Parmesan and Lemon Baked Chicken

I try to mix up our recipes as much as I can in our house. The rotation of beef, pork, chicken, pasta can get pretty monotonous. Stop spending hours scrolling Google and Pinterest looking for delicious baked chicken breast recipes. I am excited to share with you one of our family favorites: Parmesan and Lemon Baked Chicken!   Of all the baked chicken breast recipes I’ve made or had; this one wins. Hand’s down. Not just with me, but with everyone. Kids love it. I’ve got some picky eaters at home, and there is a shout of jubilation whenever they see this baking in the oven!

Parmesan and Lemon Baked Chicken Breast Recipe

This Parmesan Lemon Chicken is actually an oldie. It’s been in my family for well over a decade… and I can’t even take credit for it. A good friend of ours, Cory, made this recipe once for my parents. Everyone raved about it, but Cory didn’t have a name for it. So we called it “Cory’s Chicken.”

In our group of close friends and family, we all know about Cory’s Chicken. But “Parmesan Lemon Chicken” is a bit more descriptive.  Whatever the name, this recipe is AWESOME and pretty easy. #WinWin

Shopping List:

• Boneless Chicken Breast (I use 3 chicken breast to make 6 servings)
• Parmesan Cheese
• Unseasoned Bread Crumbs
• Lemon Juice
• Patry items you probably have on hand like butter, garlic, salt, pepper, and parsley.

I love to do my shopping at Aldi because their prices are really good, and it’s helped me to save thousands on my grocery bill over the year. If you aren’t familiar with Aldi, I have a post about how to shop in my favorite grocery store here, and I’ve included a walk-through video too.

How To:

As I said, I used 3 chicken breasts for this to make 6 servings. Each chicken breast needs to be pounded thin and then cut in half.

When I pound chicken, I place the chicken in a freezer bag. It keeps my prep area clean and stops and little shreds of chicken from flying all over the kitchen. But seriously, get it pretty thin. OR – you can butterfly it with a sharp knife… in retrospect, that’s what I should have done. Oh well 🙂

Once the chicken is ready, then you need to prepare the mixing bowls. The first will have melted butter, garlic, and lemon juice. The second will have breadcrumbs, parmesan cheese, salt, pepper, and parsley.

Working from one side to the other – drench in the butter mixture, then dip in the breadcrumb mixture, and then roll it up.

Then place them side by side in a glass baking dish.

If you have any extra of the breadcrumb mixture, sprinkle it on top. Bake at 350F for about 30 minutes. Then, serve and enjoy!

If you need some recommendations for side dishes, this goes great with pasta and a green vegetable.  During the summer I make a garden salad along with it as a side dish.

Parmesan and Lemon Baked Chicken

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 6

Author: Lauren Cobello

Ingredients

• 2-3 lbs of boneless chicken breast 3 total chicken breasts) butterflied or pounded thin and halved.
• ½ cup Parmesan cheese
• ¾ cup bread crumbs
• 4 tsp. parsley
• 3 tablespoons lemon juice
• 1 tsp minced garlic
• 1/3 cup melted butter
• ¾ tsp salt
• ¼ tsp pepper

Instructions

• Preheat the oven to 350 degrees.
• In a bowl combine the bread crumbs, parmesan cheese, parsley and salt and pepper. Set aside.
• In a separate bowl combine the butter, lemon juice, and garlic.
• Dip each piece of chicken in the butter and then into the bread crumbs, fully coating both sides.
• Roll each piece of chicken up and set in the baking dish.
• Drizzle any remaining butter or breadcrumbs over the chicken.
• Cook for 35 minutes or until chicken is done.

Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!