Lemon Parmesan Crusted Chicken
Erika Turk
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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.
Serves
4
Prep Time
00:05
Cook Time
00:35
3.51 (8)
198
Ingredients
4
Chicken Breasts, boneless skinless
3 Tbsp
Olive Oil
⅓ cup
Parmesan, finely grated
½ tsp
Garlic Powder
1 tsp
Salt
½ tsp
Pepper
½ tsp
Dried Thyme
½ tsp
Dried Oregano
3 tsp
Lemon Zest
3 Tbsp
All Purpose Flour
Steps
1. Preheat Oven
Rack
Sous Vide Mode: On
Steam: Off
Temp: 150°F
Heat: Rear
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.
3. Season Chicken
Season chicken on one side with salt and pepper.
4. Crust Chicken
Flip chicken over to unseasoned side & generously apply the lemon Parmesan crust.
5. Transfer Chicken to Pan
Transfer chicken, crust side up, to the solid pan.
6. Cook Chicken
Rack
Insert probe into chicken and cook until it reaches 150°, about 30 minutes.
Sous Vide Mode: On
Steam: Off
Temp: 150°F
Heat: Rear
150°F Probe Target
7. Crisp Chicken
Rack
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.
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Top
00:08 Timer
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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