I’m typing this up after watching Pastry Week on the Great British Bake Off. Sooo right now I’m thinking about cherry bakewell slice and pecan pinwheels way more than this lemon parmesan chicken.
Sadly there are no treats in my kitchen right now so I had to make do with a measly square of dark chocolate. Life is tough, right?
Anyway, despite it not being full of butter and sugar this recipe is actually a good’un, and one that I’ve been really enjoying when I don’t have cake on the brain (it happens!)
It’s dead simple with only a handful of ingredients, but flavourful enough to liven up your average midweek meal.
There are two options when it comes to cooking this lemon parmesan chicken, depending on whether you prioritise:
a) a crispy, crunchy parmesan crust
b) a single-baking-tray, chuck-it-in-the-oven job.
Most of the time, I’m aaaall about that crispy texture that’s ever-so-slightly reminiscent of the edges of cheese toasties (oh great, now I’m craving pastry and a toastie…).
But hey, sometimes life is all about getting dinner on the table & dishes done with the least effort possible and if that’s your plan, I’ve got you covered!
If you want the easy option, just skip the initial pan-frying stage and bake for about 5 minutes longer. The outside won’t be as brown and crispy, but the flavour will still be there and you’ll have 5 minutes less in the kitchen!
I kept things simple here with some green veggies & potatoes but there are loads of ways you could turn this into an easy midweek meal.
Ingredients
- 1/2 tbsp olive oil
- 2 chicken breast fillets
- 1 lemon (juice of)
- 20g ground almonds
- 20g grated parmesan
- 200g cherry tomatoes
Instructions
- Pre-heat oven to 180°c. If pan-frying the chicken first, heat a little olive oil in an ovenproof frying pan.
- In a shallow bowl, mix the ground almonds and parmesan to combine.
- Add the lemon juice to a bowl then dip the chicken breasts to coat. Roll the chicken in the almond/parmesan mixture until fully coated.
- Add the chicken to a hot frying pan over medium-high heat. After about 1-2 minutes (once the bottom has browned), flip the chicken over and heat for a further 1-2 minutes.
- Transfer chicken to the oven and bake until cooked through, about 20-25 minutes depending on size.
- About 10 minutes before the chicken is ready, pop the tomatoes in the oven.
Your blog always makes me so hungry! What I love about your recipes is the fact that you don’t need a million and one ingredients, I’m just like ‘Nah’ when there’s a thousand things I need to buy haha. This looks so yum, definitely want to try and make it x
Josie | Sick Chick Chic