Parmesan Crusted Chicken
- Parmesan Crusted Chicken
- Recipe
- Ingredients
- Instructions
Crisp-tender chicken with the most amazing Parmesan crust and a lemony-herb sauce!
I made these parmesan crusted scalloped potatoes for the holidays several years back when I couldn’t help but wonder how amazing that crust would be using chicken. After all, how can you go wrong with anything involving a Parmesan crust?
So that’s what I did here. I took some pantry herbs and some freshly grated Parmesan, searing these bad boys on a hot pan and finishing them right in the oven along with some lemon juice for that refreshing goodness. And remember, fresh Parmesan is best here. I recommend staying far away from that green can.
And yes, that crust is every good as you imagine it to be – so crisp on the outside yet so tender with every bite. Now if everything else could have this crust, I’d be set!
Recipe
Yield: 8 servings
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Ingredients
Instructions
1. Preheat oven to 400 degrees F.
2. To make the parmesan crust, combine olive oil, Parmesan, thyme, oregano and garlic powder in a small bowl; season with salt and pepper, to taste. Using your fingers or a brush, work the parmesan crust onto both sides of the chicken.
3. In a large bowl, whisk together chicken stock, lemon juice and lemon zest; set aside.
4. Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Add chicken stock mixture.
5. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
6. Serve immediately.
