The juiciest, most flavorful chicken you’ll ever make — perfectly grilled, tangy, and topped with a creamy Parmesan crust that melts right in. Perfect on its own or served with my Creamy Sun Dried Tomato Pasta!
Ingredients
- 3–4 chicken breasts, pounded thin
- Juice of 2 lemons (or enough to dip each breast)
- 2 TBSP Johnny’s Garlic Seasoning
- 2 TBSP Lemon Pepper
- 2 TBSP Sweet & Spicy Seasoning
- 2 TBSP Honey Chipotle Seasoning
- Olive oil or cooking spray for the grill
If you don’t have all the spices I used, here are a few easy substitutes that’ll still taste amazing:
- Johnny’s Garlic Seasoning → use garlic salt or garlic powder + a little salt
- Lemon Pepper → use black pepper + a squeeze of lemon juice
- Sweet & Spicy Seasoning → use a little brown sugar + cayenne, chili powder or paprika
- Sweet Chipotle Seasoning → use BBQ seasoning, taco seasoning, or just smoked paprika
Basically, as long as it's got garlic, pepper, something smoky or sweet, and a touch of lemon, you’re golden!
Parmesan Topping:
- ½ cup Mayonnaise
- ½ cup Grated Parmesan Cheese
- A pinch of the same seasonings from above
Instructions
1. Prep Your Space:
Start by covering your counter and cutting boards with plastic wrap — it’s a game changer! Makes cleanup so much easier & keeps chicken juice from getting everywhere!
2. Pound the Chicken
Place your chicken breasts between two layers of plastic wrap and use a mallet to pound them thin. This helps them cook evenly and stay super tender.
3. Mix the Seasoning
In a small bowl, combine your garlic, lemon pepper, sweet & spicy, and sweet chipotle seasonings.
4. Lemon Dip + Coat
Pour lemon juice into a shallow dish. Dip each chicken breast in the lemon juice, then coat both sides with your seasoning mix.
5. Grill It Up
Preheat your grill to medium-high (around 400°F).
Place the chicken on the grill and cook for 3–4 minutes per side (6–8 minutes total).
Before flipping, spray the top with a little cooking spray to prevent sticking.
6. Add the Parmesan Crust
Once flipped, spread about 1 tablespoon of the mayo-Parmesan mixture over each piece. Close the lid and cook another 2–3 minutes, until the topping is golden and the internal temperature reaches 160–162°F.
7. Rest + Serve
Remove from the grill and let the chicken rest for 5 minutes before slicing — this locks in all those delicious juices.
🔥 Pro Tips
- Don’t skip pounding the chicken — it makes all the difference.
- Let it rest before slicing (I know it’s hard to wait!).
- Want extra flavor? Add a squeeze of fresh lemon right before serving.