Lemon Thyme Chicken Parmesan

I’ve been on a lemon recipe binge lately, but that’s what happens when you go to Costco and buy a big bag of lemons.  Who can blame me and what’s not to love about lemons?  I can list all the different ways to use lemons almost as well as Bubba listed shrimp dishes in Forrest Gump!  No lie.

About seven years ago I was blessed enough to go to Italy and visit Capri.  Their lemons are on steroids.  They are huge!    Luckily, Italians found many ways to use these gems.  Lemons have a unique ability to brighten and enhance just about anything – from drinks to desserts to savory dishes.  So when I think of cooking anything Italian, I instinctively add lemon juice, zest or both.  It’s magical.

Start by butterflying the chicken breasts and pounding them until they are about a 1/4-inch thick.  Note:  It’s important to have even thickness to ensure they cook evenly and fully in the pan.      

Set up a dredging station:
Plate 1 – flour  | Plate 2 – egg | Plate 3 – bread crumb
It’s important to pat dry the chicken prior to coating it with flour.  As you dredge, allow the excess to shake (flour) or drip (egg) off before you dredge in the bread crumbs.  When dredging in the bread crumbs, press the crumbs into the chicken.  This will ensure an even coat and a crispy final product.  Note:  I use a microplane rasp grater to finely grate the Parmesan cheese.  

Note:  Prior to frying the chicken breasts, I flavored the oil by adding add a few garlic cloves, thyme sprigs and a dash of red pepper flakes.  When the garlic starts to brown, remove the garlic and thyme and discard.   This is an optional step.  

Generously coat a large sauté pan with oil (about 2 tablespoons) and cook the chicken breasts for about 3 minutes per side or until golden brown.   When fully cooked, set on a cookie sheet or oven safe plate.   You may need to add more oil as you work through cooking all the chicken breasts.    When all the chicken breasts have been cooked, keep them warm in a 200° oven while you  finish preparing the meal.  About 10 minutes or so.

I ate my chicken Parmesan with greens and Parmesan cheese while my family had yellow rice and steamed broccoli.  It’s also great with any pasta!

This Lemon Thyme Chicken Parmesan is delicious and a crowd pleaser.    You could easily serve this as an appetizer, a kid friendly chicken strips/nuggets or as a sandwich with roasted red bell peppers and mozzarella cheese.   It’s a versatile recipe.

I hope you enjoy it and please leave a comment.