Crispy Baked Parmesan Chicken with Lemon Arugula.
Ridiculously excited for the crispiest, crunchiest baked parmesan chicken today!
aka, the best weeknight meal that we can’t stop eating. It’s so easy. It’s one of those embarrassingly easy flavor combinations that will make you wonder why you haven’t been eating it all along.
Maybe you have! This is how we love it and I’m going to ramble all about it.
I don’t know what it is about this super simple meal. I think I saw Ina Garten make something similar a few years ago and it’s always on rotation. It’s refreshing and crisp and satisfying and so so good.
It’s one of those meals that feels hearty enough if you’re hungry, but it’s still simple and well, green. Lots of greenery! Makes me feel better about life.
I bake the chicken and once you get the hang of it, it’s so easy. I’ve been making chicken like this for years. You may remember – all my chicken strip recipes way back in the day? Definitely an Eddie favorite.
It’s especially good if you use a meat tenderizer on the chicken first and season it super well. Crispy crunchy bread crumbs and a bit of olive oil spray make the outsides have the best texture EVER.
And of course, parm! Can’t leave that out. I like to add it in with the bread crumbs and of course, it takes the flavor to another level.
Chicken isn’t even “my thing” but when it’s made like this? I can’t stop eating it.
Now let’s get to the arugula! I loooove me some arugula. I’ve been getting some arugula from a local farm each week and it’s so good. It’s so peppery and has that lovely bite. I find that all it needs is salt, pepper, lemon juice and parmesan! You can always do a lemon vinaigrette, but it’s not even necessary. The simplicity of the lemon, salt, pepper and parm is super delish with the arugula. Add a drizzle of olive oil if you’d like.
Be the happiest ever.
Baked Parmesan Chicken with Lemon Arugula
Crispy Baked Parmesan Chicken with Lemon Arugula
- 4 boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 large eggs, lightly beaten
- 1 cup seasoned panko bread crumbs
- 1 cup seasoning 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
- ¼ cup freshly shaved parmesan
- Preheat oven to 425 degrees 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 with a meat tenderizer until it is about ¼ to ½ inch in thickness. Season the chicken well on both sides with salt and pepper.
- In a small bowl, lightly beat the eggs. In a large bowl, combine the breadcrumbs and parmesan cheese. Dip each piece of chicken in the beaten egg and then dredge it through the bread crumbs, pressing lightly to adhere.
- Place the chicken pieces on the wire rack. Spray each with a mist of olive oil/grapeseed oil/coconut oil (a high-heat oil is best!). Bake the chicken for 10 to 12 minutes, remove it from the oven, gently flip each pieces and mist with spray, then bake for 10 to 12 minutes more.
- Note: The key to crunchy chicken fingers and keeping the breading on the chicken is the wire rack AND the misting spray!
- Place the arugula in a bowl and toss it well with salt and pepper. Squeeze on the juice of 1 lemon and drizzle on 1 tablespoons of olive oil and toss well. You can add more lemon juice/oil if you wish – go by your preference!
- Add in the shaved parmesan and toss well. Serve immediately with the chicken.
Did you make this recipe?
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I appreciate you so much!
Definitely wish I was eating that right this instant.
54 Comments on “Crispy Baked Parmesan Chicken with Lemon Arugula.”
You make the best easy dinners that we like to eat!
You make the best easy dinners that we love to eat!
thank you cathy!
Definitely making this for dinner! Carrabbas has something similar and it is fantastic.
ZOMG, this looks so good! I love crunchy baked chicken!!!! Trying this. Actually, my husband will try making this for us since he’s the king of oven-baked crispy goodness, haha. Thanks for the recipe! I love having another salad idea for the summer dinner rotation!
thank you CJ!!
This looks incredible! And perfect for weeknights!
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Excited to try this! We make a pan fried version all the time, served with brown butter and sage orzo and a very similar salad! The baked version looks great!
thank you jessica! that sounds amazing.
Love the simplicity of this. Reminds me of a lighter version of the Romano chicken in your first cookbook which we LOVE! I will have to sub a different lettuce since I’m the only person in the world that finds arugula bitter, not peppery! Thank you for another delicious idea!
tank you julie!! xo
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I made this for dinner last night and we really enjoyed it! I used a spring mix of greens that I grabbed at the farmer’s market and finished the chicken with a drizzle of extra virgin olive oil and a squeeze of lemon – it was so fresh and really hearty! Definitely going to be repeating it soon!
The food looks soo yummy.The food looks so delicious.
I made this last night, it was so delicious, easy and fast! Definitely keeping in the rotation for weeknight dinner!
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My husband and I both loved this! I added a little lemon zest/squeeze of lemon juice on top of the chicken when I flipped it, and I also added a little garlic powder to the bread crumb mix. Delish!
Thank you for this! So often baked chicken turns out with a gross chewy texture when I make it. It’s so disappointing and frustrating. But this was PERFECT! It’s going into the rotation right away and thank you for the technique to keep the chicken juicy and crispy, that I can now use with other recipes. I love your recipes, made your ribs on Father’s Day and they were a huge hit!
So GOOD! I made this tonight and it was super easy to make and super delicious to eat!
I just love chicken too much and this I have to try and make for my dad since I missed fathers day… I have to make the old man smile and I’m sure this will do the trick
Hi, I have not tried the chicken, but that arugula salad has become a true favorite! So easy and so delicious! I have made it several times for my husband, and made it for my son and daughter in law when visiting for his first Father’s Day! The salad was a huge hit!! Thank you!
P.S. Can’t wait to try the chicken with the salad, probably this week.
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How necessary is the wire rack, do you think? I don’t have one and am hoping I can get away with this recipe anyway!
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I like this food and I love it awesome fantastic thank you
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I am making this crispy chicken and salad dish now, but I am not seeing the crispy topping I would like or imagine. I have sprayed the chicken after flipping with canola oil….and on a wire rack…we shall see!
Same! Am leaving it in for longer than called for and the chicken/breading remains pale :(
This chicken came out perfectly. I did turn on the broiler for the last 2 minutes to make it extra crispy but definitely some of the best chicken cutlets I’ve made at home. Thanks!!
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Thanks for amazing information waiting for your next article
Thank you for this! So often baked chicken turns out with a gross chewy texture when I make it. It’s so disappointing and frustrating.
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very nice dish…..
thank you for sharing is recipe dear, will try soon.
This is an exceptionally delicious meal. I dredge the chicken very lightly w/flour, to insure that the breading stays on well. I always like to add a few radishes (sliced super thin on the mandolin) into my Kale Salad. The baking time depends on the size of the chicken pieces.
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Nice blog about chicken with lemon
you give full detail with photograph and it is really helpful for reader
Thanks for sharing great information from your blog
keep continue more about food
I make this chicken all the time—love this recipe so much! Love it with the lemon arugula, but I’ve also used it as the base for chicken parmesan, & I love how hands off it is for making that too! Definitely a go-to & easy week-night dinner in our house!
Oh woow great dish, thank you for sharing this recipe.
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This was good. I cut 2 thickish breasts in half horizontally to get 4 cutlets. I only needed one egg and used half of the panko, breadcrumba & parmesan and still had about 1/4 cup of dry ingredients left. Glad I decided to start with less as I hate to waste ingredients!
This was SO easy to make and incredibly delicious!!! Could easily become a weekly meal for me!