Crusted Lemon Chicken

    30 minutes

    Simple, flavourful chicken breasts with a parmesan cheese crust. The perfect thing for a weeknight, and kid-friendly too!

    28 people made this

    Serves: 6 

    • 1 tablespoon vegetable oil
    • 1/2 cup bread crumbs
    • 1/2 cup grated Parmesan cheese
    • 2 teaspoons lemon and herb seasoning to taste
    • 2 teaspoons garlic powder
    • 1 teaspoon chopped parsley
    • 1 pinch black pepper to taste
    • 1 egg
    • 1 tablespoon butter, cut into small pieces
    • 6 skinless, boneless chicken breast halves, thinly sliced

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat an oven to 180 degrees C. Coat a baking tray with 1 tablespoon vegetable oil.
    2. Mix together the bread crumbs, Parmesan cheese, lemon herb seasoning, garlic powder, parsley and pepper in a large bowl. Beat egg in a small bowl.
    3. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken on greased baking tray and top evenly with butter pieces.
    4. Bake in the preheated oven until crispy and cooked through, about 7 minutes per side. Drain chicken on paper towels to remove excess oil before serving.

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    Reviews and Ratings
    Global Ratings:

    Reviews in English (20)


    I wish I could say that my chicken was fabulous like the other reviewer (Chad), but it wasn't. In the other review, it was stated that cooking spray was used instead of oil and the butter was reduced. I did the same thing, and I had almost NO flavor. That was obviously not the recipe submitter's fault, and so my rating is not based on that. The part of the problem, for me, that caused the three star rating is that I think the breading process is missing the flour step. I did the best I could to get the chicken coated, but the egg didn't want to cling to the chicken, and therefore, the breadcrumbs didn't cling either. As a result, I only used about half the breadcrumbs. Since that's where the spices were, only half the spices actually got used, which is probably another reason why my chicken was bland. I also had parts where the egg did stick, but the breadcrumbs fell off, leaving cooked egg on the outside of the chicken. So, I wound up with a thin, somewhat patchy crust and not much in the way of flavor. The recipe submitter says you can tailor the spices to suit your individual tastes, and I guess that's really what should be done here. Also, if I do try this one again, I'll definitely coat the chicken with flour before it goes into the egg.  -  28 Jun 2009  (Review from Allrecipes USA and Canada)


    Though it is easy to make there are flaws in the breading makeing the chicken bland. After making several changes I was able to spruce it up. I would recommend dipping in lemon juice fallowed buy flower then egg before the breading. As a result the breading and spices stick better and the lemon juice makes a much needed flavor improvement as well using powered parm instead of shredded.  -  23 Sep 2011  (Review from Allrecipes USA and Canada)


    Juicy and very very good. I used a lemon rosemary breadcrumb mix because that's what I had, and upped it a bit. I also used 2 tsp of lemon juice that I mixed with the egg. To make it healthier, I used Pam instead of oil and I used less butter, about 2 tsp. I used chicken tenderloins, so it needed about 5-10 more minutes of cooking time, but the result was fabulous!  -  06 Apr 2009  (Review from Allrecipes USA and Canada)