Lemon Garlic Chicken with Parmesan Crust
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!
Equipment
- Mixing bowl
- Meat mallet or rolling pin
- Oven-safe skillet or baking dish
- Microplane or lemon zester
- Tongs or spatula
Ingredients
- 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
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.