 pound chicken breasts, thinly sliced

Steps:

  • In a small saucepan over medium to medium-high heat, combine the heavy cream, garlic, lemon juice and lemon pepper seasoning. Slowly bring to a gentle boil, and then reduce the heat to low to simmer. Once the sauce starts to simmer and has small bubbles around the edge of the pan, add the Parmesan cheese. Mix until the cheese is melted and incorporated into the sauce. Continue to let simmer, stirring occasionally while you prepare the chicken.
  • Set up two shallow bowls. In one bowl, crack the egg and fork whisk to make an egg wash. In the second bowl, combine the parmesan cheese and dried Italian seasoning. Coat the chicken with the egg wash and then liberally coat with the parmesan mixture. Repeat this process with each piece of chicken.
  • Heat the olive oil in a large skillet over medium to medium hight heat. Once the pan is heated and the oil is hot, add the chicken to the pan. Cook for 5 minutes or until crispy and golden brown on the bottom. Flip and cook for 3 to 5 minutes, or until the other side is golden brown and crispy. (Only flip the chicken once during cooking to ensure that the breading stays on.)
  • Remove the chicken from the pan and top with the sauce.

Nutrition Facts : ServingSize 2 pieces of chicken, Calories 450 calories

Tips:

  • To achieve a crispy and flavorful coating, ensure that the chicken is evenly coated in the Parmesan cheese mixture before pan-frying.
  • Use fresh lemon zest and peppercorns for optimal flavor in the lemon-pepper seasoning.
  • Adjust the amount of lemon-pepper seasoning to your taste preference; more or less can be used depending on your desired level of tanginess and spiciness.
  • If you prefer a thicker crust, press the Parmesan cheese mixture firmly onto the chicken pieces before pan-frying.
  • For a healthier option, use a non-stick cooking spray instead of butter or oil when pan-frying the chicken.
  • Serve the Parmesan-crusted lemon-pepper chicken with roasted vegetables, mashed potatoes, or rice for a complete meal.

Conclusion:

Parmesan-crusted lemon-pepper chicken is a versatile and flavorful dish that can be enjoyed for lunch or dinner. The combination of crispy Parmesan cheese, tangy lemon, and aromatic peppercorns creates a unique and satisfying taste that will appeal to a wide range of palates. Whether you're looking for a quick and easy weeknight meal or a special dish for a gathering with friends and family, this recipe is sure to impress. With just a few simple ingredients and minimal preparation, you can create a delicious and memorable meal that everyone will love.

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