Description

This Lemon Garlic Chicken with Parmesan Crust is everything a weeknight dinner should be—quick, juicy, and loaded with flavor! Marinated in a bright lemon garlic mixture and finished with a crispy golden Parmesan crust, it’s a low-carb, gluten-free recipe that feels fancy but is ready in under 40 minutes. Perfect for entertaining or meal prepping!

Ingredients

Scale

For the Chicken:
4 boneless (skinless chicken breasts)
Juice and zest of 1 large lemon
4 cloves garlic (minced)
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
1 tablespoon olive oil
For the Crust:
1 cup grated Parmesan cheese
Optional Garnish:
Chopped fresh parsley
Lemon slices

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Instructions

Preheat oven to 400°F (200°C).
Flatten chicken breasts slightly to even thickness using a meat mallet or rolling pin.
In a bowl, combine lemon juice, zest, minced garlic, salt, pepper, and Italian seasoning.
Rub the mixture evenly over the chicken breasts and let them marinate for at least 15 minutes.
Heat olive oil in an oven-safe skillet over medium heat.
Sear the chicken breasts for 2–3 minutes per side until lightly golden.
Sprinkle the Parmesan cheese evenly over the top of each piece of chicken.
Transfer the skillet to the oven and bake for 15–18 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Let rest for 5 minutes before serving. Garnish with parsley and lemon slices if desired.

Notes

For extra flavor, marinate the chicken for up to 2 hours in the fridge.

Chicken thighs can be used instead of breasts for a juicier option.

If you prefer a spicier dish, add ¼ teaspoon red pepper flakes to the marinade.

Freshly grated Parmesan will melt and crust better than pre-shredded.

Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.