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Lemon Chicken Parmesan with Arugula

Lemon Chicken Parm with Arugula

Course: Main Course
Cuisine: American
Keyword: Lemon chicken parm
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 Servings
Super easy, elegant, light weeknight meal.
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Ingredients

Chicken

  • 3 large Skinless Boneless Chicken Breasts
  • 1/2 tsp Dried Thyme
  • Salt & Pepper
  • 2 large Egg whites
  • 3/4 cup Shredded Parmesan Cheese
  • 1/4 cup Panko Bread Crumbs
  • 1 tbsp Olive Oil
  • 1 tbsp Butter

Salad

  • 1 pkg Baby Arugula
  • 1 lemon
  • Olive Oil
  • Honey
  • Red Wine Vinegar

Instructions

Chicken

  • Preheat oven to 450 degrees. Pound Chicken to uniform thickness and cut each breast into two even pieces. Sprinkle liberally with thyme, salt and pepper on each side.
  • Whisk egg whites briskly in small bowl until frothy, about 30 seconds.
  • Combine Parmesan and Panko in small bowl.
  • Set large oven proof saute pan (I used my big cast iron skillet) on medium high heat with olive oil.
  • Dip chicken in egg whites then dredge in Parmesan-bread crumb mixture until well coated. Once pan is hot, add butter. After butter is melted and beginning to brown, add chicken pieces.
  • Cook for about 5 minutes until chicken is browned on the bottom. Turn chicken over, and put pan in preheated oven.  Cook until instant read thermometer reads 180 degrees, or cut chicken piece in half to check for done-ness, about 15 minutes. 

Salad

  • Mound arugula on serving plate and tear handfuls of it until it is in uniform, smaller pieces. Drizzle olive oil, honey, and vinegar on top, and season lightly with salt and pepper. Toss. Spread across platter.
  • Place chicken on top of salad, and place cut lemon chunks on platter to be squeezed on top of chicken when presented.