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.
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Servings: 6 People
Calories: 730kcal
Equipment
- Baking Pan or Baking Dish
- Frying Pan
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
- Preheat oven 375 degrees.
- Flatten the chicken breasts to even out the thickness (about 1/2 inches thick)
- Place chicken in an ovenproof baking dish or pan.Note: I use a regular 6 quart large saute pan.
- Mix together the salt, black pepper and paprika in a pinch bowl or small plate.
- Season the chicken breasts thoroughly all over.
- 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.
- Add the garlic. Cook up to 1 minute.
- Add the cilantro and lemon juice. Cook 30 seconds to 1 minute. Turn off the stove.
- In a small bowl, mix together the breadcrumbs and cheese. Add 1 1/2 tablespoons butter sauce. Mix to coat the crumb mixture.
- Pour the remaining butter mixture all over the chicken breasts.
- Place the lemon slices around the chicken breasts.
- Sprinkle the top of the breasts with the breadcrumb mixture. Optional, drizzle with extra virgin olive if desired.
- 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.
- Plate and serve. Enjoy.
Nutrition
Calories: 730kcal | Carbohydrates: 18.24g | Protein: 65.9g | Fat: 43.04g | Saturated Fat: 23.95g | Cholesterol: 262.14mg | Sodium: 1888.42mg | Potassium: 1117.09mg | Fiber: 1.92g | Sugar: 2.15g | Vitamin A: 1364.81IU | Vitamin C: 14.88mg | Calcium: 269.39mg | Iron: 2.42mg
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