The Combination Of My Dreams!
Every time I get bored with dinner, I make crispy chicken. Everyone in our house loves crispy chicken every single time.And THIS CRISPY CHICKEN! I think it might be the most delicious I’ve ever made. The flavor! It is locked in thanks to the Parmesan and (don’t be mad) the mayo. One bite and I was like, yeah. There it is. That juicy, umami, crispy golden flavor.I find the mayo coating is actually easiest to work with if you brush it on, and then just spoon the crumbles on top, so everything happens right on the sheet pan. Low lift, high reward!The combination of the golden crispy chicken, with the creamy, luscious lemony pasta?! Get out. It was glorious. Fresh basil and lemon zest on top? Served with green beans or salad? 10/10!All family members completely devoured this and went back for seconds on everything. Even my pickiest eater was singing the praises of the chicken. (She’s five and she decided to dip it in soy sauce? I don’t know. Kids are really something.) Best feeling ever. Hope you guys love it!
Crispy Parmesan Chicken with Creamy Lemon Pasta
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.6 from 5 reviews
Author: Lindsay
Total Time:40 minutes
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Description
Crispy golden parmesan chicken atop creamy, luscious, lemony pasta! This combo is everything!
Ingredients
UnitsUSMCrispy Parmesan Chicken:1 1/2poundsboneless skinless chicken breasts3/4cupgrated Parmesan cheese1 1/2cuppanko bread crumbs1 teaspoonItalian seasoning1 teaspoonpaprika1/2 teaspoongarlic powder1 teaspoonkosher salt1/3cupmayoavocado oil sprayCreamy Lemon Pasta: 8ouncespasta(I love mafalda for this, about half the box)2 tablespoonsbutter1 clove garlic, minced1/2 tablespoonflour1/2cupwater1/2 teaspoonBetter Than Bouillon chicken base1cupheavy creamzest of half of alemon1 tablespoonlemon juicehalf a lemon)For Garnish:a handful of fresh basil leaves, cut into fine ribbonsan easy green salad for servingCook Mode Prevent your screen from going darkInstructions
Prep the Chicken: Preheat the oven to 425 degrees and line a baking sheet with parchment. Cut each chicken breast into thin, flat pieces (not bite-sized but something that looks like a thin chicken breast). For example: if a one-pound package gives me two chicken breasts, I’m often cutting it into 3-4 thin pieces per breast. Thin chicken is essential! And delicious! Pat the chicken breasts dry if they have a lot of moisture on them.
Prep Topping: Mix the parmesan, panko, Italian seasoning, paprika, garlic powder, and salt in a bowl.
Coat the Chicken: Place mayo in a bowl. Brush each chicken piece to coat with a thin layer of mayo. Spoon the panko mixture evenly over each piece of chicken. Press firmly to adhere the crumbs to the chicken, getting it as well-coated as you can. Carefully flip chicken pieces over and repeat on the other side. Finally, spray the top side with avocado oil spray until coated. (You will have some crumbles remaining on the baking sheet – that’s fine.)
Bake the Chicken: Bake for 13-15 minutes, or until the chicken looks golden. Turn on the broiler; broil for 1-2 minutes. Grab each piece along the sides with tongs, flip, and broil the back side so it gets very golden and crispy all around and reaches an internal temp of 165.Make the Lemon Sauce: Melt butter over medium low heat. Add garlic; sauté for 2-3 minutes. Add flour; sauté for another 2-3 minutes. It will bubble and get a bit foamy.
Finish Sauce: Add cream, water, and Better than Bouillon. Simmer for about 10 minutes until the sauce has thickened and clings to the back of a spoon. Remove the sauce from heat to cool slightly. Stir in the lemon zest and lemon juice.
Cook the Pasta: Cook pasta according to package directions. When draining, reserve a bit of pasta water. Add the pasta to the sauce and toss to combine. Add reserved pasta water as needed.
Serve: Slice your crispy chicken into strips. Scoop the hot, saucy pasta into shallow bowls, place the chicken slices on top, and finish with the basil ribbons. Sometimes I like to grab the extra crumbles from the sheet pan and sprinkle them on top, and serve with a lemon wedge. OOOOH BABY!
Prep Time:20 minutes
Cook Time:20 minutes
Category:Dinner
Method:Boiling, Frying
Cuisine:ItalianKeywords: lemon pasta, creamy pasta, pasta dinner, chicken cutlets, crispy chicken
Did you make this recipe?
I love hearing from you! Leave a comment or rating below!More Creamy Pastas To Love
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