Lemon Parmesan Chicken

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What You Need to Make Lemon Parmesan Chicken

[{"selector":"#anim-4a040b42-c526-44fa-aa91-e4fd9b47f3a9","keyframes":{"transform":["scale(1)","scale(1.01)","scale(0.999)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":3000,"easing":"ease-in-out","fill":"both","iterations":1}] – Boneless skinless chicken breast – Mayonnaise – Grated parmesan cheese – Dried basil – Bottled or fresh lemon juice – Salt – Unsalted butter Get The Recipe

Place chicken breasts in a gallon zipper seal bag. Juice lemon and pour juice into the bag. Seal and place in the refrigerator for about an hour, turning every now and then.

Melt butter in skillet, add chicken breasts, juice, and cook until browned and no longer pink (15-20 minutes).

In a small bowl, stir together the remaining butter (1/4 cup), mayo, parmesan cheese, salt, and basil until fully blended.

Cook chicken on baking sheet, spread cheese mixture evenly, and bake at 350°F for 10 minutes. Serve with lemon slices.

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