Parmesan Crusted Chicken with Lemon Herb Panko

Parmesan Crust Chicken Lemon Herb Panko Perfection

By Thea RosewoodJuly 6, 2025

Elevate your weeknight dinners with this easy Parmesan Crust Chicken recipe Crispy lemon herb panko coating for restaurantworthy flavour Get the recipe now ... Quick & Easy

Table of Contents

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**Recipe Introduction: Fancy a Bit of Parmesan Crusted Chicken ?**

Fancy a change from the usual boring chicken dinners? Ever wondered how to get that restaurant-quality taste at home? This Parmesan Crusted Chicken recipe is about to become your new best friend.

It's simple, delicious, and packed with flavour.

A Quick Hook to Start

Honestly, I can't remember the last time I was this excited about sharing a chicken recipe. This one isn't just any crusted chicken recipe ; it's all about that perfectly crispy parmesan crust .

It's got this amazing lemony , herby kick that'll have you reaching for seconds, guaranteed.

A Little Bit of History and Context

This dish is heavily inspired by Italian flavors, think Chicken Parmesan's cool cousin. It's an easy recipe to follow. From prep to plate, you're looking at about 40 minutes , which means it is the perfect weeknight treat .

It'll give you around 4 servings , perfect for a small family.

Why This Parmesan Crusted Chicken Recipe is a Winner

Forget sad, dry chicken! The parmesan crust locks in all the moisture, keeping the chicken super juicy. This recipe is all about feeling fancy without slaving away in the kitchen.

Plus, that cheese is a brilliant source of calcium and protein! It's a winner for any occasion and it's sure to impress even the fussiest eaters.

You know?, a good Parmesan Crusted Chicken Recipe is a total game changer.

Ready to get started? Let's dive into the ingredients.

Ingredients & Equipment: Let's Get This Show on the Road!

Okay, right, let's talk ingredients for this lush Parmesan Crusted Chicken . Honestly, it's not rocket science. Anyone can make this, even if you usually burn toast!

Main Ingredients: The Building Blocks of Deliciousness

Chicken Breasts: 4 boneless, skinless (about 6 oz/170g each). Look for plump, pink chicken. Avoid any that look grey or slimy. That’s your cue to scarper.
Egg: 1 large. Free-range if you can, makes you feel a bit fancy, doesn’t it?
Milk: 1 tablespoon ( 15ml ). Any kind will do, semi-skimmed, full-fat.
Dijon Mustard: 1/2 teaspoon ( 2.5ml ). Adds a lovely tang.
Olive Oil: 2 tablespoons ( 30ml ). For cooking the chicken.
Parmesan Cheese : 1 cup ( 100g ) finely grated. Go for proper Parmesan, not the stuff in the green shaker. You know, the real deal. Freshly grated is the best!
Panko Breadcrumbs: 1 cup ( 50g ). These give the crust that amazing crunch.
Fresh Parsley: 2 tablespoons ( 30ml ) finely chopped. Adds freshness.
Fresh Thyme: 1 tablespoon ( 15ml ) finely chopped. A bit of herby goodness.
Lemon Zest: 1 teaspoon ( 5ml ). Essential for that zingy flavour.
Garlic Powder: 1/4 teaspoon ( 1.25ml ). Just a touch.
Paprika: 1/4 teaspoon ( 1.25ml ). For a bit of colour and flavour.
Red Pepper Flakes: Pinch (optional). Only if you like a bit of a kick.
Salt and Pepper: To taste. Seasoning is key, darling!

Seasoning Notes: The Spice is Right!

Salt and pepper are your best mates here. Don't be shy. The Parmesan Crust already has garlic powder and paprika, giving it a lovely savoury edge.

A pinch of red pepper flakes? That's just showing off in the best possible way. If you haven't got thyme, rosemary works a treat.

You can also use Italian Seasoning instead of fresh herbs.

Equipment Needed: Keep it Simple, Stupid!

