Crusted Lemon Chicken Breasts Recipe

Yum Print This Post Print This Post

Crusted Lemon Chicken Breasts Recipe

Lemon chicken has always been a favorite dish in this house so I decided to put this Crusted Lemon Chicken Breasts Recipe on the menu. This is a simple recipe that is quick to put together, and doesn’t require a lot of cooking time. I decided to list the lemon zest as optional in the recipe because the lemon is a very dominant ingredient. However I did use the lemon zest when I prepared this recipe and my wife said for her the lemon flavor was perfect.

The next time you decide to have chicken for supper put this Crusted Lemon Chicken Breasts Recipe on the menu; it’s a healthy and good tasting dinner choice that you and your family will love. Enjoy


3-4 boneless skinless chicken breasts half’s (about 2-3 pounds)

2 egg whites

2 tablespoons cornstarch

1 lemon (to use for lemon zest (chopped)- and lemon juice)(lemon zest optional)

1 cup dry bread crumbs

1 tablespoon fresh parsley (chopped)

1 teaspoon kosher salt

1/ 4 teaspoon black pepper

3 tablespoons vegetable oil


Preheat oven to 450F

1. Prepare the lemon by making the lemon zest; juice 1/ 2 the lemon and set aside.

2. Using a wide shallow dish, such as a pie dish, whisk together the egg whites, cornstarch, and lemon juice.

egg dip mix

3. Using another wide dish mix together the bread crumbs, parsley, salt, pepper, and lemon zest.

bread crumb mix

4. Pound the chicken breast to obtain about equal thickness for each breast. (I fold them in plastic wrap, or a disposable plastic bag to do this; it works real well.)

pounding chicken

5. Roll chicken in the egg white mixture, and then in the bread crumbs; place on a plate or serving platter and let rest refrigerated for about 20 minutes.

browning chicken

6. Spray a 13 x 9 baking casserole dish with cooking spray. Using the oil in a large skillet brown the chicken on both sides; transfer to the casserole dish. Bake for 10-20 minutes until juices run clear. (internal temperature should be 165F.)

 lemon chicken breasts

Chicken Scallopini Recipe

Yum Print This Post Print This Post

Chicken Scallopini Recipe

I was short on time and needed a chicken recipe that was fast and good. When I ran across this Chicken Scallopini Recipe I thought it was worth giving it a try. Outside of the time it takes to bake the chicken breasts this is a recipe that is quick to put together. If you like lemon pepper chicken you are sure to like this recipe, with the dominating flavor being the lemon. This is a basic recipe with room to spice it up a little more if you choose to. I prepared the recipe as written and we really enjoyed it.

If you’re a little tight on time give this Chicken Scallopini Recipe a try-it has very little prep time. You will have chicken on the table in less than an hour.

Chicken Scallopini Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: American
Serves: 4
  • 4 boneless skinless chicken breast halves
  • ¼ cup all-purpose flour
  • ¼ teaspoon black pepper
  • 1½ teaspoons garlic salt
  • ¼ teaspoon paprika
  • ¼ cup butter or margarine
  • 3 tablespoons water
  • 1 tablespoon lemon juice
  • ¼ teaspoon instant chicken bouillon
  • Parsley for garnish
  • 4 thin lemon slices
  1. Preheat oven to 350F.
  2. in a shallow pan or pie dish mix together the flour, garlic salt, pepper and paprika.
  3. Roll the chicken in the flour mixture; then in a large skilled using the butter brown the chicken on both sides.
  4. Place the chicken into a shallow backing dish lightly sprayed with cooking oil. Cook until juices run clear or to an internal temperature of 160F. (This should take 20-30 minutes depending on size) Remove chicken and keep warm.
  5. In the same skillet over low heat stir in the water, lemon juice, and chicken bouillon, stirring to loosen the particles on the bottom of the pan. Add the four lemon slices and cook for about an additional 1-2 minutes.

Chicken Scallopini Recipe Chicken Scallopini Recipe


Lemon Pepper Chicken Recipe

Yum Print This Post Print This Post

Lemon Pepper Chicken Recipe

Wow; sticker shock. I can remember when I could buy chicken leg quarters for 30 cents a pound-Look at it now! I’m glad this recipe post is not about prices.

This Lemon Pepper Chicken Recipe is a very simple recipe but you do have to allow enough time for the chicken to marinate; which should be 4 hours or longer. I started this recipe in the morning and allowed it to marinate till about supper time and it worked out very well. You could really go in a couple of different directions with the chicken after the marinate is complete-you can put them in the oven at 350F, or transfer them right to the grill. I had a lot going on and didn’t really have time to fire up and tend to the grill, so I chose the oven. You can also use any combination of chicken you would like. The original recipe called for chicken quarters; but I like dark meat, and decided to use leg quarters. This Lemon Pepper Chicken Recipe has an excellent combination of flavors and is very good-give it a try and enjoy.


1/2 cup lemon juice

1/4 cup onion (finely chopped)

1/4 cup olive oil

1 tablespoon brown sugar

1 tablespoon cracked black pepper

3 cloves of garlic (minced)

2 teaspoons lemon zest

3/4 teaspoon salt

4 chicken leg quarts (about 3 pounds)


1. In a medium bowl combine lemon juice, onion, olive oil, brown sugar, pepper, garlic, salt and lemon zest. Reserve 2 tablespoons of the marinade.

chopped onion and garlic lemon marinade

2. Place marinate and chicken in a one gallon plastic bag; seal the bag and rotate the chicken to coat. Marinate for at least 4 hours, rotating the bag occasionally to coat the chicken.

chicken in a bag roasting chicken

3. Remove the chicken from the bag and bake in a 9 x 13 roasting pan at 350F.(discard the marinate) for 50 minutes to one hour. Half way through the cooking cycle brush on the reserved marinade.

4. Bake until juices run clear and internal temperature reaches 165 too 170F.

Serve hot-Serves 4

Lemon Pepper Chicken