Parmesan-Crusted Chicken with Lemon Aioli
Juicy chicken breasts coated in a crisp parmesan crust, served with a tangy lemon aioli for dipping. This australian-inspired chicken ready in about 35 minutes blends (6 oz each) chicken breasts, grated Parmesan cheese, panko breadcrumbs into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces (6 oz each) chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup mayonnaise
- 2 tbsp lemon juice
- 1, minced garlic clove
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Place 4 chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch.
- Step 2: In a shallow dish, mix 1 cup grated Parmesan cheese with 1 cup panko breadcrumbs, 1 tsp salt, and 1/2 tsp black pepper.
- Step 3: Place 1/2 cup all-purpose flour in a second shallow dish. Beat 2 large eggs in a third shallow dish.
- Step 4: Dredge each chicken breast first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly in the Parmesan-panko mixture.
- Step 5: Heat 3 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 3 minutes per side until golden and crisp.
- Step 6: Transfer the skillet to the preheated oven and bake for 12 minutes until the chicken is cooked through and juices run clear.
- Step 7: While chicken bakes, mix 1/2 cup mayonnaise with 2 tbsp lemon juice and 1 minced garlic clove to make the lemon aioli.
- Step 8: Serve the Parmesan-crusted chicken hot with a side of lemon aioli for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Parmesan-Crusted Chicken with Lemon Aioli take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Parmesan-Crusted Chicken with Lemon Aioli?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Parmesan-Crusted Chicken with Lemon Aioli?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Parmesan-Crusted Chicken with Lemon Aioli for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Parmesan-Crusted Chicken with Lemon Aioli?
Australian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
