Lemon Parmesan Crusted Chicken

Erika Turk
June 6, 2020
Chicken breasts crusted with parmesan, lemon & herbs. Finicky boneless skinless chicken breasts cooked to perfection with the Anova Precision Oven’s sous vide mode and temperature probe then broiled for a crispy, cheesy crust.
Prep Time
Cook Time
Lemon Parmesan Crusted Chicken
Chicken Breasts, boneless skinless
3 Tbsp
Olive Oil
⅓ cup
Parmesan, finely grated
½ tsp
Garlic Powder
1 tsp
½ tsp
½ tsp
Dried Thyme
½ tsp
Dried Oregano
3 tsp
Lemon Zest
3 Tbsp
All Purpose Flour

1. Preheat Oven

Sous Vide Mode: On
Steam: 100%
Temp: 150°F
Heat: Rear
00:05 Timer

2. Prepare Crust

In a medium sized bowl, combine salt, pepper, garlic powder, oregano, thyme, lemon zest, Parmesan, flour & olive oil and mix until it forms a paste.
Prepare Crust

3. Season Chicken

Season chicken on one side with salt and pepper.
Season Chicken

4. Crust Chicken

Flip chicken over to unseasoned side & generously apply the lemon Parmesan crust.
Crust Chicken

5. Transfer Chicken to Pan

Transfer chicken, crust side up, to the solid pan.
Transfer Chicken to Pan

6. Steam Chicken

Insert probe into chicken and cook until it reaches 150°, about 30 minutes.
Steam Chicken
Sous Vide Mode: On
Steam: 100%
Temp: 150°F
Heat: Rear
00:05 Timer

7. Crisp Chicken

Open oven to release steam, remove chicken and allow oven to preheat. Once preheated, put chicken back in and allow to cook until top is golden brown and crispy from the dry, high heat, 5-10 minutes.
Crisp Chicken
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Rear
450°F Probe Target

8. Serve

Slice & service chicken over rice or pasta with Alfredo sauce. For extra flavor, add the pan drippings to your pasta sauce or rice.
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