Crispy Baked Lemon Parmesan Chicken

4 Servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Crispy Baked Lemon Parmesan Chicken – a baked breaded chicken with fresh lemon, butter, garlic, and Parmesan. All the flavors of your favorite scampi dish, but in a healthier, oven-baked version.

baked breaded chicken dish with lemon and parmesan served with broccoli

Healthier Baked Breaded Chicken

Crispy Baked Lemon Parmesan Chicken was the brainchild of watching an old favorite episode of Ina Garten’s show after coming home from a lunch in San Francisco hosted by Foster Farms, who generously sponsored this post.

watch me make this lemon parmesan chicken:

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Baked Breaded Chicken and the New Comfort Food

The discussion at the lunch centered around “New Comfort Food,” which includes:

  • fresh and local ingredients
  • time-saving cooking methods
  • Healthier amounts of oils and fats
  • Along with fresh vegetables and fruits

To me, the concept really symbolized the way we can take recipes we’ve long loved and refresh them to fit the healthier style of cooking that is so important today.

Swapping out the shrimp for Foster Farms Simply Raised Chicken was an easy swap since I had chicken on the brain, but losing about half the butter, adding in freshly grated Parmesan cheese, fresh lemon juice and zest, fresh parsley and baking this lemon parmesan chicken made it really come alive with flavor.

Foster Farms is committed to providing its customers with California raised, high-quality products as it has been doing since 1939. Foster Farms Chicken Breasts for baked lemon chicken

This Baked Lemon Chicken is Light, Refreshing

The lemon and garlic were punches of flavor and the baked breaded chicken was so moist from baking it with the protective coating of panko and the melted butter that is drizzled on top. The chicken, the star of the dish, is raised with no antibiotics ever and a 100% vegetarian diet.

My husband and I have memories of making the original version of this buttery, baked lemon chicken when we were first dating. It’s rich and delicious, but you were always left feeling sort of heavy afterward. This baked breaded chicken dish was the opposite, served with some roasted asparagus and a light salad made with a lemon vinaigrette, we felt satisfied and happy without feeling like we’d each eaten a stick of butter. Don’t worry, we still love you, Ina. Lemon Parmesan Chicken baked in the oven

lemon parmesan chicken and GARLIC, lots of garlic!

You’ll love how easy this baked breaded chicken comes together. Just like a normal breaded chicken, the flavor is kicked up with the addition of butter and lemon juice and ALL THAT GARLIC. Cooked at a higher temperature than you normally would for boneless, skinless chicken, it browns and gets crispy while still staying moist and juicy inside. baked breaded chicken served with cherry tomatoes

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Crispy Baked Lemon Parmesan Chicken

Crispy Baked Lemon Parmesan Chicken has all the flavors of your favorite scampi dish but in a healthier oven baked version.
Yield 4 Servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main
Cuisine American
Author Sabrina Snyder


  • 4 boneless , skinless Foster Farms Simply Raised chicken breasts
  • 1 1/2 cups panko bread crumbs
  • 3/4 cup shredded parmesan cheese
  • 2 tablespoons parsley , finely chopped
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon lemon zest
  • 4 garlic cloves , minced
  • 6 tablespoons melted butter
  • 1/4 cup fresh lemon juice
  • 2 eggs


  • Preheat oven to 375 degrees.
  • Add the bread crumbs, parmesan cheese, parsley, salt, pepper and lemon zest to a bowl and mix.
  • If you use pre-shredded Parmesan pulse it in a small food processor until the pieces are around the same size at the panko.
  • In a second bowl add the garlic, 2 tablespoons of the melted butter, lemon juice and eggs and whisk them together.
  • Dip the chicken into the egg mixture then press into the panko mixture well on both sides.
  • Place carefully into a greased pan.
  • Carefully pour the remaining 4 tablespoons of butter evenly over the pieces of chicken.
  • Bake for 25-30 minutes or until cooked through and golden brown.


Heavily adapted from Ina Garten's famous Shrimp Scampi recipe. This post contains affiliate links.


Calories: 618kcal | Carbohydrates: 19g | Protein: 61g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 288mg | Sodium: 1477mg | Potassium: 972mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1040IU | Vitamin C: 12.9mg | Calcium: 286mg | Iron: 2.6mg

Foster Farms Simply Raised Chicken

So about that event in San Francisco! We ate and ate and ate our way through a fabulous fresh meal full of Foster Farms Simply Raised Chicken. Crispy Baked Lemon Parmesan Chicken with fresh lemon, butter, garlic and Parmesan has all the flavors of your favorite scampi dish but in a healthier oven baked version.

