Crispy Parmesan Chicken Delight

$- 4 boneless, skinless chicken breasts - 1 cup grated Parmesan cheese - 1 cup panko breadcrumbs - 1 tablespoon Italian seasoning - 1 teaspoon garlic powder - ½ teaspoon onion powder - Salt and pepper to taste - 2 large eggs - 1 tablespoon Dijon mustard - Olive oil spray - Fresh parsley, chopped (for garnish) For this recipe, I use 4 boneless, skinless chicken breasts. You can also use chicken thighs for a juicier bite. I recommend using 1 cup of grated Parmesan cheese. If you want a stronger flavor, try aged Parmesan. The panko breadcrumbs keep the chicken crispy. For a gluten-free option, use gluten-free breadcrumbs. The Italian seasoning adds great flavor, but you can swap it with herbs like oregano or thyme. For cheese, I like using BelGioioso or Grana Padano. Their flavors are rich and tasty. For breadcrumbs, I prefer Kikkoman panko for its crispiness. For Dijon mustard, Grey Poupon is my go-to. Always check for quality ingredients to elevate your dish. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This will help cook the chicken evenly. Next, grab a large sheet pan and line it with parchment paper. This step makes cleanup super easy. Take your four boneless, skinless chicken breasts and pat them dry with paper towels. This will help the coating stick better. In a shallow bowl, beat two large eggs. Mix in one tablespoon of Dijon mustard until it is smooth. This adds flavor and helps the coating stick. In another shallow bowl, combine one cup of grated Parmesan cheese, one cup of panko breadcrumbs, and one tablespoon of Italian seasoning. Add one teaspoon of garlic powder, half a teaspoon of onion powder, and salt and pepper to taste. Mix these dry ingredients well. Now, take each chicken breast. Dip it into the egg mixture, covering it completely. Let any extra egg drip off. Then, transfer the chicken to the breadcrumb mixture. Press down firmly on both sides to coat it well. Place the coated chicken breasts onto the prepared sheet pan. Lightly spray the tops with olive oil spray. This helps create a nice, crispy crust. Now it's time to bake! Place the sheet pan in the preheated oven. Bake for 25 to 30 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C). The topping should also be golden and crispy. Once done, take the chicken out of the oven and let it rest for five minutes. Garnish with chopped fresh parsley for a lovely touch before you serve. To make your chicken crispy, use panko breadcrumbs. They are lighter and crunchier than regular ones. Lightly spray the chicken with olive oil spray before baking. This helps it brown and get that nice crunch. If you want even more crispiness, broil the chicken for the last few minutes. Keep a close eye on it to avoid burning. Want more flavor? Try adding extra spices to the breadcrumb mix. A pinch of smoked paprika gives a nice kick. You can also mix in some grated lemon zest for a fresh taste. For a spicy twist, sprinkle in some cayenne pepper. Fresh herbs like thyme or rosemary can elevate the dish too. One common mistake is not letting the chicken rest after baking. Resting helps keep the juices in. Another mistake is rushing the coating process. Make sure to coat the chicken well in the egg mix and then the breadcrumb mix. Don't skip the olive oil spray! This step is vital for that crispy goodness. Lastly, always check the chicken's internal temperature. It should reach 165°F for safe eating. Pro Tips Use Fresh Ingredients: Fresh chicken and high-quality Parmesan cheese will enhance the flavor and texture of your dish. Customize Your Seasoning: Feel free to add your favorite herbs and spices to the breadcrumb mixture for a personalized touch. Don’t Rush the Resting Time: Allow the chicken to rest after baking to let the juices redistribute for a juicier bite. Serve with a Sauce: Pairing with a marinara or garlic aioli can elevate the dish and provide a delicious dipping option. {{image_2}} You can make this dish even better by adding veggies. Try colorful bell peppers, zucchini, or broccoli. Cut them into bite-sized pieces so they cook well. Toss them with a little olive oil, salt, and pepper. Place them around the chicken on the sheet pan. They will roast nicely and soak up all the chicken's flavor. Plus, you get a healthy, complete meal in one pan! Feel free to switch up the seasonings for a new twist. Instead of Italian seasoning, try Cajun spice for heat. You can also use smoked paprika for a smoky flavor. If you love herbs, fresh thyme or rosemary work great too. Just mix these spices with the breadcrumbs. This keeps the dish exciting with each new version. If you need a gluten-free meal, it’s easy to adapt this recipe. Use gluten-free breadcrumbs instead of panko. Many brands offer great options in stores. You can even make your own from gluten-free bread. The rest of the recipe stays the same. This way, everyone can enjoy this tasty meal without worry. After enjoying your meal, let the chicken cool. Place any leftovers in an airtight container. You can store them in the fridge for up to three days. Make sure to keep them covered to maintain freshness. If you have extra panko topping, store it separately to keep it crispy. To reheat, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Cover it loosely with foil to avoid drying out. Heat for about 15-20 minutes, or until warm. You can also use a microwave, but the oven keeps the crust crispy. If you want to freeze, first let the chicken cool completely. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. You can serve many tasty sides with this chicken. Roasted vegetables are great. Try carrots, broccoli, or bell peppers. These add color and flavor to your meal. A fresh salad also pairs well. Mix greens, tomatoes, and cucumbers for a crisp side. You can serve it with rice or mashed potatoes too. They soak up the chicken’s juices and add comfort. Yes, you can use chicken thighs! They bring more flavor and stay moist. Just keep the cooking time the same. Make sure to check that they reach 165°F internally. The coating process is the same too. Thighs are a great choice for a richer taste. It takes about 25-30 minutes to bake the chicken at 400°F. You want the coating to be golden and crispy. Always check the internal temperature. It should reach 165°F to be safe to eat. Let the chicken rest for 5 minutes before serving. This helps keep it juicy. In this blog post, we covered everything you need for making Sheet Pan Parmesan Crusted Chicken. We detailed the key ingredients, step-by-step baking instructions, and useful tips for perfecting your dish. Exploring variations with veggies and gluten-free options adds fun and flavor. Lastly, we discussed how to store and reheat leftovers effectively. By following these steps, you can enjoy a delicious meal with ease. Happy cooking!$

Crispy Parmesan Chicken Delight

A deliciously crispy chicken dish coated with Parmesan and breadcrumbs, perfect for any occasion.

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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
1 tablespoon Italian seasoning
1 teaspoon garlic powder
0.5 teaspoon onion powder
to taste salt and pepper
2 large eggs
1 tablespoon Dijon mustard
as needed olive oil spray
as needed fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
In a shallow bowl, beat the eggs and mix in the Dijon mustard until smooth.
In another shallow bowl, combine the grated Parmesan cheese, panko breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix well to combine all dry ingredients.
Take each chicken breast and dip it into the egg mixture, coating it completely. Allow any excess to drip off.
Next, transfer the chicken to the breadcrumb mixture, pressing down firmly to ensure a good coating on both sides. Place the coated chicken breasts on the prepared sheet pan.
Lightly spray the tops of the chicken breasts with olive oil spray to aid in browning.
Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the topping is golden and crispy.
Once done, remove from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley before serving.

Notes

Serve the chicken on a platter, garnished with additional parsley and a side of roasted vegetables for a colorful meal.

Keyword baked, chicken, crispy, Parmesan