Lemony-Garlic Chicken Parmesan & Mushrooms (Gluten Free)
Jump to RecipeLemony, Garlic Parmesan Chicken Breasts sit atop buttery and tender Mushrooms in this delicious and easy-to-prepare dish that tastes like you've been in the kitchen all day! This makes a perfect meal for those busy weeknights...just serve with a fresh salad or steamed veggie and you're good-to-go 🙂
Ingredients
- 4 Boneless, Skinless Chicken Breasts Rinsed and patted dry
- 1 Large Egg
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 2 teaspoons Garlic Powder Divided
- 1 Cup Gluten Free Bread Crumbs I use the Italian-flavored kind
- 2 teaspoons Parsley, chopped Divided
- ½ Cup Parmesan Cheese, Grated
- 1/2-1 lb. Fresh Mushrooms I used 1/2 lb. in this recipe, but the more the merrier!
- 4 Tablespoons Butter, melted 1/2 stick
- 1 Tablespoon Lemon Juice Fresh or bottled
Instructions
- Preheat oven to 375 degrees and gather the ingredients.
- In a wide, shallow bowl whisk the Egg, Salt, Pepper, and 1 teaspoon Garlic Powder. Mix well and set aside.
- In another wide, shallow bowl combine the bread crumbs, Parmesan Cheese, 1 teaspoon Garlic Powder and 1 teaspoon Parsley. Mix well and set aside.
- In a small bowl, mix the lemon juice and melted butter. Pour about 2/3 of this into a 9" x 13" baking dish and tilt dish to spread the melted butter evenly. Layer enough fresh mushrooms on top of the butter to fill the bottom of the baking dish (you can do a single layer of mushrooms or double layer, if desired).
- Set up a "work station" that has everything you need close together for breading the chicken (See photo)
- First, dip each Chicken Breast into the Egg mixture, turning to coat well.
- Next, roll each Chicken Breast in the Bread crumb mixture, coating well. Then place on top of the Mushrooms in the baking dish. Drizzle remaining Butter and 1 teaspoon Parsley over the top of each Chicken Breast.
- Bake, uncovered for 40-45 minutes.
- Enjoy with a fresh salad or favorite steamed veggie!
