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Lemon Parmesan Chicken has the best crispy coating that actually stays on! Chicken breasts, fresh lemon juice, garlic, Italian breadcrumbs, panko breadcrumbs, eggs, and parmesan cheese make for the perfect crispy coating on chicken. It’s a family favorite!
LEMON PARMESAN CHICKEN
This lemon parmesan chicken recipe is the best crispy oven baked chicken I have had. It’s so difficult to get crispy coating that actually stays on the chicken after it’s baked and when you’re cutting it. Not with this recipe!
I am going to share tips and tricks to get the best crispy coating on baked chicken. And if you love lemon and parmesan chicken then I know you will love today’s recipe.
Crispy coated chicken breasts in a mixture of panko breadcrumbs, Italian breadcrumbs, parmesan cheese and a coating of egg (the magic ingredient!), garlic, and fresh lemon juice.
HOW TO GET CRISPY BAKED CHICKEN THAT THE BREADING STAYS ON
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.
HOW TO MAKE LEMON PARMESAN 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 OVEN BAKED CHICKEN DINNER RECIPES
Baked Caesar Chicken – Crispy oven baked coating that stays on! I love this one because the chicken breasts get coated in Caesar salad dressing before the breading goes on. Flavorful and juicy chicken.
Sheet Pan Lemon Chicken & Potatoes – Lemon garlic chicken breasts cook on the same baking tray as the Yukon gold potatoes. It’s a meal in one!
Baked Parmesan Chicken – One of my kids’ most requested dinners. Chicken breasts topped with a creamy parmesan garlic topping. So much flavor!
Crispy Baked Lemon Parmesan Chicken
- 3 large boneless, skinless chicken breasts (cut horizontally so you have 6 thin slices)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 2 tablespoons fresh lemon juice about 1 large lemon
- 2 cloves garlic
- 3/4 cup Italian Breadcrumbs
- 3/4 cup Italian Panko Breadcrumbs
- 1/3 cup grated parmesan cheese
- Heat oven to 400°. Prepare a cookie sheet by very lightly spraying with cooking spray.
- Pound or slice the chicken breasts. Mix together the salt & pepper (use more of each if wanted) and sprinkle it over both sides of the chicken breasts.
- On a rimmed plate combine the eggs, lemon juice, and garlic. Stir together with a fork. On another rimmed plate combine the Italian breadcrumbs, panko breadcrumbs, and parmesan cheese. Stir together.
- Working with one piece of chicken at a time, dip 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.
- Spray the tops of the chicken lightly with cooking spray. Cook for 15 minutes. Flip the chicken over to the other side and cook for an additional 10-15 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°.
- Serve with a slice of lemon for drizzling over the chicken. I love this and it adds so much!