Bright lemon, fresh herbs, and a savory Parmesan crust — this baked chicken is light yet deeply satisfying. The lemon keeps it fresh, the Parmesan keeps it indulgent, and the whole thing takes 10 minutes to prep. A perfect high-protein weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 3/4 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- Zest of 2 lemons
- Juice of 1 lemon
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Lemon slices, for baking
Instructions
- Preheat and prep: Preheat your oven to 400°F (200°C). Lightly oil a baking dish.
- Marinate briefly: Toss the chicken with 1 tablespoon olive oil, lemon juice, half the garlic, salt, and pepper. Let sit 15 minutes while the oven heats.
- Make the crust: Mix the Parmesan, panko, lemon zest, remaining garlic, parsley, thyme, and rosemary with 2 tablespoons olive oil until crumbly.
- Coat and bake: Press the Parmesan-herb mixture firmly onto the top of each breast. Tuck lemon slices around the chicken. Bake 22-25 minutes until the crust is golden and the chicken reaches 165°F (74°C).
- Serve: Rest 5 minutes, then serve with the roasted lemon slices squeezed over the top.
Pro tip: Don’t skip the brief marinade — even 15 minutes in lemon juice tenderizes and flavors the chicken. Use freshly grated Parmesan, not the shaker kind; it melts into a proper crust instead of turning gummy.
Estimated nutrition per serving: 440 calories, 52g protein, 20g fat, 8g carbohydrates.
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