Buttery Lemon Chicken Breasts. 
Buttery Lemon Chicken Breasts. 
Buttery Lemon Chicken Breasts.
This is a quick, easy and juicy oven baked chicken breasts recipe. It’s packed with flavors and super tender. These breasts are now one of my family’s favorite; and they are very easy to pull together, which makes them a great entree for weeknight dinners. The leftovers make for a great addition to a lunch salad for day two. This recipe is very rich, but you can adapt it to your taste bud. I hope you will enjoy it as much as we do. Happy Cooking!
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Buttery Lemon Chicken Breasts
A quick and easy juicy oven baked chicken breast recipe. It's perfect for any weeknight or weekend dinner.
Ingredients
- 8 ounces butter
- 1 cup panko seasoned bread crumbs (Japanese or Italian Style)
- 1 cup parmesan cheese freshly grated (or Parmigiano Reggiano)
- 3 1/2 pounds skinless boneless chicken breasts (6 half size breasts)
- 1 lemon Juice half and slice half into 6 slices (remove seeds from the sliced pieces)
- 1 shallot peeled and diced
- 1 bunch cilantro about 1/2 cup chopped
- 6 cloves garlic crushed or minced
- 2 teaspoons sea salt adjust to your needs
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon sweet paprika
- Optional: Extra Virgin Olive Oil drizzle over breadcrumbs mixture
Instructions
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Preheat oven 375 degrees.
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Flatten the chicken breasts to even out the thickness (about 1/2 inches thick)
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Place chicken in an ovenproof baking dish or pan.
Note: I use a regular 6 quart large saute pan.
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Mix together the salt, black pepper and paprika in a pinch bowl or small plate.
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Season the chicken breasts thoroughly all over.
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In a medium size frying pan, over medium heat, add the butter and shallots. Saute 3 to 5 minutes until transluent.
Note: It is not necessary to fully melt the butter before adding the shallots.
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Add the garlic. Cook up to 1 minute.
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Add the cilantro and lemon juice. Cook 30 seconds to 1 minute. Turn off the stove.
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In a small bowl, mix together the breadcrumbs and cheese. Add 1 1/2 tablespoons butter sauce. Mix to coat the crumb mixture.
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Pour the remaining butter mixture all over the chicken breasts.
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Place the lemon slices around the chicken breasts.
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Sprinkle the top of the breasts with the breadcrumb mixture. Optional, drizzle with extra virgin olive if desired.
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Bake in the preheated oven for 30 to 35 minutes or until breasts reaches 165 to 175 degrees internal temperature. Garnish with extra parmesan cheese and chopped cilantro or parsley.
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Plate and serve. Enjoy.
Looks delicious! Love any combination of chicken and lemon, and here you’ve also added a lovely crispy crust, so even better! 🙂
Looks delicious! Love any combination of chicken and lemon, and here you’ve added a tasty crispy crust, so even better! Will give it a try soon. 🙂
Thanks Ronit for your kind comments. It was delicious. I hope you like it whenever you make it. Be well.
Thanks for the update.