Get ready to transform an ordinary chicken dinner into a culinary masterpiece that will have everyone at your table begging for seconds! This Lemony Parmesan Crusted Chicken Saragoddard is not just another chicken recipe – it's a flavor explosion that combines the tangy brightness of lemon, the rich umami of Parmesan cheese, and a perfectly crispy golden crust that will make your mouth water from the moment it enters the oven.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your chicken cooks evenly and achieves a nice golden crust.
- Gather all your ingredients: 4 chicken breasts, 1/2 cup grated Parmesan cheese, 1/2 cup breadcrumbs, 1 lemon (for zest and juice), 2 tablespoons of olive oil, and salt and pepper to taste.
- In a medium bowl, combine the grated Parmesan cheese and breadcrumbs. Mix them well to ensure an even distribution of flavors.
- Zest the lemon using a microplane or zester, being careful to only take the yellow part of the peel. Add the lemon zest to the breadcrumb and cheese mixture.
- Juice the lemon and set aside. You will use this juice later to add flavor to the chicken.
- Take the chicken breasts and pat them dry with paper towels. This will help the coating adhere better.
- In a separate bowl, mix the olive oil with the lemon juice. Season the mixture with salt and pepper to taste.
- Dip each chicken breast into the lemon-olive oil mixture, ensuring they are well-coated.
- After coating the chicken in the lemon-olive oil mixture, press each chicken breast into the Parmesan and breadcrumb mixture, making sure to cover both sides thoroughly.
- Place the coated chicken breasts onto a baking sheet lined with parchment paper or lightly greased to prevent sticking.
- Once all chicken breasts are coated and placed on the baking sheet, drizzle any remaining olive oil mixture over the top for added flavor.
- Put the baking sheet in the preheated oven and bake for about 25 minutes, or until the chicken is cooked through and the crust is golden brown. The internal temperature of the chicken should reach 165°F (75°C).
- Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute, ensuring moist chicken.
- Serve the Lemony Parmesan Crusted Chicken Saragoddard with your choice of sides, such as a fresh salad or roasted vegetables, and enjoy!
Tips
- Pat the chicken breasts completely dry before coating to ensure the most crispy, even crust possible.
- Use fresh Parmesan cheese and grate it yourself for maximum flavor and better coating adherence.
- Invest in a good quality microplane for zesting to get fine, fragrant lemon zest without the bitter white pith.
- Don't skip the resting time after cooking – it helps keep the chicken incredibly juicy and allows the flavors to settle.
- For extra crispiness, you can briefly broil the chicken for 1-2 minutes at the end of cooking to enhance the golden-brown crust.
- Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (75°C) without overcooking.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 110mg
