I’m ridiculously excited to share this recipe for the crispiest, crunchiest baked parmesan chicken—an easy, delicious weeknight dinner served with a bright lemon arugula salad.
This is one of those embarrassingly simple flavor combinations that makes you wonder why you haven’t been eating it all along. It’s become a go-to around here—refreshing, crisp, satisfying and reliably delicious.
It’s hearty enough when you’re hungry, yet light and green with lots of peppery arugula. Simple ingredients and straightforward steps mean you can have a fantastic meal on the table in no time.
I first saw a similar version years ago and it’s stayed in rotation since. The oven-baked method produces an incredible crunchy exterior without deep frying. Pound the chicken to an even thickness, season it well, coat it in a mixture of panko and parmesan, and a quick mist of oil before baking gives the breading the best texture.
And yes—parmesan is essential. Mix freshly grated parmesan into the breadcrumbs to lift the flavor and create a golden, savory crust.
Even if chicken isn’t your first choice, this preparation converts skeptics. The crunchy coating and bright salad make it impossible not to enjoy.
About the arugula: I love arugula for its peppery bite. When it’s fresh, all it needs is a pinch of salt and pepper, a generous squeeze of lemon juice, a drizzle of olive oil, and some freshly shaved parmesan. That simple dressing complements the parmesan chicken perfectly. If you prefer, whisk a quick lemon vinaigrette, but often the lemon, oil, salt, pepper and parm are enough.
Be very happy while you eat this.
Baked Parmesan Chicken with Lemon Arugula
Crispy Baked Parmesan Chicken with Lemon Arugula
4
people
15 mins
25 mins
40 mins
Ingredients
Parmesan Chicken
- 4 boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ 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
Lemon Arugula
- 6 to 8 cups arugula greens
- Pinch of salt
- Pinch of pepper
- Juice of 1 to 2 lemons, to taste
- 1 to 2 tablespoons olive oil
- ¼ cup freshly shaved parmesan
Instructions
Parmesan Chicken
- Preheat oven to 425°F. Line a baking sheet with aluminum foil and set a wire rack on top. Spray the rack lightly with nonstick spray.
- Pound the chicken with a meat tenderizer until each piece is about ¼ to ½ inch thick. Season both sides well with salt and pepper.
- In a small bowl, lightly beat the eggs. In a large bowl, combine the panko, fine bread crumbs and grated parmesan. Dip each chicken breast in the beaten egg, then press into the breadcrumb mixture so it adheres.
- Place the coated chicken on the wire rack. Mist each piece with a high-heat oil spray (olive oil, grapeseed, or avocado oil). Bake 10–12 minutes, carefully flip, mist again, then bake another 10–12 minutes until golden and cooked through.
- Tip: The wire rack and a light mist of oil are key to keeping the breading crisp and in place.
Lemon Arugula
- Place the arugula in a bowl and toss with a pinch of salt and pepper. Squeeze on the juice of 1 lemon and drizzle 1 tablespoon olive oil, tossing to combine. Adjust lemon and oil to taste.
- Add the shaved parmesan and toss again. Serve the salad immediately alongside the warm parmesan chicken.
Did you make this recipe?
Tag your photos with #howsweeteats on Instagram and share how it turned out. I appreciate you so much!
Definitely wish I was eating this right this instant.
