Description
Crispy golden parmesan chicken atop creamy, luscious, lemony pasta! This combo is everything!
Ingredients
Units
Scale
Crispy Parmesan Chicken:
- 1.5 pounds boneless skinless chicken breasts
- 3/4 cup grated Parmesan cheese
- 1 1/2 cup panko bread crumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/3 cup mayo
- avocado oil spray
Creamy Lemon Pasta:
- 8 ounces pasta (I love mafalda for this, about half the box)
- 2 tablespoons butter
- 1 clove garlic, minced
- 1/2 tablespoon flour
- 1/2 cup water
- 1/2 teaspoon Better Than Bouillon chicken base
- 1 cup heavy cream
- zest of half of a lemon
- 1 tablespoon lemon juice (half a lemon)
For Garnish:
- a handful of fresh basil leaves, cut into fine ribbons
- an easy green salad for serving
Instructions
- Prep the Chicken: Preheat the oven to 425 degrees and line a baking sheet with parchment. Cut your chicken breast into 3 thinner pieces horizontally (see video for a full step by step – the goal is thinner pieces that cook more evenly and are nicer to eat). Place the chicken pieces on the baking sheet.
- Prep Topping: Mix the parmesan, panko, Italian seasoning, paprika, garlic powder, and salt in a bowl.
- Coat the Chicken: Place mayo in a bowl. Brush each chicken piece to coat with a thin layer of mayo. Spoon the panko mixture evenly over each piece of chicken. Press firmly to adhere the crumbs to the chicken, getting it as well-coated as you can. Carefully flip chicken pieces over and repeat on the other side. Finally, spray the top side with avocado oil spray until coated. (You will have some crumbles remaining on the baking sheet – that’s fine.)
- Bake the Chicken: Bake for 13-15 minutes, or until the chicken looks golden. Turn on the broiler; broil for 1-2 minutes. Grab each piece along the sides with tongs, flip, and broil the back side so it gets very golden and crispy all around and reaches an internal temp of 165.
- Make the Lemon Sauce: Melt butter over medium low heat. Add garlic; sauté for 2-3 minutes. Add flour; sauté for another 2-3 minutes. It will bubble and get a bit foamy.
- Finish Sauce: Add cream, water, and Better than Bouillon. Simmer for about 10 minutes until the sauce has thickened and clings to the back of a spoon. Remove the sauce from heat to cool slightly. Stir in the lemon zest and lemon juice.
- Cook the Pasta: Cook pasta according to package directions. When draining, reserve a bit of pasta water. Add the pasta to the sauce and toss to combine. Add reserved pasta water as needed.
- Serve: Slice your crispy chicken into strips. Scoop the hot, saucy pasta into shallow bowls, place the chicken slices on top, and finish with the basil ribbons. Sometimes I like to grab the extra crumbles from the sheet pan and sprinkle them on top, and serve with a lemon wedge. OOOOH BABY!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Boiling, Frying
- Cuisine: Italian
Keywords: lemon pasta, creamy pasta, pasta dinner, chicken cutlets, crispy chicken
