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To create your Copycat Parmesan Crusted Chicken, you will need: - 4 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 - 1/2 teaspoon black pepper - 1/2 teaspoon salt - 1/2 cup all-purpose flour - 2 large eggs - 2 tablespoons Dijon mustard - Cooking spray or olive oil You'll need a few basic tools: - A baking sheet lined with parchment paper - Shallow bowls for breading - A whisk for mixing eggs and mustard - Tongs for handling chicken If you need to swap ingredients, here are some ideas: - Use chicken thighs instead of breasts for more flavor and moisture. - Substitute regular breadcrumbs for panko if needed, but the texture may change. - For a dairy-free option, try nutritional yeast instead of Parmesan. - If you want less salt, use low-sodium versions of your seasonings. - Replace Dijon mustard with yellow mustard if that's what you have. {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This step is key for even cooking. While the oven warms up, line a baking sheet with parchment paper. This will keep the chicken from sticking and make cleanup easier. Now, let’s set up your breading station. In one shallow dish, pour in the all-purpose flour. This will help the egg stick to the chicken. In a second bowl, beat two large eggs with two tablespoons of Dijon mustard until smooth. In another bowl, mix grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, dried Italian herbs, black pepper, and salt. Make sure everything is well combined for a tasty coating. Take a chicken breast and dredge it in the flour. Shake off any extra flour. This step helps the egg mix stick better. Next, dip the flour-coated chicken into the egg mixture, letting any excess drip off. Finally, press the chicken into the Parmesan-panko mix. Make sure it’s covered on both sides. Place the breaded chicken on your prepared baking sheet. Repeat this process for all chicken breasts. Once done, lightly spray or drizzle the tops with cooking spray or olive oil. This will help them turn golden and crispy while baking. Bake for 25-30 minutes until the chicken reaches 165°F (74°C) inside. The coating should look golden and crunchy. Let the chicken rest for about 5 minutes before serving. This keeps it juicy and delicious. To get that crunchy, golden crust, use panko breadcrumbs. They create a light and airy texture. Ensure you coat the chicken well in the Parmesan-panko mix. Lightly spray the top with cooking spray or drizzle olive oil before baking. This step helps the coating crisp up nicely in the oven. Bake at 400°F (200°C) for 25-30 minutes for the best results. Juicy chicken comes from proper cooking and resting. Bake until the chicken reaches 165°F (74°C) inside. Use a meat thermometer to check the temperature. Let the chicken rest for 5 minutes after baking. This allows the juices to settle, keeping the meat moist and tender. For a great presentation, serve on a rustic wooden board. You can also use a clean white plate to highlight the colors. Garnish with freshly chopped parsley for a nice touch. Adding lemon wedges on the side gives a bright flavor boost. Pair with a simple salad or roasted veggies for a complete meal. Pro Tips Use Fresh Herbs: Fresh herbs can enhance the flavor of your chicken. If you have access to fresh oregano, basil, or thyme, consider using them instead of dried for a more vibrant taste. Keep the Chicken Cold: For an extra crispy coating, keep the breaded chicken in the refrigerator for about 15 minutes before baking. This helps the breading adhere better during cooking. Check the Temperature: Always use a meat thermometer to ensure your chicken is cooked to the safe internal temperature of 165°F (74°C). This guarantees juiciness and safety. Experiment with Cheese: While Parmesan cheese gives a great flavor, you can mix in other cheeses like cheddar or mozzarella for a unique twist on the classic coating. {{image_4}} You can easily change the flavor of this dish. Try adding different herbs or cheeses. For a fresh taste, use parsley or rosemary. You might also add crushed red pepper for a kick. Swap Parmesan with mozzarella or cheddar for a new twist. Mixing cheeses can create a rich, tasty crust. If you need a gluten-free meal, use gluten-free breadcrumbs instead of panko. Make sure the flour is also gluten-free. Almond flour works well too. For added flavor, mix in some grated Parmesan with the gluten-free breadcrumbs. This keeps the dish crunchy and delicious. Want to spice things up? Add cayenne pepper or chili powder to the breadcrumb mix. You can also mix in some hot sauce with the egg mixture. This will give your chicken a nice heat. Think about serving with a cooling dip like ranch or sour cream. This combo will please anyone who loves heat! To store leftovers, let the chicken cool first. Place it in an airtight container. Keep it in the fridge for up to three days. Make sure to cover it well to keep it fresh. If you used a lot of sauce, store it separately. This helps keep the chicken crispy longer. Reheat the chicken in the oven for the best results. Preheat the 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 the microwave. Just make sure to use a microwave-safe dish. Heat it in short bursts, checking often to avoid overcooking. Freezing is a great way to save your chicken for later. First, let it cool completely. Wrap each piece in plastic wrap tightly. Then place them in a freezer bag. This helps prevent freezer burn. You can freeze it for up to three months. When ready to use, thaw it overnight in the fridge. Reheat as mentioned above for a tasty meal again. Yes, you can use chicken thighs instead of breasts. Thighs offer more fat, which makes them juicy. They also add a deeper flavor to the dish. Just ensure you adjust the cooking time. Thighs may take a bit longer to cook through. Many sides complement Parmesan Crusted Chicken. Here are some great options: - Roasted vegetables: Carrots, broccoli, or Brussels sprouts work well. - Mashed potatoes: Creamy and buttery, they balance the crispy chicken. - Caesar salad: The crisp greens and tangy dressing match perfectly. - Garlic bread: A great way to soak up juices from the chicken. Check the chicken's internal temperature to ensure it is safe to eat. It should reach 165°F (74°C). You can use a meat thermometer for this. If you don't have one, look for clear juices when you cut into it. The meat should not be pink inside. We covered the key parts of making Parmesan crusted chicken. You learned about the best ingredients, how to set up your breading station, and ensure your chicken is crispy and juicy. You'll remember tips for fun variations and how to store leftovers. In cooking, it’s all about trying new things. Enjoy your time in the kitchen, and have fun with your meals! You can make this dish your own. Happy cooking!

Cheesy Crispy Oven-Fried Chicken

A deliciously crispy and cheesy chicken dish baked to perfection.
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
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon salt
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons Dijon mustard
  • to taste spray or drizzle cooking spray or olive oil

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a shallow mixing bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, dried Italian herbs, black pepper, and salt. Stir well to ensure an even distribution of seasonings.
  • Create a breading station: Pour the all-purpose flour into one shallow dish. In another shallow bowl, beat the two large eggs together with the Dijon mustard until you achieve a smooth, well-blended mixture.
  • Take one chicken breast and first dredge it in the flour, ensuring to shake off any excess flour. This step helps the egg mixture adhere better.
  • Next, dip the flour-coated chicken breast into the egg mixture, allowing any excess to drip back into the bowl.
  • Finally, firmly press the chicken into the Parmesan-panko mixture, making sure that it is thoroughly coated on both sides. Place the breaded chicken breast on the prepared baking sheet.
  • Repeat this dredging, dipping, and pressing process for all chicken breasts until they are all breaded. Once finished, lightly spray or drizzle the tops with cooking spray or olive oil; this will help achieve that delightful crispiness during baking.
  • Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked all the way through, ensuring the internal temperature reaches 165°F (74°C). The coating should become beautifully golden brown and crispy.
  • Once baked, remove your crispy chicken from the oven and allow it to rest for about 5 minutes. This resting period helps keep the chicken juicy.

Notes

For an appealing display, serve on a rustic wooden board or a clean white plate. Garnish with freshly chopped parsley and offer lemon wedges on the side.
Keyword cheesy, chicken, crispy, oven-fried