Description
Crispy Parmesan-crusted chicken breasts baked until golden and served with a tangy, creamy sauce that perfectly balances the crunchy coating.
Ingredients
- 4 boneless skinless chicken breasts (about 600 g)
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (panko preferred)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon honey
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a shallow bowl, mix Parmesan cheese, breadcrumbs, garlic powder, paprika, Italian seasoning, salt, and black pepper.
- In another bowl, beat the eggs.
- Dip each chicken breast into the eggs, then coat well with the Parmesan breadcrumb mixture.
- Place coated chicken on the prepared baking sheet and drizzle lightly with olive oil.
- Bake for 22–25 minutes, flipping halfway, until chicken is cooked through and coating is crispy.
- While chicken bakes, prepare the tangy sauce by mixing mayonnaise, Dijon mustard, lemon juice, and honey until smooth.
- Remove chicken from oven and let rest for 5 minutes.
- Serve hot with the tangy sauce on the side or drizzled on top.
Notes
- Pound chicken breasts evenly for uniform cooking.
- You can air-fry the chicken for extra crispiness.
- Add chili flakes to the sauce for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American