Description
This Lemon Garlic Parmesan Chicken recipe offers a juicy, flavorful meal that combines the zest of fresh lemon, the savoriness of garlic, and the richness of Parmesan cheese. Perfectly baked to golden perfection, this dish is easy to prepare and sure to satisfy the whole family.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
Marinade
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup olive oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Topping and Garnish
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- Lemon slices (for garnish)
Instructions
- Prepare the chicken: Rinse the chicken breasts under cold water and pat them dry thoroughly with paper towels to ensure they absorb the marinade properly.
- Make the lemon garlic marinade: In a mixing bowl, combine the minced garlic, fresh lemon juice, olive oil, black pepper, and salt. Whisk together until well blended.
- Marinate the chicken: Place the chicken breasts in a shallow dish or resealable plastic bag and pour the marinade over them. Allow the chicken to marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
- Preheat the oven: Set your oven to 400°F (200°C) and let it fully preheat while the chicken marinates.
- Bake the chicken: Arrange the marinated chicken breasts on a baking sheet or in a baking dish. Bake for 25-30 minutes until the chicken is nearly cooked through and juices run clear.
- Add Parmesan cheese and finish baking: Sprinkle grated Parmesan cheese evenly on top of the chicken breasts. Return the dish to the oven and bake an additional 5 minutes until the cheese has melted and turned golden brown.
- Garnish and serve: Remove the chicken from the oven, garnish with fresh chopped parsley and lemon slices, and serve warm.
Notes
- Marinating the chicken for the full 2 hours enhances the flavor and tenderness.
- Use fresh lemon juice for the best bright citrus flavor.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- This recipe pairs well with steamed vegetables, rice, or a fresh green salad.
