Parmesan Crusted Chicken (baked!)

Looking for a dish that’s both crispy and tender, packed with flavor, and easy to whip up? Say hello to Parmesan Crusted Chicken (baked!). This delightful recipe takes juicy chicken tenderloins and coats them in a golden, crunchy layer of Parmesan and panko breadcrumbs, all baked to perfection. Not only is it a fantastic option for a weeknight meal, but it also impresses guests for special occasions. Let’s dive in!

Why This Recipe Is Reliable

This Parmesan Crusted Chicken (baked!) recipe is reliable because it combines simple ingredients with straightforward techniques. The buttermilk marinade ensures the chicken stays moist and tender, while the combination of Parmesan cheese and panko breadcrumbs creates the perfect crunchy crust. This method eliminates the need for frying, making it a healthier option without sacrificing flavor or texture. Whether you’re an experienced cook or a kitchen novice, this recipe will deliver delicious results every time.

The Ingredient Lineup

To make this Parmesan Crusted Chicken (baked!), you will need the following ingredients:

• 12 chicken tenderloins – These are tender and cook quickly, making them perfect for this recipe.
• 1 cup buttermilk – This adds creaminess and helps tenderize the chicken.
• 1 tablespoon Dijon mustard – Provides a subtle tang and depth of flavor.
• 1 egg – Helps bind the coating to the chicken.
• 3/4 cup freshly grated Parmesan cheese – This adds a rich, nutty flavor.
• 1 1/2 cups panko breadcrumbs – These create a light and crispy coating.
• 1/2 cup all-purpose flour – Helps the coating stick to the chicken.
• 1/4 cup fine cornmeal – Adds extra crunch and texture.
• 1/4 cup unsalted Danish Creamery Butter, melted – Provides richness and helps achieve a golden crust.
• 1 1/2 teaspoons salt – Enhances the flavor of the chicken.
• 1/2 tablespoon each of dried basil, dried parsley, and garlic powder – These herbs and spices elevate the flavor profile.
• 1 teaspoon each of dried oregano and onion powder – Adds depth to the seasoning.
• 1/2 teaspoon paprika and pepper – Provides a subtle kick.

Tools & Equipment Needed

To make your cooking process smooth, gather the following tools and equipment:

• Mixing bowls – For combining the marinade and coating.
• Whisk – To mix the marinade and egg wash thoroughly.
• Baking sheet – To bake the chicken evenly.
• Parchment paper – For easy cleanup and to prevent sticking.
• Meat thermometer – To ensure your chicken is cooked to perfection.

Parmesan Crusted Chicken (baked!), Made Easy

Let’s break down the steps to achieve this mouthwatering Parmesan Crusted Chicken (baked!).

Step 1: Marinate the Chicken

In a mixing bowl, combine the buttermilk, Dijon mustard, and egg. Whisk until smooth. Add the chicken tenderloins to the marinade and ensure they are well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor and tenderness.

Step 2: Prepare the Coating

In another bowl, mix together the freshly grated Parmesan cheese, panko breadcrumbs, all-purpose flour, cornmeal, salt, dried basil, dried parsley, garlic powder, oregano, onion powder, paprika, and pepper. This mixture will give your chicken that irresistible crunchy crust.

Step 3: Preheat the Oven

Preheat your oven to 400°F (200°C). This high temperature will help create a crispy exterior while keeping the chicken juicy inside.

Step 4: Coat the Chicken

Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece in the coating mixture, pressing gently to ensure it adheres well. Place the coated tenderloins on a baking sheet lined with parchment paper, making sure they are spaced out to allow even cooking.

Step 5: Bake to Perfection

Drizzle the melted Danish Creamery Butter over the coated chicken. Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).

Step 6: Serve and Enjoy

Once out of the oven, allow the chicken to rest for a few minutes before serving. This will help retain moisture. Pair your Parmesan Crusted Chicken (baked!) with a fresh salad or your favorite dipping sauce for a complete meal.

Make It Diet-Friendly

Want to adapt this recipe for specific dietary needs? Here are some ideas:

• Gluten-free: Substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
• Low-carb: Try using crushed pork rinds instead of breadcrumbs for a low-carb option.
• Dairy-free: Use a dairy-free buttermilk substitute (like almond milk mixed with vinegar) and nutritional yeast instead of Parmesan cheese.
• Spice it up: Add a pinch of cayenne pepper to the coating for an extra kick.

Slip-Ups to Skip

Ensuring a perfect Parmesan Crusted Chicken (baked!) is all about attention to detail. Here are some common mistakes to avoid:

• Skipping the marinade – This is crucial for flavor and tenderness.
• Not preheating the oven – This can lead to uneven cooking.
• Overcrowding the baking sheet – Give each piece enough space to crisp up properly.
• Using pre-grated Parmesan – Freshly grated cheese melts and adheres better.

Storing Tips & Timelines

If you happen to have leftovers (which is rare, but can happen!), here’s how to store them:

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Wrap in foil and place in a freezer bag for up to 3 months.
• Reheat: Use the oven or an air fryer to maintain crispiness. Avoid microwaving, as it can make the chicken soggy.

Helpful Q&A

Can I use chicken breasts instead of tenderloins?

Absolutely! Chicken breasts will work just as well; just adjust the cooking time as they may take a bit longer to bake.

What can I serve with Parmesan Crusted Chicken (baked!)?

This dish pairs beautifully with a fresh green salad, roasted vegetables, or a side of pasta for a more filling meal.

Can I prepare this dish ahead of time?

Yes! You can marinate the chicken and prepare the coating in advance. Just coat the chicken and bake it when you’re ready to eat.

How do I know when the chicken is done?

The best way to check is by using a meat thermometer; it should read 165°F (75°C) in the thickest part of the chicken.

More from the Kitchen

Looking for more delicious recipes? Check these out:

• Sally’s Baking Addiction – For scrumptious dessert ideas.
• Pinch of Yum – For a variety of meal inspiration.
• Minimalist Baker – For simple, quick, and healthy recipes.

Serve & Enjoy

There you have it! A simple, delicious, and healthy recipe for Parmesan Crusted Chicken (baked!) that’s sure to become a staple in your kitchen. The combination of flavors and textures makes it perfect for any occasion. So gather your ingredients, roll up your sleeves, and enjoy every crispy bite!

Parmesan Crusted Chicken (baked!)

This Parmesan Crusted Chicken is a crispy, tender delight that's easy to make and perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken:

• 12 pieces chicken tenderloins
• 1 cup buttermilk
• 1 tablespoon Dijon mustard
• 1 piece egg

For the Coating:

• 3/4 cup freshly grated Parmesan cheese
• 1 1/2 cups panko breadcrumbs
• 1/2 cup all-purpose flour
• 1/4 cup fine cornmeal
• 1/4 cup unsalted Danish Creamery Butter melted
• 1 1/2 teaspoons salt
• 1/2 tablespoon dried basil
• 1/2 tablespoon dried parsley
• 1/2 tablespoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper

Equipment

• Mixing bowls
• Whisk
• Baking sheet
• Parchment paper
• Meat thermometer

Method

 

Instructions:

1. In a mixing bowl, combine the buttermilk, Dijon mustard, and egg. Whisk until smooth. Add the chicken tenderloins to the marinade and ensure they are well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor and tenderness.
2. In another bowl, mix together the freshly grated Parmesan cheese, panko breadcrumbs, all-purpose flour, cornmeal, salt, dried basil, dried parsley, garlic powder, oregano, onion powder, paprika, and pepper. This mixture will give your chicken that irresistible crunchy crust.
3. Preheat your oven to 400°F (200°C). This high temperature will help create a crispy exterior while keeping the chicken juicy inside.
4. Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece in the coating mixture, pressing gently to ensure it adheres well. Place the coated tenderloins on a baking sheet lined with parchment paper, making sure they are spaced out to allow even cooking.
5. Drizzle the melted Danish Creamery Butter over the coated chicken. Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
6. Once out of the oven, allow the chicken to rest for a few minutes before serving. This will help retain moisture. Pair your Parmesan Crusted Chicken (baked!) with a fresh salad or your favorite dipping sauce for a complete meal.

Notes

• For extra flavor, marinate the chicken longer if possible.
• Use fresh cheese for better melting and adherence.
• Store leftovers in an airtight container for up to 3 days.