Description
This Crispy Parmesan Chicken with Creamy Lemon Pasta recipe combines tender, thinly sliced chicken breasts coated in a flavorful Parmesan and panko crust, baked to golden perfection, and served atop a luscious, creamy lemon pasta sauce. The dish is elevated by fresh basil ribbons and served with a refreshing green salad, making it a delightful and elegant meal perfect for weeknights or special occasions.
Ingredients
Chicken
- 1 1/2 pounds boneless skinless chicken breasts
- 3/4 cup grated Parmesan cheese
- 1 1/2 cup panko bread crumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/3 cup mayonnaise
- Avocado oil spray
Pasta and Sauce
- 8 ounces pasta (mafalda recommended)
- 2 tablespoons butter
- 1 clove garlic, minced
- 1/2 tablespoon flour
- 1/2 cup water
- 1/2 teaspoon Better Than Bouillon chicken base
- 1 cup heavy cream
- Zest of half a lemon
- 1 tablespoon lemon juice (juice of half a lemon)
- A handful of fresh basil leaves, cut into fine ribbons
To Serve
- An easy green salad
- Lemon wedges (optional)
Instructions
- Prep the Chicken: Preheat oven to 425°F and line a baking sheet with parchment paper. Cut chicken breasts into thin, flat pieces about the size of a thin chicken breast portion, pat dry if necessary.
- Prep Topping: In a bowl, mix together Parmesan cheese, panko bread crumbs, Italian seasoning, paprika, garlic powder, and kosher salt for the crunchy coating.
- Coat the Chicken: Brush each chicken piece with a thin layer of mayonnaise. Press the panko mixture firmly onto each side of the chicken pieces so they are well coated. Spray the top side of the chicken with avocado oil spray for extra crispiness.
- Bake the Chicken: Arrange the coated chicken pieces on the prepared baking sheet. Bake for 13-15 minutes until golden. Then turn on the broiler and broil chicken for 1-2 minutes per side until very golden and crispy and the internal temperature reaches 165°F.
- Make the Lemon Sauce: Melt butter over medium-low heat in a pan. Add minced garlic and sauté for 2-3 minutes until fragrant. Stir in flour and cook for another 2-3 minutes until bubbly and foamy, forming a roux.
- Finish Sauce: Slowly whisk in heavy cream, water, and Better Than Bouillon chicken base. Simmer for about 10 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and stir in lemon zest and lemon juice.
- Cook the Pasta: Cook pasta package directions until al dente. Drain, reserving some pasta water. Add the pasta to the sauce and toss gently to combine, adding reserved pasta water as needed to loosen sauce for a smooth coating.
- Serve: Slice the crispy chicken into strips. Plate the creamy lemon pasta in shallow bowls, top with the chicken slices, sprinkle with fresh basil ribbons, and optionally scatter the leftover crispy crumbs from the baking sheet on top. Serve alongside a green salad and lemon wedges for extra zest.
Notes
- Thinly slicing the chicken breasts is essential for even cooking and maximum crispiness.
- Using mayonnaise helps the panko mixture adhere better and keeps the chicken moist.
- Adjust lemon juice and zest to taste for a brighter or more subtle citrus flavor.
- Leftover crispy crumbs from baking the chicken add extra texture when sprinkled on top.
- Serve immediately for best texture and flavor.
- Substitute gluten-free panko for a gluten-free version.