We were stuffed by the end of the lunch and even given to go chicken and quinoa lettuce wraps for the road (which was good since I was hardly able to finish lunch!).

Ira Brill, of Foster Farms, led a discussion along with a chef and a consumer psychologist regarding what comfort food means to people today and how a sizable shift has occurred in recent years towards people being much more aware of where the food they eat comes from and how it affects their health. Crispy Baked Lemon Parmesan Chicken with fresh lemon, butter, garlic and Parmesan has all the flavors of your favorite scampi dish but in a healthier oven baked version.

Today’s idea of comfort food may be a fresh tomato and garlic chicken pasta instead of the classic chicken parmesan dish that used to be popular. The amount of knowledge people have today when it comes to food has been the driving force behind this shift.

The flavors may be similar, but the freshness, the quality of ingredients and the cooking methods have all gotten a facelift.

It was a great event, and I was honored to be invited. Thank you to Foster Farms for sponsoring this post, we enjoyed every last bite!

Crispy Baked Lemon Parmesan Chicken with fresh lemon, butter, garlic and Parmesan. NewComfortFood AD
Crispy Baked Lemon Parmesan Chicken with fresh lemon, butter, garlic and Parmesan. NewComfortFood AD

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. You are by far the best cook out there. I always look forward to trying your recipes because they are easy to follow, very tasty and down to earth good. I’m a recipe and recipe book collector and you have always been my favourite. Thank you for all the good food ideas. You make things look easy.

  2. Made mine with tenderloins and ALMOST forgot the garlic! ? Missed the part about adding it to the egg wash, so instead I mixed it into the remaining melted butter and poured it over my chicken. I also put the broiler on low for like 5-10 minutes to crisp the top a bit. Oh man is this yummy! Thanks for the recipe!

  3. I marinated chicken In buttermilk and seasoning for a couple hours beforehand and used REAL Parmesan! Sooooo delish! So tender and juicy! Love the lemon in it!

  4. Made this as chicken tenders for a party and everyone LOVED them. Will definitely make again. The only thing I would like is if it could be more crispy. Is there any advice on how to do that while still maintaining the juiciness of the chicken?

    1. Was the chicken sitting in too much liquid while cooking? You could try and bake on a rack on a tray so the bottom is allowed to get crispy too. Hope this helps for next time.

  5. Where is the nutrition information? There’s a line that says nutrition information but then there is no nutrition information. And nothing to click on

      1. I looked at the nutrition info but it says 4 servings with 3023 calories per serving. LOL Doesn’t sound like a more healthy recipe. Maybe compared to a Paula Deen recipe.

        1. Oops, looks like it pulled in other items into the calculation. I’ve edited it to read correctly now. Thanks for letting me know!

  6. My daughter’s & husband loved this dish!!! One of our favorite new chicken recipes!!! It makes even better knowing it’s healthy!!! 

  7. Delicious! The chicken stayed so moist and tender the fresh garlic under the bread crumbs(i didnt habe panko so I used regular 4c’s seasoned crumbs) mixed with the fresh parsley and the saltyness of the Parmesan cheese was a perfect mix. Im saving this as a go to chicken recipe. Fast and easy!!

  8. Made this for dinner and it was a hit! Loved all the flavors. Only change I would make is to maybe half the panko coating and egg mixture. I ended up with a lot left over. Or I could just double the chicken 🙂

    1. So glad you enjoyed it! We love a thick crust but yes, I think a bit will be left over. 🙂 Thank you for sharing how it turned out!

  9. Yum! I make a similar parmesan and panko crusted chicken, but I love the idea of adding lemon and herbs for that extra bit of freshness! Definitely going to have to try this!

  10. This sounds amazing with the addition of lemon! I’ve also been making a big effort to purchase “clean” meat, I haven’t seen Foster Farms in my area though.

  11. Parmesan is one of my favorite flavors. Can I come to your house for dinner?? Your food always looks incredible.

  12. I love the combination of lemon and Parmesan and how you’ve made this dish a bit healthier – yum!

      1. Yes, just make sure to thaw it in the refrigerator overnight before reheating to serve. Bake it in the oven and you can even place it under the broiler to help crisp it back up. Make sure to watch it so it doesn’t burn.