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You need 4 boneless, skinless chicken breasts. These are the star of the dish. Make sure they are fresh for the best flavor. If you can, choose organic chicken. It tastes better and is good for you. For the crispy coating, gather these items: - 1 cup grated Parmesan cheese - 1 cup panko breadcrumbs - 1/2 cup all-purpose flour - 2 large eggs - 2 tablespoons Dijon mustard The Parmesan gives a rich flavor, while the panko adds crunch. Flour helps the coating stick. The egg and mustard mix binds everything together. You will also need some key seasonings: - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - 1/2 teaspoon black pepper - 1/2 teaspoon salt These spices make your chicken burst with flavor. Garlic and onion powder add depth. The dried herbs give a nice touch of Italian flair. Remember, seasoning is key! {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This high heat helps the chicken get crispy. Next, line a baking sheet with parchment paper. This will stop the chicken from sticking and make clean-up easy. In a shallow bowl, mix the dry ingredients. Combine 1 cup of grated Parmesan cheese and 1 cup of panko breadcrumbs. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of dried Italian herbs. Sprinkle in 1/2 teaspoon of black pepper and 1/2 teaspoon of salt. Stir well to blend the flavors. Set up your breading station. Place 1/2 cup of all-purpose flour in one shallow dish. In another, whisk together 2 large eggs and 2 tablespoons of Dijon mustard until smooth. Take a chicken breast and coat it in flour. Shake off any extra flour. Then, dip the floured chicken into the egg mixture, letting the excess drip off. Press the chicken into the Parmesan-panko mixture. Make sure it’s coated well on both sides. Place the breaded chicken on the prepared baking sheet. Repeat this for all chicken breasts. Once done, lightly spray or drizzle the chicken with cooking spray or olive oil. This helps the coating get golden and crispy. Bake the chicken for 25-30 minutes. You want the chicken to cook through, reaching an internal temperature of 165°F (74°C). The coating should turn golden brown and crispy. When the chicken is done, take it out and let it rest for about 5 minutes. This helps keep it juicy and tasty. Enjoy your Copycat Parmesan Crusted Chicken! To make your chicken super crispy, use panko breadcrumbs. They are light and airy. Mix them with grated Parmesan cheese for great flavor. Lightly spray the chicken with cooking oil before baking. This helps the crust get golden brown. Bake it on a wire rack, if you have one, for better air flow. Seasoning is key to great taste. I use garlic powder and onion powder for depth. Dried Italian herbs give that warm, herby flavor. Don’t forget to add salt and black pepper. You can adjust these to your taste. Coat each chicken piece well in the seasoning mix for even flavor. Serve your chicken hot, right out of the oven. A white plate makes the golden crust pop. Add a sprinkle of fresh parsley for color. Lemon wedges on the side give a nice zing. You can pair it with a fresh salad or roasted veggies. This makes a balanced meal that everyone will love. Pro Tips Use Fresh Herbs: Fresh herbs can enhance the flavor profile significantly; consider using fresh basil or parsley for a vibrant taste. Let the Chicken Rest: Allowing the chicken to rest after baking helps retain its juices, resulting in a more tender and flavorful bite. Experiment with Spices: Feel free to add your favorite spices to the breadcrumb mixture, such as paprika or cayenne, for a spicy kick. Ensure Even Coating: When breading the chicken, make sure to press firmly into the breadcrumb mixture for an even and crispy coating. {{image_2}} If you want to spice things up, add heat to your chicken. You can mix in some cayenne pepper or red pepper flakes with the Parmesan and breadcrumbs. Start with a teaspoon and adjust to your taste. This adds a nice warmth without overpowering the dish. You can also serve the chicken with a spicy dipping sauce, like sriracha or buffalo sauce, for a fun twist. For those who need gluten-free meals, you can still enjoy this recipe. Swap the panko breadcrumbs with gluten-free breadcrumbs. You can also use ground almonds or crushed gluten-free cornflakes. Make sure the Dijon mustard is gluten-free too. With these simple changes, you can make a tasty, gluten-free