The Combination Of My Dreams!
Every time we get bored with dinner, crispy chicken saves the day. This version might be the most delicious ever—the flavor is locked in thanks to Parmesan and a secret ingredient: mayo. The mayo coating is easiest to apply with a brush, then spoon the crumb mixture on top right on the sheet pan. Low lift, high reward! The combination of golden crispy chicken with creamy, luscious lemony pasta is glorious. Fresh basil and lemon zest on top, served with green beans or a salad? 10/10! All family members devoured it and went back for seconds. Even the pickiest eater (age five) loved it—though she dipped it in soy sauce. Kids are something! So glad to share this recipe with you.
Ingredients
Crispy Parmesan Chicken
- 1 1/2 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 (mafalda recommended, 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 a lemon
- 1 tablespoon lemon juice (half a lemon)
For Garnish
- A handful of fresh basil leaves, cut into fine ribbons
- Lemon wedges for serving
Step-by-Step Instructions
Prepare the Chicken
Preheat the oven to 425°F and line a baking sheet with parchment. Cut each chicken breast into thin, flat pieces (not bite-sized, but thin like a chicken cutlet). For example: from a 1-pound package with two breasts, often cut into 3–4 thin pieces per breast. Thin chicken is essential! Pat dry if moist.
Prepare 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 with a thin layer of mayo. Spoon the panko mixture evenly over each piece, pressing firmly to adhere. Carefully flip and repeat on the other side. Spray the top side with avocado oil until coated. (Some crumbles will remain on the sheet—that’s fine.)
Bake the Chicken
Bake for 13–15 minutes, until golden. Turn on the broiler; broil for 1–2 minutes. Grab each piece with tongs, flip, and broil the back side until very golden and crispy all around and internal temperature reaches 165°F.
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 foamy). Add cream, water, and Better than Bouillon. Simmer for about 10 minutes until the sauce thickens and clings to the back of a spoon. Remove from heat to cool slightly. Stir in lemon zest and lemon juice.
Cook the Pasta
Cook pasta according to package directions. When draining, reserve some pasta water. Add the pasta to the sauce and toss to combine. Add reserved pasta water as needed.
Serve
Slice the crispy chicken into strips. Scoop the hot, saucy pasta into shallow bowls, top with chicken slices, and finish with basil ribbons. Optionally, grab extra crumbles from the sheet pan and sprinkle on top, and serve with a lemon wedge. OOOOH BABY!
Recipe Details and Tips
Why This Combo Works
The crispy, umami-rich chicken pairs perfectly with the creamy, tangy lemon pasta. The mayo coating ensures juicy, perfectly cooked cuticles with a crunchy panko crust. The sauce—made with heavy cream, garlic, lemon, and a touch of bouillon—is creamy and bright.
Cook’s Notes
- Total time: 40 minutes (20 minutes prep, 20 minutes cook).
- Yield: 4 servings.
- Cuisine: Italian-inspired.
- Keywords: lemon pasta, creamy pasta, pasta dinner, chicken cutlets, crispy chicken.
- Author: Lindsay from Pinch of Yum.
- Rating: 4.6 out of 5 from 13 reviews.
- Readers have made gluten-free adaptations successfully and have suggested doubling the sauce.
Common Questions and Answers
Can I use an air fryer?
Several readers asked. While the recipe is designed for baking and broiling, some have tried with mixed results. For best crispiness, stick to the oven method with the broiler at the end.
What can I substitute for heavy cream?
Suggestions from readers include evaporated milk, cashew cream, or unsweetened soy milk with a bit of cornstarch to thicken. For a lighter version, reduced-fat milk has worked well for some.
How to keep the coating from sticking to parchment?
Ensure the chicken is well-pressed with crumbs and consider using a silicone baking mat. Flipping carefully with tongs helps.
Did you make this recipe? Leave a comment or rating below! We love hearing from you.