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Crispy Lemon, Garlic and Parmesan Baked Chicken Milanese is complete sheet pan dinner with potatoes and green beans smothered in a garlic butter sauce.
Throw your frying pans out the window for this sheet pan meal! Juicy parmesan baked Chicken Milanese is so easy! Crispy, golden, crumbed or breaded chicken fillets (also known as Schnitzels or Milanesas), oven baked instead of deep fried, but with a deep fried TASTE.
Oven Baked Chicken
I mean, who says you have to stand around the stove deep frying crumbed chicken, with oil spitting all over the place and possibly burning off eyebrows? Not me. This crumbed chicken Milanese is our favourite weekend dinner, one my mother is famous for in her house. You should all know I begged and pleaded with her to allow me to share it with you all (just kidding, she pretty much shoved the recipe in my face happy to share).
Parmesan baked chicken for the win!
How To Make Oven Baked Chicken Milanese
- The one thing we do differently with our breaded chicken is we doesn’t use flour. And believe me, you don’t miss it one bit.
- Eggs are whisked and flavoured with garlic, parsley, lemon juice and salt.
- Coat each fillet with a breadcrumb and parmesan mixture. Genius flavours, right?
- Bake in your oven for about 20-25 minutes, and out come the most tender-crisp and juicy milanese / milanesas.
- You can substitute breast for chicken thighs if you wish.
Egg wash for Parmesan Baked Chicken
Since we ALWAYS squeeze juice over the chicken once they’re done, adding juice straight into the egg wash is just as good.
Vegetables
Potatoes and green beans drizzled in garlic butter complete the meal. You could also use:
- Asparagus
- Sweet potatoes
- Zucchini
- Brussels sprouts
A Crispy Sheet Pan dinner: full flavoured Parmesan Baked Chicken! You’re welcome.
What are readers saying?
“This is my go-to recipe for when company comes, when I’m short on time, when I want something REALLY yummy…basically, ANYTIME!! Thanks for sharing this recipe. It’s one of my FAVES!!” — Jen
“I made this last night. Omg it was so yummy! Well be making this again for sure. 1st time I have ever done the whole dinner on a sheet pan. I’m hooked. Do you have more recipes like that?” — Sonija
More Sheet Pan Meals!
Easy Sheet Pan Chicken Cordon Bleu & Dijon Cream Sauce
One Pan Lemon Garlic Baked Salmon + Asparagus
One Pan Spanish Chicken and Rice
Baked Chicken Milanese ON VIDEO!
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Crispy Parmesan Baked Chicken with Veggies (Milanese)
A CAFEDELITES© ORIGINAL RECIPE
Ingredients
For The Chicken:
- 1 egg large
- 2 tablespoons lemon juice or juice of 1/2 a lemon
- 2 teaspoons garlic minced
- 1/2 tablespoon fresh parsley chopped
- 1/2 teaspoon salt to season
- 1/2 teaspoon pepper to season
- 1/2 cup breadcrumbs
- 1/3 cup parmesan cheese fresh grated
- 4 skinless boneless chicken breasts or thighs
For The Veggies:
- 8-10 baby potatoes quartered
- 1/2 cup butter melted
- 2 teaspoons garlic minced
- 1 pinch salt to taste
- 1 pound green beans cut into thirds
Instructions
- Preheat oven to 200°C | 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
- In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt and pepper.
- Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour (if time allows).*
- In another bowl, combine the breadcrumbs with the parmesan cheese.
- Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
- Place chicken onto the baking sheet / tray and lightly spray with cooking oil spray. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 2 teaspoons garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
- Bake in preheated oven for 15 minutes.
- Remove baking tray from the oven and carefully flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through.
- Sprinkle with fresh chopped parsley (optional), and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe. It was perfect the first time. I poured the garlic butter over the potatoes and beans while they were in a bowl so it was easy to coat them before placing them on the baking sheet. I left the garlic butter on the beans for about 1/2 hour and the butter had started to solidify so the butter and garlic were sticking directly to the beans. They were delicious. I will let the garlic butter sit on the potatoes for 1/2 hour next time and they may be even more amazing. Thanks for a great and easy recipe!
Exelente receta queda delicioso gracias saludos a todos
Great recipe. Had a slight problem in that the minced garlic used on the potatoes with the butter started to burn. ( i used a zester to mince the garlic)
Any way to get around this?
Thanks for your recipes. They are great and I use then all the time : )
Was really good but the breading fell off pretty significantly. Giving 5 starts because I’m fairly certain I did something wrong. What do you do to prevent the breadcrumbs from falling off? Even when i was putting them on the chicken after marinating before cooking they still were not sticking. Any suggestions?
I want to make this tonight, but I have thin sliced chicken breasts.how should I adjust the cook time?
Saw your Honey Soy Chicken thighs on Good Morning America this morning.. Looked up your Website. Now can’t wait to try all your recipes. They sound delicious.
Made this recipe tonight. Loved the chicken but the potatoes needed a bit longer in the oven and the potatoes and green beans both needed more seasoning. I was surprised how well the chicken absorbed the lemon flavor. Definitely will make it again!
This was amazing! Did cut the butter in half and was still amazing. Thanks for giving me a new recipe I love.
I am the biggest lover of sheet pan meals !!! Making this tonight !!! A suggestion for the oozing issue from the butter sauce on veg and potatoes .. I use foil and crimp up the sides for the each veg etc.so it stays put…shouldn’t affect the chicken ! Hope this helps !!! I am rating 5 stars as I know it will be !!!
Thanks Barbara!
Made this tonight! Crunchy and Moist! Winner! Winner ! This is Great for Dinner! My whole family Loved this! A real keeper! Thanks Karina! All on ONE pan Love this ! Thank you! Keep them coming..
Silly question but could I just do them in there own sheets (thinking of making it for a crowd 20+ ppl) would it still take the same amount of time? AND keep vegs and potatoes heated in hot pan?
That is a great idea! Good luck and let me know how it turns out! XO
Can i use breast fillets instead of just breasts
Yes, of course!
Wondering Two things.
1) if I use Brussels sprouts instead of string beans do I slice them in half or leave the whole
2) can I double the recipe? Would prob mean potatoes and veggies on one sheet and chicken on the other.
I did chicken on one pan and potatoes and zucchini on another. I put the potatoes in the oven while I was dredging the chicken to give it an extra few minutes. Then I put the chicken pan in. Roasted it for 20 minutes instead of 14. Then added zucchini to potato pan and did the broiler thing.
Made this tonight for the first time and it turned out pretty good. I don’t think I added enough lemon juice (small lemon) and the garlic butter from the potatoes leaked over and got the chicken breading wet. Only did russet potatoes but they were great. I’ll definitely do this again. Thanks!
This was soooo good!! We really enjoyed and will be making again soon. I think I’ll cut the butter in half and see how I like it, but otherwise no changes. Love the lemon flavor on the chicken!!