Baked Italian Lemon Chicken

I found the original recipe on Cook-Italian and decided to try this dish. I made a few changes to suit my needs. I had my husband take pictures, I think he went a little nutso with that, so I do have the step-by-step process to share with you.


1.5 pounds boneless, skinless chicken breasts-filleted

Breading: (combine all in a bowl that is large enough to dip the chicken in)

1 1/2 cups seasoned bread crumbs

1/4 cup chopped fresh parsley, basil and oregano

a couple of teaspoons of kosher salt and fresh ground pepper

1/4 cup each of grated parmesan and romano cheeses

Egg wash: (Combine into a bowl large enough for the chicken and whisk)

2 eggs

1/3 cup milk ( I used whipping cream since I was out of milk)

3 teaspoons olive oil

salt and pepper, a teaspoon of each

1/2 teaspoon minced garlic, I used fresh


2-3 lemons

1 stick of butter

Baking dish


Pre-heat oven to 350 degrees. Put a few pats of butter on the bottom of your baking dish. Fillet the chicken. Set up your baking dish and three bowls of coatings.

Dip first into the flour, then the egg wash then the breading.

Try to keep one hand dry as you do this. It’s kind of hard but can be done.

Put the chicken in the dish.

 Cut or slice the lemon, using thick slices, and place around the chicken.

Dot the tops with a pat of butter. Bake for about 30 min., After 15 minutes, move the lemons off the chicken and and turn the chicken over.Be very careful not to pull off the breading when turning.

Serve with fresh lemon slices and parmesan cheese.

I served this with green beans and risotto, which I made with red wine instead of white wine and the dish was an ugly brownish-purple color. It didn’t affect the flavor but I would not recommend doing this switch. I didn’t have any white wine on hand. Making a mental note to not let that happen again.

Again, here is the original recipe at Cook-Italian and as you can see, the original recipe calls for a 2-3 pound broiler/fryer chicken. We like the boneless, skinless breasts around here so I used those instead. This could be made for a crowd if you just double or triple the ingredients.

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