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Crispy Parmesan Chicken Breast Recipe Easy Zesty Lemon Caper Butter

crispy Parmesan chicken breast - featured image
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A crispy Parmesan-crusted chicken breast served with a zesty lemon caper butter sauce, perfect for quick and flavorful weeknight dinners or casual entertaining.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6–8 oz / 170–225 g each), pounded to even thickness
  • 1 cup finely grated Parmigiano-Reggiano
  • 1 cup plain or Italian-style breadcrumbs (Panko recommended for extra crunch)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 2 large eggs, beaten
  • 4 tablespoons unsalted butter (about 60 g)
  • Fresh lemon juice from 1 medium lemon (about 2 tablespoons / 30 ml)
  • 2 tablespoons capers, rinsed and drained
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

  1. Place each chicken breast between two sheets of plastic wrap or parchment paper. Gently pound with a meat mallet or rolling pin until about 1/2 inch (1.25 cm) thick and even.
  2. Pat the chicken breasts dry with paper towels to ensure a crispy crust.
  3. In a shallow bowl, combine grated Parmesan, breadcrumbs, garlic powder, onion powder, salt, and pepper. Mix well.
  4. Beat the eggs in another shallow bowl until smooth.
  5. Dip each chicken breast first into the egg wash, allowing excess to drip off, then press firmly into the Parmesan breadcrumb mixture, covering all sides. Repeat the egg and breadcrumb dipping once more for extra crispiness.
  6. Heat olive oil in a large skillet over medium heat until shimmering but not smoking (about 3 minutes).
  7. Place coated chicken breasts in the pan and cook undisturbed for 4-5 minutes until the bottom is golden and crisp. Flip gently and cook the other side for another 4-5 minutes until cooked through (internal temperature 165°F / 74°C).
  8. Transfer cooked chicken to a plate and loosely tent with foil. Let rest for 5 minutes.
  9. In the same skillet, melt butter over medium heat. Add lemon juice and capers, swirling to combine. Cook for 1-2 minutes until sauce thickens slightly and smells bright and buttery.
  10. Pour lemon caper butter sauce over chicken breasts. Garnish with chopped parsley if desired and serve immediately.

Notes

Pat chicken dry before coating for best crispiness. Double dip in egg and breadcrumb mixture for extra crunchy crust. Let chicken rest after cooking to keep it juicy. Use freshly grated Parmesan for better melting and crisping. Add lemon and capers to butter after it melts but before it browns to avoid burning. For gluten-free, substitute breadcrumbs with almond flour or gluten-free crackers. For dairy-free, replace butter with olive oil and add a splash of white wine vinegar.

Nutrition

Keywords: crispy chicken, Parmesan chicken, lemon caper butter, easy chicken recipe, weeknight dinner, gluten-free option, low-carb

Find it online: https://forkmila.com/crispy-parmesan-chicken-breast-recipe-easy-zesty-lemon-caper-butter/