Lemon Parmesan Chicken is one of those chicken recipes that you’ll want to make again and again.
I’ve made this chicken dinner so many times over the years, and my family still raves about it. Lemon Parmesan Chicken is just a simple baked chicken recipe with great flavor! Use bone-in chicken thighs for this recipe for the best flavor.
Did you know that chicken is the most common protein to make for dinner? I believe that because it’s made often for dinner in my house. But there are only so many ways to prepare chicken and everyone gets sick of the same old recipes. Try this new chicken recipe on your family. It’s easy to make, and they’ll love it!
- dry vermouth or white wine
- Dijon mustard
- sage, garlic, salt and pepper
- chicken thighs
- Parmesan cheese
How to make Lemon Parmesan Chicken:
You’ll combine vermouth (or white wine), lemon juice, butter, Dijon, sage and garlic. The chicken thighs are placed into a casserole dish. Keep the skin on the chicken thighs, or pull it off. That’s completely up to you. I like to take it off since we’re always trying to cut down on calories, but baked chicken skin is good if you’re up for that!
The sauce is drizzled evenly over all of the chicken thighs. Then the chicken is sprinkled with Parmesan cheese, salt and pepper. That’s it. So easy!
Favorite Casserole Dishes:
I love this two-piece casserole dish set since I seem to find that I need a smaller one sometimes. This casserole dish is a good choice if you’re looking for something pretty inexpensive. These glazed blue casserole dishes are awfully pretty too!
This Lemon Parmesan Chicken is baked for about 30 minutes, until the chicken is cooked through. Baste it with the juices occasionally while baking.
And you get to decide how to serve it. We like to serve it with rice and fresh green beans for a super easy meal. Potatoes and broccoli would be good too. Or you can go low-carb and serve it with cauliflower rice and a veggie.
This Lemon Parmesan Chicken turns out so tender and delicious. It just might become a new chicken dinner favorite for you. Enjoy!
Here are a few more chicken recipes you might like to try:
- Chicken with Cider and Bacon Sauce
- Chicken with Mustard
- Indian Butter Chicken
- Chicken Saltimbocca
- Chicken Marsala
- Bruschetta Chicken
- Apricot Balsamic Chicken
- Tuscan Stuffed Chicken
Lemon Parmesan Chicken
- ¼ cup dry vermouth (can sub white wine)
- One medium lemon, juiced
- 2 tablespoons salted butter, melted
- 1 teaspoon Dijon mustard
- 1 teaspoon rubbed sage
- 1 medium garlic clove, minced
- 8 bone-in (about 3 pounds) skinless chicken thighs
- 3 tablespoons freshly grated or shredded Parmesan cheese
- salt and pepper, to taste
- Preheat thee oven to 400°F. Spray a 9x13-inch baking dish with nonstick spray.
- In a small bowl, whisk together the vermouth, lemon juice, melted butter, Dijon, sage and garlic. Place the chicken thighs in the prepared baking dish. Pour the lemon mixture over the chicken. Sprinkle the chicken with Parmesan cheese, salt and pepper. Bake until done (about 45 minutes), basting occasionally with the pan juices. Serve immediately.
- *If you are preparing this recipe as gluten-free, just be sure to use a brand of Dijon that is known to be GF.
- *Serve over rice or as a side to potatoes.
- *Chopped up leftover chicken is great on a green salad.