Parmesan crusted chicken. While Parmesan is a star in this dish, you can try other cheeses. Grated pecorino Romano adds a sharp flavor. If you prefer a milder taste, use mozzarella or even cheddar. Mixing cheeses can create unique flavors too, so feel free to experiment. Just remember, the cheese should be grated or finely shredded for the best coating. To keep your Parmesan crusted chicken fresh, let it cool first. Place the leftovers in an airtight container. This helps lock in moisture and flavor. Store it in the fridge for up to three days. If you want it to last longer, freezing is a great option. When you are ready to enjoy your leftovers, reheating is key. The best way is to use an oven. Preheat it to 350°F (175°C) and place the chicken on a baking sheet. Cover it with foil to prevent drying out. Heat for about 15-20 minutes, or until warm. You can also use a microwave, but it might make the crust softer. Freezing is simple and effective. Wrap each piece of chicken tightly in plastic wrap. Then place them in a freezer-safe bag or container. This helps prevent freezer burn. You can freeze the chicken for up to three months. When you're ready to eat, thaw it overnight in the fridge before reheating. Enjoy your tasty meal anytime! Yes, you can use chicken thighs instead of breasts. Chicken thighs have more fat. This makes them juicier and more flavorful. Thighs also stay tender during cooking. Just make sure to adjust the cooking time slightly. Cook thighs for about 30-35 minutes at 400°F. Always check that they reach 165°F to ensure they are safe to eat. To make this recipe healthier, use whole wheat panko instead of regular panko. This adds fiber and nutrients. You can also reduce the cheese by half. Use less oil when baking. Try baking the chicken without cooking spray. You can also add a side of fresh veggies or a salad for extra nutrients. Parmesan crusted chicken pairs well with many sides. Try a simple green salad with lemon vinaigrette. Roasted vegetables like broccoli, carrots, or asparagus work great too. Mashed potatoes or quinoa are good for a hearty meal. You can also serve it with a light pasta dish. Yes, you can make this in an air fryer. Preheat your air fryer to 375°F. Place the breaded chicken in the basket in a single layer. Cook for about 15-20 minutes. Flip halfway through for even crispiness. Check that the internal temperature reaches 165°F. Enjoy your crispy chicken! This blog post covered everything you need for crispy Parmesan-crusted chicken. We explored key ingredients like fresh chicken, coatings, and seasonings. I shared step-by-step instructions and tips for perfect results. You can even try spicy or gluten-free variations. Don't forget about storage and reheating techniques for leftovers. In the end, with these tips, your chicken will impress! Enjoy your cooking adventure.

Cheesy Crispy Oven-Fried Chicken

A delicious and crispy oven-fried chicken coated with cheesy panko breadcrumbs.
Print Recipe Pin Recipe
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 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons Dijon mustard
  • to taste as needed cooking spray or olive oil for drizzling

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a shallow bowl, mix together the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, Italian herbs, black pepper, and salt.
  • Set up a breading station: Place the flour in one shallow dish. In another shallow bowl, whisk together the eggs and Dijon mustard until smooth.
  • Take each chicken breast, and coat it in flour, shaking off the excess.
  • Dip the floured chicken breast into the egg mixture, allowing the excess to drip off.
  • Finally, press the chicken into the Parmesan-panko mixture, ensuring it's fully coated on both sides. Place the breaded chicken onto the prepared baking sheet.
  • Repeat this process for all chicken breasts. Once done, lightly spray or drizzle them with cooking spray or olive oil to help them crisp up in the oven.
  • Bake the chicken for 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the coating is golden brown and crispy.
  • Remove from the oven and let the chicken rest for about 5 minutes before serving.

Notes

Serve the crispy chicken on a rustic wooden board or a white plate, garnished with fresh parsley and accompanied by a side of lemon wedges for added brightness.
Keyword cheesy, chicken, crispy, oven-fried