Welcome to a delightful twist on a classic favorite: Zesty Lemon Herb Chicken Parmigiana! This dish combines the comforting appeal of Chicken Parmigiana with a refreshing lemon-herb twist that brightens up the flavors beautifully. Perfect for a mid-week dinner or a special occasion, this recipe is both satisfying and easy to prepare.
Chicken breasts are the star of the show, providing a hearty base that’s easy to work with. Using all-purpose flour to dredge helps the egg and panko stick, creating a crispy coating. The eggs act as a binder, ensuring the panko mixture clings well. Panko breadcrumbs are used for their superior crunch compared to regular breadcrumbs.
Lemon zest adds a refreshing brightness, perfectly complementing the savory elements. Parmesan cheese contributes a rich, nutty flavor, while the parsley and basil bring fresh, aromatic notes. A touch of garlic powder and onion powder adds depth without overpowering the dish. Basic seasoning with salt and black pepper ensures all flavors shine. Olive oil not only aids in browning but also enriches the dish.
Marinara sauce provides a classic, tangy base layer, and mozzarella cheese melts into a gooey, irresistible topping. Finally, adding a lemon garnish not only looks pretty but also offers an extra punch of freshness if you squeeze it over before serving.
This Zesty Lemon Herb Chicken Parmigiana pairs wonderfully with a simple arugula salad, dressed lightly with olive oil and lemon juice. You might also enjoy it alongside garlic mashed potatoes or a classic spaghetti aglio e olio for a more traditional Italian meal experience.
First, preheat your oven to 375°F (190°C). While it’s warming up, let's prep the chicken. Take your boneless, skinless chicken breasts and flatten them to about 1/2-inch thickness using a meat mallet. This step ensures even cooking, which is crucial for juicy chicken.
Next, set up your breading station. In one shallow dish, place the flour. In the second dish, beat the eggs until smooth. In a third dish, mix together the panko breadcrumbs, lemon zest, Parmesan cheese, parsley, basil, garlic powder, onion powder, salt, and pepper. This mixture is what gives the chicken its flavorful crust.
Now, it's time to dredge! Coat each chicken breast first in flour, shaking off any excess. Then, dip it in the beaten eggs, followed by the panko mixture. Press the breadcrumbs onto the chicken to make sure they adhere well.
Heat the olive oil in a large, oven-proof skillet over medium heat. Once hot, add the chicken breasts. Cook them until they're golden brown on both sides, about 4 minutes per side. You’re looking for a nice crisp exterior.
Pour the marinara sauce evenly over the chicken. Sprinkle the mozzarella cheese on top. Carefully transfer the skillet to your preheated oven. Bake for about 20 minutes, or until the cheese is bubbly and the chicken is cooked through.
Once done, remove the skillet from the oven and garnish with lemon slices and additional parsley. These final touches add a lovely pop of color and fresh aroma just before serving.
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