The crispy, creamy, comforting weeknight dinner you didn’t know you needed – until now.
Golden, crispy parmesan-crusted chicken served over creamy lemon pasta—rich, savory, and perfectly balanced with bright citrus. Juicy on the inside, crunchy on the outside, and finished with a silky sauce that keeps every bite indulgent yet fresh!
Why You’ll Love This Recipe
- Seriously Crispy, golden parmesan crust delivering a nutty, salty and flavorful crunch while keeping the inside nice and juicy.
- Creamy lemon sauce that’s rich yet fresh, luxurious and smooth.
- Simple ingredients, big flavor
- Perfect for weeknights or entertaining
It’s indulgent without feeling heavy—and guaranteed to be a crowd favorite. My family always gobbles this dinner up!
Ingredients Needed
- Chicken Breast
- Flour
- Redmond Real Salt
- Black Pepper
- Eggs
- Panko
- Parmesan Cheese
- Garlic Powder
- Olive Oil
- Butter
- Garlic
- Pasta
- Chicken Broth
- Lemon
- Parmesan Cheese
- Heavy Cream
Equipment Needed
- Frying Pan, I like to use a cast iron for added crispiness
- Pot
- Measuring Cups and Spoons
- 3 Bowls or Plates
Tips and Tricks
Don’t overcrowd the pan when frying, otherwise you’ll end up with a mushy “crust”
Use freshly grated parmesan for best crust, fresh cheese is always superior
To Reheat Place Pasta and Sauce into a warm pan until heated through. Place the chicken under the broiler, into a toaster oven or air fryer to keep crispy.
This recipe will keep in the fridge for 3 days, but I’d recommend eating fresh.
What Can I Serve with it?
Favorite veggie of choice, I like to serve broccoli, brussels or asparagus
A simple garden salad
Garlic Bread or Garlic Knots
Watch Me Make This Meal In The Video Below!
FAQ
Q: Can I make these Gluten Free?
A: Absolutely! Just substitute the All Purpose flour for a 1:1 Gluten Free Flour, swap the pasta for gluten free as well as the panko
Q: Can I make this ahead?
A: The Chicken, Yes. It reheats quite well under the broiler or in an air fryer or toaster oven. The pasta you could also make ahead, but I’d make the sauce fresh. It will most likely separate upon reheating.
Q: The Sauce curdled, what did I do wrong?
A: You most likely added the heavy cream in when the pan was too hot. Make sure to remove the pan from the heat before adding the heavy cream
Q: The cheese won’t melt
A: Make sure to use freshly grated cheese, it melts much better.
PrintCrispy Parmesan Chicken & Creamy Lemon Pasta
Golden, crispy parmesan-crusted chicken served over creamy lemon pasta—rich, savory, and perfectly balanced with bright citrus. Juicy on the inside, crunchy on the outside, and finished with a silky sauce that keeps every bite indulgent yet fresh!
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 1x
Ingredients
For the Chicken
- 1 lb Chicken Breast
- 3/4 cup All Purpose Flour
- 3/4 tsp Salt, divided
- 1/2 tsp Black Pepper
- 2 Eggs
- 1 cup Panko
- 3/4 cup Parmesan Cheese, finely grated
- 1/2 tsp Garlic Powder
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 4 cloves Garlic, minced
- 1 shallot, diced
- 8 oz pasta
- 2 cups Chicken Broth
- 1 Lemon, zest and juice
- 1/4 cup Parmesan Cheese
- 1/4 cup Heavy Cream
Instructions
Parmesan Chicken
- Pound chicken thin, to about an even 1/4 inch
- Gather 3 bowls or plates. Combine flour, salt and pepper on one. In a bowl whisk eggs. On the last plate combine panko crumbs, garlic powder and parmesan cheese
- Heat up olive oil in a pan over medium heat. I used a cast iron pan to get them extra crispy
- Coat chicken breast in flour mixture first, followed by the eggs and finish with the panko cheese mixture. Set aside until all chicken is coated.
- Fry up the chicken in pan for about 5 minutes per side or until the internal temperature reaches 165F
- Set cooked chicken off to the side on a cooling rack to ensure no condensation gets trapped underneath. (If you place them on a plate they will just get mushy)
Lemon Pasta
- In a sauce pan or pot over medium heat, melt butter and oil together, add shallot and cook until tender
- Add garlic and stir, allow it to become fragrant, about 1 minute
- Pour in broth
- Add pasta of choice, cover pot and simmer over low heat for about 10-15 minutes. Time will depend on the type of pasta used. You can go by the time instructed on the box and increase if needed or add a splash more of broth or water if it isn’t finished and all the liquid has been absorbed.
- Remove from heat and add parmesan cheese and heavy cream, stir until well combined.
- Finish the sauce with lemon juice and zest
- Serve chicken over pasta immediately, add veggies to the side if desired
