Crispy Lemon-Parmesan Chicken Recipe with Roasted Broccolini
Boneless, skinless chicken breasts are pounded thin and then coated in panko, topped with Parmesan cheese. If you looking for a parmesan chicken recipe that is keto friendly, than you have come to the right place. The chicken breast are seared in a skillet and then finished in the oven for a browned, crisp topping. This is a great mix between a crispy parmesan chicken recipe and a creamy parmesan chicken recipe. Elegant roasted broccolini is served alongside, and a creamy, lemony sauce brings it all together.
Why are lemons great for cooking?
Lemons are a great way to cut down on the amount of salt used on your food. Adding lemon instead of extra salt will enhance the flavor of your food.
If you want fluffier rice, add lemon juice to the cooking water.
Never add fresh lemon juice to a still-cooking sauce. Just-squeezed lemon juice does wonders for a pan sauce. However, if added it to a sauce too early, you will get a funky taste.
You will avoid discoloration and a bitter flavor by only adding the juice after you remove the sauce from the heat. If you want a great lemon flavor to your dish, then add lemon juice towards the end of the cooking process.
If you only want the lemon juice for its acidic properties, then you don’t have to wait to add the lemon juice, since the acids will continue to work throughout the entire process. But if you want to enhance the lemon taste, adding your lemon juice at the end of the cooking time will prevent a loss of flavor.
Crispy Lemon-Parmesan Chicken with Roasted Broccolini
- 1 large lemon
- 1 large shallot use half
- 3 ⁄4 oz Parmesan
- 2 boneless skinless chicken breasts
- 1 bunch broccolini
- 1 pkt chicken broth concentrate
- 3 oz sour cream
- 1 ⁄2 oz panko
- kosher salt & ground pepper
- olive oil
- 1 Tbsp butter
- Prep ingredients: Preheat oven to 400 degrees. Zest lemon and squeeze 1 teaspoon juice; cut remaining lemon into wedges. Finely chop shallot and keep half (save rest for own use). Grate Parmesan. Pat chicken dry; place between 2 sheets of plastic wrap. Using a meat mallet or heavy skillet, pound to an even 1⁄2-inch thickness.
- Roast broccolini: Trim broccolini stem than halve or quarter spears lengthwise if large. On a baking sheet, mix broccolini with 2 tablespoons olive oil and season with salt and pepper. Roast in oven until well browned and crisp-tender, 10–12 minutes.
- Sear chicken: Meanwhile, season chicken with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in a medium skillet over medium-high. When butter foam subsides, add chicken and sear until golden brown on one side, 3–4 minutes (chicken will not be cooked through). Transfer chicken to a plate.
- Make sauce: Immediately add chopped shallots to same skillet and cook until softened and browned, 1–2 minutes, scraping up any browned bits. Add 1⁄4 cup water, chicken broth concentrate, and lemon zest. Bring to a simmer. Remove skillet from heat, then stir in all of the sour cream.
- Bake chicken: Carefully pour any chicken juices from plate into skillet, then whisk to combine. Transfer chicken to skillet, browned side- up. Sprinkle chicken (not sauce) with panko, then top with Parmesan. Drizzle topping generously with oil. Bake in upper third of oven until sauce is bubbling and chicken is cooked through, about 8 minutes.
- Broil chicken & serve: Switch oven to broil. Broil chicken until topping is golden and crisp, 2–3 minutes (watch closely). Reheat broccolini on lower oven rack, if desired, 1–2 minutes. Transfer chicken to plates. Whisk lemon juice into sauce. Spoon sauce onto plates alongside chicken. Serve with broccolini and lemon wedges over squeezing over top, if desired.
Subscribe To Recive Free Book
Join our mailing list to receive the latest recipes from our team.