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Amazing Crispy Baked Parmesan Chicken with Lemon Arugula. food shot
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Crispy Baked Parmesan Chicken with Lemon Arugula.

This Crispy Baked Parmesan Chicken with Lemon Arugula is a perfect balance of crunchy, cheesy chicken and fresh, zesty greens for a simple, delicious meal.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Keyword: Baked, Chicken, Easy, Parmesan, Quick
Servings: 4 servings

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large eggs lightly beaten
  • 1 cup seasoned panko bread crumbs
  • 1 cup fine bread crumbs
  • 1/3 cup freshly grated Parmesan cheese
  • 6 to 8 cups arugula greens
  • a pinch of salt
  • a pinch of pepper
  • 1 to 2 lemons juiced
  • 1 to 2 tablespoons olive oil
  • 1/2 cup freshly shaved Parmesan

Instructions

Prepare the Chicken

  • Preheat your oven to 400°F (200°C). Place the chicken breasts between two sheets of plastic wrap and gently pound to an even thickness of about 1 inch using a meat mallet or rolling pin.

Season the Chicken

  • Mix together the salt and pepper in a small bowl. Season both sides of the chicken breasts generously with this mixture.

Set Up the Breading Station

  • Place the lightly beaten eggs in one bowl. In another bowl, combine the seasoned panko bread crumbs, fine bread crumbs, and freshly grated Parmesan cheese.

Bread the Chicken

  • Dip each seasoned chicken breast into the egg wash, allowing excess to drip off. Then press into the breadcrumb mixture to coat well. Place breaded chicken on a baking sheet lined with parchment paper.

Bake the Chicken

  • Bake the breaded chicken in the preheated oven for 20-25 minutes, or until golden brown and the internal temperature reaches 165°F (75°C).

Prepare the Lemon Arugula

  • In a large salad bowl, combine the arugula with a pinch of salt and pepper. Drizzle with olive oil and the juice of 1 to 2 lemons, adjusting to taste. Toss gently to coat evenly.

Serve and Enjoy

  • Remove the chicken from the oven and let it rest for a few minutes. Serve the crispy baked chicken alongside the lemon arugula. Top with freshly shaved Parmesan.

Equipment

  • Baking Sheet
  • Mixing Bowls
  • Meat Mallet
  • Rolling Pin
  • Whisk
  • Grater
  • Salad Bowl

Notes

  • Use fresh breadcrumbs or make your own for the best texture.
  • Let the chicken rest after baking to keep it juicy and tender.
  • Adjust lemon juice in the arugula salad to suit your taste preferences.
  • This recipe can be easily doubled or halved depending on serving needs.
  • Store leftover chicken in an airtight container in the fridge for up to 3 days; reheat in the oven for best results.