Parmesan-Crusted Chicken with Lemon Myrtle Aioli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts coated in a golden parmesan crust, served with a zesty lemon myrtle aioli that brings a fresh Australian twist. 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 420 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.

Prep: 15 min Cook: 20 min Serves 4 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Mix 1 cup grated Parmesan cheese, 1 cup panko breadcrumbs, 1 tsp lemon myrtle powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper in a shallow dish.
  2. Step 2: Place 1/2 cup all-purpose flour in another shallow dish. Beat 2 large eggs in a third dish.
  3. Step 3: Pat dry 4 chicken breasts and dredge each in the flour, shaking off excess. Dip into the beaten eggs, then press firmly into the Parmesan mixture to coat completely.
  4. Step 4: Heat 3 tbsp olive oil in a large ovenproof skillet over medium-high heat. Sear the coated chicken breasts for 2-3 minutes per side until golden and crispy.
  5. Step 5: Transfer the skillet to the preheated oven and bake for 12-15 minutes until chicken reaches 165°F internal temperature.
  6. Step 6: Meanwhile, whisk 1/2 cup mayonnaise with 2 tbsp fresh lemon juice and 1/2 tsp lemon myrtle powder to make the aioli.
  7. Step 7: Serve the Parmesan-crusted chicken hot with a side of lemon myrtle aioli for dipping.

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Frequently asked questions

How long does Parmesan-Crusted Chicken with Lemon Myrtle 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 Myrtle 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 Myrtle 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 Myrtle 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 Myrtle 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.

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