Broiled Parmesan and Lemon Chicken
Simple as simple can be (and so fast to make!) this broiled Parmesan and lemon chicken will definitely amp up boring old chicken night.
As promised (or warned – however you’d like to think about it), here is the chicken dish that was the perfect accompaniment to the barley pilaf.
Simple as simple can be (and so fast to prepare and cook!), the chicken in this recipe is broiled lightly and then topped and broiled again with a creamy, delicious mixture made even more sultry and tasty with the addition of fresh lemon juice, Parmesan cheese and a few simple spices.
The resulting chicken is extremely juicy and tender and infused with all the bright, refreshing flavors of the Parmesan and lemon topping.
If you haven’t become one yet with your broiler, I encourage you to do so. Using the piping hot broiler element will amplify the number of ways chicken can shine at dinnertime and as long as you keep a close eye while the chicken is broiling (now is not the time to start painting toenails, painting bedroom walls, or painting watercolors with your children, catch my drift?) and ensure it doesn’t overcook, success can be yours.
Welcome another quick and delicious weeknight chicken dinner into your rotation!
What to Serve With This
- Simple Barley Pilaf
- Cherry Tomato Caprese Salad or a simple green salad
- Lemon Yogurt Bread for a lemony dessert compliment to the lemon chicken
One Year Ago: Grilled Teriyaki Chicken
Two Years Ago: Classic and Simple: Black Beans and Rice
Three Years Ago: Chocolate Chip Toffee Bars
Broiled Parmesan and Lemon Chicken
Ingredients
- ½ cup freshly grated Parmesan cheese
- 4 tablespoons butter, softened
- 3 tablespoons light mayonnaise
- 2 tablespoons fresh lemon juice, from about 1 lemon
- ¼ teaspoon dried basil
- ⅛ teaspoon ground black pepper
- ¼ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 pounds boneless skinless chicken breasts
Instructions
- Preheat your oven’s broiler. Grease a broiling pan or line a baking sheet with aluminum foil and lightly coat with cooking spray.
- In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Stir in the dried basil, pepper, salt, onion powder and garlic powder. Mix well and set aside.
- Arrange the chicken breasts in a single layer on the prepared pan. Lightly season each side of the chicken with salt and pepper.
- Broil a few inches from the broiler element for 4-5 minutes. Flip the chicken over and broil for a 3-4 more minutes, until mostly cooked through.
- Remove the baking sheet from the oven and spread an equal amount of the Parmesan mixture over the top of each chicken breast. Broil for another 2-3 minutes until the topping is golden and bubbly and the chicken is completely cooked through. Serve.
Notes
Recommended Products
Recipe Source: adapted from this one on allrecipes.com
I liked this but didn’t love it. The topping melted and slid off before I could even get the chicken back in the oven. There was a lot of juice from the chicken, which combined with the melted topping for a runny liquid. The flavor of what little topping stayed on the chicken was really great though!!
If I make this again, I may try getting thin-sliced breasts so they are flat and more of the topping will hopefully stay on top instead of sliding off. Alternately, I may try it with chicken tenders so there is more surface area getting the topping. I’ll also pour the liquid off the pan before I add the topping.
This looks similar to something I’ve made in the past but it was baked. Have you ever tried baking instead of broiling or do you think taste would suffer?
Yes, I think you could bake it – I’d suggest a temp of 375 or 400.
Just delightful. Made this fir a friend who has a gluten allergy. Would definitely recommend. You did it again Mel!