This is a fabulously flavored Lemon Parmesan chicken recipe. I actually based this recipe off of a parmesan encrusted tilapia recipe in my second book, Come Home To Supper, because my husband liked that so much. Note: this recipe is pretty far off the path of the tilapia one so if you want to make that, check out the original in my book.
This low carb chicken recipe is easy as can be to pull together and most of the “work” is just waiting on it to cook. A great weeknight supper, Saturday lunch, or Sunday dinner to add to your files.
Y’all ready to cook? We gotta eat eventually, so let’s get started…
To make this Lemon Parmesan Chicken Recipe you’ll need:
- Boneless Skinless Chicken Breasts*
- Mayo
- Grated Parmesan
- Dried Basil
- Lemon (or bottled juice)
- Salt (not pictured)
- Butter
*Can I make it with other cuts of chicken or bone in chicken?
Sure! You’ll need to watch it and adjust the cooking time according to when your chicken gets done. I can’t tell you the cooking time for other cuts because I always just use boneless skinless breasts but you got this!
How To Make Lemon Parmesan Chicken
- Cut your lemon and squeeze out the juice.
Now listen, don’t freak out over the size of the lemon. Any lemon will work. If it’s small, you’ll have a little less juice, if it’s big you’ll have a little more juice. No big deal either way. If you don’t want to buy a lemon, you can use bottled juice. Remember, you are the boss of the recipes in your house.
- Place chicken and lemon juice in zipper seal bag and seal.
- Place this bag in the refrigerator, turning every now and then (when you think about it) for about an hour (or so).
You don’t have to put your lemon slices in the bag but I do because, well because I want to. I think it helps with the flavor.
- Before you get started cooking your chicken, place parmesan, mayo, 1/2 of the butter, basil, and salt in a bowl.
- Stir together until thoroughly combined.
When it’s all stirred up together it will look like this and you may think “That is not enough cheese for all of this chicken” but it is. It really, really is.
- Place the remaining butter in large skillet over medium heat and let melt.
- Add chicken (lemon juice and all) and cook until lightly browned on both sides and no longer pink in the center, turning once during the cooking process. This will take anywhere from fifteen to twenty minutes or so, depending on how thick your chicken is and the temperature of your stove eye or burner for the non-southerners out there.
Here is our cooked chicken. Ain’t it purty?
- Once chicken is fully cooked, transfer to a baking dish or rimmed baking sheet. I am using this enamel pan that also happens to be the perfect size for a batch of biscuits. Check it out on my Preston Rolls post if you’d like.
- Spread your cheese mixture over the top of each piece of chicken.
- Place this in a 350 degree oven for about ten minutes to finish off the chicken. Now you may be thinking “That cheese is going to melt and go everywhere”. But it really isn’t. This mixture is gonna sit happily, melt, and pretty much stay put. Don’t believe me? See below 🙂
Serve immediately, with lemon slices in case folks want to add a little extra burst of citrus to theirs.
Ingredients
- 3-4 boneless skinless chicken breasts
- 1 lemon plus one for garnishing if you like*
- 1/2 cup butter at room temp (salted or unsalted)
- 1/2 cup grated parmesan cheese
- 3 tablespoons mayo
- 1/2 teaspoon salt
- 1/4 teaspoon dried basil
Instructions
- Place chicken breasts in gallon zipper seal bag. Juice lemon and pour juice in bag. Seal and place in the refrigerator for about an hour, turning every now and then.
- Place 1/4 cup of butter in a large skillet over medium high heat until melted. Add chicken breasts (and juice in bag) and cook, flipping as needed, until browned and no longer pink in the center, about 20 minutes.
- In a small bowl, stir together remaining butter (1/4 cup), mayo, parmesan cheese, salt, and basil until fully blended.
- Remove cooked chicken from skillet and place on baking sheet. Spread cheese mixture evenly over tops of chicken. Place in 350 oven for about ten minutes, or until cheese is melted.
- Serve with slices of fresh lemon, if desired.
Notes
Nutrition
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You may also like these recipes:
Chicken Enchilada Pie A Hearty Supper Awaits
Low Carb Lasagna Stuffed Chicken
This sounds delicious! If I use an ovensafe skillet to fry, can I do the baking right in it as well? (I’m kind of lazy – always trying to reduce dishwashing.)
You sure can! That’s just plum brilliant 🙂
Thanks, Christy! Took a package of chicken out of the freezer this morning 🙂
I hope you enjoy Quinn!!
That sounds and looks great.
Can’t wait to try it.
You can smell it
hey girl this looks really good!
Thank you so much Shawnna!
I think the mayo/cheese mixture should also work on grilled salmon. Just cook the salmon then spread some of the mixture on the pieces and let them continue on the grill just long enough to melt the cheese into sort of a sauce. I think I’ll not only try it on chicken but with some salmon too! YUM!!
I bet it would too LaFern!! Let me know if you try it!
This sounds delicious and I cannot wait to try it!
Thank you Stacey, I hope you get the chance to try it soon!
Sounds and looks amazing!
Thank you Barbara!!
What would happen if I put the mixture on the raw chicken and baked it? Would it work?
My mother makes a recipe similar to this, minus the lemon. She spreads the mixture on raw chicken and bakes it, covered with foil. It’s delicious! You just won’t get the nice browned chicken, but it’s still tasty. Hope you don’t mind me sharing this, Christy!
I appreciate your help! I’m traveling a little today for meetings so you came at the perfect time!
I have a very similar recipe, the only difference is there’s no lemon marinade and I put it on raw chicken and bake it in the oven. Turns out good.
Thanks for explaining the stove eye, and this looks like a good recipe. Thank you for it.
I hope you get the chance to try it soon Kathy!