Name: Lemon Rosemary Chicken Breasts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 2 lbs boneless, skinless chicken breasts; 2 cups grated Parmesan cheese; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 cup freshly chopped rosemary; 1 cup all-purpose flour; 1/4 cup lemon zest; 1 cup freshly squeezed lemon juice; 4 tbsp olive oil; 1 cup breadcrumbs (fresh or dried); 2 cloves garlic, minced

These tender and flavorful chicken breasts are the perfect weeknight dinner solution, packing a punch of umami from the deeply caramelized onions and a crackling crust from the expertly toasted breadcrumbs.

You might be wondering why we’re dedicating an entire post to a simple chicken breast recipe. The truth is, it’s all about the little things that make a big difference. For example, in our Related Recipe from last week, I showed you how using a mixture of all-purpose and whole wheat flour can add a nutty flavor to your pancakes without overpowering them. Similarly, in this recipe, we’re using a combination of grated Parmesan and grated mozzarella to create a rich, creamy sauce that coats the chicken evenly.

Why This Recipe Works

Using a mixture of grated Parmesan and grated mozzarella to create a rich, creamy sauce that coats the chicken evenly.
Adding a layer of toasted breadcrumbs on top of the chicken before baking, which creates a crunchy texture that complements the tender chicken perfectly.
Using a combination of olive oil and butter for frying the onions, which adds a depth of flavor that’s hard to achieve with just one or the other.

Key Ingredients

When it comes to buying quality ingredients, it’s worth paying attention to the details. For this recipe, you’ll want to choose a good, aged Parmesan cheese for the best flavor. You can also make your own breadcrumbs from leftover bread for a fresh and crispy texture.

Don’t be afraid to spend a bit more money on a high-quality kosher salt; it will make a big difference in the overall flavor of the dish. Lastly, make sure to choose fresh herbs for the best aroma.

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Recipe Courtesy of Our Kitchen

Lemon Rosemary Chicken Breasts

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 lbs boneless, skinless chicken breasts

2 cups grated Parmesan cheese

1 tsp kosher salt

1 tsp freshly ground black pepper

1 cup freshly chopped rosemary

1 cup all-purpose flour

1/4 cup lemon zest

1 cup freshly squeezed lemon juice

4 tbsp olive oil

1 cup breadcrumbs (fresh or dried)

2 cloves garlic, minced

Directions

Preheat your oven to 425°F (220°C). Rinse the chicken breasts and pat them dry with a paper towel.

In a medium bowl, mix together the Parmesan cheese, kosher salt, and black pepper. Add the breadcrumbs and toss to combine.

Add the lemon zest, lemon juice, and garlic to the bowl and toss to combine. Add the chicken breasts and toss to coat with the mixture.

Place the chicken breasts on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with the breadcrumb mixture.

Bake the chicken breasts for 25 minutes or until they reach an internal temperature of 165°F (74°C). Let them rest for 5 minutes before serving.

Storage & Reheating

Once the chicken has cooled, you can store it in an airtight container in the fridge for up to 3 days. To reheat, simply bake the chicken at 350°F (180°C) for 10-15 minutes or until it reaches an internal temperature of 165°F (74°C).