Lemon Parmesan Chicken

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Elevate your dining experience with Lemon Parmesan Chicken crowned by a vibrant Arugula Salad from Barefoot Contessa. This delightful meal beckons home cooks to create a symphony of flavors—a masterfully breaded and crisped chicken, adorned with a fuss-free arugula salad dancing in a zesty lemon vinaigrette. The finishing touch? A sprinkle of shaved Parmesan to elevate each bite. It’s more than a dish; it’s an invitation to infuse your kitchen with the aroma of culinary artistry and share a delicious moment at the table. Discover the joy of crafting a perfectly balanced meal, where simplicity meets sophistication, and the harmony of textures and tastes leaves a lasting impression.

Let Lemon Parmesan Chicken with Arugula Salad be your culinary canvas, where the journey of preparing this savory masterpiece becomes as rewarding as savoring its delectable outcome. Gather your ingredients, embrace the joy of cooking, and relish the satisfaction of sharing this exquisite creation with those you hold near and dear. It’s not just a recipe; it’s a culinary celebration waiting to unfold in the heart of your home.

Serve this Lemon Parmesan Chicken with Arugula Salad with some broiled Cheesy Garlic Bread, homemade Ciabatta Bread or some crusty French Bread.


Lemon Parmesan Chicken with Arugula Salad

Lemon Parmesan Chicken

Lemon Parmesan Chicken with Arugula Salad Topping is a wonderful meal for all to share. Perfectly breaded and crisp chicken, topped with a quick and easy, unfussy arugula salad tossed in a lemon vinaigrette and finished with shaved Parmesan.

  • Author: Ina Garten
  • Prep Time: :10
  • Cook Time: :25
  • Total Time: :35
  • Yield: 6 1x
  • Category: Entree
  • Method: Stove Top
  • Cuisine: Italian


Units Scale
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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