Juicy Parmesan Crusted Chicken

$- 4 boneless, skinless chicken breasts - 1 cup grated Parmesan cheese - 1 cup panko breadcrumbs - Olive oil, for drizzling - 2 tablespoons Italian seasoning - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly ground pepper to taste - 2 large eggs - 1 tablespoon Dijon mustard - ½ cup all-purpose flour In this recipe, the ingredients create a great balance of flavor and texture. The chicken breasts form the base of the dish. You want to use boneless and skinless pieces for the best results. This choice keeps the chicken juicy and easy to handle. The crumb coating gives the chicken its crunchy crust. Grated Parmesan cheese adds a rich flavor. The panko breadcrumbs provide extra crunch. Together, they make each bite satisfying. Seasoning is key in this dish. Italian seasoning brings in herbs that complement the chicken. Garlic and onion powder add depth to the taste. Salt and pepper enhance all these flavors. Use these ingredients to ensure each bite is full of taste. To create the coating, you will need eggs, Dijon mustard, and flour. The eggs help the crumbs stick to the chicken. The mustard adds a slight tang, enhancing the overall flavor. Flour helps dry the chicken surface, allowing the coating to adhere better. Gather these ingredients before you start cooking. Having everything ready makes the process smooth and fun. This dish will impress your family and friends. Enjoy the cooking journey! {{ingredient_image_2}} - Preheat the oven to 400°F (200°C). - Prepare a baking sheet with parchment paper and a drizzle of olive oil. - In a bowl, combine 1 cup of grated Parmesan cheese, 1 cup of panko breadcrumbs, 2 tablespoons of Italian seasoning, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a pinch of salt and pepper. Mix it well. - In a separate bowl, whisk together 2 large eggs and 1 tablespoon of Dijon mustard until smooth. - Set up a dredging station with ½ cup of all-purpose flour in a shallow dish. - Take a chicken breast and coat it lightly with flour. Shake off the excess. - Dip the floured chicken into the egg mixture, making sure it gets coated well. - Finally, roll the chicken in the Parmesan-breadcrumb mixture. Press gently to help the coating stick. - Place the coated chicken breasts on the lined baking sheet, leaving space between them. - Drizzle a little olive oil over each piece to ensure they bake crispy. - Bake for 25-30 minutes. Look for a golden-brown crust and an internal temperature of 165°F (74°C). - Once cooked, take the chicken out of the oven. - Let it rest for about 5 minutes before slicing. This helps keep the chicken juicy. To keep your chicken juicy, start with proper seasoning. Use salt and pepper on both sides before cooking. This helps the flavors soak in. After baking, let the chicken rest for about five minutes. This allows the juices to settle. If you cut it too soon, the juices run out, and you lose flavor. For a crunchy coating, use panko breadcrumbs in your mix. They create that delightful crunch. When coating, press down gently to make sure it sticks. Adjust cooking times based on the thickness of your chicken. Thinner pieces need less time, around 20-25 minutes. Thicker pieces may take up to 30 minutes. Always check for a golden brown color. Serve your chicken with fresh sides. A bright side salad or steamed veggies works well. You can also add lemon wedges on the plate. This adds color and a fresh taste. For visual appeal, use a rustic wooden board to serve the chicken. It makes a great presentation and adds charm to your meal. Pro Tips Use Fresh Ingredients: Opt for fresh, high-quality chicken breasts and freshly grated Parmesan cheese to enhance the flavor and texture of your dish. Season Generously: Don’t skip the seasoning step! Properly seasoning the chicken before coating ensures every bite is full of flavor. Make it Ahead: Prepare the chicken up to the baking step and refrigerate. This allows the coating to set and results in an even crunchier crust when baked. Experiment with Flavors: Feel free to customize the breadcrumb mixture by adding herbs or spices like paprika or cayenne for an extra kick! {{image_4}} You can swap out the Parmesan cheese for other cheeses. Mozzarella works well if you want a milder taste. It melts nicely, giving you a different texture. If you prefer a sharper flavor, try using aged cheddar. For a gluten-free option, use almond flour or gluten-free breadcrumbs instead of panko. This way, you can still enjoy the crunch without the gluten. To make your chicken even tastier, add more herbs and spices. Try mixing in some dried basil or oregano into the coating. You can also add a pinch of cayenne pepper for a little heat. If you love garlic, consider adding fresh minced garlic to the egg mixture. Another great addition is lemon zest. It brightens the dish and adds a fresh flavor. If you want to try a different cooking method, use an air fryer. Preheat the air fryer to 375°F (190°C). Cook the chicken for about 15-20 minutes, flipping halfway through. This gives you a crispy crust without using a lot of oil. For outdoor cooking, grilling is a fantastic option. Grill the coated chicken for about 6-8 minutes on each side until cooked through. This adds a lovely smoky flavor to the chicken. To store leftovers, let the chicken cool first. Place it in an airtight container. Keep it in the fridge for up to three days. When you want to enjoy it again, simply reheat. You can freeze leftover chicken for later meals. Wrap each piece tightly in plastic wrap. Place the wrapped chicken in a freezer bag. It can stay good for up to three months. To reheat, thaw it overnight in the fridge. Then, warm it in the oven or microwave. To keep the crust crispy when reheating, avoid the microwave if you can. Instead, use an oven or toaster oven. Preheat the oven to 375°F (190°C). Place the chicken on a baking sheet and warm it for about 10-15 minutes. This helps to restore the crispiness. Cooking Juicy Parmesan Crusted Chicken takes about 25 to 30 minutes. You should preheat your oven to 400°F (200°C). This ensures the chicken cooks evenly and gets a nice golden crust. You can use frozen chicken breasts, but thaw them first. Frozen chicken needs more time to cook through. Always check the internal temperature. It should reach 165°F (74°C) for safety. Pair this chicken with a fresh side salad or steamed vegetables. You can also serve it with mashed potatoes or rice. These sides create a balanced meal that is both tasty and filling. Yes, you can prep this recipe ahead. You can coat the chicken and store it in the fridge for a few hours. This will save you time when you are ready to cook. Make sure to cover it well to keep it fresh. In summary, this blog laid out how to make Juicy Parmesan Crusted Chicken. You learned about the main ingredients, seasoning components, and the step-by-step process. I shared tips to keep your chicken juicy and ideas for tasty sides. You also saw variations and storage tips to fit your needs. Enjoying this dish will impress anyone at your table. Dive in, get cooking, and savor every bite!$

