Description
This Lemon Chicken with Parmesan Crust and Lemon Herb Sauce is a flavorful, elegant main course perfect for a weeknight dinner or special occasion. Juicy boneless chicken breasts are coated with a crispy parmesan and panko crust, then baked to golden perfection. The dish is complemented by a zesty lemon herb sauce featuring fresh thyme, basil, and parsley, creating a bright and savory flavor that highlights the chicken perfectly.
Ingredients
Scale
Chicken and Crust
- 4 boneless skinless chicken breasts, about 6 ounces each
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon zest
- 2 tablespoons olive oil, divided
Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup low sodium chicken broth
- 1/4 cup fresh lemon juice
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley (for sauce)
- Lemon slices for garnish
Instructions
- Preheat and Prepare Chicken: Preheat the oven to 400°F. Pat the chicken breasts dry with paper towels and season both sides evenly with salt, black pepper, and garlic powder.
- Make Parmesan Crust: In a shallow bowl, combine the grated Parmesan cheese, panko breadcrumbs, chopped fresh parsley, and lemon zest. Press this mixture firmly onto the top side of each seasoned chicken breast to create an even crust layer.
- Sear the Chicken: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Place the crusted side of each chicken breast down in the skillet and cook for 3 to 4 minutes until the crust is golden brown and crispy.
- Flip and Add Fats: Carefully flip the chicken breasts over. Add the remaining 1 tablespoon of olive oil and the unsalted butter to the skillet to melt and coat the chicken for extra moisture and flavor.
- Bake the Chicken: Transfer the skillet directly to the preheated oven. Bake the chicken for 15 to 18 minutes or until the internal temperature reaches 165°F, ensuring the chicken is fully cooked but still juicy.
- Rest the Chicken: Remove the skillet from the oven and transfer the chicken breasts to a plate. Tent loosely with aluminum foil to keep warm and allow the juices to redistribute.
- Make the Lemon Herb Sauce: Using the same skillet, return it to medium heat on the stovetop. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in the chicken broth and fresh lemon juice, scraping any browned bits from the skillet to incorporate flavor. Let the mixture simmer for 3 to 4 minutes to reduce slightly.
- Finish the Sauce: Stir in the heavy cream, chopped thyme, basil, and parsley. Continue cooking the sauce for another 3 to 5 minutes until it thickens slightly and the herbs are well incorporated.
- Serve: Spoon the warm lemon herb sauce generously over each chicken breast. Garnish with fresh lemon slices and additional parsley if desired. Serve immediately with your choice of sides.
Notes
- For a lighter sauce, substitute half and half in place of heavy cream.
- Serve with roasted asparagus, mashed potatoes, or a simple green salad for a complete meal.
- If the parmesan crust begins to brown too quickly during baking, loosely cover the chicken with foil to prevent burning.
- Ensure chicken breasts are of even thickness for uniform cooking. Pound slightly if needed.
