Introduction
Crispy golden parmesan chicken atop creamy, luscious, lemony pasta—this combo is everything! Every time I get bored with dinner, I make crispy chicken. Everyone in our house loves crispy chicken every single time. And THIS CRISPY CHICKEN! I think it might be the most delicious I’ve ever made. The flavor is locked in thanks to the Parmesan and (don’t be mad) the mayo. One bite and I was like, yeah. There it is. That juicy, umami, crispy golden flavor. I find the mayo coating is actually easiest to work with if you brush it on, and then just spoon the crumbles on top, so everything happens right on the sheet pan. Low lift, high reward! The combination of the golden crispy chicken, with the creamy, luscious lemony pasta?! Get out. It was glorious. Fresh basil and lemon zest on top? Served with green beans or salad? 10/10! All family members completely devoured this and went back for seconds on everything. Even my pickiest eater (she’s five and decided to dip it in soy sauce) was singing the praises of the chicken. Best feeling ever. Hope you guys love it!
Recipe Details
Author: Lindsay | Total Time: 40 minutes (Prep: 20 minutes, Cook: 20 minutes) | Yield: 4 servings | Rating: 4.6 from 12 reviews
Ingredients
Crispy Parmesan Chicken:
- 1½ pounds boneless skinless chicken breasts
- ¾ cup grated Parmesan cheese
- 1½ cup panko bread crumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ⅓ 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
- ½ tablespoon flour
- ½ cup water
- ½ 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
Instructions
1. Prep the Chicken: Preheat oven to 425°F and line a baking sheet with parchment. Cut each chicken breast into thin, flat pieces (not bite-sized but something that looks like a thin chicken breast). For example, if a one-pound package gives me two chicken breasts, I’m often cutting it into 3-4 thin pieces per breast. Thin chicken is essential! Pat the chicken breasts dry if they have a lot of moisture on them.
2. Prep Topping: Mix the Parmesan, panko, Italian seasoning, paprika, garlic powder, and salt in a bowl.
3. 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.)
4. 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°F.
5. 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. 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.
6. 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.
7. 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!
Reader Tips and Variations
Comments from readers highlight helpful adaptations: Some substituted light mayo and unsweetened soy milk for the cream (with cornstarch to thicken) and still got great results. Others added Parmesan to the sauce for extra flavor. Several readers asked about air fryer or gluten-free modifications—one gluten-free version received 5 stars. If the breadcrumbs burn on the second broil, your oven may run hot; adjust broiling time. For the chicken to stay crispy, ensure you don’t overcrowd the pan and consider an air fryer finish. Many readers noted the sauce sometimes needs a little cornstarch to thicken. The recipe is from Pinch of Yum, and Lindsay recommends serving with green beans or salad.