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Lemon Parmesan Chicken

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If you have boneless, skinless chicken breasts, Panko and Parmesan, you can get dinner done in a jiffy.

Lemon Parmesan Chicken

  • Servings: 1 chicken breast
  • Yield: 4 servings


  • 1 egg
  • 1 tablespoon lemon juice
  • 4 thin boneless, skinless chicken breasts
  • ½ cup Panko
  • ½ cup Parmesan
  • Zest of 1 lemon
  • 1 tablespoon fresh thyme (1 teaspoon dried thyme)
  • 3 tablespoons oil
  • Salt and pepper, to taste


  1. Lightly beat egg and lemon juice together in a shallow bowl.
  2. Toss Panko, Parmiggiano, lemon zest and thyme together on a plate.
  3. Season chicken with salt and pepper. Dip chicken breasts in eggs and lemon juice, allowing any excess to drain. Dredge chicken breasts in Panko until evenly coated.
  4. Heat olive oil in large sauté pan over medium high heat. Add chicken and cook until golden brown, 3-5 minutes per side. Remove from pan and rest chicken on a plate lined with paper towels.

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