3 Shallow Dishes: For the breading process. Plates work fine, honestly.
Large Skillet: For cooking the chicken. Non-stick is your friend.
Meat Mallet (optional): To flatten the chicken. A rolling pin will do.
Instant-Read Thermometer: To make sure the chicken's cooked (165° F/ 74° C ).

Now, about this Italian Herb Crusted Chicken : It is easy, I promise! And my version of this Crusted Chicken Recipes is totally delish.

I have made this Parmesan Crusted Chicken Food Network standard recipe so many times, I almost do it with my eyes closed now! Especially when I'm craving a Cheese Stuffed Chicken Breast , but I am being lazy.

I once tried adding a bit of lemon pepper to the crust... Oh my gosh, amazing. Seriously give it a go.

Parmesan Crusted Chicken with Lemon Herb Panko presentation

Cracking the Code: Perfect Parmesan Crusted Chicken Recipe

Right then, let's talk about the ultimate comfort food with a bit of Italian pizzazz: Parmesan Crusted Chicken . Honestly, this ain't your nan's boiled chicken.

It's dead easy but tastes like you've spent hours slaving away. Forget the Longhorn Parmesan Crusted Chicken Recipe copycat attempts.

This is the real deal , made with love (and a bit of grated cheese).

Prep Steps: Sorted!

Essential mise en place: Get your chicken breasts (about 6 oz each), one egg, splash of milk, Dijon, plus parmesan cheese, panko crumbs, herbs, lemon zest and spices all lined up.

It makes the cooking much more relaxed. I find it helpful to get my ingredients measured out before I start cooking.

Time-saving organization tips: Bash the chicken to about 1/2 inch thickness. This helps it cook evenly. If you're like me and prone to making a mess, have your breading station set up beforehand – egg in one dish, parmesan crust mix in another.

This way, you're not scrambling when your hands are covered in egg.

Step-by-Step: Easy Peasy

Pound those chicken breasts! (seriously, get some aggression out).
Whisk egg, milk, Dijon, salt, and pepper in a dish.
Mix parmesan cheese , panko, herbs, lemon zest, and spices in another dish.
Dip each chicken breast into the egg, then dredge in the Parmesan-panko mix. Press firmly, for real!
Heat olive oil in a pan over medium heat, then add the chicken. Don't overcrowd!
Cook for 5- 7 minutes per side, until golden brown and cooked through. Internal temp: 165° F ( 74° C) .
Let it rest for a few minutes before scoffing.

Pro Tips: Level Up Your Chicken Game

Crispy Parmesan Chicken Secret: Get that pan properly hot before adding the chicken. Not smoking, mind. Just nicely heated.

Common Mistakes to Avoid: Burning the crust! Keep that heat at medium. And don't be tempted to keep flipping the chicken – let it do its thing for a few minutes on each side.

Make-Ahead Options: You can prep the chicken (bread it, basically) a few hours in advance. Just keep it covered in the fridge. Then, when it's dinner time, boom, straight into the pan!

Honestly, whether you're aiming for a Food Network-worthy dish or just a tasty Crusted Chicken Recipe for a Tuesday night, this Lemon Parmesan Chicken Recipe is a winner.

Plus, you could even sneak some cheese inside for a Cheese Stuffed Chicken Breast . Sorted!

Recipe Notes: Get the Most Out of Your Parmesan Crusted Chicken Recipe

Right, let’s talk about the nitty-gritty of making this Parmesan Crusted Chicken sing! You know, it's not just about following the recipe; it’s about making it yours .

Honestly, even the best recipes are just a starting point.

Serving Suggestions: Plating, Sides, and All That Jazz

Presentation is key. Think about how to make your Crusted Chicken Recipes look amazing. A simple garnish of fresh parsley and a lemon wedge can do wonders.

For sides, I reckon a bright, leafy salad cuts through the richness. Or maybe some roasted veggies like asparagus or broccoli.

