Crunchy lemon Parmesan chicken with broccoli

Chicken: versatile or boring? I’d go with the latter on most days until I come across recipes like this lemon parmesan chicken. Crunchy, moist, zingy and easy enough to put together on a weekday.  

The only thing I would change is the foil I used to bake them in. Try greaseproof parchment instead so all the crunchy bits stay intact. 

This fabulous recipe is slightly adapted from Chelsea’s Messy Apron. I reduced the amount of butter and skipped the final dressing all together as it packed quite a punch without the frills attached.

What is your favourite chicken recipe? 

Crunchy Lemon Parmesan Chicken
Serves 4
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  1. 1 cup panko breadcrumbs (see notes for homemade version)
  2. 1/2 cup Parmesan cheese, grated
  3. 1 teaspoon oregano, finely chopped (or herbs of your choice)
  4. 1/2 teaspoon garlic powder
  5. 1/2 teaspoon salt, plus a little more
  6. 1/2 teaspoon pepper
  7. 1/3 cup flour
  8. 1/3 cup melted butter (measure after melting)
  9. 3 lemons, zest and juice
  10. 1 tablespoon garlic, minced
  11. 750 grams chicken breast, sliced into strips
  12. 1 lemon, sliced thinly
  13. 200 grams tender-stem broccoli or asparagus
  14. olive oil, for greasing
  1. Preheat oven to 200 C. Line a baking tray with greaseproof parchment or greased foil.
  2. In a bowl, mix: breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper.
  3. Place the flour in a separate bowl.
  4. In another bowl, stir together: melted butter, 5 tablespoons lemon juice, 2 teaspoons lemon zest, and minced garlic.
  5. Set aside 4 tablespoons of the lemon butter mixture for later.
  6. Arrange your work station with the three bowls: flour, breadcrumb mixture and lemon butter mixture.
  7. Coat your chicken strips in the flour, then dip it into the lemon butter and finally coat with the breadcrumb mixture.
  8. Lay the strip on the prepared baking tray. Repeat until you have used up all the chicken. Sprinkle with any leftover breadcrumb mixture.
  9. Bake for 10 minutes and remove from oven.
  10. Turn the chicken pieces carefully. Decorate with thinly sliced lemon.
  11. Nestle the broccoli or asparagus in the space around the chicken and drizzle with the remaining lemon butter mixture that we set aside earlier. Sprinkle with salt.
  12. Bake for another 14 to 16 minutes or until the internal temperature of the chicken has reached to 75 C.
  13. Serve immediately.
  1. To make panko breadcrumbs at home, coarsely grate white bread in a food processor. Bake at 150 C for 7 to 10 minutes, or until the breadcrumbs have dried out but not toasted. Allow to cool before using.
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