Overview: A Dreamy Dinner Combination
Crispy golden parmesan chicken atop creamy, luscious lemon pasta is the ultimate comfort food. This recipe from Pinch of Yum has earned a stellar 4.6-star rating from 13 reviews and is a family favorite. With a total time of 40 minutes (20 minutes prep, 20 minutes cook) and yielding 4 servings, it’s perfect for weeknight dinners. The secret to the chicken’s irresistible crunch? A thin layer of mayo that locks in flavor and helps the parmesan-panko coating adhere. As the author Lindsay notes, “The combination of the golden crispy chicken, with the creamy, luscious lemony pasta?! Get out. It was glorious.”
The Crispy Parmesan Chicken
Ingredients for the Chicken
- 1 1/2 pounds boneless skinless chicken breasts
- 3/4 cup grated Parmesan cheese
- 1 1/2 cups panko bread crumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/3 cup mayonnaise
- Avocado oil spray
How to Prepare the Chicken
Preheat the oven to 425°F and line a baking sheet with parchment. Cut each chicken breast into thin, flat pieces (e.g., 3–4 pieces per breast). Pat dry. In a bowl, mix the Parmesan, panko, Italian seasoning, paprika, garlic powder, and salt. Brush each chicken piece with a thin layer of mayo, then spoon the crumb mixture on top, pressing firmly to adhere. Flip and repeat. Finally, spray the top with avocado oil. Bake for 13–15 minutes, until golden. Turn on the broiler and broil for 1–2 minutes. Flip each piece and broil the other side until very golden and crispy, reaching an internal temperature of 165°F.
The Creamy Lemon Pasta
Ingredients for the Pasta
- 8 ounces pasta (mafalda recommended)
- 2 tablespoons butter
- 1 clove garlic, minced
- 1/2 tablespoon all-purpose flour
- 1/2 cup water
- 1/2 teaspoon Better Than Bouillon chicken base
- 1 cup heavy cream
- Zest of half a lemon
- 1 tablespoon lemon juice (from half a lemon)
How to Make the Lemon Sauce
Melt butter over medium-low heat. Add garlic and sauté for 2–3 minutes. Add flour and sauté another 2–3 minutes until bubbly and foamy. Whisk in cream, water, and chicken base. Simmer for about 10 minutes until thickened and coats the back of a spoon. Remove from heat and stir in lemon zest and juice.
Cook the pasta according to package directions, reserving a bit of pasta water. Toss the cooked pasta with the sauce, adding reserved water as needed.
Assembling and Serving
Slice the crispy chicken into strips. Scoop the hot pasta into shallow bowls, top with chicken slices, and garnish with fresh basil ribbons and a lemon wedge. For extra crunch, sprinkle any leftover crumbles from the baking sheet on top. The recipe suggests serving with green beans or salad for a complete meal.
Tips and Community Feedback
The article includes 36 comments with practical insights. Several readers asked about substitutions for heavy cream: evaporated milk, cashew cream, or unsweetened soy milk (with a cornstarch thickener) have been tried successfully. Many users loved the chicken but noted the breading may slide off if not pressed firmly enough. For crispiness, ensure the mayo layer is thin and press crumbs well. Some readers recommended using an air fryer, though others found it didn’t achieve the same crispness. Multiple families reported this dish a “huge hit,” with one 17-year-old eating four pieces of chicken. The author Lindsay, a former teacher turned full-time blogger from Minnesota, encourages readers to experiment and enjoy.