5 STARS 🌟 Ina Garten’s Lemon Parmesan Chicken | Barefoot Contessa | Food Network

5 STARS 🌟 Ina Garten’s Lemon Parmesan Chicken | Barefoot Contessa | Food Network

Learn how Ina makes the perfect crispy Parmesan‑crusted chicken, from expertly coating to topping it with a fresh arugula salad and more grated Parmesan. This easy yet elegant recipe delivers big flavor with simple ingredients — perfect for weeknights or entertaining.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Lemon Parmesan Chicken with Arugula Salad Topping
Recipe courtesy of Ina Garten
Level: Easy
Total: 35 min
Active: 35 min
Yield: 6 servings

Ingredients

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 extra-large eggs
1 1/2 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 teaspoon lemon zest
1 teaspoon fresh thyme leaves, chopped
6 boneless, skinless chicken breasts
Unsalted butter
Good olive oil
5 ounces arugula
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 pound chunk Parmesan cheese

Directions

Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.

Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.

Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.

Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.

Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.

Copyright 2017 by Ina Garten. All rights reserved.

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Ina Garten’s Lemon Parmesan Chicken | Barefoot Contessa | Food Network