Juicy Parmesan Crusted Chicken

A deliciously crispy chicken dish coated with Parmesan and panko breadcrumbs, perfect for a hearty meal.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
2 tablespoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and freshly ground pepper
2 large eggs
1 tablespoon Dijon mustard
0.5 cup all-purpose flour
for drizzling olive oil

Instructions

Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper and lightly greasing it with olive oil.
In a shallow bowl, combine the grated Parmesan cheese, panko breadcrumbs, Italian seasoning, garlic powder, onion powder, and a pinch of salt and pepper. Stir until evenly distributed.
In a separate mixing bowl, crack the two large eggs and whisk them together with the Dijon mustard until smooth.
Place the flour in another shallow dish for dredging the chicken.
Season both sides of each chicken breast lightly with salt and pepper. Coat a chicken breast in the flour, shaking off excess.
Dip the flour-coated chicken breast into the egg mixture, ensuring it is evenly coated.
Roll the egg-coated chicken breast in the Parmesan-breadcrumb mixture, pressing down lightly to ensure the coating sticks.
Continue dredging, egging, and coating the remaining chicken breasts until all are covered.
Place the coated chicken breasts on the prepared baking sheet, evenly spaced apart. Drizzle olive oil over the top of each piece.
Transfer the baking sheet to the preheated oven and bake for 25-30 minutes until the crust is golden brown and the internal temperature reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for about 5 minutes before serving.

Notes

Serve alongside a fresh side salad or steamed vegetables for a balanced meal.

Keyword baked, chicken, crispy, Parmesan