Crispy Baked Parmesan Chicken with Lemon Arugula
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Crispy Baked Parmesan Chicken with Lemon Arugula
Description
The Crispy Baked Parmesan Chicken with Lemon Arugula combines a seasoned breadcrumb and Parmesan crust with tender, thin chicken breasts that bake crisp on a wire rack. This technique helps the coating stay crunchy and prevents sogginess, while misting with a high-heat oil supports even browning. The lemon arugula salad provides a fresh, peppery contrast enhanced by lemon juice and shaved Parmesan, complementing the savory richness of the chicken. The baking steps emphasize gentle flipping and oil misting to maintain texture and flavor throughout.
The dish is designed as a complete meal with a lightly dressed salad to balance the rich, cheesy baked chicken. It works well for lunch or dinner when you want a crispy protein paired with a fresh, vibrant green side. The use of freshly grated and shaved Parmesan adds depth to both the crust and the salad, tying the components together.
Ingredients
parmesan chicken
- 4 boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 egg lightly beaten, large
- 1 cup panko bread crumbs seasoned
- 1 cup fine bread crumbs seasoning
- 1/3 cup Parmesan Cheese freshly grated
lemon arugula
- 6 to 8 cups arugula greens
- pinch salt
- pinch black pepper
- 1 to 2 lemon juiced
- 1 to 2 tablespoons olive oil
- ¼ cup Parmesan Cheese freshly shaved
Instructions
parmesan chicken
- Preheat oven to 425 degrees Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray and set aside.
- Pound the chicken with a meat tenderizer until it is about ¼ to ½ inch in thickness. Season the chicken well on both sides with salt and pepper.
- In a small bowl, lightly beat the eggs. In a large bowl, combine the breadcrumbs and parmesan cheese. Dip each piece of chicken in the beaten egg and then dredge it through the bread crumbs, pressing lightly to adhere.
- Place the chicken pieces on the wire rack. Spray each with a mist of olive oil/grapeseed oil/coconut oil (a high-heat oil is best!). Bake the chicken for 10 to 12 minutes, remove it from the oven, gently flip each pieces and mist with spray, then bake for 10 to 12 minutes more.
- Note: The key to crunchy chicken fingers and keeping the breading on the chicken is the wire rack AND the misting spray!
lemon arugula
- Place the arugula in a bowl and toss it well with salt and pepper. Squeeze on the juice of 1 lemon and drizzle on 1 tablespoons of olive oil and toss well. You can add more lemon juice/oil if you wish – go by your preference!
- Add in the shaved parmesan and toss well. Serve immediately with the chicken.
User Reviews
Overall Rating
5
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