And don't forget a nice glass of chilled white wine, perhaps a Pinot Grigio, to make it a real treat.

Storage Tips: Keepin' It Fresh

Leftovers? Oh my gosh, if you have any!

Pop that Crispy Parmesan Chicken in the fridge in an airtight container. It'll be grand for up to 3 days.

Freezing isn't ideal for this one. The parmesan crust can get a bit soggy when defrosted, if you decide to go this route.

Reheat in the oven at 350° F ( 175° C) for about 15- 20 minutes to crisp it back up.

Variations: Your Chicken, Your Way

Fancy a bit of a change? You could easily make a gluten-free version. Just swap regular panko for gluten-free panko. Sorted!

Or, if you're watching the calories, try using light parmesan. The same thing applies to the cheese. Also, in summer, basil and oregano will bring sunshine to your kitchen, whereas rosemary and sage give it a warm, cozy feel in winter.

Seasonal Ingredient swaps are where it's at.

Nutrition Basics: Goodness in Every Bite

Okay, so let’s be real, it's not exactly a health food, but it's got protein. It's about balance, right?

This Longhorn Parmesan Crusted Chicken Recipe (kinda!) delivers a decent dose of protein, which is great for building muscles. Also, the Italian Herb Crusted Chicken brings the flavor.

Plus, parmesan has some calcium. Just remember, everything in moderation!

So there you have it. A few extra nuggets of wisdom to make your Parmesan Crusted Chicken experience even better.

Don't be afraid to experiment. You might just discover your own secret to the perfect Lemon Parmesan Chicken Recipe ! Happy cooking, and remember, have fun!

Parmesan Crusted Chicken Recipe Delicious Italian Herb Twist

Frequently Asked Questions

Help! My parmesan crust is burning before the chicken is cooked. What am I doing wrong?

Crikey! Burning's a right pain. This usually means your heat is too high, mate. Try turning the hob (or stove, if you're Stateside) down to medium or even medium-low. You can also move the pan off the heat for a minute or two if it starts to look too dark, then put it back on to finish cooking the chicken through. Remember, patience is a virtue in the kitchen!

Can I make the parmesan crust chicken ahead of time?

You can indeed prep this dish in advance, a bit like a cheeky Nando's fakeaway! Bread the chicken up to a day ahead, cover it tightly, and keep it in the fridge. Then, when you're ready to cook, just take it out about 20 minutes before to come to room temperature, and fry as directed. Avoid cooking it fully ahead of time, as the crust will lose its crispiness.

I don't have panko breadcrumbs. Can I use regular breadcrumbs for the parmesan crust?

Whilst Panko breadcrumbs will offer a lighter crunch for the parmesan crust, regular breadcrumbs can be used as a substitute in a pinch. Pulse regular breadcrumbs in a food processor to create a similar consistency to panko before mixing with the parmesan cheese. The texture will be slightly denser, but the flavor will still be delicious.

What's the best way to store leftover parmesan crusted chicken?

To keep those leftovers safe as houses, let the chicken cool completely before storing it in an airtight container in the fridge. It'll be good for 3-4 days. Reheat it in the oven or air fryer to help the crust retain some crispiness; microwaving is an option, but the crust will soften a bit.

Is there a gluten-free version of this parmesan crust chicken recipe?

Absolutely! A gluten-free version is easy to achieve by simply swapping out the panko breadcrumbs for gluten-free panko breadcrumbs. Most supermarkets now carry gluten-free breadcrumb options that work perfectly. Just make sure all your other ingredients, like the Dijon mustard, are also gluten-free to be on the safe side.

What can I serve with this parmesan crust chicken?

This parmesan crust chicken is pretty versatile. It's delicious with a fresh green salad and a lemon vinaigrette for a lighter meal, or with roasted vegetables like asparagus or broccoli for something more substantial. For a comforting side, try mashed potatoes or even some cheesy pasta. A simple lemon butter sauce drizzled over the top adds a touch of restaurant flair.