Description

This Crispy Baked Parmesan Chicken with Lemon Arugula is a delicious, healthier take on classic crispy chicken. The chicken breasts are pounded thin, coated in a parmesan-seasoned breadcrumb crust, and baked to golden perfection on a wire rack for extra crunch without deep frying. Served alongside a fresh and tangy lemon-dressed arugula salad topped with shaved parmesan, this dish is both satisfying and light, perfect for a quick weeknight dinner or entertaining guests.

Ingredients

Scale

For the Chicken

4 boneless, skinless chicken breasts
½ teaspoon salt
½ teaspoon pepper
2 large eggs, lightly beaten
1 cup seasoned panko bread crumbs
1 cup seasoned fine bread crumbs
⅓ cup freshly grated parmesan cheese

For the Lemon Arugula Salad

6 to 8 cups arugula greens
Pinch of salt
Pinch of pepper
1 to 2 lemons, juiced
1 to 2 tablespoons olive oil
¼ cup freshly shaved parmesan

Instructions

Preheat Oven and Prepare Rack: Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack lightly with nonstick spray to prevent sticking and set aside.
Pound and Season Chicken: Using a meat tenderizer or rolling pin, pound each chicken breast until it is about ¼ to ½ inch thick. Season both sides generously with salt and pepper for flavor.
Prepare Coatings: Lightly beat the eggs in a small bowl. In a separate large bowl, mix together the seasoned panko bread crumbs, fine bread crumbs, and freshly grated parmesan cheese.
Coat Chicken: Dip each chicken breast first into the beaten eggs, ensuring full coverage. Then dredge it thoroughly in the breadcrumb and parmesan mixture, pressing gently so the coating adheres well to the chicken.
Bake the Chicken: Place the coated chicken pieces on the prepared wire rack. Lightly mist the tops with a high-heat oil spray such as olive oil, grapeseed oil, or coconut oil. Bake for 10 to 12 minutes, then remove from oven, gently flip each piece over, mist again with oil, and bake for an additional 10 to 12 minutes until golden brown and cooked through.
Prepare Lemon Arugula Salad: While the chicken bakes, place the arugula in a large bowl. Add a pinch of salt and pepper, squeeze the juice of 1 lemon over the greens, and drizzle 1 tablespoon of olive oil. Toss well to coat. Adjust lemon juice and oil according to your personal taste preference.
Add Parmesan to Salad: Toss the salad with the shaved parmesan cheese until evenly distributed. Serve the salad immediately alongside the crispy baked parmesan chicken for a refreshing balance.

Notes

Using a wire rack while baking allows air circulation around the chicken, resulting in a crispier crust without frying.
Mist the chicken with a high-heat oil spray before and after flipping to achieve a golden, crunchy coating.
Pounding the chicken to an even thickness helps it cook evenly and quickly.
You can adjust the lemon juice and olive oil in the salad to suit your taste preference, adding more for extra tang or richness.
To make this recipe gluten-free, substitute gluten-free bread crumbs and ensure all ingredients comply accordingly.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 chicken breast with salad
Calories: 380 kcal
Sugar: 2 g
Sodium: 520 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 130 mg

Keywords: crispy baked chicken, parmesan chicken, lemon arugula salad, healthy chicken recipe, baked chicken breast