Stop spending hours scrolling Google and Pinterest looking for delicious baked chicken breast recipes.
I’m excited to share with you one of our family favorites: Parmesan and Lemon Chicken!
Of all the baked chicken breast recipes I’ve made or had, this one wins hands down—not just with me but with everyone. Kids love it!
I’ve got some picky eaters on-and-off, and there is a shout of jubilation whenever they see this lemon chicken baking in the oven!
Key Takeaways
- Cook Time: 50 minutes (15 minutes prep time, 35 minutes cook time)
- Main Ingredients: Boneless chicken breasts, Parmesan cheese, unseasoned bread crumbs, lemon juice, butter, garlic, and more
- Servings: 6
- Extras: Pair with sides like lemon garlic pasta, herb-infused rice, roasted asparagus, garden salad, or garlic bread for a complete meal.
- Tip: For easy and clean chicken preparation, place the chicken in a freezer bag before pounding it thin. This prevents mess and keeps your prep area clean. Or you can butterfly it if you’re good at cutting that way!
Simple Parmesan & Lemon Chicken Bake
This Parmesan Lemon Chicken is actually an oldie. It’s been in my family for well over a decade… and I can’t even take credit for it.
A good friend of ours, Cory, once made this recipe for my parents. Everyone raved about it, but Cory didn’t have a name for it, so we called it “Cory’s Chicken.”
In our group of close friends and family, we all know about Cory’s Chicken. But “Parmesan Lemon Chicken” is a bit more descriptive. Whatever the name, this recipe is AWESOME and pretty easy. #WinWin
Shopping List:
- Boneless Chicken Breast (I use 3 chicken breasts to make 6 servings)
- Parmesan Cheese
- Unseasoned Bread Crumbs
- Lemon Juice (or you can get fresh lemon and save some lemon slices for garnish)
- Pantry seasonings you probably have on hand, like butter, garlic, salt, pepper, and parsley.
I love to shop at Aldi because their prices are really good, and it’s helped me save thousands on my grocery bill over the year.
Now that you know what to get, it’s time to get cooking!
As I said, I used 3 chicken breasts for this to make 6 servings. I’ve also used thin chicken thighs, which can be cheaper at the store even if you get them boneless.
Each chicken breast needs to be pounded thin and then cut in half.
When I pound chicken, I place the chicken in a freezer bag. It keeps my prep area clean and stops little shreds of chicken from flying all over the kitchen.
But seriously, get it pretty thin. OR – you can butterfly it with a sharp knife… in retrospect, that’s what I should have done. Oh well 🙂
Once the chicken is ready, then you need to prepare the mixing bowls. The first will have melted butter, garlic, and lemon juice. The second will have breadcrumbs, parmesan cheese, salt, pepper, and parsley.
Working from one side to the other, drench in the butter mixture and dip in the breadcrumb mixture. I use one hand (or tongs) for the wets and another for the dry’s—that way, we get fewer clumps stuck to us.
After you bread each chicken breast piece, roll it up. Then, place them side by side in a glass baking dish.
If you have any extra of the breadcrumb mixture, sprinkle it on top. Bake at 350F for about 30 minutes. Then, serve and enjoy!
If you need some recommendations for side dishes, this goes great with pasta and a green vegetable.
Ingredients
- 2-3 lbs boneless chicken breast 3 total chicken breasts) halved, then butterflied or pounded thin
- ½ cup Parmesan cheese
- ¾ cup bread crumbs
- 4 tsp. parsley
- 3 tbsp lemon juice
- 1 tsp minced garlic
- 1/3 cup melted butter
- ¾ tsp salt
- ¼ tsp pepper
Instructions
- Preheat the oven to 350 degrees.
- In a bowl, combine the bread crumbs, parmesan cheese, parsley and salt and pepper. Set aside.
- In a separate bowl, combine the butter, lemon juice, and garlic.
