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?
- 1 cup panko breadcrumbs (see notes for homemade version)
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon oregano, finely chopped (or herbs of your choice)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, plus a little more
- 1/2 teaspoon pepper
- 1/3 cup flour
- 1/3 cup melted butter (measure after melting)
- 3 lemons, zest and juice
- 1 tablespoon garlic, minced
- 750 grams chicken breast, sliced into strips
- 1 lemon, sliced thinly
- 200 grams tender-stem broccoli or asparagus
- olive oil, for greasing
- Preheat oven to 200 C. Line a baking tray with greaseproof parchment or greased foil.
- In a bowl, mix: breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper.
- Place the flour in a separate bowl.
- In another bowl, stir together: melted butter, 5 tablespoons lemon juice, 2 teaspoons lemon zest, and minced garlic.
- Set aside 4 tablespoons of the lemon butter mixture for later.
- Arrange your work station with the three bowls: flour, breadcrumb mixture and lemon butter mixture.
- Coat your chicken strips in the flour, then dip it into the lemon butter and finally coat with the breadcrumb mixture.
- Lay the strip on the prepared baking tray. Repeat until you have used up all the chicken. Sprinkle with any leftover breadcrumb mixture.
- Bake for 10 minutes and remove from oven.
- Turn the chicken pieces carefully. Decorate with thinly sliced lemon.
- 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.
- Bake for another 14 to 16 minutes or until the internal temperature of the chicken has reached to 75 C.
- Serve immediately.
- 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.