Go Back
Homemade Lemon Chicken Parmesan photo
Print Recipe Save it for later

Lemon Chicken Parmesan

A bright, comforting one-pan lemon chicken parmesan served over angel hair pasta.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

  • 8 ounces angel hair pasta cooked and drained
  • 2 tablespoons butter
  • 1 tablespoon lemon zest finely grated
  • 1/4 cup Parmesan cheese finely grated
  • 4 pieces chicken breasts thin-sliced (about 16 ounces total)
  • 1 large egg beaten
  • 3/4 cup Panko breadcrumbs
  • 1/4 cup Parmesan cheese finely grated (for breading)
  • 1 teaspoon dried basil
  • salt to taste
  • freshly ground black pepper to taste
  • 1/4 cup butter (1/2 stick) for sauce
  • 1/2 cup fresh lemon juice about 2 lemons
  • 1 teaspoon garlic minced
  • thin lemon slices optional
  • 3/4 cup mozzarella cheese shredded
  • salt to taste (for topping)
  • freshly ground black pepper to taste (for topping)

Instructions

  • Cook angel hair pasta according to package instructions, drain, and set aside.
  • In a bowl, toss the hot cooked pasta with 2 tablespoons butter and the lemon zest until butter melts; stir in 1/4 cup grated Parmesan and season with salt and pepper to taste.
  • Preheat the oven to 375°F (190°C).
  • Place the beaten egg in one shallow bowl. In a second shallow bowl, combine 3/4 cup Panko, 1/4 cup grated Parmesan, 1 teaspoon dried basil, and salt and pepper.
  • Heat 1/4 cup (1/2 stick) butter in a large oven-safe skillet over medium heat; add 1/2 cup lemon juice and 1 teaspoon minced garlic and warm until fragrant but not boiling.
  • Dip each thin chicken breast first in the beaten egg, then press into the breadcrumb mixture to coat evenly.
  • Add the breaded chicken to the hot skillet and cook until golden brown, about 3–4 minutes per side depending on thickness; transfer chicken to a plate.
  • Spoon the lemony pasta into the skillet over the sauce, then arrange the cooked chicken breasts on top.
  • Top each chicken breast with optional lemon slices, sprinkle with 3/4 cup shredded mozzarella, and season with salt and pepper to taste.
  • Bake in the preheated oven until the chicken is cooked through and the cheese is melted, about 15 minutes.
  • Serve each chicken breast on a bed of the lemon angel hair pasta.

Equipment

  • Large Pot
  • Colander
  • Large oven-safe skillet
  • Two shallow bowls
  • Measuring Cups and Spoons
  • Spatula or tongs
  • Oven

Notes

  • Use fresh lemon juice for best flavor.
  • Thin-sliced chicken cooks faster and more evenly.
  • Watch breadcrumbs while browning to avoid burning.
  • Grate Parmesan finely for a smoother mix.