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Oven Baked Lemon Parmesan Chicken

Crispy Baked Lemon Parmesan Chicken

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! 
Course Main Course
Cuisine American
Keyword baked chicken, chicken breast recipe, lemon parmesan chicken
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 chicken breasts
Calories 332kcal
Author Jessica


  • 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
  • ¾ cup Italian Breadcrumbs
  • ¾ cup Italian Panko Breadcrumbs
  • 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!


Chicken : I buy the larger chicken breasts from Costco so they are plenty big enough to cut horizontally so I am left with 6 thin slices of chicken. If you have small chicken breasts to begin with then use 6 of them and just pound them really thin. The recipe makes enough to coat 6 thin pieces of chicken breasts. So either use 3 large and cut horizontally OR use 6 small chicken breasts that have been pounded out thin. 
Parmesan Chicken : It's best to use the cheap, grated parmesan cheese that comes in the green can (Kraft brand). Using fresh parmesan cheese will work but it will burn in the oven. Which is why I prefer the grated stuff cause it mixes in really well and does not burn. 
Baking Tips : I prefer to use a cookie sheet for this chicken because it allows room for all the chicken and they won't be touching which will ensure that the chicken coating gets crispy. 
I have also found that if you use parchment paper or tin foil to line the cookie sheet with before putting the chicken on it, the chicken does not get as crispy while baking. I always just cook the chicken right on the cookie sheet that has been sprayed super lightly with cooking spray. 


Calories: 332kcal | Carbohydrates: 17g | Protein: 44g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 176mg | Sodium: 755mg | Potassium: 709mg | Fiber: 1g | Sugar: 2g | Vitamin A: 218IU | Vitamin C: 5mg | Calcium: 122mg | Iron: 2mg