Crispy Parmesan Chicken with Charred Romaine
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $19.50
- Nutrition
- 490 cal · 48g protein
- quick
- sheet-pan
- high-protein
- kid-favorite
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain bread or a bun
Crispy Parmesan Chicken with Charred Romaine is a Italian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $20 in groceries. You'll need 1 pan + 1 bowl, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Contains: Dairy · Gluten · Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- Parchment paperDon't have one? Amazon →
- Heavy-duty foilDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Microplane zesterDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless skinless chicken breasts
- ¾ cup panko bread crumbs
- 3 oz Parmesan cheese
- 1 bunch fresh parsley
- 2 cloves garlic
- 1 count lemon
- 2 heads romaine lettuce
- ¼ cup pine nuts
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Heat the oven to 425°F and line a sheet pan with foil. Chop the parsley, mince the garlic, and zest the lemon.
- Stir together the panko, Parmesan, half the parsley, the garlic, lemon zest, and a pinch of salt and pepper in a shallow bowl.
- Slice each chicken breast in half lengthwise so you have thin cutlets. Brush with 1 tbsp olive oil, season lightly with salt, then press the crumb mixture firmly onto the tops.
- Lay the chicken on one side of the pan and bake 12 minutes.
- Halve the romaine heads lengthwise, brush the cut sides with the remaining oil, and set them cut-side up on the other side of the pan. Scatter the pine nuts over the romaine and bake 6-8 more minutes, until the chicken reaches 165°F and the lettuce edges are browned.
- Squeeze lemon juice over everything and finish with the rest of the parsley.
- Picky eaters can skip the romaine and have extra chicken with the lemon on the side.
- Make ahead: mix the crumb topping and slice the chicken up to a day ahead. Store each covered in the fridge.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 48 g
- Carbohydrates
- 19 g
- Fiber
- 3 g
- Sugar
- 2 g
- Fat
- 23 g
- Saturated fat
- 5 g
- Sodium
- 720 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop