why make this recipe
Crispy Baked Parmesan Chicken with Lemon Arugula is a delightful meal that combines crispy chicken with fresh greens. This dish offers a tasty way to enjoy chicken while keeping it lighter than traditional fried options. The crunchy texture of the chicken pairs perfectly with the zesty arugula salad, making it a satisfying dinner choice.
how to make Crispy Baked Parmesan Chicken with Lemon Arugula
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 large eggs, lightly beaten
- 1 cup seasoned panko bread crumbs
- 1 cup fine bread crumbs
- 1/3 cup freshly grated parmesan cheese
- 6 to 8 cups arugula greens
- Pinch of salt
- Pinch of pepper
- 1 to 2 lemons, juiced
- 1 to 2 tablespoons olive oil
- 1/4 cup freshly shaved parmesan
Directions
- Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray and set aside.
- Pound the chicken until it is about 1/4 to 1/2 inch thick. Season both sides with salt and pepper.
- In a small bowl, beat the eggs. In a large bowl, combine the breadcrumbs and parmesan cheese. Dip each piece of chicken in the egg, then in the breadcrumb mixture, pressing lightly to stick.
- Place the coated chicken on the wire rack and mist lightly with oil. Bake for 10-12 minutes, flip the chicken, mist again with oil, and bake for another 10-12 minutes until golden and crunchy.
- For the lemon arugula, toss arugula with salt, pepper, lemon juice, and olive oil in a bowl. Add shaved parmesan and mix well. Serve immediately with the chicken.
how to serve Crispy Baked Parmesan Chicken with Lemon Arugula
Serve the crispy chicken alongside the lemon arugula salad for a balanced meal. You can place the salad on the plate first and top it with the chicken for a nice presentation. This dish pairs well with a side of roasted vegetables or a simple grain like rice or quinoa.
how to store Crispy Baked Parmesan Chicken with Lemon Arugula
To store leftover chicken, place it in an airtight container in the refrigerator. It will last for about 3 days. For the arugula salad, it is best to store it separately. Keep it in another container and eat it within a day for the best freshness.
tips to make Crispy Baked Parmesan Chicken with Lemon Arugula
- Make sure to pound the chicken evenly for consistent cooking.
- If you want extra crunch, use all panko bread crumbs or add more parmesan to the coating mix.
- Mist the chicken with oil for a golden crust, but do not drench it; a light mist works best.
- You can add other toppings to the arugula, like cherry tomatoes or sliced cucumbers, for extra flavor and texture.
variation
For a different flavor, try adding spices to the breadcrumb mixture, such as garlic powder, Italian seasoning, or crushed red pepper flakes. You can also swap the arugula for spinach or mixed greens if you prefer.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes, chicken thighs work well too, but adjust the baking time as they may take a bit longer to cook through.
Q: Can I freeze the cooked chicken?
A: Yes, you can freeze the baked chicken. Just let it cool completely and store it in an airtight container. It will last for up to 3 months. Reheat in the oven for best results.
Q: Is there a gluten-free option for this recipe?
A: Yes, you can use gluten-free breadcrumbs in place of regular breadcrumbs to make this recipe gluten-free.
