Lemon Parmesan Baked Chicken

Whip up our zesty Lemon Parmesan Baked Chicken for a memorable meal that'll leave everyone craving more. Let's get cooking!
10 minutes
20 minutes
up to 2 hrs

About this recipe

Meet your new favourite dinner: our sensational Lemon Parmesan Baked Chicken. Bursting with zesty goodness and Parmesan-infused flavour, this simple, yet mouth-watering dish is set to impress. What’s not to love about tender chicken marinated in a robust lemon parmesan blend and baked to perfection? But wait, there’s more! After trying our Lemon Parmesan Chicken, why not venture further into our delicious chicken recipes? From our Easy Lemon Herb Chicken with its burst of capers, to our Baked Herb Stuffed Chicken Fillets that are packed with flavour, and for those who fancy a crunch, you can’t go past our fantastic Chicken Schnitzel recipe! So why wait? Dive into the world of tantalising chicken dishes with our Lemon Parmesan Chicken, and let your culinary journey begin.

Additionally, this Lemon Parmesan Chicken recipe is perfect for meal planning. You can store leftovers in an airtight container in the fridge for up to 3 days. They reheat beautifully in a microwave or oven, maintaining their juiciness. You can even freeze the marinated chicken for up to 3 months. Simply thaw it in the refrigerator before baking.

So why wait? Dive into the world of tantalising chicken dishes with our Lemon Parmesan Chicken, and let your culinary journey begin.”


Watch it here


  • 4 boneless, skinless chicken thigh fillets (about 700 grams)
  • ½ cup olive oil
  • Zest of 1 lemon
  • 2-3 tablespoons freshly squeezed lemon juice
  • 4 cloves garlic, crushed
  • ½ cup grated Parmesan cheese,
  • ¼ cup chopped fresh parsley,
  • salt and pepper to season
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon crushed red pepper flakes (optional)

Notes from Rouba

  • For the best flavour, marinate the chicken for at least 2 hours, or ideally overnight. The longer the marinating time, the more flavours it will absorb.
  • Opt for boneless, skinless chicken breasts or thighs. Thighs tend to be juicier and more flavourful, while breasts are leaner.
  • Use fresh lemon juice and zest instead of bottled lemon juice for the best taste and aroma.
  • Let the chicken rest for 5 minutes after baking to allow the juices to redistribute, resulting in a juicier and more tender chicken.
  • Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven to maintain juiciness.
  • You can freeze the marinated chicken in a sealed plastic bag or airtight container for up to 3 months. Thaw in the refrigerator before cooking.


Step 1.

Preheat your oven to 200°C. Line a baking tray with baking paper.

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, crushed garlic, ¼ cup of Parmesan cheese, 2 tablespoons of chopped parsley, salt, black pepper, dried oregano, dried basil, and chili flakes (if using). Set aside ¼ cup of the marinade mixture for later.

Place the chicken breasts in a shallow dish. Pour the marinade over the chicken, ensuring that each piece is well-coated. Cover and refrigerate for at 2 hours if time permits


Step 2.

Heat a pan over medium-high heat on the stove. Remove the chicken from the marinade, allowing any excess to drip off (you don't want too much marinade on your chicken as it will cause the chicken to steam rather than sear, resulting in a less crispy crust). Carefully sear each chicken piece on both sides until they develop a nice golden-brown crust. Once seared, transfer the chicken to the prepared baking tray. Discard the used marinade.

Bake the chicken for 20 minutes, or until it's cooked through. The cooking time may vary depending on the thickness of the chicken but be careful not to overcook the chicken as it can end up dry. 


Step 3.

While the chicken is baking, prepare the reserved marinade sauce. In a small saucepan, combine the remaining ¼ cup of Parmesan cheese, 2 tablespoons of chopped parsley, and ¼ cup of the set-aside marinade. Heat the sauce over low heat, stirring occasionally until the cheese is melted and the sauce is warmed through.

Remove the chicken from the oven and let it rest for 5 minutes. Drizzle the warmed marinade sauce over the cooked chicken just before serving.

Sahtan - Enjoy in Good Health

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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