Crispy Parmesan Chicken with Lemon Pasta
main dishes

Crispy Parmesan Chicken with Lemon Pasta

(5.0 Average )

Parmesan chicken lovers, prep your taste buds! This recipe is a fresh take on a favorite classic, using lemon juice, Kitchen Basics® Chicken Stock and white wine for a crisp, light sauce. Seasoned with McCormick® Sea Salt and coated with a crispy panko breading, this chicken is best served over angel hair pasta with lemon wedges and a chopped parsley garnish.

  • 15m

    prep time

  • 20m

    Cook Time

  • 302


  • 13



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  • 1/4 cup plus 2 tablespoons Parmesan cheese, divided
  • 1/2 cup unseasoned panko bread crumbs
  • 1/4 cup flour
  • 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt, divided
  • 1 egg, lightly beaten
  • 1 pound thin-sliced chicken breast
  • 2 tablespoons oil, divided
  • 1/3 cup white wine
  • 2 cloves garlic, finely chopped
  • 1 cup Kitchen Basics® Original Chicken Stock
  • 2 tablespoons lemon juice
  • 1/4 cup heavy cream
  • 1/2 pound (8 ounces) angel hair pasta, cooked


  • Mix 1/4 cup Parmesan and panko in shallow dish. Mix flour and 1/2 teaspoon sea salt in separate dish. Dip chicken in flour mixture, then in egg. Coat chicken evenly with panko mixture. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook chicken in batches 2 to 3 minutes per side or until golden brown. Add remaining 1 tablespoon oil, as needed. Remove chicken from skillet; keep warm.

  • Stir wine and garlic into skillet, stirring to release browned bits from bottom of skillet. Stir in chicken stock, lemon juice, cream and remaining sea salt. Reduce heat to low; simmer 5 to 8 minutes or until sauce is slightly reduced.

  • Toss pasta in sauce and stir in remaining 2 tablespoons Parmesan cheese. Serve with chicken and garnish with fresh lemon wedges and chopped parsley, if desired.

Nutrition information (per Serving)

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