Baked Parmesan Crusted Chicken Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the dish.

Parmesan cheese: Grated, this cheese adds a nutty and salty flavor to the crust.

Italian seasoned breadcrumbs: These breadcrumbs are pre-seasoned with Italian herbs and spices, providing a flavorful coating.

Olive oil: Used to brush the chicken, helping the coating adhere and adding moisture.

Garlic powder: Adds a subtle garlic flavor to the crust mixture.

Paprika: Provides a mild, smoky flavor and a bit of color to the crust.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and depth to the seasoning.

When coating the chicken breasts with the parmesan mixture, use a gentle pressing motion to ensure the breadcrumbs adhere well. This will help create a more even and crispy crust. Additionally, let the coated chicken rest for a few minutes before baking to allow the seasoning to meld with the meat.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a good alternative.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino romano has a similar salty and tangy flavor, though it is slightly sharper.

• italian seasoned breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a similar crunch. Add italian seasoning to mimic the flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a good substitute for cooking.

• garlic powder - Substitute with minced fresh garlic: Minced fresh garlic provides a more intense garlic flavor. Use about twice the amount.

• paprika - Substitute with smoked paprika: Smoked paprika adds a similar color and a smoky depth of flavor.

• salt - Substitute with sea salt: Sea salt has a similar taste and can be used in the same quantity.

• pepper - Substitute with white pepper: White pepper provides a similar heat and flavor, though it is slightly milder.

• Allow the baked parmesan crusted chicken to cool completely before storing. This prevents condensation, which can make the crust soggy.

• For refrigeration:

  1. Place the cooled chicken breasts in an airtight container or wrap them tightly with plastic wrap.
  2. Store in the refrigerator for up to 3-4 days.
  3. To reheat, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until warmed through.

• For freezing:

  1. Individually wrap each chicken breast in plastic wrap or aluminum foil to prevent freezer burn.
  2. Place the wrapped chicken breasts in a freezer-safe bag or container.
  3. Label with the date and store in the freezer for up to 2-3 months.
  4. To reheat from frozen, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover with aluminum foil. Bake for 25-30 minutes or until heated through. For a crispier crust, remove the foil during the last 5-10 minutes of baking.

• For quick meals:

  1. Slice the chicken breasts into strips or cubes before freezing. This makes it easier to reheat and use in salads, wraps, or pasta dishes.
  2. Follow the same wrapping and freezing instructions as above.

• For added flavor:

  1. Store the chicken with a side of marinara sauce or pesto in separate containers. This can be used as a dipping sauce or to enhance the dish when reheating.
  2. Consider adding a sprinkle of fresh parmesan cheese or herbs before serving to refresh the flavors.

• Preheat your oven to 350°F (175°C). Place the chicken breasts on a baking sheet and cover them with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until the internal temperature reaches 165°F (74°C).

• For a quicker method, use a microwave. Place the chicken breasts on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy crust, use a skillet. Heat a small amount of olive oil in a non-stick skillet over medium heat. Place the chicken breasts in the skillet and cook for 3-4 minutes on each side until heated through and the crust is crispy.

• For an air fryer, preheat it to 350°F (175°C). Place the chicken breasts in the air fryer basket and cook for 5-7 minutes, flipping halfway through, until the chicken is heated and the crust is crispy.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the chicken breasts on the toaster oven tray and heat for 10-15 minutes, or until the chicken is warmed through and the crust is golden.

• Oven: Used to bake the chicken breasts at 400°F (200°C) until they are cooked through and the crust is golden brown.

• Mixing bowl: Used to combine the parmesan cheese, breadcrumbs, garlic powder, and paprika.

• Baking sheet: Used to place the coated chicken breasts on for baking.

• Brush: Used to apply olive oil to the chicken breasts.

• Measuring cups: Used to measure out the parmesan cheese and breadcrumbs.

• Measuring spoons: Used to measure out the garlic powder, paprika, salt, and pepper.

• Tongs: Used to handle the chicken breasts when coating them in the parmesan mixture.

• Knife: Used to trim any excess fat or uneven parts from the chicken breasts.

• Cutting board: Used as a surface to prepare the chicken breasts.

Prepare ingredients ahead: Measure and mix the parmesan cheese, breadcrumbs, garlic powder, and paprika in advance to streamline the process.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Preheat oven early: Start preheating your oven while you prepare the chicken breasts to save time.

Double the recipe: Make extra baked parmesan crusted chicken and store leftovers for quick meals later in the week.