Description
This Crispy Baked Lemon Chicken recipe features tender boneless skinless chicken breasts soaked in buttermilk and coated with a flavorful lemon-parmesan panko breadcrumb mixture. Baked to golden perfection with a crispy crust and brightened with fresh lemon juice, this healthy and high-protein dish is perfect for a satisfying main course.
Ingredients
Scale
Chicken and Marinade
- 4 boneless skinless chicken breasts
- 1 cup buttermilk
Breading Mixture
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Zest of 1 lemon
Finishing Touches
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- Cooking spray
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Soak Chicken in Buttermilk: Place the chicken breasts in a shallow bowl and pour the buttermilk over them, ensuring they’re submerged. Let the chicken soak for at least 10 minutes to tenderize and add moisture.
- Mix the Breading: In a separate bowl, combine panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, black pepper, and lemon zest. Mix thoroughly to distribute all the seasonings evenly.
- Coat the Chicken: Remove each chicken breast from the buttermilk, letting excess drip off. Press the chicken into the breadcrumb mixture, coating it thoroughly and gently pressing to help it adhere.
- Arrange and Prepare for Baking: Place the coated chicken breasts on the prepared baking sheet. Lightly spray the tops with cooking spray to help achieve a crispy crust, then drizzle olive oil evenly over them for added flavor and browning.
- Bake Until Crisp and Cooked Through: Bake the chicken in the preheated oven for 25 to 30 minutes, until the coating is golden brown and the internal temperature reaches 165°F (74°C) ensuring the chicken is fully cooked.
- Finish with Lemon Juice and Serve: Remove the chicken from the oven, drizzle fresh lemon juice over the top for a bright, tangy finish, and serve immediately.
Notes
- For extra crispiness, place the chicken on a wire rack set over the baking sheet to allow air circulation on all sides while baking.
- You can substitute chicken thighs for a juicier alternative with a slightly different flavor and texture.
- Use fresh lemon zest and juice to maximize lemon flavor and brightness in the dish.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
