Oven-Baked Parmesan Crusted Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Additional Time
5 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
452 kcal
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Course
Main Course
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Cuisine
American
Oven-Baked Parmesan Crusted Chicken
Description
Oven-Baked Parmesan Crusted Chicken starts by preheating the oven to 425°F and preparing a roasting rack with oil to prevent sticking. A mustard-based coating is made by mixing Dijon mustard, garlic powder, dried thyme, and cayenne pepper. Small chicken breasts are seasoned with salt and pepper, brushed with this mustard mixture, then coated thoroughly in a mixture of almond meal and Parmesan cheese, which forms a crust during baking.
The chicken breasts are placed on the roasting rack and lightly sprayed with oil before baking for about 20 minutes until reaching an internal temperature of 165°F. A sprinkle of paprika adds color, and chopped parsley is added after resting. This method yields a crisp crust combined with juicy meat inside.
Serving the chicken as a main dish provides a flavorful, protein-rich meal. Leftovers can be sliced cold for salads or reheated in the oven to restore crust crispness. The crust texture benefits from using coarse almond meal but almond flour or breadcrumbs can be used as alternatives with altered texture or nutrition.
Using Diamond Crystal kosher salt is recommended for accurate seasoning amounts. Larger chicken breasts may need longer baking times with foil tenting to avoid burning the crust.
Ingredients
- Avocado oil spray
- 4 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon thyme dried
- ¼ teaspoon cayenne pepper
- 1 cup almond meal 4 ounces; See notes below
- ½ cup Parmesan Cheese grated ; 1.5 ounces
- 4 chicken breast small, 6-7 ounces each
- ½ teaspoon kosher salt see notes below, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons parsley chopped
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with foil and fit it with a roasting rack. Spray the roasting rack with oil.
- In a small bowl, use a rubber spatula to mix the mustard, garlic powder, thyme, and cayenne.
- In an 8-inch square baking dish, combine the almond meal and parmesan.
- Sprinkle the chicken breasts with salt and pepper on both sides, then brush them with the Dijon mixture. Dredge them in the almond meal/parmesan mixture.
- Place the coated chicken breasts on the prepared roasting rack. Sprinkle them with paprika (mostly to add a nice color) and lightly spray them with oil.
- Bake until the internal temperature reaches 165°F, about 20 minutes. Allow the chicken to rest for 5 minutes, then sprinkle it with chopped parsley and serve.
Notes
- Using coarse almond meal gives better crust texture than fine almond flour, but either works.
- Breadcrumbs may be substituted instead of almond meal, changing texture and gluten content.
- If using Morton kosher salt, use half the listed amount compared to Diamond Crystal salt.
- Small chicken breasts (6-7 ounces) bake evenly; larger breasts require longer baking with foil tenting to prevent overbrowning.
- Leftovers keep for 3-4 days refrigerated; reheating in a 350°F oven for about 15 minutes helps restore crust crispness.
- Chopped leftover chicken works well cold for salads or sandwiches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Serving | 1chicken breast | |
| Calories | 452kcal | 23% |
| Carbohydrates | 6g | 2% |
| Protein | 48g | 96% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Sodium | 793mg | 33% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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