- Dip each piece of chicken in the butter and then into the bread crumbs, fully coating both sides.
- Roll each piece of chicken up and set them in the baking dish.
- Drizzle any remaining butter or breadcrumbs over the chicken.
- Cook for 35 minutes or until chicken is done.
Notes
Nutrition
Recipe Swaps for Parmesan and& Lemon Baked Chicken
One of the best things about this Parmesan and Lemon Baked Chicken recipe is its versatility. If you’re looking to change things up or cater to different dietary preferences, here are some simple swaps you can make:
The Meat
Just like with chicken, make sure to pound or butterfly the turkey to ensure even cooking.
White fish such as cod, haddock, or tilapia can also be used in place of chicken. Fish cooks faster, so adjust the baking time to about 20 minutes or until the fish flakes easily with a fork.
Large shrimp are another fantastic swap for a seafood twist, similar to a shrimp scampi dish. Coat the shrimp in the same butter and breadcrumb mixture and bake for about 15 minutes or until they are pink and cooked through.
For a vegetarian option, firm tofu works well. Press the tofu to remove excess moisture, then slice it into thin pieces. Follow the same breading and baking process for a delicious, meat-free version.
The Seasoning
When it comes to the seasoning for my lemon chicken recipe, you can swap Parmesan cheese for Pecorino Romano or Asiago for a different flavor profile.
Nutritional yeast is a great substitute for a dairy-free version. If you prefer a crunchier texture, use panko breadcrumbs instead of regular breadcrumbs.
For a gluten-free option, gluten-free breadcrumbs or crushed rice cereal work perfectly. For a slight variation in tanginess, lime juice or white wine can be used in place of lemon juice.
Fresh herbs like basil, thyme, or rosemary can replace parsley for a fresh, aromatic twist.
You could also use fresh lemon and include the lemon zest in the recipe to get a stronger lemon taste.
For the butter, you can swap melted butter for olive oil or avocado oil to make the recipe a bit healthier. For a dairy-free version, use a plant-based butter substitute.
Serving It Up
Pairing the right sides with your Parmesan and Lemon Baked Chicken can elevate the meal.
For pasta, try lemon garlic pasta, creamy Alfredo, or pesto pasta for a flavorful complement. This lemon chicken can be served right on top or on the side.
Rice options like herb-infused rice, lemon rice, or wild rice pilaf add texture and depth. You can even make cauliflower rice to keep things low-carb and get that extra veg in!
On that note, I can suggest many vegetables, such as roasted asparagus, steamed broccoli, or grilled zucchini, to bring freshness to this lemon chicken.
You could also have classic sides like a salad, garlic bread, mashed potatoes, or a light quinoa salad to complete the meal perfectly.
This doesn’t have much sauce to it, but you could heat up the chicken broth, lemon juice, butter, and the same seasonings we put on the chicken to make a quick lemon butter sauce.
Then, make a cornstarch slurry to thicken it up to serve over the chicken, veggies, potatoes, and anything else you make.
Final Thoughts
I hope you enjoy this Parmesan and Lemon Baked Chicken as much as my family does!
It’s a simple, delicious, and kid-friendly recipe that’s sure to become a staple in your home.
The combination of zesty lemon and savory Parmesan creates a mouthwatering dish that’s perfect for any night of the week.
If you try this recipe, I’d love to hear how it turned out!
Have you grabbed my Meal Plan System yet? I might be biased, but I think it’s pretty amazing! Check it out!
Plan a Week of Dinners in Minutes — Without Overspending or Overthinking It.
Join over 50,000 other savvy moms who’ve simplified dinner time!
Fantastic I loved
Thank you
The flavors were really delicious. But the bread crumbs on the inside of the rolled up chicken were too wet for my taste. I will make this again, but only dip one side of the chicken in the bread crumb and cheese mixture. And sprinkle only cheese on the other side.
Lauren, Can you prep this then freeze to fix later? Sounds yummy. Thanks