Name: Buttermilk-Parmesan Crusted Chicken
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 1.5 cups buttermilk; 3 boneless, skinless chicken breasts (about 1.5 lbs); 1 cup panko breadcrumbs; 1/2 cup grated parmesan cheese; 2 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp black pepper; 1 tsp kosher salt; 2 tbsp olive oil; 1 lemon (zested and juiced); 1/4 cup fresh parsley, chopped; 1/2 cup all-purpose flour; Cooking spray or additional olive oil for baking

Buttermilk-Parmesan Crusted Chicken

TenderMelon9734

This Buttermilk-Parmesan Crusted Chicken blends tangy, tender chicken with a crisp, golden crust for a weeknight dinner that’s both comforting and impressive. The buttermilk marinade infuses the chicken with subtle richness and ensures juicy results, while the parmesan and panko crust adds a satisfying crunch and savory depth. Finished with a bright lemon-parsley sprinkle, this dish is visually stunning and full of layered flavor. It’s easy enough for a busy evening but special enough to serve guests. Leftovers reheat beautifully, making tomorrow’s lunch a treat. A perfect way to use up that extra buttermilk!

Ingredients

Instructions

In a large bowl, whisk together the buttermilk, 1 tsp salt, 1/2 tsp black pepper, and half the lemon zest. Add the chicken breasts, cover, and marinate in the fridge for at least 30 minutes, up to 8 hours.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment and brush or spray lightly with olive oil.
Set up a breading station: Place flour in one shallow bowl. In a second bowl, combine panko, parmesan, smoked paprika, garlic powder, onion powder, and remaining lemon zest.
Remove chicken from marinade, letting excess drip off. Dredge each piece in flour, then press into the panko-parmesan mixture to coat well.
Arrange chicken on the prepared baking sheet. Drizzle or mist tops with olive oil.
Bake for 18-22 minutes, until the crust is golden and chicken is cooked through (internal temp 165°F).
Mix parsley with a squeeze of lemon juice and scatter over the chicken before serving.
Serve with a simple green salad or roasted vegetables. Store leftovers in an airtight container; reheat in a 350°F oven for 10 minutes to re-crisp.