Imagine a perfectly crispy, flavorful chicken that bursts with the brightness of lemon and the earthy aroma of herbs. This Zesty Herb-Crusted Lemon Chicken is your ticket to a delightful dinner that's both simple and elegant. Let's dive into what makes this dish a standout on any table.
The star of the show here is the chicken breasts, which serve as a blank canvas for the delicious flavors we're about to add. The lemons provide a zesty kick with both their zest and juice, brightening every bite. We use all-purpose flour as the initial coating to help the egg mixture adhere, and the breadcrumbs for that irresistible crunchy texture. Oregano and thyme are classic herbs that introduce a Mediterranean flair, while a pinch of salt and black pepper brings everything together. The eggs and milk form a rich, binding layer that ensures the crust sticks. Finally, olive oil for searing and garlic for an aromatic finish round out the dish perfectly.
This dish pairs beautifully with a light arugula salad tossed in a lemon vinaigrette, or for something heartier, serve it alongside creamy mashed potatoes. A chilled glass of white wine like Sauvignon Blanc complements the zesty flavors wonderfully.
First things first, preheat your oven to 375°F; you want it hot and ready by the time the chicken hits the pan. Start by placing your chicken breasts between two pieces of plastic wrap and give them a good pound until they're about the same thickness. This ensures they cook evenly.
Set up your dredging station with three bowls: one for the flour mixed with salt and pepper, another for the whisked eggs and milk, and the last for the breadcrumbs mixed with lemon zest, oregano, and thyme.
Take each chicken breast and coat it in the flour mixture first, then dip it into the egg mixture, and finish with a press into the breadcrumb mixture. Make sure each piece is well-coated.
Heat the olive oil in a skillet over medium heat. Once hot, sear each chicken breast until golden brown on both sides, roughly 3 minutes per side. You're not cooking them through here, just getting a nice crust.
Transfer the seared chicken to a baking dish. Drizzle the lemon juice over each piece and sprinkle with minced garlic. Pop it in the oven for about 20 minutes until it's cooked through and juicy.
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