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Parmesan crusted chicken is served on a white plate.
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Easy Parmesan Crusted Chicken

This Parmesan crusted chicken is juicy, flavorful, and easy to make with Dijon mustard, almond flour, and Parmesan cheese.
Course Main Course
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 20 minutes
Rest time 5 minutes
Total Time 45 minutes
Servings 4 servings
Calories 265kcal
Author Vered DeLeeuw

Ingredients

  • 2 chicken breasts 8 ounces each
  • 2 tablespoons Dijon mustard
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ½ cup almond flour or plain breadcrumbs if gluten/carbs OK
  • ½ cup Parmesan cheese finely grated
  • 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. Grease the rack.
    A baking sheet is lined with foil and fitted with a wire rack.
  • Butterfly each chicken breast into two thin fillets.
    Butterflying a chicken breast.
  • In a small bowl, use a rubber spatula to mix the Dijon mustard, salt, pepper, garlic powder, paprika, and cayenne.
    Mixing Dijon mustard and spices in a bowl.
  • Combine the almond flour (or breadcrumbs) and Parmesan in a shallow bowl.
    Combining almond flour and Parmesan.
  • Pat the chicken pieces dry. Brush them with the Dijon mixture. Sprinkle them with the Parmesan mixture, pressing to adhere. I only coat the top of the chicken pieces.
    Coating the chicken with Parmesan and almond flour.
  • Place the coated chicken pieces on the prepared roasting rack.
    The chicken was placed in the pan.
  • Bake until the internal temperature reaches 165°F, about 20 minutes.
    The chicken is ready on the roasting rack.
  • Allow the chicken to rest for 5 minutes, then sprinkle it with chopped parsley and serve.
    The chicken is served.

Video

Notes

  • Seasonings, especially salt, are just guidelines. Adjust to taste.
  • Use breadcrumbs instead of almond flour if you don't mind the cabs/gluten. The nutrition info will change.
  • It's best to use medium chicken breasts weighing 8 ounces each. Large chicken breasts will need to be baked for longer, and the coating can become overly browned. If your chicken breasts are large and you need to bake them for longer than 20 minutes, loosely cover them with foil after the first 20 minutes to prevent the tops from burning. Always check with a thermometer to make sure the chicken has reached 165°F in the thickest place.
  • Air Fryer instructions: Prepare the chicken as directed and place it in a lightly greased air fryer basket in a single layer, leaving space between the pieces. Air fry at 375°F until the chicken reaches an internal temperature of 165°F, 10-15 minutes. No need to flip. If the Parmesan browns too quickly, reduce the temperature to 350°F and continue cooking until the chicken is done. Air fryers vary quite a bit, so please be prepared to adjust accordingly. 
  • You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them uncovered in a 350°F oven or use them cold in salads.

Nutrition

Serving: 1chicken breast | Calories: 265kcal | Carbohydrates: 4g | Protein: 32g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 561mg | Potassium: 466mg | Fiber: 2g | Sugar: 1g | Vitamin A: 481IU | Vitamin C: 4mg | Calcium: 192mg | Iron: 1mg
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