This delicious Lemon Chicken Parmesan is easy to make, and it’s totally family-friendly.
This Lemon Chicken Parmesan recipe is a fresh twist on classic chicken parmesan made with marinara sauce. The chicken is simply breaded and lightly sautéed. It’s served over thin spaghetti noodles that have been tossed with a light and lemony Parmesan- butter sauce. The dish is finished off in the oven with a little bit of melted mozzarella cheese.
Ingredients needed for Lemon Chicken Parmesan:
- angel hair pasta
- butter
- lemon zest
- lemon juice
- sliced lemon
- Parmesan cheese
- mozzarella cheese
- thin-cut chicken cutlets
- egg
- panko bread crumbs
- dried basil
- garlic
You’ll serve the Lemon Chicken Parmesan over some of the pasta that has been cooked in the skillet with the chicken. It’ll be lemony and wonderful with plenty of Parmesan and mozzarella cheese in there too.
Ingredients note:
Be sure to use thin-sliced chicken cutlets. They’ll cook quickly and evenly. Angel hair pasta is the suggested pasta to use for this recipe. You can also use capellini or spaghetti noodles.
You might also like to try a few more of my chicken and pasta dishes. How about my Greek Chicken Pasta Toss or this Chicken Bacon Spinach Pasta.
I wonder if the Italians would be upset with me for messing up their chicken Parmesan? I hope not because changing things up and making a lemony version is a delicious way to make it totally different. Change is good sometimes. I’ve even made a skillet version! Enjoy!
Lemon Chicken Parmesan
Ingredients
PASTA:
- 8 ounces angel hair pasta, cooked and drainedd
- 2 tablespoons butter
- 1 tablespoon finely grated lemon zest
- ¼ cup finely grated Parmesan cheese
CHICKEN:
- 4 thin-sliced chicken breasts (about 16 ounces)
- 1 large egg, beaten
- ¾ cup Panko breadcrumbs
- ¼ cup finely grated Parmesan cheese
- 1 teaspoon dried basil
- salt and freshly ground black pepper, to taste
- ¼ cup (½ stick) butter
- ½ cup freshly squeezed lemon juice
- 1 teaspoon minced garlic
TOP:
- thin lemon slices, optional
- ¾ cup shredded mozzarella cheese
- salt and freshly ground black pepper, to taste
Instructions
PREPARE THE PASTA:
- Mix the cooked pasta with the butter and lemon zest. As soon as the butter is melted and mixed in, stir in the Parmesan and add salt and pepper.
PREPARE THE CHICKEN:
- Preheat the oven to 375℉. Place the egg in a low, wide bowl, and mix panko, Parmesan, basil, salt and pepper in another low, wide bowl. Heat the butter in a large, oven-safe skillet with the lemon juice and garlic. Dip the chicken in egg, then bread crumb mixture and place in the pan. Cook on both sides until golden brown, about 3 to 4 minutes per side (depending on thickness of chicken). Remove the chicken to a plate.
- Spoon the mixed pasta into the skillet. Place the cooked chicken breasts on top. Place lemon slices on top, if using, Sprinkle with mozzarella cheese. Sprinkle top with salt and pepper. Bake for 15 minutes, or until the chicken is cooked through. Serve chicken on top of the lemon noodles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
