The coating is so flavorful and becomes wonderfully crispy in the oven. From start to finish, this recipe is ready in about 40 minutes. I cook chicken fairly often for my family. It’s admittedly not the most exciting type of meat, but it’s tasty and affordable. So, I always look for ways to make it more interesting, such as blackened chicken or Cajun chicken. My entire family loves this simple recipe for parmesan-crusted chicken. I love it, too! I love how the parmesan coating becomes crispy and flavorful as it bakes in a hot oven. The bonus? This recipe is not just delicious but also easy to make.
Ingredients
Instructions
Recipe Card
Avocado oil spray: I use it to spray the top of the chicken pieces before baking them. Avocado oil is perfect for this recipe since it has a neutral flavor and a high smoke point. Mustard: I use Dijon mustard, which is creamier and less vinegary than yellow mustard. To season: Kosher salt, black pepper, garlic powder, dried thyme, cayenne pepper, and paprika. Almond meal: I almost always use blanched almond flour in my recipes. But in this recipe, I prefer using a coarser almond meal. However, if all you have is almond flour, you can use that. And if you don’t mind gluten/carbs, you can use plain breadcrumbs. Grated parmesan cheese: Make sure it’s finely grated and not coarsely shredded. Chicken: I use boneless, skinless chicken breasts in this recipe. Parsley: Used purely for garnish. If you don’t have any on hand, it’s fine to omit it.
In a small bowl, use a spatula to mix the mustard, garlic powder, thyme, and cayenne. In an 8-inch square baking dish, combine the almond meal and parmesan. Place the coated chicken breasts on a roasting rack. Sprinkle them with paprika and lightly spray them with oil. The crust comes out crispy, and the inside is tender and juicy, as shown in the photo below.
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The coating will lose its crispness, though. I usually slice the leftovers and use them cold as a salad topping. They’re very good in a chicken Cobb salad. However, you can also reheat the leftovers for about 15 minutes (or until heated through) in a 350°F oven to restore some of their crispness.
