Lemon Chicken Parmesan

April 17, 2014

I got this recipe idea from Pinterest and of course my inability to follow a recipe (even one of my own) got us to this delicious version of Lemon Chicken Parmesan. I love how the noodles were able to soak up all that white wine, lemon and garlic sauce. The chicken was crispy, crunchy, cheesy and juicy. And the fresh basil gave it a bright pop of freshness.

I like using chicken cutlets, it helps with portion control and cooks much faster than using a whole breast. You can have your butcher cut them for you or easily do it yourself by cutting the breast in half lengthwise. Season both sides of the cutlets with House Blend.

Ooooh the smells of garlic sauteing in butter.......In a saute pan, melt some butter and a little olive oil, this helps with the butter not burning too quickly, add to it some chopped garlic, keeping the heat on low, so the garlic doesn't burn.

Dredge the cutlets in a beaten egg.

And then into some panko bread crumbs. Place breaded chicken into pan with garlic and brown on both sides, about 3-4 minutes. Remove the chicken from the pan and turn off the heat.  While the chicken is browning, boil some water and cook the pasta. You can use any kind of pasta you like.

Once the pasta is cooked and drained, add some butter, the zest of 1 lemon and its juice and mix well.

Next add shredded Parmesan cheese to the pasta.

And some fresh chopped Italian parsley. Transfer pasta mixture to the pan you used to brown the chicken. It should still have little bits of caramelized garlic in it, which in the finished dish will be little crunchy bits of amazingness.

Add about 1 cup of dry white wine to the pasta.

Place browned chicken on top of pasta. Look at those browned bits of garlic...yum!!!

Cover chicken with more shredded Parmesan cheese and bake in 375 degree(f) oven for about 20 minutes. Cheese will be golden and melted and the chicken will be nice and crispy on the outside. The pasta will have soaked up all that wine and lemon juice. It smells amazing.....

Served with some steamed green beans and garnished with fresh torn basil, this was a great springtime meal and a nice change up on traditional Chicken Parmesan!

Look how juicy the chicken is on the inside and the nice crispy crust is crunchy with all that yummy melted cheese!




Prep Time: 15 Minutes  Cook Time: 35 Minutes Difficulty: Easy Servings: 4


  • 2 boneless, skinless chicken breasts, cut in half lengthwise
  • SplenDishes House Blend
  • 4 cloves garlic, chopped
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 egg, beaten
  • 1 cup panko bread crumbs
  • 1 pound pasta, cooked and drained
  • zest and juice from 1 lemon
  • 1 cup shredded Parmesan cheese
  • 2 tablespoons Italian parsley, chopped
  • 1 cup dry white wine
  • fresh basil for garnish


Season chicken with House Blend. Heat saute pan on medium low heat and add 2 tablespoons of the butter and 2 tablespoons of olive oil. Add garlic and saute until lightly golden.

Dip chicken in egg and then into panko bread crumbs and place in pan with garlic. Brown chicken on both sides, about 3-4 minutes. Remove chicken from pan and turn heat off.

Boil pasta as directed on pasta box. Add drained pasta back into pot and add remaining 2 tablespoons of butter, the zest and juice from 1 lemon, chopped parsley and 1/4 cup of the Parmesan cheese. Mix well and pour into pan used for browning chicken. Mix any garlic bits left from the bottom of the pan into the pasta.

Pour white wine over pasta and place chicken on top.

Top chicken with remaining Parmesan cheese.

Place in 375 degree(f) oven for 20 minutes until cheese is golden and melted.

Garnish with fresh basil.

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