Zesty Lemon Parmesan Chicken Topped with Fresh Arugula Salad
A flavorful chicken dish topped with a fresh, tangy arugula salad, perfect for a quick and elegant meal.
Ingredients
Chicken
- 4 pieces boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon lemon zest
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- to taste Salt and pepper
- 2 cups fresh arugula
- 1/2 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- to taste Salt and pepper
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken with salt and pepper, dredge in flour, dip in eggs, then coat with Parmesan and lemon zest.
- Cook chicken in olive oil and butter over medium-high heat for 4-5 minutes per side until golden.
- Bake in oven for 10-12 minutes until internal temperature reaches 165°F (74°C).
- Mix arugula, cherry tomatoes, and red onion; drizzle with olive oil and lemon juice, season with salt and pepper.
- Top cooked chicken with salad mixture and serve immediately.
Notes
For extra flavor, add fresh herbs like parsley or basil.