1. Can I use chicken thighs instead of chicken breasts for Parmesan Crusted Chicken?

Yes, you can! Chicken thighs work well in this recipe and provide a juicier and more flavorful result due to their higher fat content. Just be sure to adjust the cooking time slightly, as chicken thighs may take a few extra minutes to cook through compared to breasts.

2. How can I make Parmesan Crusted Chicken gluten-free?

To make this recipe gluten-free, simply swap the breadcrumbs with gluten-free panko or almond flour. Both alternatives will give you a crunchy, flavorful crust without the gluten.

3. Can I prep Parmesan Crusted Chicken ahead of time?

Yes, you can prep this dish ahead of time! Coat the chicken in the breadcrumb-Parmesan mixture, then store it in the fridge for up to 24 hours before baking. When you're ready to cook, just pop it in the oven as directed.

4. What sides pair well with Parmesan Crusted Chicken?

Parmesan Crusted Chicken pairs wonderfully with roasted vegetables like potatoes, carrots, or Brussels sprouts. You can also serve it with a fresh green salad, pasta, or rice for a complete meal. The options are endless!

Parmesan Crusted Chicken – Easy Recipe for Busy Nights

Name: Parmesan Crusted Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 1 cup grated Parmesan cheese; 1 cup breadcrumbs (regular or panko); 1 teaspoon garlic powder; 1 teaspoon dried Italian herbs (oregano, basil, thyme); 1 egg, beaten; 2 tablespoons olive oil; Salt and pepper to taste

Description

Parmesan Crusted Chicken is a delicious, crispy chicken dish that is easy to make and perfect for a family meal. The golden Parmesan coating creates a savory crunch while keeping the chicken juicy inside. This sheet pan dinner is quick to prepare and requires minimal cleanup.

Ingredients

Scale

2 boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1 cup breadcrumbs (regular or panko)
1 teaspoon garlic powder
1 teaspoon dried Italian herbs (oregano, basil, thyme)
1 egg, beaten
2 tablespoons olive oil
Salt and pepper to taste

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Instructions

Preheat the oven to 400°F (200°C).
Pat the chicken breasts dry with a paper towel.
In a shallow bowl, combine Parmesan cheese, breadcrumbs, garlic powder, Italian herbs, salt, and pepper.
Dip each chicken breast into the beaten egg, ensuring it’s fully coated, then dredge in the breadcrumb mixture, pressing lightly to coat.
Place the coated chicken breasts on a parchment-lined baking sheet.
Drizzle olive oil over the chicken breasts to help them crisp up in the oven.
Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Let the chicken rest for a few minutes before serving.

Notes

For extra crispiness, broil the chicken for 2-3 minutes at the end of the baking time.
You can use chicken thighs for a juicier result, but adjust the cooking time slightly.
If you prefer a gluten-free version, substitute the breadcrumbs with gluten-free panko or almond flour.
This recipe pairs well with roasted vegetables or a fresh green salad.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken breast
Calories: 350 kcal
Sugar: 1g
Sodium: 450mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 40g
Cholesterol: 95mg