Description
An easy, weeknight-friendly dish featuring a crunchy Parmesan-panko crust paired with a silky, lemony garlic sauce. Perfect for busy nights or family dinners.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
- 1 cup freshly grated Parmesan cheese
- 1 cup panko breadcrumbs
- 4 cloves fresh garlic, minced (about 1–2 tablespoons)
- 2 tablespoons olive oil (for coating the chicken)
- 2 tablespoons butter (for the sauce)
- 1 teaspoon Italian seasoning
- Juice of 1 lemon (about 2 tablespoons)
- 1/2 cup low-sodium chicken broth
- Salt and freshly ground black pepper to taste
- Fresh herbs (parsley or basil) for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat chicken breasts dry and season both sides with salt and pepper.
- In a shallow bowl, combine panko, grated Parmesan, and Italian seasoning. Pour olive oil into a separate shallow bowl.
- Lightly coat each breast with olive oil, then press into the panko-Parmesan mixture until well coated.
- Place coated breasts on the prepared baking sheet.
- Bake for 20–25 minutes, or until the crust is golden brown and a thermometer inserted into the thickest part reads 165°F (74°C).
- While the chicken bakes, melt butter in a skillet over medium heat, add minced garlic and sauté for 1–2 minutes until fragrant.
- Pour in lemon juice and chicken broth, bring to a simmer, and cook for about 4–5 minutes to concentrate the flavors.
- Remove chicken from the oven and let rest for 3–5 minutes. Drizzle sauce over the chicken and garnish with fresh herbs. Serve immediately.
Notes
Don’t skip resting the chicken to keep juices in. Use a thermometer to ensure juicy chicken without overcooking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian