Parmesan-Crusted Chicken Recipe – Crispy Oven-Baked Dinner Favorite
This Baked Parmesan-Crusted Chicken is a crispy, cheesy dinner favorite that’s baked—not fried—for a healthier twist! Juicy chicken breasts are coated in a flavorful mix of Parmesan cheese, breadcrumbs, and herbs, then oven-baked until golden and crunchy. It’s easy to make, packed with flavor, and perfect for weeknight meals or entertaining. Serve with pasta, salad, or roasted veggies for a complete meal everyone will love.
Equipment
- Saucepan
- Skillet (for toasting nuts)
- Mixing bowls
- Whisk
- Tongs or serving spoon
- Ice bath setup (bowl + ice water)
Ingredients
Salad Base
- 1 lb fresh green beans, trimmed
- ½ cup crumbled feta cheese
- ¼ cup thinly sliced red onion
- ½ cup halved cherry tomatoes
- ¼ cup toasted almonds or walnuts
- 2 tbsp chopped fresh basil or parsley
Dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice or white wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Optional Add-ins
- Sliced olives
- Scallions
- Chili flakes
- Lemon zest
Instructions
- Toast Nuts In a dry skillet over medium heat, toast almonds or walnuts until golden and fragrant. Set aside.
- Blanch Green Beans Bring a pot of salted water to a boil. Add green beans and cook for 2–3 minutes until tender-crisp. Drain and plunge into ice water to stop cooking. Pat dry.
- Make Dressing In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until emulsified.
- Assemble Salad In a large bowl, toss green beans with dressing, red onion, cherry tomatoes, toasted nuts, and half the feta.
- Garnish and Serve Transfer to a serving bowl. Top with remaining feta, fresh herbs, and optional lemon zest or chili flakes.
Notes
- Use slender, bright green beans for best texture.
- Don’t overcook—blanch briefly and cool in ice water.
- Use high-quality feta for creaminess and tang.
- Toast nuts fresh for aroma and crunch.
- Add lemon zest or herbs just before serving for brightness.
- For a vegan version, use plant-based feta or omit cheese.
- Store in airtight container for up to 3 days.
- Refresh with extra lemon juice or olive oil if needed.