Overview
This recipe for Crispy Parmesan Chicken with Creamy Lemon Pasta is a family favorite from Pinch of Yum, created by Lindsay. The combination of golden, crispy Parmesan-coated chicken and luscious, lemony cream pasta is a guaranteed hit. Rated 4.6 out of 5 stars from 12 reviews, this dish comes together in just 40 minutes (20 minutes prep, 20 minutes cook). It yields 4 servings and has been described as “the most delicious crispy chicken ever” by its creator.
The secret to the chicken’s incredible juiciness and umami flavor? A thin coating of mayonnaise brushed onto the chicken before pressing on the Parmesan-panko crumb mixture. This method is low-lift and high-reward, resulting in perfectly golden, crispy chicken every time. Serve it over creamy lemon pasta, garnished with fresh basil and lemon wedges, for a dinner that will have everyone going back for seconds.
Ingredients
For the Crispy Parmesan 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
For the Creamy Lemon Pasta
- 8 ounces pasta (mafalda or similar, about half a box)
- 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 (about half a lemon)
For Garnish
- Fresh basil leaves, cut into fine ribbons
- Lemon wedges for serving
Instructions
Prepare the Chicken
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Cut each chicken breast into thin, flat pieces (not bite-sized, but resembling a thin chicken breast). For example, if a one-pound package contains two chicken breasts, cut each into 3–4 thin pieces. Pat the chicken dry if needed.
- In a bowl, mix together Parmesan cheese, panko, Italian seasoning, paprika, garlic powder, and salt.
- Place mayonnaise in a separate bowl. Brush each chicken piece with a thin layer of mayo. Spoon the panko mixture evenly over each piece, pressing firmly to adhere the crumbs. Flip and repeat on the other side. Spray the top side with avocado oil spray until well coated.
- Bake for 13–15 minutes, or until the chicken is golden. Turn on the broiler and broil for 1–2 minutes. Using tongs, flip each piece and broil the other side until very golden and crispy all around, and the internal temperature reaches 165°F.
Make the Creamy Lemon Sauce
- Melt butter over medium-low heat. Add minced garlic and sauté for 2–3 minutes. Add flour and sauté for another 2–3 minutes until bubbly and slightly foamy.
- Add heavy cream, water, and Better than Bouillon chicken base. Simmer for about 10 minutes, stirring occasionally, until the sauce has thickened and clings to the back of a spoon. Remove from heat and allow to cool slightly. Stir in lemon zest and lemon juice.
Cook the Pasta and Assemble
- Cook the pasta according to package directions. Reserve a bit of pasta water before draining. Toss the hot pasta with the lemon sauce, adding reserved pasta water as needed to reach desired consistency.
- Slice the crispy chicken into strips. Scoop the hot, saucy pasta into shallow bowls, top with chicken slices, and garnish with basil ribbons. For extra crunch, sprinkle any remaining crumbles from the baking sheet on top. Serve with a lemon wedge. Enjoy!
Tips and Variations
Substitutions: Several readers have successfully lightened the recipe by using reduced-fat milk or unsweetened soy milk in place of heavy cream (add cornstarch to thicken). Light mayonnaise also works well. For a gluten-free version, use gluten-free panko and a gluten-free flour blend.
Air Fryer Notes: Some commenters tried the chicken in an air fryer, but results varied. For best crispiness, stick with the oven method and ensure a high-temperature broil at the end. If using an air fryer, cook at 400°F for 10–12 minutes, flipping halfway, and check internal temperature.
Make-Ahead: The creamy lemon sauce can be prepared a day ahead and reheated gently. The chicken is best enjoyed fresh but can be reheated in a 350°F oven for 5–7 minutes.
Reader Feedback: This recipe has garnered rave reviews, with many noting it’s a hit with kids and picky eaters. One commenter mentioned dipping the chicken in soy sauce (a five-year-old’s innovation!). Another suggested doubling the sauce. To prevent the bottom of the chicken from becoming soggy, ensure the chicken is not overcrowded on the baking sheet and allow the broiler to thoroughly crisp both sides.