Home » Oven-Baked Parmesan-Crusted Chicken + Lemon Arugula Salad

Oven-Baked Parmesan-Crusted Chicken + Lemon Arugula Salad

I’m keeping things real simple today with our Oven-Baked Parmesan-Crusted Chicken + Lemon Arugula Salad. With only 10 minutes of prep, you’re about to have the crispiest and most delicious chicken of your lifetime! Perfect for those busy lunches at home or dinners with family and friends.

If there’s one thing to emphasis, it’s that the golden ticket to making the chicken crispy as if you were frying it is to spray both sides with olive oil before baking. And if you’re wondering why we aren’t adding that iconic third bowl of flour, that’s another key trick to not drying it out in the oven. 🙂

Now, it’s time to grab our aprons and begin baking deliciousness!

Oven-Baked Parmesan-Crusted Chicken + Lemon Arugula Salad

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 2

Ingredients

For the Chicken:

  • 2 Chicken Breasts
  • 2 large Eggs
  • 1/2 cup Parmesan, grated
  • 1/2 cup Panko Breadcrumbs
  • 2 tsp. Extra Virgin Olive Oil
  • 1/4 tsp. Salt
  • 1/4 tsp. Black Pepper

For the Salad:

  • 2-3 cups Fresh Arugula
  • 1 tbsp. Lemon Juice, about 1 lemon
  • Zest of 1 Lemon
  • 1 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Raw Apple Cider Vinegar
  • 1/4 tsp. Salt
  • 1/4 tsp. Black Pepper

Instructions

  • Preheat oven to 425F. Prepare your baking pan by placing a wire rack in the center.
  • Whisk the eggs in a medium-sized bowl, then set aside. In a similar-sized bowl, mix together the panko breacrumbs, grated parmesan, salt, and black pepper.
  • Pound the chicken breasts out to 1/4" thick, then generously dip into the egg bowl, then the coat in the breadcrumb mixture, then place onto the wire rack. Repeat with the remaining chicken. Pat any extra breadcrumb mixture onto the chicken breasts.
  • Lightly spray or drizzle the chicken with olive oil, then bake for 10-12 minutes. Remove from the oven to flip, the lightly spray or drizzle the other side with olive oil, as well. Bake an additional 8-12 minutes, or until fully cooked. (You can also broil for 1-2 minutes at towards the end for extra crispiness.)
  • Allow the chicken to rest for at least 5 minutes, while you toss together the salad.
  • In a large bowl, whisk together the raw apple cider vinegar, lemon juice, lemon zest, extra virgin olive oil, salt, and black pepper. Add in the arugula, then toss until evenly coated in the dressing. Enjoy!

’till next time! xxL

If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!

For more great A Bright Moment recipes, be sure to follow me on PinterestFacebookYouTube and Instagram.

. . . . . . . . . . . . . . . 

“So do not fear, for I am with you;
    do not be dismayed, for I am your God.
I will strengthen you and help you;
    I will uphold you with my righteous right hand.”

Isaiah 41:10 (NIV)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Back to top