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Dave's Eats

Lemon Butter Parmesan Chicken (x0.5 scale)

Recipe by user david

Marinated chicken thighs coated in a parmesan-panko crust, grilled (or baked) and finished with a bright lemon-butter sauce.

Prep: 25 min Cook: 10 min
½ x1 x2
or click any ingredient amount to scale
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Serves 4

This lemon butter parmesan chicken features juicy, cubed chicken thighs marinated with olive oil, lemon juice, white wine, and bouillon for deep savory flavor, then coated in a crunchy parmesan-panko breading before grilling or baking. It’s a great choice for cookouts, weeknight dinners, or party platters because it cooks quickly and stays tender, and the lemon-butter sauce adds a rich, tangy finish. Helpful tips: clean and oil the grill well to prevent sticking, don’t overcook (pull at 165°F), and watch closely during broiling since the coating can burn fast.

  • 1.5 to 2 lbs 1.5 to 2 lbs (680 to 910 g) Boneless skinless chicken thighs, cut into 1/2-inch cubes
  • 1⁄4 cup 1⁄4 cup (54 g) olive oil
  • 1 1⁄2 tsp 1 1⁄2 tsp fresh lemon juice
  • 1⁄4 cup 1⁄4 cup white wine (optional)
  • 1⁄2 tsp 1⁄2 tsp chicken bouillon paste, use “Better Than Bouillon” chicken bouillon (paste consistency)
  • 1⁄4 tsp 1⁄4 tsp (1 g) black pepper
  • 1⁄4 tsp 1⁄4 tsp (1 g) kosher salt

Marinade- in a large bowl, mix chicken, olive oil, lemon juice, white wine (optional), chicken bouillon, black pepper, kosher salt. Refrigerate for at least 30 minutes.

  • 1⁄2 cup 1⁄2 cup (27 g) panko bread crumbs
  • 1⁄4 cup 1⁄4 cup breadcrumb, plain or seasoned
  • 1⁄2 cup 1⁄2 cup (50 g) grated parmesan cheese
  • 2 1⁄4 tsp 2 1⁄4 tsp (6 g) garlic powder
  • 1 1⁄2 tsp 1 1⁄2 tsp (2 g) oregano
  • 1 tsp 1 tsp (2 g) chili pepper flakes, adjust based on preference
  • 1⁄2 tsp 1⁄2 tsp (2 g) kosher salt
  • 1⁄2 tsp 1⁄2 tsp (1 g) black pepper

In another bowl mix panko crumbs, bread crumbs, parmesan, garlic powder, oregano, red pepper flakes, kosher salt & black pepper.

Preheat grill to medium high.

NOTE: make sure you really clean your grill and then oil your grill so that the chicken does not stick***

Once chicken has marinaded, remove the chicken from marinade with tongs and add to the breadcrumb mixture to the chicken and toss with hands until chicken is evenly coated. Add chicken to skewers.

Once grill is hot, add chicken skewers to grill and cook for about 5 minutes, then flip and cook for another 4 minutes or until internal temperature reaches 165°F.

  • 0.5 sticks 0.5 sticks unsalted butter, sliced
  • 1 Tbsp, 1 1⁄2 tsp 1 Tbsp, 1 1⁄2 tsp fresh lemon juice

While chicken is cooking, make lemon butter sauce by placing butter in a bowl and microwaving for 45 seconds until melted. Add in lemon juice and stir. Set aside.

Remove skewers from grill and brush with lemon butter sauce.

Oven Instructions Preheat oven to 400°F

Place chicken on lined sheet.

Cook for 10-15 minutes or until internal temperature is 165°F.

Turn oven to broil and broil each side for about 3-4 minutes- keep your eye on the skewers while doing this, they can burn quickly!

Category:

Poultry

Notes

If you don’t have “Better Than Bouillon” brand, then you can omit from recipe or you can mix the bouillon that you do have with 1/4 cup warm water and cool to room temp and add to marinade.

Nutrition Information

Nutrient Per Serving Total
Calories 0 0
Protein 0.0g 0.0g
Fat 0.0g 0.0g
Saturated Fat 0.0g 0.0g
Carbohydrates 0.0g 0.0g
Fiber 0.0g 0.0g
Sugar 0.0g 0.0g
Sodium 110mg 879mg
Cholesterol 0mg 0mg

Per serving values based on 8 servings at 0.5x scale.

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