Baked Chicken with a crispy lemon parmesan coating. Boneless skinless chicken breasts, fresh lemon, garlic, Italian breadcrumbs, and parmesan cheese make for the most flavorful crispy baked coating on chicken. It’s a family favorite!
BAKED CHICKEN RECIPE
Baked chicken that is crispy can be finnicky sometimes. I’ve made so many where the topping just falls off, does not get crispy, and ends up being soggy instead of crispy on the outside.
Which is why I love, love, love this crispy baked lemon parmesan chicken.
HOW TO GET CRISPY BAKED CHICKEN
The secret to the best crispy coating (that’s baked not fried) are the eggs and spraying the chicken with cooking spray.
The eggs help bind the bread crumbs and parmesan cheese to the chicken breast. And spraying the tops of the chicken before baking ensures that they get nice and crispy.
INGREDIENTS FOR BAKED CHICKEN
- Boneless, Skinless Chicken Breast – This is the only type of chicken I’ve ever used for this recipe. So if you use chicken thighs or whatever it may be, I can’t promise the results. Side note : I am sure it would work fine, I just have never personally tried it. Be sure and trim the chicken breast first of the fat pieces and tough pieces (if wanted).
- Large Eggs
- Fresh Lemon Juice – For best taste please use real lemon juice and not the stuff from a bottle. 1 large lemon will yield about the 2 tablespoons needed. To help squeeze the lemon, roll the lemon between the counter top and under your palm. This will release all the juice and you’ll start to smell it! Smells so good! If you’re in a pinch and all you have is bottles lemon juice then yes use it, it will still work fine.
- Parmesan Cheese – I always use the cheap stuff from the green can. It’s grated really fine and it adheres better with the breadcrumbs. Fresh parmesan cheese tends to burn easily, which is why I love using the cheaper grated stuff in this recipe.
- Garlic – Use minced garlic, garlic paste from the tube, or mince/press garlic cloves. I always use the garlic paste from a tube. I love the taste and it’s so easy and really handy to use.
- Italian Breadcrumbs – You will need panko bread crumbs and regular bread crumbs for this recipe. The panko provides that “fried” crispy texture and the Italian seasoning adds some flavor.
MY TIPS FOR THIS RECIPE
- This recipe makes enough to coat 6 pieces of chicken. I prefer thinner chicken breasts, so I buy a pack with 3 large chicken breasts and then cut each one in half horizontally. So you’re left with 6 thinner pieces of chicken.
- You can also pound out the chicken breasts. The chicken cooks much better and faster when they’re thinner pieces.
- I prefer to bake these on a cookie sheet. It allows room for all the chicken and they won’t be touching each other. To get the best baked chicken, you don’t want them touching while baking in the oven.
- I have found that when I line the cookie sheet with parchment paper or tin foil, the breading tends to not get as crispy. I always just cook the chicken right on the cookie sheet that has been sprayed lightly with cooking spray.
TRY THESE OTHER CHICKEN RECIPES >>
CRISPY BAKED LEMON PARMESAN CHICKEN
Baked Chicken with a crispy lemon parmesan coating. Boneless skinless chicken breasts, fresh lemon, garlic, Italian breadcrumbs, and parmesan cheese make f
- 3-4 boneless, skinless chicken breast
(pounded thin OR cut horizontally)
- salt & pepper
- 2 large eggs
- 2 tablespoons fresh lemon juice
(about 1 large lemon)
- 2 cloves garlic, minced or pressed
- 1/2 cup Italian Breadcrumbs
- 1/2 cup Italian Panko Breadcrumbs
- 1/3 cup grated parmesan cheese
(cheap stuff from the green can)
Heat oven to 400°. Prepare a cookie sheet by lightly spraying with cooking spray.
Pound or slice the chicken breasts. Sprinkle both sides with some salt & pepper.
In a rimmed plate, combine the eggs, lemon juice, and garlic. Stir together with a fork. In another rimmed plate, combine the breadcrumbs and parmesan cheese. Stir together.
Dip one piece of chicken at a time, first into the egg mixture (coat both sides) and then into the breadcrumb mixture (coat both sides). Lay the chicken on the cookie sheet and repeat with remaining pieces of chicken.
Cook for 15-20 minutes or until up to temperature. Depending on the thickness of the chicken, you may need more or less time. Chicken should be at 165 degrees.
Serve with a slice of lemon for drizzling over the chicken. I love this!
The chicken cooks faster and more evenly when the pieces are thin. I buy a 3 pack of large chicken breasts (about 2-2.5 lbs) and then cut each one in half (horizontally) so I am left with 6 thin pieces of chicken.
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